{"id":34289,"date":"2020-10-13T12:47:00","date_gmt":"2020-10-13T17:47:00","guid":{"rendered":"https:\/\/www.cupcakeproject.com\/?p=34289"},"modified":"2020-12-28T15:05:51","modified_gmt":"2020-12-28T21:05:51","slug":"cake-truffles","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/cake-truffles\/","title":{"rendered":"How to Make Cake Truffles"},"content":{"rendered":"\n

Cake truffles are incredibly easy to make. They’re balls of cake blended with frosting that have been dipped in chocolate, and you can decorate them in so many cute ways!<\/p>\n\n\n

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\"Cake<\/figure>\n<\/div>\n\n\n

Deva Williamson, owner of Big Laugh Kitchen<\/a> and winner of Food Network’s Candy Land<\/a>, joins me to offer up instructions and tips to help you make these treats.<\/p>\n\n\n\n\n\n

Ingredients<\/h2>\n\n\n\n

To make these, you’ll need three basic things:<\/p>\n\n\n\n

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  1. Cake scraps<\/strong> – If you’ve made a cake and trimmed the top off to decorate it, use the top to make these (that is, if you don’t eat the top immediately)! You can also use unfrosted cupcakes<\/a>.<\/li>\n\n\n\n
  2. Frosting<\/strong> – Any flavor of buttercream frosting will work. Deva strongly advocates for homemade frosting<\/a>, but says that store-bought would work fine in a pinch.<\/li>\n\n\n\n
  3. Chocolate<\/strong> – You can use any kind of chocolate to coat truffles, but make sure that it is tempered<\/em>. If it isn’t tempered, it won’t have a shiny look or crisp bite when it cools. It’s easy to temper chocolate at home<\/a> if you’ve never done it, so don’t be scared off! You can use candy melts to avoid messing with tempering, but the downside is that the dessert won’t taste as good.<\/li>\n<\/ol>\n\n\n\n

    How It’s Made<\/h2>\n\n\n\n

    To get started, use your hands to mix a little bit of the frosting (about 2 tablespoons) into about two cups of cake scraps<\/strong>.<\/p>\n\n\n

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    \"Mixing<\/figure>\n<\/div>\n\n\n

    Knead the two together until you can’t see the frosting anymore<\/strong>. It should all come together into a ball that’s moist and not sticky.<\/p>\n\n\n

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    \"Cake<\/figure>\n<\/div>\n\n\n

    Use a tablespoon-sized scoop to form the cake mixture into balls and refrigerate the balls<\/strong> for at least 15 minutes. If they aren’t cold, they may fall apart when you dip them in chocolate.<\/p>\n\n\n

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    \"Undipped<\/figure>\n<\/div>\n\n\n

    When they come out of the refrigerator, set a cooling rack over a cookie sheet. When you place the dipped balls on the cooling rack, the extra chocolate will drip onto the cookie sheet and you’ll be able to reuse it.<\/p>\n\n\n\n

    One at a time, stab the balls with a wooden skewer and dip them into melted chocolate<\/strong>.<\/p>\n\n\n

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    \"Dipping<\/figure>\n<\/div>\n\n\n

    Use your finger to remove the skewer as you set the balls down on the cooling rack. When you take the skewer away, there will be a hole in the ball. Dip the same skewer back into the chocolate again and then use it to cover up the hole with fresh chocolate<\/strong>.<\/p>\n\n\n

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    \"Covering<\/figure>\n<\/div>\n\n\n

    To complete the look, these need to be decorated!<\/p>\n\n\n

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    \"Oreo<\/figure>\n<\/div>\n\n\n

    While they are still wet, cover with:<\/p>\n\n\n\n