Cake Truffles Recipes

Steps:

• Mix cake, water, oil and eggs and bake as directed on box.
• Place cooled cake or scraps into a bowl in large pieces.
• Using a fork, crumble the cake into a nice crumb.
• Crumbled cake will be soft and fluffy.
• Pour in liquid coffee creamer judging by eye, until a medium sized puddle forms.
• Put on decorator's/food safe gloves and begin mixing the crumb liquid mixture.
• The cake central site says to use gloved hands because it's easier to get the feel of the mixture for consistency reasons rather then using a fork or spoon but you can use a fork or spoon if you'd prefer.
• Mix until a soft mushy dough forms.
• Once you get the mixture to the consistency you would like it, roll a small amount into a ball using the palms of your hands, or a cookie scoop, or a melon baller; anything will work for this.
• Place each ball on a platter.
• Place platter into the freezer for about 30-90 minutes.
• Meanwhile, place chocolate to be melted in a microwave safe bowl, microwave following melting directions.
• After removing platter from freezer, take one ball at a time, and roll it around in the melted chocolate with the help of a spoon.
• Place dipped balls back onto the parchment paper lined tray for drying.
• TIP: Store frozen - un-dipped - cake balls in an air tight container sealed with both lid and plastic wrap. Remove just before dipping to help the chocolate coating set.
• They are best served cold.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease an 8 by 8-inch baking dish. Line a baking sheet with waxed paper.
• Using either a hand mixer or a stand mixer, cream the sugar and butter until light and creamy. Beat in the molasses and egg and continue beating until fully incorporated. In a large mixing bowl, combine the flour, ground ginger, baking soda, nutmeg, cloves and salt and mix well.
• Alternating the dry ingredients with the milk, slowly add to the wet ingredients, while mixing on low, until fully incorporated. Add 1/2 of the milk to the creamed butter, then 1/2 of the flour mixture. Repeat this process and mix until fully combined.
• Pour the batter into the prepared baking dish. Bake until a cake tester inserted into the center of the cake comes out clean, 20 to 25 minutes. Allow the cake to cool.
• Once the cake has cooled, crumble the cake using the tongs of a fork and transfer to a large mixing bowl, making sure to break the cake apart really well. Add the Lemon Cream Cheese Frosting to a bowl and mix thoroughly. Using a small cookie scoop or a tablespoon, portion out the cake truffles and place them on the prepared baking sheet. Once all the balls have been formed, chill the cake truffles for an hour in the refrigerator.
• After an hour, melt the white chocolate over a double boiler by placing it in a heatproof bowl set over a pot of gently simmering water. Making sure the water doesn't touch the bottom of the bowl.
• Once the chocolate is melted, dip the cake truffles into the chocolate and, using 2 forks, gently turn the cake in the chocolate. Place the chocolate covered cake truffles back on the wax paper and top with the chopped pistachios. Return them to the fridge to set, about 20 minutes. (See Cook's Note)
• Using a handheld mixer, or a stand mixer, cream the sugar and butter together until light and creamy. Add cream cheese slowly, one piece at a time, fully incorporating it after each addition. Add the grated ginger, juice, zest and vanilla and beat until fluffy and fully combined.

Steps:

• Line 2 baking sheets with parchment and position a rack on top of one. Set aside.
• Crumble the cake in a large bowl. Add the coconut flakes, frosting, pineapple juice and coconut extract and mix with your hands until fully combined and smooth.
• Using damp hands or gloves, scoop out 3 tablespoons of the mixture and form into a compact egg shape (about 2 inches tall by 1 1/2 inches wide). Transfer to the rack on the baking sheet, standing it upright. Repeat until you have 10 eggs total.
• Add 10 ounces of the candy melting wafers and 5 teaspoons of the coconut oil to a medium microwave-safe liquid measuring cup. Microwave in 30-second intervals, stirring in between each, until the melting wafers and coconut oil are melted and the mixture is smooth, about 3 minutes.
• Pour the mixture over the cake truffles to coat completely. As soon as the coating has just set, dip a small offset spatula in hot water, wipe clean and slide under each truffle to release. Transfer to the lined baking sheet. Set aside in the freezer while you proceed.
• Add 4 ounces candy melting wafers and 3/4 teaspoon coconut oil to a small microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the melting wafers and coconut oil are melted and the mixture is smooth, about 2 minutes. Transfer to a small piping bag fitted with a small round tip.
• Lay the truffles on their sides with the bottoms facing you. Pipe the candy mixture in a diagonal crosshatch pattern on the top of each truffle. By the time you finish piping the last one, the first one should be dry. Flip over and pipe a crosshatch on the other side. Stand each truffle upright and put in the freezer.
• Cut the green licorice twists into batons about 1 3/4 inches long. Peel each string, leaving the base intact, so they look like fronds.
• Add the remaining 2 ounces candy melting wafers and 1/4 teaspoon coconut oil to a small microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the melting wafers and coconut oil are melted and the mixture is smooth, about 1 minute. Dip the fronds into the melted candy and place on top of the pineapple truffles. Freeze until set, about 2 minutes.

Steps:

• For the truffles: Combine the chocolate, cream and butter in a small heatproof bowl set over simmering water and let melt. When almost melted, remove from heat and stir the mixture until smooth. Stir in your flavoring of choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.
• Line a baking tray with waxed or parchment paper. Scrape the chocolate mixture into a pastry bag fitted with a #3 plain tip. Pipe 8 (1-inch) mounds onto the prepared tray. Place 1 raspberry in the center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes.
• For the cake: Position the rack in the center of the oven and preheat the oven to 350 degrees F. Butter or coat with vegetable spray, 8 oversize muffin cups (4-inches wide and 2-inches deep) or 1 1/4-cup custard cups. Line bottoms with rounds of waxed paper.
• In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter, cool slightly.
• Meanwhile in the bowl of an electric mixer with a paddle or beaters, beat the eggs, egg yolks and sugar on high speed until tripled in volume, about 5 minutes. Scrape in the chocolate mixture and, on low speed, beat until just combined. Remove the bowl from the mixer and fold in the flour, using a rubber spatula. Spoon a little of the batter into each of the prepared cups, top with 1 truffle, and cover with the remaining batter. Arrange the cups on a baking tray and bake until the edges of the cakes begin to pull away from the sides of the cups, 12 to 13 minutes.
• Let stand 10 minutes. Invert onto individual dessert plates and carefully peel off the paper. Serve warm. Spoon softly whipped cream or ice cream next to each cake and, if desired, garnish with a few fresh raspberries. Serve immediately.

Steps:

• In a large saucepan, cook milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes., Preheat oven to 325°. In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine flour, sugar, baking soda and salt; gradually add to chocolate mixture and mix well (batter will be thin). , Transfer to three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners' sugar and heavy whipping cream until smooth., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency., Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Store in the refrigerator.