Cake Truffles Food

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CAKE TRUFFLES RECIPE



Cake Truffles Recipe image

These cake truffles are made with cake crumbs, frosting and candy melts, then decorated with sprinkles. You can customize cake truffles to make them whatever flavor you like and decorate them for any holiday!

Provided by Sara Welch

Categories     Dessert

Time 1h

Number Of Ingredients 5

1 box cake mix (any flavor)
eggs, oil and water as called for on cake mix box
1 cup + 2 tablespoons canned frosting
1 pound candy melts (I recommend Ghirardelli Melting Wafers)
1/2 cup sprinkles

Steps:

  • Prepare cake mix with the amount of oil, water and eggs directed on the box. Bake in a 9"x13" pan according to package directions.
  • Let cake cool completely, then break apart and crumble until fine crumbs form.
  • Stir in the frosting until a dough forms. If the dough seems dry, you can add additional frosting, 1 tablespoon at a time, until desired consistency is reached.
  • Roll the cake mixture into tablespoon sized balls. Place the balls on a parchment lined baking sheet and chill for at least one hour.
  • Melt the candy melts in a bowl in the microwave, heating for 30 second increments, then stirring until completely smooth.
  • Place each cake truffle on a fork and use a spoon to pour the candy melts over the cake truffle. Tap against the side of the bowl to remove excess candy melts.
  • Place each truffle on a parchment lined sheet pan. Top with sprinkles.
  • Repeat the process with the remaining cake truffles and candy melts. Store in the refrigerator until ready to eat. Can be made up to 3 days in advance.

Nutrition Facts : Calories 121 kcal, Carbohydrate 22 g, Fat 8 g, SaturatedFat 1 g, Sodium 118 mg, Sugar 16 g, ServingSize 1 serving

CAKE TRUFFLES



Cake Truffles image

A great way to use up leftover cake, or just to make all on their own. I found this at Cake Central and my family enjoys these a lot!

Provided by nonnie4sj

Categories     Candy

Time 2h15m

Yield 36-48 truffles

Number Of Ingredients 6

1 (18 1/2 ounce) boxed cake mix, any flavor
1 1/3 cups water
1/2 cup oil
3 eggs
16 ounces liquid coffee creamer, complimentary flavor to cake
12 ounces chocolate chips, any flavor

Steps:

  • Mix cake, water, oil and eggs and bake as directed on box.
  • Place cooled cake or scraps into a bowl in large pieces.
  • Using a fork, crumble the cake into a nice crumb.
  • Crumbled cake will be soft and fluffy.
  • Pour in liquid coffee creamer judging by eye, until a medium sized puddle forms.
  • Put on decorator's/food safe gloves and begin mixing the crumb liquid mixture.
  • The cake central site says to use gloved hands because it's easier to get the feel of the mixture for consistency reasons rather then using a fork or spoon but you can use a fork or spoon if you'd prefer.
  • Mix until a soft mushy dough forms.
  • Once you get the mixture to the consistency you would like it, roll a small amount into a ball using the palms of your hands, or a cookie scoop, or a melon baller; anything will work for this.
  • Place each ball on a platter.
  • Place platter into the freezer for about 30-90 minutes.
  • Meanwhile, place chocolate to be melted in a microwave safe bowl, microwave following melting directions.
  • After removing platter from freezer, take one ball at a time, and roll it around in the melted chocolate with the help of a spoon.
  • Place dipped balls back onto the parchment paper lined tray for drying.
  • TIP: Store frozen - un-dipped - cake balls in an air tight container sealed with both lid and plastic wrap. Remove just before dipping to help the chocolate coating set.
  • They are best served cold.

Nutrition Facts : Calories 165.2, Fat 10.3, SaturatedFat 4, Cholesterol 23.8, Sodium 109.8, Carbohydrate 18, Fiber 0.7, Sugar 13.2, Protein 1.9

PINEAPPLE CAKE TRUFFLES



Pineapple Cake Truffles image

These adorable cake truffles are flavored with coconut and pineapple -- just a bite will transport you to the tropics. Starting with store-bought pound cake and frosting lets you get right to the best part: decorating!

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield 10 truffles

Number Of Ingredients 8

One 11.5-ounce all-butter pound cake
1/2 cup unsweetened finely shredded coconut flakes
1/3 cup vanilla frosting
2 tablespoons pineapple juice
1/2 teaspoon coconut extract
16 ounces yellow candy melting wafers
6 teaspoons coconut oil
5 mini green pull-and-peel licorice twists, such as Twizzlers

Steps:

  • Line 2 baking sheets with parchment and position a rack on top of one. Set aside.
  • Crumble the cake in a large bowl. Add the coconut flakes, frosting, pineapple juice and coconut extract and mix with your hands until fully combined and smooth.
  • Using damp hands or gloves, scoop out 3 tablespoons of the mixture and form into a compact egg shape (about 2 inches tall by 1 1/2 inches wide). Transfer to the rack on the baking sheet, standing it upright. Repeat until you have 10 eggs total.
  • Add 10 ounces of the candy melting wafers and 5 teaspoons of the coconut oil to a medium microwave-safe liquid measuring cup. Microwave in 30-second intervals, stirring in between each, until the melting wafers and coconut oil are melted and the mixture is smooth, about 3 minutes.
  • Pour the mixture over the cake truffles to coat completely. As soon as the coating has just set, dip a small offset spatula in hot water, wipe clean and slide under each truffle to release. Transfer to the lined baking sheet. Set aside in the freezer while you proceed.
  • Add 4 ounces candy melting wafers and 3/4 teaspoon coconut oil to a small microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the melting wafers and coconut oil are melted and the mixture is smooth, about 2 minutes. Transfer to a small piping bag fitted with a small round tip.
  • Lay the truffles on their sides with the bottoms facing you. Pipe the candy mixture in a diagonal crosshatch pattern on the top of each truffle. By the time you finish piping the last one, the first one should be dry. Flip over and pipe a crosshatch on the other side. Stand each truffle upright and put in the freezer.
  • Cut the green licorice twists into batons about 1 3/4 inches long. Peel each string, leaving the base intact, so they look like fronds.
  • Add the remaining 2 ounces candy melting wafers and 1/4 teaspoon coconut oil to a small microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the melting wafers and coconut oil are melted and the mixture is smooth, about 1 minute. Dip the fronds into the melted candy and place on top of the pineapple truffles. Freeze until set, about 2 minutes.

GINGERBREAD CAKE TRUFFLES



Gingerbread Cake Truffles image

Provided by Kelsey Nixon

Categories     dessert

Time 2h15m

Yield 24 servings, 48 pieces

Number Of Ingredients 21

1/2 cup sugar
4 tablespoons (1/2 stick) unsalted butter, softened, plus 1 tablespoon for greasing
1/3 cup molasses
1 large egg
1 1/2 cups flour
2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup whole milk
Lemon Cream Cheese Frosting, recipe follows
12 ounces white chocolate candy melts (or other variety that would be appropriate for melting)
1 cup pistachios, shelled and finely chopped
1 1/4 cups powdered sugar
1/3 cup unsalted butter, softened
8 ounces cream cheese, cut into 4 pieces and softened
1 teaspoon freshly grated ginger
1 teaspoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease an 8 by 8-inch baking dish. Line a baking sheet with waxed paper.
  • Using either a hand mixer or a stand mixer, cream the sugar and butter until light and creamy. Beat in the molasses and egg and continue beating until fully incorporated. In a large mixing bowl, combine the flour, ground ginger, baking soda, nutmeg, cloves and salt and mix well.
  • Alternating the dry ingredients with the milk, slowly add to the wet ingredients, while mixing on low, until fully incorporated. Add 1/2 of the milk to the creamed butter, then 1/2 of the flour mixture. Repeat this process and mix until fully combined.
  • Pour the batter into the prepared baking dish. Bake until a cake tester inserted into the center of the cake comes out clean, 20 to 25 minutes. Allow the cake to cool.
  • Once the cake has cooled, crumble the cake using the tongs of a fork and transfer to a large mixing bowl, making sure to break the cake apart really well. Add the Lemon Cream Cheese Frosting to a bowl and mix thoroughly. Using a small cookie scoop or a tablespoon, portion out the cake truffles and place them on the prepared baking sheet. Once all the balls have been formed, chill the cake truffles for an hour in the refrigerator.
  • After an hour, melt the white chocolate over a double boiler by placing it in a heatproof bowl set over a pot of gently simmering water. Making sure the water doesn't touch the bottom of the bowl.
  • Once the chocolate is melted, dip the cake truffles into the chocolate and, using 2 forks, gently turn the cake in the chocolate. Place the chocolate covered cake truffles back on the wax paper and top with the chopped pistachios. Return them to the fridge to set, about 20 minutes. (See Cook's Note)
  • Using a handheld mixer, or a stand mixer, cream the sugar and butter together until light and creamy. Add cream cheese slowly, one piece at a time, fully incorporating it after each addition. Add the grated ginger, juice, zest and vanilla and beat until fluffy and fully combined.

UNICORN CAKE TRUFFLES



Unicorn Cake Truffles image

Make and share this Unicorn Cake Truffles recipe from Food.com.

Provided by Food.com

Categories     Dessert

Time 1h55m

Yield 20 cake pops

Number Of Ingredients 12

1 (15 1/4 ounce) package white cake mix
3 eggs
1 cup water
1/2 cup vegetable oil
pink gel food coloring
purple gel food coloring
4 tablespoons white frosting, divided
24 ounces white melting chocolate
fondant
gold luster dust
20 sour rainbow belt candies
food coloring, writing pens (pink & black)

Steps:

  • SPECIAL EQUIPMENT:.
  • 1 (1 1/2-inch-diameter) ice cream scoop & 20 to 25 popsicle sticks.
  • FOR THE CAKE POPS:.
  • Preheat oven to 350 degrees F. Line 2 (8-inch) round cake pans with parchment paper and spray with non-stick cooking spray.
  • In a large bowl, whisk together boxed cake mix, eggs, water and oil until well combined.
  • Divide the batter in half. Color one half with pink food coloring and the other half with purple.
  • Pour the pink batter into a prepared pan and the purple into the other. Bake for about 35 minutes, until a tester inserted into the center of the cakes comes out clean. Set aside to cool.
  • Once cool, crumble each cake into separate bowls. Add 2 tablespoons frosting to each bowl. Using your hands, mix the frosting with the crumbs until it all comes together.
  • Firmly press pieces of pink and purple dough into a 1 1/2-inch ice cream scoop. Roll into a ball between palms of hands. Repeat with remaining batter.
  • Chill in the fridge, about 30 minutes.
  • DECORATE THE CAKE POPS:.
  • In a deep bowl, melt the melting chocolate in the microwave at half power using 30-second intervals.
  • Dip lollipop sticks into the melted chocolate and then into the cake truffles.
  • Let set 10 minutes.
  • Dip the truffles into melted chocolate. Carefully tap the pop on the side of the bowl to get rid of any excess chocolate. Place on parchment paper to set.
  • Roll out two cylinders of fondant 1" long 1/4" wide. Spiral them together and pinch at the top to form a horn. Repeat to create 20 horns.
  • Place a teaspoon of gold luster dust in a small bowl and toss the horns in the gold dust. Set aside to harden slightly.
  • Roll a small amount of fondant into two pea size balls. Flatten and pinch at the top to make 2 triangle ear shapes. Repeat to make 20 sets of ears.
  • Use a pink food writing pen to color a small triangle in the center of each ear.
  • Twist and pull the lollipop sticks to remove them from each truffle.
  • Cut 20 3-inch and 20 1-inch pieces of sour belt. Leaving 1/2" at the top, cut the longer belts, vertically between each color, into small strips. Cut the front of the shorter pieces into a triangle and then use small cuts inwards to create fringe.
  • Use melted chocolate to attach mane to the top of each truffle. Angle the longer piece to the side so the mane can be seen in the front. Use melted chocolate to attach front hair piece.
  • Use melted chocolate to attach the horn on the center top and ears on either side of the mane.
  • Use black food writing pen to draw eyes, eyelashes, and nose on the truffles.

Nutrition Facts : Calories 334.7, Fat 26.8, SaturatedFat 12.4, Cholesterol 27.9, Sodium 169.3, Carbohydrate 29.2, Fiber 5.8, Sugar 14.1, Protein 6.3

CAKE BATTER TRUFFLES



Cake Batter Truffles image

Make and share this Cake Batter Truffles recipe from Food.com.

Provided by Jazz Lover

Categories     Candy

Time 45m

Yield 30 truffles

Number Of Ingredients 11

1 1/2 cups flour
1 cup yellow cake mix
1/2 cup unsalted butter, softened
1/2 cup white sugar
1 teaspoon vanilla
1/8 teaspoon salt
3 -4 tablespoons milk
2 tablespoons candy sprinkles
16 ounces almond bark
4 tablespoons yellow cake mix
candy sprinkles

Steps:

  • Beat together butter and sugar using an electric mixer until combined.
  • Add cake mix, flour, salt, and vanilla and mix thoroughly.
  • Add 3 Tablespoons of milk or more if needed to make a dough consistency.
  • Mix in sprinkles by hand.
  • Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet.
  • Chill balls in the refrigerator for 15 minutes to firm up.
  • While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted.
  • Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely.
  • Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl.
  • Place truffle back on the cookie sheet and top with sprinkles.
  • Repeat with remaining balls until finished.
  • Chill cake batter truffles in the refrigerator until serving.

Nutrition Facts : Calories 64.2, Fat 3.2, SaturatedFat 2, Cholesterol 8.3, Sodium 11, Carbohydrate 8.2, Fiber 0.2, Sugar 3.4, Protein 0.7

CHOCOLATE TRUFFLE CAKE



Chocolate Truffle Cake image

Provided by Food Network

Categories     dessert

Time 1h55m

Yield 8 servings

Number Of Ingredients 13

4 ounces bittersweet or semisweet chocolate, cut into small pieces
3 tablespoons, heavy cream
1 tablespoon unsalted butter
2 tablespoons flavoring of your choice (orange, almond, or raspberry liqueur, etc.)
8 fresh perfect raspberries, optional
5 ounces bittersweet chocolate, cut into small pieces
5 ounces unsalted butter, cut into small pieces
3 eggs, at room temperature
3 egg yolks, at room temperature
1/2 cup sugar
5 tablespoons plus 1 teaspoon all-purpose flour
Whipped Cream, optional
Ice Cream, optional

Steps:

  • For the truffles: Combine the chocolate, cream and butter in a small heatproof bowl set over simmering water and let melt. When almost melted, remove from heat and stir the mixture until smooth. Stir in your flavoring of choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.
  • Line a baking tray with waxed or parchment paper. Scrape the chocolate mixture into a pastry bag fitted with a #3 plain tip. Pipe 8 (1-inch) mounds onto the prepared tray. Place 1 raspberry in the center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes.
  • For the cake: Position the rack in the center of the oven and preheat the oven to 350 degrees F. Butter or coat with vegetable spray, 8 oversize muffin cups (4-inches wide and 2-inches deep) or 1 1/4-cup custard cups. Line bottoms with rounds of waxed paper.
  • In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter, cool slightly.
  • Meanwhile in the bowl of an electric mixer with a paddle or beaters, beat the eggs, egg yolks and sugar on high speed until tripled in volume, about 5 minutes. Scrape in the chocolate mixture and, on low speed, beat until just combined. Remove the bowl from the mixer and fold in the flour, using a rubber spatula. Spoon a little of the batter into each of the prepared cups, top with 1 truffle, and cover with the remaining batter. Arrange the cups on a baking tray and bake until the edges of the cakes begin to pull away from the sides of the cups, 12 to 13 minutes.
  • Let stand 10 minutes. Invert onto individual dessert plates and carefully peel off the paper. Serve warm. Spoon softly whipped cream or ice cream next to each cake and, if desired, garnish with a few fresh raspberries. Serve immediately.

CHOCOLATE TRUFFLE CAKE



Chocolate Truffle Cake image

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 8 servings

Number Of Ingredients 13

4 ounces bittersweet or semisweet chocolate, cut into small pieces
3 tablespoons heavy cream
1 tablespoon (1/2-ounce) unsalted butter
2 tablespoons flavoring of choice (grand Marnier, Amaretto, Raspberry liqueur, etc.)
8 fresh perfect raspberries, optional
5 ounces bittersweet chocolate, cut into small pieces
5 ounces (1 1/4 sticks) unsalted butter, cut into small pieces
3 eggs, room temperature
3 egg yolks, room temperature
1/2 cup sugar
5 tablespoons, plus 1 teaspoon all-purpose flour
Whipped cream, optional
Ice cream, optional

Steps:

  • For the Truffles: Combine the chocolate, cream, and butter in a small heatproof bowl, set over simmering water, and let melt. When almost melted, remove from the heat and stir the mixture until smooth. Stir in flavoring of your choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.
  • Line a baking tray with waxed or parchment paper. Scrape the chocolate mixture into pastry bag fitted with a #3 plain tip. Pipe eight 1-inch mounds onto the prepared tray. Place 1 raspberry in center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes.
  • For the Cake: Position a rack in the center of oven and preheat oven to 350 degrees. Butter, or coat with vegetable spray, 8 oversize muffin cups (4 inches wide and 2 inches deep) or 1 1/4 cup custard cups. Line bottoms with rounds of waxed paper. (To cut out the rounds, place 1 of the cups on waxed paper and trace rounds the bottom with a pencil. Then cut the 8 circles.) Set aside.
  • In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter. Cool slightly.
  • Meanwhile, in the large bowl of an electric mixer. with a paddle or beaters, on high speed, beat eggs, egg yolks, and sugar until tripled in volume, about 5 minutes. Scrape in the chocolate mixture and, on low speed, beat just until combined. Remove the bowl and fold in the flour, using a rubber spatula. Spoon a little of the batter into each of the prepared cups top with 1 truffle, and cover with the remaining batter. Arrange cups on a baking tray and bake until edges of the cakes begin to pull away from the sides of the cups, 12 to 13 minutes. Let stand 10 minutes. Invert onto individual dessert plates and carefully peel off paper.
  • Serve warm Spoon softly whipped cream or ice cream next to each cake and, if desired, garnish with a few fresh raspberries. Serve immediately.

CHOCOLATE CAKE TRUFFLES



Chocolate Cake Truffles image

Make and share this Chocolate Cake Truffles recipe from Food.com.

Provided by Carols Kitchen

Categories     Dessert

Time 1h

Yield 50-60 balls

Number Of Ingredients 7

1 (18 1/2 ounce) box duncan hines devil's food cake mix
1 (4 ounce) package instant chocolate pudding mix
4 large eggs
1 1/4 cups water
1/2 cup vegetable oil
0.5 (12 ounce) can betty crocker chocolate frosting
1 (20 ounce) package chocolate almond bark

Steps:

  • Bake Devil's Food cake as directed on narrow side of box (in 9X 13 pan).
  • Let the cake cool completely and crumble in large bowl.
  • Mix crumbled cake with 1/2 can Betty Crocker Chocolate Icing.
  • After mixing well roll into balls. Put in freezer for 30 minutes.
  • Melt chocolate almond bark as directed on package.
  • Roll cake ball into the melted chocolate bark and place on wax paper.
  • You can drizzle a little white chocolate on top for design. Also, they look very nice in mini muffin cups.

Nutrition Facts : Calories 92, Fat 4.8, SaturatedFat 1, Cholesterol 14.9, Sodium 131.1, Carbohydrate 11.8, Fiber 0.4, Sugar 7.5, Protein 1.2

CAKE TRUFFLES



Cake Truffles image

This recipe is from Bakerella, is super popular, and is very good. They are time consuming, especially if you make them for the first time, so plan for a couple days. This is a unique treat to give as a gift or to serve at a bridal shower, a holiday party, or any get together. Enjoy! Prep time does not include chilling time.

Provided by Greeny4444

Categories     Candy

Time 1h15m

Yield 40-50 cake truffles, 20 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) box cake mix (any flavor)
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (16 ounce) can cream cheese frosting
1 (1 1/2 lb) package chocolate bark
wax paper
candy sprinkles, to decorate (optional)
chocolate chips, melted, to decorate (optional)

Steps:

  • Cook the cake as directed on the box for a 13 X 9 cake.
  • After the cake is cooked and cooled completely, crumble into a large bowl. Make sure any parts that have a more crusty texture (from the outside edge of the pan) are picked out.
  • Mix the cake thoroughly with the cream cheese frosting (like you would mix meatloaf). Make sure the cake is moist enough to roll into balls, but not mushy; you may not need to use all of the frosting (I find that about 3/4 of the container is a good amount).
  • Roll the mixture into quarter-size balls and lay on a wax-paper covered cookie sheet.
  • Chill for several hours (you can speed this up by putting in the freezer).
  • Melt chocolate in the microwave per directions on package.
  • Roll balls in chocolate and lay on wax paper until firm. (Use two spoons to dip and roll in chocolate and then tap off extra.).
  • Decorate as desired.
  • NOTES:.
  • For steps 3 and 4, I found it works very well to wear powder-free latex gloves (if you're not allergic). I already have them for cutting jalapenos. They don't stick to the cake, and no coloring gets on your hands (if you're working with a red velvet cake, like in my eyeball pictures).
  • If using small sprinkles to decorate, use a 1/4 teaspoons measuring spoon, and sprinkle a little on the top of each cake truffle before the chocolate coating firms up.
  • I chilled my cake truffles in the refrigerator overnight (for step 5), and they were easy to work with.
  • I used a 1 lb. bag of candy melts from the craft store, but I ran out near the last 1/3 of my cake truffles, so I covered the rest with either powdered sugar or drizzled semi-sweet chocolate (therefore, I recommend using more than one bag of candy melts, or a couple of packages of candy bark available at most grocery stores).
  • The recipe says it makes 40-50 cake truffles, but I usually get about 88 (I must roll them smaller).

More about "cake truffles food"

HOW TO MAKE CAKE TRUFFLES - CUPCAKE PROJECT
how-to-make-cake-truffles-cupcake-project image
Dip each stick in the melted chocolate right before inserting it into a truffle to encourage the two to bond together as the chocolate cools and …
From cupcakeproject.com
Ratings 3
Calories 247 per serving
Category Dessert
  • Use your hands to knead the frosting into the cake scraps. Keep kneading until you can't see the frosting anymore. It should all come together into a ball that's moist yet not sticky.
  • Use a tablespoon-sized scoop to form the cake mixture into balls and put onto a cookie sheet. Refrigerate the balls for at least 15 minutes; if they aren't cold, they may fall apart when dipped into chocolate.
  • When they come out of the refrigerator, set a cooling rack over a cookie sheet. When you place the dipped balls on the cooling rack, the extra chocolate will drip onto the cookie sheet and you'll be able to reuse it.


DEVIL'S FOOD CAKE TRUFFLES - SWEET AND SAVORY MEALS
devils-food-cake-truffles-sweet-and-savory-meals image
Oreo Devil’s Food Cake Truffles are the latest creation to feed my truffle obsession. These delicious truffles are incredibly easy to make and …
From sweetandsavorymeals.com
Reviews 7
Category Dessert
Cuisine American
Total Time 30 mins
  • Add Oreo cookies to a food processor and ground until you get a corn flour consistency. Transfer Oreo crumbs to a small bowl. Set aside.
  • Add white chocolate to a microwave safe bowl and melt for 30 seconds. Stir well and microwave for another 20 or 30 seconds, stir well with a spatula and if there is still chocolate that did not melt, microwave for another 15 seconds and stir well.


CAKE BALLS (CAKE TRUFFLES) - DINNER, THEN DESSERT
cake-balls-cake-truffles-dinner-then-dessert image
CAKE BALLS (CAKE TRUFFLES) Cake Balls (Cake Truffles) are the PERFECT dessert to serve at a party, made with yellow cake mix, …
From dinnerthendessert.com
Ratings 5
Calories 145 per serving
Category Dessert
  • Bake the cake as directed and let cool completely before crumbling and mixing with the frosting and 1/2 cup of the sprinkles until fully combined.
  • Melt the white chocolate in the microwave in a microwave safe bowl in 30 second increments until smooth then dip each ball on top of a fork into the white chocolate, tap to remove the excess then place onto a parchment paper lined baking sheet.
  • Using a small ziplock baggie with some extra melted white chocolate in it, snip off a tiny edge of the bag and zig zag over each truffle then sprinkle more rainbow jimmies on top and allow to harden completely.


THREE INGREDIENT LEFTOVER CAKE TRUFFLES - THE BAKING …
three-ingredient-leftover-cake-truffles-the-baking image
In order to avoid food waste, you can quickly whip up these Three Ingredient Leftover Cake Truffles. They are made using only three ingredients: …
From thebakingexplorer.com
Ratings 9
Calories 169 per serving
Category Dessert
  • Roll the cake into balls using your hands, weigh them if you like so they're all a similar size. Mine were 25g each


TRUFFLE CAKE RECIPE - LET THE BAKING BEGIN
Line 2 jelly-roll pans (12"x18") with foil and spray with nonstick spray (or use parchment). Set aside. Sieve together cake flour and cornstarch. Set aside. With a mixer, whip …
From letthebakingbegin.com
5/5 (2)
Total Time 3 hrs 20 mins
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Calories 464 per serving
  • Cut the chocolate into small pieces. In a saucepan, let the cream come to a boil. Pour cream over chopped chocolate. Let stand for 1-2 minutes. Mix with a whisk, until the 2 are thoroughly combined, forming a smooth ganache. Let cool at room temperature, then refrigerate until cold (possibly overnight).
  • Turn the oven to 375°F. Line 2 jelly-roll pans (12"x18") with foil and spray with nonstick spray (or use parchment). Set aside.Sieve together cake flour and cornstarch. Set aside.
  • In a small saucepan mix together 6 tbsp water and 6 tbsp sugar. Let come to a boil, then let cool. Add 2 tbsp liqueur and mix.
  • Melt the chocolate in the microwave or over a water bath. Transfer to a sandwich ziplock bag, or a pastry bag fitted with a 2 mm opening round tip.


CHOCOLATE TRUFFLE LAYER CAKE RECIPE - FOOD & WINE

From foodandwine.com
5/5
Category Desserts
Servings 16
Total Time 3 hrs
  • Preheat the oven to 350°. Butter two 15-by-12-inch jelly roll pans and line the bottoms with parchment paper. In a medium saucepan, melt 6 ounces of the chopped chocolate with the butter and vanilla over very low heat, stirring gently.
  • In a small saucepan, combine the cocoa with the water and bring to a boil, whisking constantly. Let cool slightly, then whisk the mixture into the melted chocolate.
  • In a large bowl, using an electric mixer, beat the whole eggs, egg yolks and both sugars at medium speed until pale and fluffy, about 5 minutes.
  • Spread the batter evenly between the prepared pans and sprinkle with the remaining 4 ounces of chopped chocolate. Bake the cakes in the lower and middle third of the oven for 25 to 30 minutes, until the centers spring back when lightly pressed; shift the pans halfway through baking.
  • In a medium bowl set over a medium saucepan of simmering water, melt the white chocolate. Remove from the heat. Pour off the water in the saucepan and wipe it out.
  • In a medium saucepan, heat the cream until small bubbles appear around the edges. Put the chopped chocolate in a heatproof bowl and pour the hot cream on top.
  • In a medium saucepan, melt the chocolate over very low heat, stirring frequently. In a small saucepan, whisk together the granulated sugar, corn syrup, cocoa and water and bring to a boil, whisking constantly.
  • In the bowl of a standing electric mixer fitted with a wire whisk, beat the butter at medium speed until light and fluffy. Add the cooled chocolate mixture.
  • Cut out a 5-by-11-inch cardboard rectangle. Place a sheet of parchment or wax paper over each cake and top with a flat cookie sheet or cutting board.
  • Spoon a small dollop of the chocolate frosting onto the cardboard rectangle and transfer one cake rectangle to it; peel off the paper. This will be the base.


CHOCOLATE CAKE TRUFFLES - MILDLY MEANDERING
Instructions. In a food processor, blend cooked and cooled chocolate cake until it becomes crumbs. Add in cream cheese and process again until they are fully combined. Using …
From mildlymeandering.com
4.4/5 (8)
Servings 30
Cuisine American
Category Dessert
  • In a food processor, blend cooked and cooled chocolate cake until it becomes crumbs. Add in cream cheese and process again until they are fully combined.
  • Using a 1" cookie scoop, roll out truffles into balls and place on a sheet pan lined with parchment paper. Repeat until all of the mixture has been used up.
  • Once the truffles have finished firming up in the freezer, place chocolate in a microwave safe bowl and heat until melted.


BIRTHDAY CAKE TRUFFLES (MILK BAR INSPIRED) - SWEETEST MENU
Coat cake truffles, one at a time, in melted white chocolate and then immediately dunk in cookie crumbs. Roll truffles around until they’re completely covered in crumbs. …
From sweetestmenu.com
5/5 (1)
Category Cake
Cuisine American
Total Time 1 hr 42 mins
  • Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a baking tray with baking or parchment paper.
  • Start by making your funfetti cookie crumbs. In a large mixing bowl, add flour, sugar and cornflour. Whisk together. Pour over melted butter, along with the vanilla, stir briefly. Add sprinkles and then stir until cookie crumbs are completely coated and resemble wet sand.
  • Pour crumbs onto a baking tray lined with baking or parchment paper and spread out into one layer. Bake for 10 minutes, then leave to cool completely.
  • Next, take your leftover cake and roughly crumble it using your hands. Place cake pieces in a large mixing bowl. Stir together milk and vanilla.


CARROT CAKE TRUFFLES - THE BEST CARROT CAKE BALLS RECIPE
Using a cookie dough scoop, form cake into balls. Place balls on prepared baking sheet. Chill for at least 1 hour. In a microwave safe bowl, add 4 blocks of almond bark. Heat …
From dessertsonadime.com
4/5 (2)
Total Time 20 mins
Servings 40
Calories 101 per serving


NO BAKE BIRTHDAY CAKE TRUFFLES | IF YOU GIVE A BLONDE A ...
The recipe for birthday cake truffles is pretty simple. Combine the yellow cake mix, sugar, flour, butter and vanilla in a food processor and blend until dough forms. Transfer to a …
From ifyougiveablondeakitchen.com
4.8/5 (6)
Total Time 45 mins
Category Dessert
Calories 171 per serving
  • Pasteurize flour: Place flour in a microwave safe bowl and microwave for about 1 minute and 15 seconds, stirring every 30 seconds, until the flour reaches an internal temperature of 160 degrees F. This method will kill any bacteria. Let flour cool to room temperature.
  • In a food processor¹, combine flour yellow cake mix, sugar, butter and vanilla extract. Blend until a firm dough forms and there are no lumps left.
  • Remove dough from food processor and into a medium bowl. With a large spoon stir in rainbow sprinkles. Roll dough into 1-inch balls and place on a large baking sheet covered with wax paper. Place dough balls in freezer for 10 minutes.
  • While dough is chilling, melt white chocolate in a double boiler², or in the microwave in 30 second increments, stirring each time. (See tips for melting chocolate here.) Dip truffle balls in melted white chocolate using toothpicks or a fork. Return to wax paper and immediately sprinkle the tops with rainbow nonpareils.


GLUTEN FREE CARROT CAKE TRUFFLES | FOOD FAITH FITNESS
In a large bowl, beat together the softened cream cheese, brown sugar and honey until smooth. Break the cooled cake into chunks and put into the cream cheese mixture. I find …
From foodfaithfitness.com
5/5 (2)
Total Time 1 hr 30 mins
Category Dessert
Calories 59 per serving
  • Preheat your oven to 350 degrees and line the bottom of a 9 inch pie plate with parchment paper, spraying the sides with cooking spray or coconut oil. Set aside.
  • In a medium mixing bowl, stir together the sifted coconut flour, baking soda, baking powder, cinnamon, nutmeg and salt until well combined. Set aside.
  • In a large bowl, using an electric hand mixer, beat together the eggs, coconut oil, vanilla extract and brown sugar until light and fluffy.


CAKE BATTER TRUFFLES - THE NOVICE CHEF
In KitchenAid Food Processor with dough blade, combine butter, yellow cake mix, sugar, flour and vanilla extract. Blend until a firm dough forms and there are no lumps left. …
From thenovicechefblog.com
5/5 (1)
Total Time 35 mins
Category No Bake
Calories 46 per serving
  • In KitchenAid Food Processor with dough blade, combine butter, yellow cake mix, sugar, flour and vanilla extract. Blend until a firm dough forms and there are no lumps left.
  • Remove from food processor and mix in rainbow sprinkles by hand. Roll dough into 1 inch balls and place on a large baking sheet covered with wax paper. Place dough balls in freezer for 10 minutes.
  • While dough is chilling, melt almond bark in 30 second increments, stirring each time. Once completely melted, stir in vegetable oil until smooth. Dip truffle balls in melted almond bark using toothpicks or a fork. Return to wax paper and sprinkle the tops with rainbow nonpareils.
  • Let truffles coating harden on the counter for 1 hour or in the fridge for 20 minutes. Store in an airtight container for up to a week. Truffles do not need to be stored in the fridge, but can be if you like them cold!


CHERRY CAKE TRUFFLES - MILDLY MEANDERING
Instructions. In a food processor, blend cooked and cooled cherry cake until it becomes crumbs. Add in cream cheese and process again until they are fully combined. Using …
From mildlymeandering.com
Cuisine American
Category Dessert
Servings 30
Total Time 50 mins
  • In a food processor, blend cooked and cooled cherry cake until it becomes crumbs. Add in cream cheese and process again until they are fully combined.
  • Using a 1" cookie scoop, roll out truffles into balls and place on a sheet pan lined with parchment paper. Repeat until all of the mixture has been used up.
  • Once the truffles have firmed up, place white chocolate in a microwave safe bowl and heat until melted.


GRINCH CHRISTMAS TRUFFLES - THE IMPERFECTLY HAPPY HOME
Dip your cake and cream cheese truffles into white baking chocolate to make them taste even more delicious. Green Food Coloring. Add green food coloring to your white …
From imperfectlyhappy.com
Reviews 6
Servings 35
Cuisine American
Category Dessert
  • Lightly grease your springform cake pan with cooking spray. Pour in your cake mix. Cover with aluminum foil.
  • Place 1 1/2 cups of water. Place the trivet inside the inner pot. Place your cake pan inside your inner pot on the trivet.


CARROT CAKE TRUFFLES (PALEO, GLUTEN-FREE, DAIRY-FREE, VEGAN)
These Carrot Cake Truffles are a unique, healthy and delicious truffle recipe that tastes like carrot cake and requires no baking. They are easy to make and great to eat for …
From livinghealthywithchocolate.com
Ratings 22
Calories 116 per serving
Category Dessert
  • Remove the pit from your dates and process in your food processor or blender until creamy and smooth.
  • Slowly melt about 2 tablespoons of the chocolate in a bowl over simmering water (double boiler).


MCCAIN CAKE TRUFFLES - LORD BYRON'S KITCHEN
HERE IS WHAT YOU WILL NEED FOR THIS RECIPE: McCain Deep’n Delicious Chocolate Cake – You can find these in the freezer section of you local grocery store.; Coconut Oil – This helps to thin out the chocolate so that you can get a thinner layer onto the truffles when dipping them.If you prefer a thicker chocolate coating, leave out the coconut oil.
From lordbyronskitchen.com
Cuisine Christmas, Dessert, North American
Total Time 1 hr
Category Dessert
Calories 116 per serving


900+ FOOD - CAKE BITES / TRUFFLES IDEAS | TRUFFLES, FOOD ...
Oct 30, 2019 - Explore Jamie LeNoir's board "Food - Cake Bites / Truffles", followed by 435 people on Pinterest. See more ideas about truffles, food, cake bites.
From pinterest.com
1.1K pins
436 followers


RED VELVET CAKE TRUFFLES RECIPE - THE SPRUCE EATS
Red velvet cake truffles are easy and irresistible! These moist bites of cake are dipped in candy coating to make delicious cake balls. ... (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. (Nutrition information is calculated using an ingredient database and should be considered an …
From thespruceeats.com
3.8/5 (52)
Total Time 1 hr
Category Cookies And Candy, Dessert
Calories 210 per serving


KEY LIME PIE CAKE TRUFFLES - JENNA BAKED
HOW TO MAKE THESE KEY LIME PIE CAKE TRUFFLES: make box cake: make the box cake according to the directions on the box, but add 1/4 cup of lime juice to the batter. bake according to box directions, and set aside to cool. let cool until room temperature. form the cake pops: once the cake is cool, transfer it over to a large mixing bowl and crumble the cake …
From jennabaked.com
Cuisine American
Total Time 25 mins
Category Dessert


RECIPE: SPOOKY CAKE TRUFFLES - FOOD FOR MZANSI
Remove the truffles from the freezer. In one hand hold the toothpick, in your other hand have a spoon of melted chocolate ready. Start to drizzle the white chocolate in a thin steam, spinning the toothpick as you go to “wrap” the chocolate cake truffle in its “mummy bandages”. While the white chocolate is a little soft, add on your ...
From foodformzansi.co.za
5/5 (1)
Estimated Reading Time 3 mins


CAKE TRUFFLES | FOR THE LOVE OF FOOD - WORDPRESS.COM
Making the Cake Truffles: Mix the cake crumbs with the frosting, adding the frosting tbsp by tbsp until you get a thick mixture that can be easily formed into a ball without breaking. For best results, use frosting at room temperature as very cold frosting might melt later, causing the truffles to get moist and break easily. Seperate the ...
From vegefoodie.wordpress.com
Estimated Reading Time 5 mins


LET'S ALL EAT CAKE TRUFFLES - 12 PACK BY MINI MELANIE ...
Devil’s Food Cake Truffles: Dark Chocolate Couverture, Dark Chocolate, Organic Luster Dust, Butter, Grapeseed Oil, Cocoa Powder, Cream, Sugar, Flour, Eggs, Mini Chocolate Chips, Baking Powder, Baking Soda, Vanilla Extract. Instructions / Storage. Items ship frozen with ice packs, may thaw in transit; Refrigerate upon arrival ; Store your cake truffles in the …
From goldbelly.com
Brand Mini Melanie
Category Cake Pops
Price $55


SIGNATURE CAKE TRUFFLES - 12 PACK BY MINI MELANIE - GOLDBELLY
Devil’s Food Cake Truffles: Dark Chocolate Couverture, Dark Chocolate, Organic Luster Dust, Butter, Grapeseed Oil, Cocoa Powder, Cream, Sugar, Flour, Eggs, Mini Chocolate Chips, Baking Powder, Baking Soda, Vanilla Extract. Instructions / Storage. Items ship frozen with ice packs, may thaw in transit; Refrigerate upon arrival ; Store your cake truffles in the refrigerator for up …
From goldbelly.com
Brand Mini Melanie
Price $55


BROWNIE ASSORTMENT + LET'S ALL EAT CAKE TRUFFLES BUNDLE BY ...
Devil’s Food Cake Truffles: Dark Chocolate Couverture, Dark Chocolate, Organic Luster Dust, Butter, Grapeseed Oil, Cocoa Powder, Cream, Sugar, Flour, Eggs, Mini Chocolate Chips, Baking Powder, Baking Soda, Vanilla Extract. Instructions / Storage. To Store. Items are frozen prior to shipping and arrive ready-to-enjoy ; Refrigerate truffles and brownies upon arrival until ready …
From goldbelly.com
Brand Mini Melanie
Price $89


DIFFERENCE BETWEEN CHOCOLATE CAKE AND CHOCOLATE TRUFFLE ...
Chocolate cake is a sweet food made from chocolate or cocoa. It is a very tasty dark sponge with cocoa powder. Difference Between Dutch Truffle Cake And Chocolate Truffle Cake. The chocolate truffle cake consists of three layers of chocolate truffle sauce. It has a layer in the middle and one on top.
From alazharfoodie.com
Estimated Reading Time 6 mins


CAKE TRUFFLES: A VARIETY OF FLAVORS IN ONE SIMPLE RECIPE ...
Make the Cake Truffles. Squish the moist cake scraps until it becomes a smooth dough. Divide the dough into your preferred truffle size and roll them into smooth balls. The easiest way to get evenly-sized truffles is to press the dough firmly into a cookie scoop and level off any excess dough.
From amycakesbakes.com
5/5 (5)
Calories 1071 per serving
Category Dessert


EASY CAKE BALLS RECIPE (LEMON CAKE TRUFFLES) - FOOD NEWS
Melt the butter by adding it to a medium microwaveable mixing bowl. Add the lemon cake mix to the melted butter then mix in both the lemon juice and sugar. Continue to mix until dough begins to form. Roll lemon truffle dough into cake pop size balls, approximately 1 ½ inch balls.
From foodnewsnews.com


CLASSIC CAKE POPS + LET'S ALL EAT CAKE TRUFFLES BUNDLE BY ...
Devil’s Food Cake Truffles: Dark Chocolate Couverture, Dark Chocolate, Organic Luster Dust, Butter, Grapeseed Oil, Cocoa Powder, Cream, Sugar, Flour, Eggs, Mini Chocolate Chips, Baking Powder, Baking Soda, Vanilla Extract. Instructions / Storage. To Store. Items ship frozen with ice packs, may thaw in transit ; Refrigerate upon arrival; Store your cake pops and truffles in the …
From goldbelly.com


290 CAKE TRUFFLES IDEAS | TRUFFLES, DESSERTS, DESSERT RECIPES
Dec 2, 2020 - Explore Terry Piaseczny's board "Cake Truffles" on Pinterest. See more ideas about truffles, desserts, dessert recipes.
From pinterest.com


HOW TO MAKE CAKE TRUFFLES AT HOME | THESPEC.COM
For the cake: Preheat the oven to 350 F. Grease a quarter baking sheet with cooking oil spray, then line with parchment paper or a silicone liner. Combine the butter and sugars in the bowl of a ...
From thespec.com


CAKE TRUFFLES — DR TARA'S SUNSHINE
Break the cake into fine crumbs (this can be done by hand or in a food processor) and add to the cream cheese frosting. Stir well to combine and mix in optional add-ins as desired such as shredded coconut, chocolate chips, or sprinkles. Roll the truffle mixture into tablespoon-sized balls. Place the balls on a parchment lined baking sheet and ...
From drtarasunshine.com


120 CAKE TRUFFLES IDEAS | TRUFFLES, YUMMY FOOD, DESSERT ...
Oct 17, 2016 - Explore Nela Lukic's board "Cake Truffles", followed by 309 people on Pinterest. See more ideas about truffles, yummy food, dessert recipes.
From pinterest.com


CAKE TRUFFLE BALLS RECIPES ALL YOU NEED IS FOOD
CAKE TRUFFLES RECIPE - FOOD.COM. This recipe is from Bakerella, is super popular, and is very good. They are time consuming, especially if you make them for the first time, so plan for a couple days. This is a unique treat to give as a gift or to serve at a bridal shower, a holiday party, or any get together. Enjoy! Prep time does not include chilling time. Total Time 1 hours 15 …
From stevehacks.com


21 EASY NO-BAKE TRUFFLES RECIPES - OMG CHOCOLATE DESSERTS
Strawberry Cake Truffles. Strawberry Cake Truffles – A delicious treat made with just 3 simple ingredients – boxed strawberry cake mix, white chocolate, and cream cheese! Peanut Butter Cheesecake Truffles. Peanut Butter Cheesecake Truffles are delicious bites of smooth peanut butter cheesecake loaded with chocolate chips, and covered with a ...
From omgchocolatedesserts.com


FEASTING WITH FARE: RED VELVET CAKE TRUFFLES | FOOD ...
Instructions. Cream room temperature butter in a large bowl. Once that is complete, add in 3 cups of powdered sugar, 1 tsp. vanilla, and 1/4 cup milk. This should be the consistency of icing. If it is too thick, add milk 1 tsp. at a time until desired consistency is reached. Crumble prepared cake (store-bought or homemade) into the icing mixture.
From foodallergy.org


AUGUST 10: CAKE TRUFFLES. A FEW DAYS AGO, I MADE A CAKE ...
August 10: cake truffles. Leah Romm . Aug 11, 2021 · 3 min read. A few days ago, I made a cake for my neighbors’ engagement party. In the process, I …
From medium.com


WHAT IS TRUFFLE CAKE? - ALL ABOUT FOOD
Dutch Truffle Cake aka chocolate truffle cake is a chocolate layer cake recipe with soft, moist chocolate cake, filled with smooth, fluffy whipped chocolate ganache and frosted with rich, silky smooth chocolate ganache. This cake is the epitome of every celebration.
From tchaise.com


EASY CAKE TRUFFLES RECIPE! {JUST 5 INGREDIENTS} - FOOD NEWS
If the cake mixture is still a bit dry, add more frosting to get it to the desired consistency. To form the truffles, use a small cookie scoop or a tablespoon to portion out the cake into generous 1-inch balls, then roll the cake balls between your hands to get them round, and place them on a foil or waxed paper-covered baking sheet.
From foodnewsnews.com


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