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.
- a two-layer carrot cake, or a 18.5 ounce box of cake mix prepared according to instructions
- 12 ounces frosting (3/4 of one can)
- 3 pounds chocolate
- 48 pretzel sticks
- Prepare a cookie sheet by lining it with parchment paper.
- Crumble the cake and put the crumbs in a large bowl. Make sure to crumble the cake as finely as possible.
- Add the frosting and mix well. Spoon out the cake-frosting mix and form it into a 1.5 inch ball with your hands. If your hands are slightly wet, you can mold them more easily. Also, washing your hands frequently during the process will help you mold them more easily.
- Place the ball on the prepared baking sheet. Repeat until all of the balls are formed. Let them rest on the baking sheet for 15 minutes.
- Cover with plastic wrap and place the prepared baking sheet in the refrigerator for a minimum of two hours.
- Once the cake balls are chilled, melt the chocolate in a microwave-safe bowl or on the top of a double boiler. Be careful not to overheat.
- Once the chocolate is melted, insert a pretzel into the top of each cake ball, and dip each ball into the chocolate, one at a time. Place the chocolate-covered cake truffle back on the prepared baking sheet, and carefully insert a pretzel stick at the top.
- Repeat until all of the truffles are coated, reheating the chocolate if needed.
- **If too much chocolate is on the cake ball, you can pick it up after a few minutes and re-set it on a different sheet of parchment paper. This will leave the excess chocolate behind.
- Allow an additional 15 minutes for the truffles to set. You may store them in a covered container at room temperature or in the refrigerator for up to 3 days.
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