I said I was a bit behind on my posting, so here’s a quick post to help myself do a little catching up, while tiding you over until the next recipe post.
These, my friends, are cake truffles. Recently, in my quest for perfect flat layers and level surfaces, I had shaved off the slightly rounded dome on the top of my Black Magic Cake. So, I was left with two gloriously level layers but also some “cake scraps”. Apart from feeding the cake scraps to my father (he was happy to ‘dispose’ of them for me! ^.^), I could turn those odd bits of cake into something different but equally delicious.
Cake truffles are very simply made: you take your left over scraps of cake and mush them up with your leftover icing. Then, the gooey mass of heaven is scooped up and shaped into small balls. Chill the truffles-to-be before rolling them in chocolate or another coating of your choice. Let the chocolate set and be prepared to guard them with your life — they’re that good!
I brought them to a friend’s BBQ and one of the other guests asked me if I’d covered chocolate mousse in chocolate. I answered no, but I think it is an accurate description of the taste and texture of these truffles. I like the white chocolate covered truffles best!
Mmmm, I can’t wait to try this with something like Dorie’s Perfect Party Cake or another vanilla cake!
More recipes on their way soon, so hang tight!