I have the last mini-loaf of no-knead bread in the oven, the homemade pimento cheese is all ready, and the cream cheese has been dyed blue and molded into the shape of a horse shoe.
The Roasted Raspberry Chipotle sauce is bagged by the front door along with some crackers, a bottle each of red and white wine, and some celery sticks. The pre-game show is on TV and my engagement and wedding rings have been fished out of the garbage can (talk about traumatic) – the only thing left to do is post a picture of the cake truffles and get the bread out of the oven and bagged. Then it’s off to our friends’ house to enjoy good food, good football, and good times. An Indianapolis victory in today’s Super Bowl sure would be nice!
Cake truffles (aka “cake balls”) are very simple to make. The recipe is extremely versatile and can be varied in many ways based on the combination of cake mix, frosting, and add-ins used. The possibilities are nearly endless: carrot cake, rum-crunch, rocky road, double-fudge, peanut butter and chocolate, etc. We’re having rum crunch, pb & chocolate, Italian creme/cream cake, and carrot cake today!
The basic idea is this: whatever you can serve in full-sized cake form, you can serve in truffle sizes. I’ll post some variations of the recipes later, but the base recipe is as follows:
Cake balls (Cake truffles)
Single bites of cake & frosting truffles.
- 1 standard cake mix (homemade or pre-packaged)
- 16 oz of the frosting of your choice
- 4 oz Chocolate (dark, semi-sweet, or white) to coat the truffles
- 4 oz add-ins (optional) such as mini-chocolate chips, walnuts, dried fruit, etc
- Bake the cake in a 9x13 pan as directed by the recipe/package selected. Tear the cake into small pieces while still slightly warm. Add the cake, frosting, and any add-ins to a bowl and combine. Do not over mix - the cake/icing mixture should be "swirly," not homogeneous. Use a spoon and form the mixture into balls and refrigerate (just long enough for next step). Melt the chocolate over a double-boiler and use two forks to roll the truffles into the melted chocolate. Place the truffles on a cookie rack to rest so that they don't "grow feet." (You can refrigerate to speed up the process.) Serve when the chocolate coating has cooled and hardened completely.
- You can add food coloring to the white chocolate for the drizzle. Go Colts!
Yields: ~3-4 dozen truffle
Estimated time: 2 hours
This is great! I am always looking for truffle recipes. Thank you! thank you!
Those look like they would be so easy, yet produce an elegant result.
Love the Colts colors. Yay Colts!!
You’ve been mentioned on my site!
Cool photo’s & the cake truffles sounds very good! Cheers!
The truffles look beautiful, Shawnda!
I love the white/blue combination.
Thanks, guys! They sure were tasty. They tasted even better with “winning colors” 🙂
I just found this recipe/picture. I’m sorry to say 1 day too late as the Colts won’t repeat. I do plan on keeping this handy for Super Bowl 2008 because I just can’t cheer for the pats.
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Just found these and they look fabulous! Hoping to make some using funfetti cake. Can I freeze them if I want to make them ahead of time and then just thaw them before use?
Do you store them just on the counter in a container if there are any leftovers or do they need to be stored in the fridge? Appreciate your help!
Emily – Funfetti truffles would be cute! You can freeze them – I freeze them ahead of time, before coating with chocolate – I think they do better that way. I keep the leftovers in the fridge.
Can i use a homemade butter cream frosting?
@Lauren – I have used homemade buttercream and homemade cream cheese frostings before with no issues!