(I’m so excited that my sister, who is an AMAZING cook/baker has offered to help me out this months and be a guest contributor to my box of recipes. You’ll love her and you’ll LOVE her recipes. Anything she puts on here is edible gold, so be sure to save these recipes!) Here’s Michelle Ouderkirk:
It was just another baby shower. . . . or so I thought. Delicious fruity drinks, decorative cookies, veggie and fruit trays, a variety of salads, etc.,etc., etc. And then I saw them: CAKE TRUFFLES. They looked adorable: pastel pink with rainbow sprinkles. I am often disapointed at “cute” treats but NOT this time. The cake truffles tasted delicious. I had to try a couple just to make sure they were really as good to eat as they were to look at . . . they were. I spent the rest of the baby shower trying to get any information about those cute little truffles – mission accomplished. I’ve been making cake truffles ever since. I make them for work parties, gifts, midnight snacks, company visiting from out of town, and any other excuse I can think of.
Ingredients: Be creative with flavors;the possiblities are endless!
One baked cake
One tub frosting (slightly softened)
Let baked cake cool slightly. Break apart entire cake using fingertips. Pour all frosting on top of cake crumbs. Stir to an even consistency. Shape into balls (a cookie scoop makes it very easy). Freeze at least 2 hours – I prefer overnight. Melt dipping chocolate and dip cake balls using skewer or toothpick. Place on wax paper and let cool. Decorate as desired.
Helpful hints about Cake Balls/Truffles:
(They’re not all that pretty in the process. Here’s the cake and frosting balls being put onto the wax paper.)
-Place frosting on top of oven as cake is baking. This will soften the frosting and make it easier to mix with crumbled cake.
-Use a cookie scoop to form the balls (they are universally shaped and you can pack the dough in fairly tight). Small and medium sized scoops are what I use most often. The small scoop uses more dipping chocolate since there are more balls created causing a greater surface area to cover in chocolate.
-Freeze cake balls before dipping. If the balls are frozen they are more likely to hold their shape while dipping, and your dipping chocolate stays cleaner.
-If cake balls are falling apart while dipping, hand roll cake balls into a more compressed ball and/or place back into the freezer.
-Using ‘candy coating’ in place of dipping chocolate allows for a variety of flavors and colors.
-If dipping chocolate is too thick, add a small amount (teaspoon at a time) of pure vegetable oil, olive oil, or shortening until desired consistency is reached.
-Decorate with a complementary different color of chocolate, sprinkles, and/or decorative-colored sugar.
-With or without chocolate, truffles may be frozen for at least 2 months (maybe more, they just never make it longer than that in my house:). I know the chocolate may ‘sweat’ if refrigerated or frozen but I have never had a problem with it.
-Use a variety of complementary flavors. Although using milk chocolate cake, frosting and dipping chocolate will be fine it really tastes so much better if all you flavors are NOT the same.
-Here are some fail-proof flavors to mix-and-match:
Cake: yellow, white, milk chocolate, German chocolate, French vanilla
Frosting: cream cheese, vanilla, dark chocolate, milk chocolate, butter cream
Dipping Chocolate: semi-sweet chocolate, dark chocolate, milk chocolate, white chocolate, mint chocolate
By far my favorite combination – especially around Christmas:
Chocolate cake- Mix as usual but right before you pour the batter into the baking pan, add 1 tsp. peppermint extract and 2 pulverized candy canes (place in plastic bag and smash with a meat tenderizer)
Cream Cheese Frosting
Dark Chocolate and Mint Chocolate dipping chocolates (equal parts of each)