A bakery or store-bought heart shaped box filled with truffles is a pretty typical gift for Valentine's Day isn't it? But what if those truffles came right from your own oven? Well if you follow this recipe your "Inner-gourmet" will come shining through and you will feel like the pastry chef in your neighborhood confectionery shoppe! Cake truffles or "cake balls" as some people call it, is a new trend in the confectionery/dessert world. It is composed of cake that has been baked, crumbled, mixed with frosting, rolled into balls and dipped into chocolate.
It has been around for about 2-3 years and was started by a company in Dallas,TX called "The Cake Ball Company" and then made popular by a blogger by the name of Bakerella. She has showed up on The Martha Stewart show, lending her cake ball making skills. Although Bakerella's recipe for this decadent treat is great, I thought an entire container (standard size) of frosting made the cake balls too soft, so I did some adjusting by using half the amount of frosting in the container instead.
Whenever I decide to make a new dish or dessert, I always try to challenge myself. Whether it be for time, taste, or difficulty of technique, nothing is learned without a challenge. So catering these cake truffles for my Market Research class of 60+ students was my huge challenge! I had to make sure they were done on time, brought to class without any of them falling off the platter, and most importantly, making sure there were enough for everyone! I am proud to say that I checked off all of the above with a smile and relief! They were a huge hit! I made three different cakes; strawberry, devils food, and red velvet and dipped them in a variety of chocolate coatings.
These were really fun to make and decorate, but one major thing that I learned from this experience is that catering is a lot of work for one person! If I do start a catering company I will definitely make sure I hire lots of help! So cheers to my classmates for being good sports and cheers to one dainty little cake ball!
You can use any of your favorite store-bought cake mixes/frostings or you can certainly bake a cake from scratch as well as make the frosting from scratch, but using the store-bought mix is cheap and efficient! I will post the recipe for the red velvet cake truffle since that seemed to be the biggest hit today!
- 1 Box Red Velvet Cake mix (makes 50-60 truffles)
- 1 standard size container cream cheese frosting
- 1 14oz Bag of Wilton's melting chocolate (I bought Dark Cocoa, White, and Pink. You can find these at Michael's or even Walmart, but at Walmart buy the Plymouth brand Almond bark instead, either Wilton's or Plymouth will work fine)
- 1 Pack mini candy cup liners
- 2 Squeeze bottles (approx. $1.99 for decorating the balls or you can just use a fork, they wont be as neat though with a fork)
1.Bake cake according to directions on the box. Don't bother to butter and flour the pan, just use wax paper to line the pan. It doesn't matter if the cake doesn't bake evenly, you will be putting it into a food processor or crumbling it by hand anyway. Let the cake cool for about 1 hour.
2. If you have a food processor, break about four hand-sized pieces and put it into the processor and pulse until the cake looks like dust or loose granules. Put into a separate bowl and continue this step until all the cake has been through the food processor. If you don't have a processor, just crumble the cake by hand until it is really loose.3. Now add half the container of cream cheese frosting. Use ONLY HALF! If you use the entire container as some other recipes would suggest you do, the little balls will be gooey and will not hold a round shape. Mix the frosting and cake together till you get a "brownie" like texture (chewy and dense).
4. Line a baking sheet with wax paper and roll tablespoon sized balls in your hand and place them on the baking sheet. You may need 2 baking sheets. After you have rolled all the cake balls, place baking sheets in refrigerator or freezer depending on where you have the most space. Let it chill for about 2 hours.5. After 2 hours, melt your preferred chocolate coating. Melt chocolate in a deep bowl (a deep bowl is important b/c you will need space for dropping the balls) set aside.
6. After chocolate has been melted, remove one baking sheet from the freezer/fridge. Drop one ball into the bowl and coat with chocolate. Shake the spoon back and forth to remove excess chocolate. Tilt spoon onto the same baking sheet until ball drops off, if it doesn't you can use a toothpick to help remove it. Coat all the balls this way.7. To garnish with pink stripes or white stripes melt the colored chocolate in another bowl and use a fork to drizzle over the chocolate red velvet balls, or you can put the melted chocolate into candy squeeze bottles. If the chocolate is too thick then add 1/2 tsp of shortening or vegetable oil until it thins out to your liking. After balls are completely decorated, put in the refrigerator for 7-8 min then place into little liner cups. If there is extra chocolate around the side just break it off with your hand.
You're done! Enjoy!