CAKE TRUFFLES RECIPE
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
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
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
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
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
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
Provided by Kelsey Nixon
Categories dessert
Time 2h15m
Yield 24 servings, 48 pieces
Number Of Ingredients 21
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
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
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
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
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
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
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
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
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
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
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
From cupcakeproject.com
Ratings 3Calories 247 per servingCategory 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
From sweetandsavorymeals.com
Reviews 7Category DessertCuisine AmericanTotal 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
From dinnerthendessert.com
Ratings 5Calories 145 per servingCategory 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 …
From thebakingexplorer.com
Ratings 9Calories 169 per servingCategory 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
From letthebakingbegin.com
5/5 (2)Total Time 3 hrs 20 minsCategory DessertCalories 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 DessertsServings 16Total 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
From mildlymeandering.com
4.4/5 (8)Servings 30Cuisine AmericanCategory 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
From sweetestmenu.com
5/5 (1)Category CakeCuisine AmericanTotal 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
From dessertsonadime.com
4/5 (2)Total Time 20 minsServings 40Calories 101 per serving
NO BAKE BIRTHDAY CAKE TRUFFLES | IF YOU GIVE A BLONDE A ...
From ifyougiveablondeakitchen.com
4.8/5 (6)Total Time 45 minsCategory DessertCalories 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
From foodfaithfitness.com
5/5 (2)Total Time 1 hr 30 minsCategory DessertCalories 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
From thenovicechefblog.com
5/5 (1)Total Time 35 minsCategory No BakeCalories 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
From mildlymeandering.com
Cuisine AmericanCategory DessertServings 30Total 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
From imperfectlyhappy.com
Reviews 6Servings 35Cuisine AmericanCategory 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)
From livinghealthywithchocolate.com
Ratings 22Calories 116 per servingCategory 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
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Brand Mini MelaniePrice $89
DIFFERENCE BETWEEN CHOCOLATE CAKE AND CHOCOLATE TRUFFLE ...
From alazharfoodie.com
Estimated Reading Time 6 mins
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From amycakesbakes.com
5/5 (5)Calories 1071 per servingCategory Dessert
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From drtarasunshine.com
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From foodallergy.org
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From medium.com
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From tchaise.com
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From foodnewsnews.com
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