Lemon Cake Balls Cake Truffles Food

LEMON CAKE TRUFFLES

Steps:

• Following the boxed cake instructions bake the cake. You need the cake baked, cooled and crumbled to start assembling the truffle.
• Cream together the butter, cream cheese, powdered sugar and vanilla & lemon extract. If the frosting is too stiff, add up to 1 tbsp of milk. Add in lemon zest, if desired.
• Add the crumbled cake and mix throughly.
• Scoop the cake ball mixture into uniform balls. Freeze for 45 minutes.
• Once chilled in the freezer, remove and roll each ball in the palm of your hands to create a nice, smooth ball.
• If desired, melt the white chocolate and dip each truffle in to coat. Transfer to wax paper. Top with white and gold sprinkles. Let cool to set.
• Store in the fridge or freezer until ready to eat.
• Preheat your over to 350°F. Lightly grease 8 ½ x 4½ x 2 ½-inch loaf pan.
• In a large bowl, stir together cake mix, water and butter until well blended. Spoon batter into prepared pan.
• Bake 44-46 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.
• Whisk together all the glaze ingredients and set aside.
• Proceed to crumble baked cake into a large bowl until cake is fine crumbs. Add glaze and stir until combined.
• Measure 1 heaping tablespoon cake mixture and press together to roll into balls. Set on a parchment lined cookie sheet. Place cake balls in the freezer for at least 1 hour.
• Melt white dipping chocolate in the microwave. Dip each ball to coat and place on parchment lined pan. Dust each cake ball with gold and white sprinkles.

LEMON CAKE BALLS (CAKE TRUFFLES)

Steps:

• In a large mixing bowl, add cake mix powder, powdered sugar, cream cheese and mix until you have a ball of dough.Tip: If dough is too crumbly, add a little milk to make it easier to handle.
• Scoop out small portions of the dough and form little balls.
• Roll them in powdered sugar and enjoy.Tips: Instead of using powdered sugar, you can dip in melted chocolate. Prior to dipping them, chill these ball in the freezer for about 30 minutes so they are firm and don't fall apart.

LEMON CAKE BALLS

Steps:

• I used a box lemon cake mix, but you can choose homemade if you'd like. Either way, it should be the equivalent of a 9x13 baked lemon cake.
• In a large sized bowl, mix together the powdered sugar, softened butter, vanilla and lemon juice. Beat on medium speed until the mixture is smooth and creamy. Then set the bowl aside.
• Remove the cake from the pan and break it apart, crushing it until it's a fine crumble.
• Working in batches, add the powdered sugar mixture into the crumbled cake, stirring to combine as you continue adding the frosting.
• Once it is evenly mixed, use a spoon or portion scoop, to form the mixture into ball shapes, about 1 ½ to 2 inches in diameter depending on your preference. Place the balls into a separate bowl or plate until you have rolled all of the mixture.
• Cover and chill in the freezer for approximately 30 minutes, or the refrigerator, for 1 hour (until cake truffles become firm).
• Once chilled, melt the chocolate in a microwave safe bowl in 30 second increments, stirring between each interval. Watch it closely and melt it slowly until the chocolate is smooth and totally melted.
• Place a rolled truffle on a spoon or poke it on the end of a fork and quickly dip the truffle into the melted chocolate. Place the dipped truffle onto parchment paper to allow the chocolate to dry. Note: if adding sprinkles or other toppings, be sure to add them before the chocolate has dried.
• Allow the chocolate to set and store in an airtight container.

CAKE BALLS

Steps:

• Bake cake according to directions on package.
• Let cool completely.
• Crumble cake mix in large bowl and mix in container of icing.
• Mix well (I find it is easiest to use hands).
• Refrigerate for approximately 30 minutes or until it will hold together when rolled into a 2 inch ball.
• In saucepan over low heat or double boiler, melt almond bark.
• Roll cake mixture into 2 inch balls.
• Dip balls in melted almond bark and set on waxed paper to dry.