After making the Hidden Heart Cake from my last blog post, I had a lot of leftover cake lying around. Cake pops are of course an option when you have leftover cake, but I am not great at getting them to balance on the sticks so I figured Cake Truffles was my safest option. I called them Pink Velvet because the leftover cake I used was pink, and they contain cream cheese, but you can use any type of leftover cake to make these tasty treats!
I started by using a food processor to turn my leftover cake into crumbs. I had about 400g cake. It doesn't matter how much cake you have, you just need approx half the amount of cream cheese.
I needed 190g cream cheese to get my cake to a stage where if I rolled it into a ball it stuck together. I recommend using full fat cream cheese, it just tastes better!
I rolled all the cake into balls using my hands and placed them onto a lined baking tray. I then put them in the freezer for about an hour. I got 24 truffles exactly from the mixture.
I melted 250g white chocolate (this covered 16 of the truffles). I also melted 125g dark chocolate for the remaining 8 truffles.
I removed the truffles from the freezer and dipped them into the chocolate and coated them using two forks to balance them. I placed them onto some greaseproof paper and placed a single heart sprinkle on each one. I left them to set.
I loved the final effect and I thought they looked really pretty! I also found them a lot easier to handle and less messy to dip in chocolate than regular chocolate based truffles.
Inside the truffles is a delicious moist centre. I mean, cream cheese and cake mixed together, is that ever not going to be good?! It's dangerously easy to eat several of these in one sitting!
I am entering these into myself and Cakeyboi's monthly baking challenge, Treat Petite. This month's theme is 'Love Is In The Air'.
I'm also entering them into Fab Food 4 All and Fuss Free Flavours monthly challenge Credit Crunch Munch, this month hosted by Elizabeth's Kitchen Diary, as I used leftover cake to make this recipe.
Pink Velvet Cake Truffles
- 400g Leftover cake
- 190g Full fat cream cheese
- 250g White chocolate
- 125g Dark chocolate
- Heart sprinkles
Use a food processor to turn the cake into crumbsMix the cream cheese into the cake crumbsRoll the cake into balls using your hands and place them onto a lined baking tray. Then put them in the freezer for about an hourMelt the chocolateRemove the truffles from the freezer and dip them into the chocolate, coating them fully. Place them onto some greaseproof paper and place a single heart sprinkle on each one. Leave to set