cake truffles

Here’s the last post from my accidental Oscar series: Dessert!

Cake pops/cake truffles/cake everything are everywhere. They took over Starbucks, Pinterest, and the general blogosphere. When the roommate eyed a cheesecake-stuffed cake truffle, I gave up my resistance to the whole trend and caved.

These delicious treats were the result.

For those of you who haven’t had a cake pop or cake truffle, it is essentially a ball of baked and crumbled cake, usually mixed with a small amount of frosting, dipped in chocolate and left to harden. The results are a soft, dense middle dipped in decadent chocolate. These ones had a bit of variation in that they were stuffed with a cheesecake center. DELICIOUS.

That being said, cake truffles aren’t the most simple dessert in existence. A five-part process. A 2-day commitment. A 4-layered ball of joy.

These are complicated, but they’re not brain surgery. I think the proof is that I’d definitely make these again, particularly within the realm of entertaining. There are so many possibilities for cake/middles/chocolates/toppings that I could really get crazy with them. And I probably will.

The ingredients, in most basic form, are as follows:

  • 1 prepared yellow cake, cooled and crumbled
  • 1 c cream cheese frosting, I used homemade
  • 1 8-oz brick cream cheese, softened
  • 2 Tbs sugar
  • dark or semisweet chocolate for melting, I used Baker’s
  • assorted toppings

The steps to making cake truffles are pretty basic, there’s just a lot of them. Here are some sites I found useful: Cake truffles: instructions and instructional video.

DAY 1:

Bake cool, and crumble your cake.

As the cake is baking and cooling, combine the cream cheese and sugar. Transfer to a Ziploc bag, cut the corner, and squeeze out on dollops onto a cookie sheet coated with cooking spray or wax paper. Place in freezer for about forty minutes.

Meanwhile, mix the crumbled cake with frosting until you reach Play-Do like consistency, I used about 2/3 c of frosting.

Once the cream cheese center are set and the cake/frosting mix is prepared: you’re ready to assemble. Cover each center until completely coated in cake mixture, mine ended up being a little bigger than golf balls. Use the palms of your hands to ensure the cake ball is smooth and dense, no cracks should appear throughout.

Place truffles on the lined cookie sheet and refrigerate for several hours or over night.

DAY 2:

Arrange your toppings in various bowls for easy dipping after the truffles have been coated in chocolate. The toppings I chose were: sprinkles, mini chocolate chips, crushed potato chips (recommend), Reeses pieces, cinnamon, and cocoa powder.

Melt chocolate using the microwave or double boiler. Melting chocolate can be tricky, be careful not to get any water in the bowl or the chocolate will seize. Using forks, dip each truffle in chocolate until coated completely, but allow excess to drip off back into the bowl.

Top while chocolate is still wet and place on the lined cookie sheet while the remainder o the truffles get dipped and topped. Place in refrigerator for at least a half hour. Enjoy!

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