Saturday, December 15, 2012

Candy Cane Cake Truffles

While the whole cake pop/cake truffle craze has been going on, don’t think that I haven’t thought about making some. I don’t know how I let it go this long, but I finally made some. I dreamed up a recipe of my own with the standard concept. Feast your eyes on this Christmas Treat: Candy Cane Cake Truffles.

I brought them to a Christmas party and they were a hit. All 50 were devoured!

The recipes is below. Just to warn you this is a lengthy and messy process. I make the cake the day before to space out the work. I also went along with most recipes and used store bought boxes of cake mix and frosting. Not my usually style, but I didn't object to how they came out tasting.

t had been planning on making truffles all along. (I'm not that impressed with eating things on sticks.) I feel truffles sound way more classy then pops. But my plan was to make them more like a pop using a toothpick to dip. I would then after they hardened pull out the toothpick creating perfectly circular balls. This did not go as planned. They were falling right off the toothpick. So alas, I made these messy globs I would like to call truffles. They didn't have the exact presentation I would have liked, but tasted gosh darn good. If you figure out how to make them prettier, let me know!

Candy Cane Cake Truffles

- 1 box of vanilla cake mix (follow recipe)
- 1 jar of vanilla frosting
- 1 teaspoon peppermint extract
- 1 box of candy canes crushed up
- 1 bag of white candy melts or white chocolate chips

1. Bake cake following directions from box.
2. Crumble cake into a large bowl. (I cut off any areas on the side top or bottom that got too hard. I figured they would ruin the shape and texture of the balls.)
3. Add peppermint extract to frosting. 
4. Combine frosting and half of the crushed candy canes with the cake crumbles.
5. Shape into 1" balls and place on cookie sheet. 
6. After all balls are made put in the freezer for about an hour.
7. Set up a make shift double boiler or use a real one if you are that cool, to melt chocolate.
8. Take out 3 balls at a time to dip. (Don't take them all out at once or they will come back to room temp and not be sturdy.
9. Use a fork to dip each cake ball and cover with chocolate. My method was to dip, roll the ball around, retrieve it with a fork, tap the fork on the side of the bowl to let some excess drip off, then coerce onto the cookie sheet.
10. Sprinkle a spoonful of crush peppermint over the top.
11. Let stand until chocolate sets.

Store them in an airtight tupperware. You can leave them out at room temp, or put them in the fridge. I prefer the fridge because it keep the inside harder.

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