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.
Time 15h5m Yield 20 Number Of Ingredients 7 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan. Combine cream cheese, sugar, and almond extract in a bowl and whip using an electric mixer on low speed until combined. Beat in eggs 1 at a time. Pour into the prepared pan. Bake in the preheated oven until set, 30 to 35 minutes. Remove from the oven and let cool for 1 hour; refrigerate for at least 3 hours more. Scoop cheesecake into small balls using a melon baller or a tablespoon-sized scoop. Place on a wax paper-covered cookie sheet. Freeze cheesecake balls, 8 hours to overnight. Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir in shortening until consistency is smooth and easy to work with. Dip each cheesecake ball into chocolate to coat; replace on the cookie sheet. Garnish with sliced almonds while chocolate is still warm. Refrigerate for 2 hours before serving.
Time 1h Yield 16 servings. Number Of Ingredients 17 Steps:
In a large saucepan, cook milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes., Preheat oven to 325°. In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine flour, sugar, baking soda and salt; gradually add to chocolate mixture and mix well (batter will be thin). , Transfer to three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners’ sugar and heavy whipping cream until smooth., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency., Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Store in the refrigerator.
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).
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.
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.
More about “cake truffles recipes”
Time 1h5m Yield 24 truffles Number Of Ingredients 19 Steps:
Make the gingerbread: Preheat the oven to 350°F (180°C). Grease a 9 x 13 inch (22.5 x 32.5 cm) baking dish with nonstick spray. In a large bowl, sift together the flour, baking soda, salt, ginger, cinnamon, and nutmeg. In a medium bowl, whisk together the brown sugar, melted butter, molasses, egg, and buttermilk. Add the wet ingredients to the dry ingredients and stir with a rubber spatula to combine. Pour the batter into the prepared baking dish and spread in an even layer. Bake the gingerbread for 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely. Make the frosting: In a medium bowl, cream together the butter and cream cheese with an electric hand mixer on medium speed until fluffy. Add the brown sugar and heavy cream and continue beating until smooth and creamy. In a large bowl, crumble the gingerbread with your hands into fine crumbs. Add the cream cheese frosting to the crumbled gingerbread and mix well to combine. Line a baking sheet with parchment paper. Using a 1-ounce scoop, portion the gingerbread mixture into 24 balls onto the prepared baking sheet. Chill for at least 10 minutes, or up to 1 hour. In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals until completely melted and smooth. Set a wire rack over a baking sheet. Roll each gingerbread truffle in the melted chocolate and place on the rack. Garnish each truffle with crystallized ginger, then transfer to the refrigerator to set the chocolate, about 15 minutes. Enjoy!
