Baking isn’t my strong suit (the process is too slow and meticulous for me to be patient with), but when I see a unique and appealing recipe, I like to give it a try. I spotted these bite-sized desserts on Bakerella.com, a baking blog that I am hopelessly addicted to. They’re so cute! It’s a hard outer shell with a gooey red velvety surprise inside.

I spotted these bite-sized desserts on Bakerella.com, a baking blog that I am hopelessly addicted to. This was difficult! Rolling the cake balls in the chocolate was hard, as I couldn’t get them covered properly and the red velvet would crumble in the dipping process. My patience ran out after the 10th or 11th cake ball, but I got enough to show you guys some pretty pictures.

To those of you who enjoy baking and do it often, I commend you.

(Recipe after the jump)

Recipe (from Bakerella.com):

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)

1 can cream cheese frosting (16 oz.)

1 package chocolate bark (regular or white chocolate)

wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.

2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)

3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)

4. Chill for several hours. (You can speed this up by putting in the freezer.)

5. Melt chocolate in microwave per directions on package.

6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

I used white chocolate candy from Michaels, and added Wilton’s pink food coloring. I imagine an array of colors would be beautiful!