Red Velvet Cake Truffles  Print

This recipe appeared in Time for Truffles on 27 Dec 2012

Red Velvet Cake Truffles1 box red velvet cake mix, plus ingredients to make the cake
1 (16 ounce) can prepared cream cheese frosting
1 pound candy melts, white or dark chocolate
Sprinkles or small candies to decorate

Prepare and bake the red velvet cake mix according to the directions of the package for a 9 x 13 cake. Once baked, allow the cake to cool completely.

Crumble the cake into a large bowl and work it with your hands until it is in small pieces. Alternatively, break cake into chunks and run through a food processor until crumbly.

Spoon three–quarters of the frosting into the bowl with the crumbs and stir with a rubber spatula until the mixture is well–combined. Or, if you used a food processor, spoon the frosting into the processed crumbs and pulse just until the frosting and crumbs blend together and it becomes fudge–like in consistency. It should be very moist and hold together if you squeeze a ball of cake between your fingers, but not too wet or greasy. If the cake mixture is still a bit dry, add more frosting to get it to the desired consistency.

Using a small ice cream or cookie dough scoop, create small balls of cake and roll them between your palms until they become round. Place the cakes balls on a baking sheet covered with aluminum foil, waxed paper or a Silpat and freeze them until firm (about an hour).

Place the candy coating in a medium microwave–safe bowl and microwave it until melted, stirring after every 45 seconds to prevent overheating. Note: Be sure to have all of your decorations lined up and ready to use. The candy melts set quickly once applied to the cake balls and the decorations won’t adhere to the coating if they aren’t applied soon enough.

Using dipping tools or a fork, submerge a cake ball in the melted candy coating. Remove it from the coating and place on a lined baking sheet. Smooth over any coating imperfections and quickly sprinkle on decorations. If you choose to make decorative drizzles, first wait a couple of minutes to allow coating to harden completely before drizzling. Repeat with remaining cake balls.

Place completed truffles into cupcake or candy liners. Store them in airtight containers for up to a week in the refrigerator. These cake truffles are best served at room temperature.

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