cake truffles

You've never seen prettier little bites than these Cake Balls from Delish.com.

Chocolate-Covered Cake Balls

Cooking spray

cake mix,

c. (1 1/2 sticks butter), softened

c. sugar

heavy cream

pure vanilla extract

kosher salt

c. white chocolate chips

c. semi-sweet chocolate chips

tbsp. coconut oil, divided

Sprinkles,

The actual cake balls tasted super good... but there was too much frosting compared to cake, so it took a while for these to harden and the texture wasn't quite right. I recommend decreasing the amount of frosting or increasing the amount of cake by just a little bit. Oh, also I used cake that isn't very sweet, if you use cake that is really sugary then you should only add about 2 cups of powdered sugar to the frosting mix. The way I did it, with bittersweet chocolate to coat it and a not-so-sweet cake balanced it out perfectly. If I had used white chocolate, it would have been too sweet, so pay attention to that. Awesome recipe, ratios could use a bit of review and dessert is on the sweet side.

pay attention to this recipe! I tried making it, and instead of putting the 3c of powdered sugar in the frosting, I put it in the batter. I bet they would’ve tasted great without that mistake.

It was amazing, and a big hit in my house!

it came out okay for my first time i will say tho i had way too much frosting left over and bc of that i thought i did something wrong if i put all the frosting in it it would have been soup good thing i stopped in enough to not ruin it but it did end up a lil mushy i know next time what consistincy i want alsoooo if you have to mix everything by hand it take wayyyy more time in total it took me 5 hours..........

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This easy cake balls are the perfect dessert to serve at a holiday party. They're also insanely easy to make thanks to the genius cake mix hack.

These Pink Champagne Truffles Are WAY Classier Than Chugging Cheap Champagne

A recipe for cake balls that uses cake mix, frosting and candy melts to create fun and festive bites. Cake balls are perfect for gift giving and they're easy to turn into cake pops!

Cake Balls Recipe

cake mix (flavor of your choice)

eggs, oil and water (as called

+ 2 tablespoons canned frosting (flavor of your choice)

candy melts (I recommend Ghirardelli Melting Wafers)

sprinkles

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 in 30 second increments, and stir until completely smooth.

Place each cake ball on a fork and use a spoon to pour the candy melts over the cake ball. Tap against the side of the bowl to remove excess candy melts.

Place each ball on a parchment lined sheet pan. Top with sprinkles.

Repeat with remaining cake balls and candy melts. Store in the refrigerator until ready to eat. Can be made up to 3 days in advance.

These are incredibly easy to make and serve as a delicious way to use up cake scraps. They can be decorated in many different styles and look wonderful on a dessert table.

Cake Truffles

buttercream frosting (any flavor)

chocolate

sprinkles, crushed Oreos, fruit powder,

Using your hands, break up the cake scraps into crumbles.

Use your hands to knead the frosting into the cake scraps. Keep kneading until you can&#039;t see the frosting anymore. It should all come together into a ball that&#039;s moist yet not sticky.

Use a tablespoon-sized scoop to form the cake mixture into balls and put onto a cookie sheet. Refrigerate the balls for at least 15 minutes; if they aren&#039;t cold, they may fall apart when dipped into chocolate.

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&#039;ll be able to reuse it.

One a time, stab the balls with a wooden skewer and dip them into melted chocolate. Turn so they are completely coated.

Use your finger to remove the skewer as you set each ball 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.

Decorate with sprinkles, crushed Oreos, fruit powder, or drizzled ganache.

Once the chocolate hardens (about 15 minutes), store at room temperature in an air-tight container for up to one week.

It looks so delicious . Thanks for sharing the wonderful recipe with us.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1583341102/qff7jk17e8rphpvdgyrf.mp4

Cake truffles are incredibly easy to make balls of cake and frosting that have been dipped in chocolate. They can be decorated in so many cute ways and look wonderful on a dessert table.

Kartoshka Rum Balls&nbsp;are made with a delicious sponge cake, sweetened condensed milk buttercream, roasted walnuts, and cocoa to resemble a potato, which is what these pastries were named after.

Kartoshka Rum Balls

eggs

all-purpose flour (fluffed, gently scooped, leveled (1 cup = 150 g))

sugar

tsp baking soda

Tbsp vanilla extract

unsalted butter, (room temperature (230 grams))

sweetened condensed milk, (room temperature)

Tbsp rum

walnuts

cocoa powder ((optional))

cocoa powder

Tbsp sugar

Guittard Chocolate Melts

Whip 6 eggs with a mixer on high speed, in a grease-free bowl until frothy. Gradually add 1½ cup sugar, pouring it between the bowl and the whisk. Continue whipping for 15 minutes until pale in color, thick and flows off the whisk in a ribbon.

While the eggs are whipping, turn the oven to 350F. Also, line a 9"x13" baking pan with foil and spray with nonstick spray, or butter the pan and add a heaping spoon of flour, then shake to coat it with flour. Shake out the excess.

Sift 1½ cups flour and ½ tsp baking soda mixture into the egg mixture, in thirds, carefully folding it in to prevent deflating the batter.

Once the flour is fully incorporated, add ⅛ cup oil and 1 Tbsp vanilla extract. Fold it in until fully incorporated.

Pour the batter into the buttered pan and spread it out evenly. Bake at 350F for 15+ minutes or until a toothpick inserted in the center comes out clean.

Remove the cake with the foil to the counter, carefully unfold the sides and allow to cool for 5 minutes. Then invert it onto a rack and allow to cool completely.

Make the Sponge Cake or Use 6 cups of Crushed Nilla Cookies

Add 2 sticks room temperature butter to the mixer and whip with on high until white in color and fluffy, about 4 minutes.

While continuing to whip, add 1 can sweetened condensed milk by allowing it to flow down the inside of the bowl. If the buttercream starts to look broken, stop the mixer right away and fold the remainder of the sweetened condensed milk in with the spatula. 

Russian Buttercream - While the sponge cake is cooling make the buttercream.

Break the cooled cake into small pieces. Add the broken pieces of cake and 2 Tbsp rum to the buttercream (and 1/3 cup cocoa powder, if using) and using the beater attachment combine together, for about 2-3 minutes or until it starts looking like dough. Add 1 cup nuts and mix until combined. Taste the mixture and add more rum if desired.

Pinch off about 1.5 -2&nbsp; tablespoons of the cake ball mixture and form a ball. Repeat with the rest of the mixture. If the mixture is too soft to roll, refrigerate until it's malleable and easy to roll.

Combine 3 tablespoons cocoa powder and 3 tablespoons powdered sugar. Stir to combine. Dip and roll each ball in the mixture. Set aside. Once done, coat each ball in the cocoa mixture one more time.

Transfer to a serving platter and serve, or transfer to refrigerator until ready to serve.

Alternatively, you can melt 2 cups of dark chocolate melts over a double boiler, then roll each rolled cake ball in the chocolate and set them on parchment paper to set. This way the chocolate will dry into a hard coating.

Or make 2 recipes of this Extra Shiny Chocolate Ganache&nbsp;and coat each cake truffle in it. The chocolate pastries will be a tad sticky, since the ganache does not dry into a hard coating.&nbsp;Finish by piping the "potato sprouts" on top of the Kartoshka with the reserved buttercream.

Assembly

Oh my goodness this looks like a piece of heaven!

Thank u so so much for the recipe, I was looking for Kartoshka recipe and I couldn’t find good one with biskvit only with cookies and then I checked your site. Thank u. It’s amazing dessert if followed ur instructions! A+

Hi Marina!
I'm planning on making this recipe but am not seeing where and when to add the rum? Can you help me out please! 
Thanks!

Top 4 cake truffles recipes from across the web

The most viewed cake truffles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate-Covered Cake Balls

Cake Balls Recipe

Cake Truffles

Kartoshka Rum Balls

Top 4 cake truffles recipes from across the web

The most viewed cake truffles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate-Covered Cake Balls

Cake Balls Recipe

Cake Truffles

Kartoshka Rum Balls

The most viewed cake truffles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine