Carrot Cake Truffles

When life gives you lemons, make lemonade!  When life gives you a collapsed cake… make cake truffles. Or cake pops. Or cake balls. They are all the same thing: cake combined with icing, shaped into a ball, and decorated.

My very beautiful carrot cake that I made at Easter that didn’t survive the long, hot subway ride to Brooklyn inspired me to make Carrot Cake Truffles. It’s also a great way to use any cake scraps that you have. You simply crumble cake, mix it with icing, shape it into spheres, refrigerate it, then decorate. I decorated these by dipping the chilled balls in melted chocolate. But, you can also use finely crushed nuts, pulverized cookies–even sprinkles.

Of course, you don’t have to use carrot cake. You can use any cake. You can also use white chocolate, or dark chocolate, or milk chocolate… The possibilities are endless. You can decorate the cake truffles once the chocolate has set. I stuck pretzels in them to dip them in chocolate since I had both pretzels and chocolate leftover from the chocolate-covered pretzel Easter nests. The pretzels worked fabulously, plus, the edible pretzel stick offers a unique way to serve these delectable treats.