Cake truffles. What an invention. Cake, buttercream and chocolate in a single mouthful. And a mouthful small enough not to feel too guilty about either. (Unless you make a batch for your brother then eat half of said batch with your friend.) What more could you want?
Technically these are just cake pops without sticks. Because who just has 30 cake pop sticks lying around? And since these weren't going anywhere fancy, I really didn't see the need to dress them up with anything except these darling mini cupcake cases (technically made for sweets, but imagine the teeny tiny cupcakes!!). These beauts came about through the piles of leftover trimmings from the two chocolate cakes I made recently, one being the Baileys cake and the other a chocolate orange cake, which will be my next post! I had some leftover buttercream from the cakes as well, so what better to do than mash it all together delicately, shape it into balls, and dip it in chocolate? Nothing.
These cake truffles are great as they are more fun to make than effort, and literally anyone could make them if they tried. They're quick and simple, and the payoff is great. They'd be especially good to make if you needed a dessert or treat but didn't feel comfortable trying to make or decorate your own cake. You could even *shudders* make these from a box cake mix and bought icing, which seems to be the way standard cake pops are made across the pond. Of course, though, I would never endorse using packet mixes unless absolutely vital...they don't even compare to homemade cakes.
|my very high tech method of coating the truffles|
You can use any combination of cakes and icings, but I'd recommend sticking to buttercream or something that's relatively stiff. The butter in the buttercream also hardens up in the fridge, helping the truffles keep their shape, something I'm not sure you'd get if you used a runnier icing. I think ganache would also work well, as the chocolate would also set in the fridge, helping to keep the truffles firm.
Vanilla and Chocolate Cake Truffles
cake of any kind, leftover or fresh, cooled (the amount you use will obviously influence the number of truffles you can make. I would say that 2 8'' layers of cake would make about 20-30 truffles.)
buttercream, any flavour
melted chocolate, tempered or untempered *see above*
1. Crumble your cake in a large bowl with your hands. You want to really break down the cake, and make it into crumbs, the finer the better.
2. Add buttercream. Just eye it. Add a few tablespoons to start, you can always add but it's hard to take away, unless you've got loads of spare cake crumbs to balance it out again. I didn't think so...
3. Mush with your hands. Mix well until combined. You want to add enough icing so that when you squeeze a handful of the mixture, all the cake crumbs stick together and could be rolled into balls, be careful not to add too much that you end up with a more-icing-than-cake paste.
4. Roll into balls, whatever size you want. Place on a baking tray lined with baking paper. Refrigerate for at least half an hour so the butter firms up and the cake balls are hard.
5. Dip into melted chocolate. If you're only working with a small amount of chocolate (like I was), put your chocolate into a tall container, like a glass or cup. This means you can just drop in the truffles without having to roll them around in the chocolate loads and dirty your chocolate with cake crumbs. I used a high tech method of dropping the truffle in, turning it over once or twice with a fork, then lifting it from underneath with the fork and tapping the fork hard on the side of the cup to remove any excess chocolate.
6. Place back onto the baking sheet or into sweet cases. Refrigerate if using untempered chocolate, tempered chocolate will dry at room temperature.
Store in the fridge. The cake truffles keep well for quite a while because the chocolate seals in their moisture!