Cartoon Pizza Slice Cake Truffles Recipes

Steps:

• Cook the cake as directed on the box for a 13 X 9 cake.
• After the cake is cooked and cooled completely, crumble into a large bowl. Make sure any parts that have a more crusty texture (from the outside edge of the pan) are picked out.
• Mix the cake thoroughly with the cream cheese frosting (like you would mix meatloaf). Make sure the cake is moist enough to roll into balls, but not mushy; you may not need to use all of the frosting (I find that about 3/4 of the container is a good amount).
• Roll the mixture into quarter-size balls and lay on a wax-paper covered cookie sheet.
• Chill for several hours (you can speed this up by putting in the freezer).
• Melt chocolate in the microwave per directions on package.
• Roll balls in chocolate and lay on wax paper until firm. (Use two spoons to dip and roll in chocolate and then tap off extra.).
• Decorate as desired.
• NOTES:.
• For steps 3 and 4, I found it works very well to wear powder-free latex gloves (if you're not allergic). I already have them for cutting jalapenos. They don't stick to the cake, and no coloring gets on your hands (if you're working with a red velvet cake, like in my eyeball pictures).
• If using small sprinkles to decorate, use a 1/4 teaspoons measuring spoon, and sprinkle a little on the top of each cake truffle before the chocolate coating firms up.
• I chilled my cake truffles in the refrigerator overnight (for step 5), and they were easy to work with.
• I used a 1 lb. bag of candy melts from the craft store, but I ran out near the last 1/3 of my cake truffles, so I covered the rest with either powdered sugar or drizzled semi-sweet chocolate (therefore, I recommend using more than one bag of candy melts, or a couple of packages of candy bark available at most grocery stores).
• The recipe says it makes 40-50 cake truffles, but I usually get about 88 (I must roll them smaller).

Steps:

• Bake Devil's Food cake as directed on narrow side of box (in 9X 13 pan).
• Let the cake cool completely and crumble in large bowl.
• Mix crumbled cake with 1/2 can Betty Crocker Chocolate Icing.
• After mixing well roll into balls. Put in freezer for 30 minutes.
• Melt chocolate almond bark as directed on package.
• Roll cake ball into the melted chocolate bark and place on wax paper.
• You can drizzle a little white chocolate on top for design. Also, they look very nice in mini muffin cups.

Steps:

• Melt chocolate in bowl over saucepan of hot water.
• Break up pound cake and place in kitchen mixer.
• Add sugar, cocoa, butter, almonds and Amaretto and mix until completely smooth.
• Roll mixture into small balls.
• Roll balls in chocolate with your hands and place on kitchen paper.
• When all the balls are completed start again and re-coat all balls.
• Store in airtight container.

Steps:

• Bake cakes according to packing instructions, let cool completely. Crumble cakes into a large bowl and add 1/2 cup of vanilla frosting. Mix together until smooth.
• To create the dresses, shape about 1 cup of the cake mixture into a large cone shape, rolling to smooth out. The dress should be about about 3 inches in diameter across the bottom and 3-3 1/2 inches tall. Place on a parchment-lined baking sheet. Repeat until you have made 4 dresses total.
• To build the torsos, roll 1/4 cup cake dough into a log and flatten the top and bottom. On one flat side, pinch down the center and then use a small paring knife to cut away part of the dough so that it looks like two shoulders. Trim a little bit straight down on all sides if the torso is too thick. Lay flat on the work surface and trim diagonally on both sides to create almost a heart shape. Place on the parchment-lined baking sheet. Repeat until you have made 4 torsos total. Stick a dowel or stick into the top of each torso and stand upright.
• To make the Yellow Dress:.
• Microwave to melt 1 cup of yellow candy melts in 30 second intervals, whisking until smooth. Alternatively melt over a double boiler.
• Place a small round piece of parchment paper under cake dress and place on a wire rack over a parchment-lined baking sheet. Spoon melted yellow chocolate over the dress to coat, smoothing out if needed. Immediately sprinkle over yellow nonpareils, coating all over. Let dry.
• Dip the torso into the melted yellow chocolate, spooning over to coat. Transfer to the sheet tray and immediately coat with yellow nonpareils. Let dry. Transfer remaining chocolate to a small piping bag.
• Once the truffles are dry, carefully transfer to a cutting board. Trim away the foot from the dress and torso. Carefully remove the lollipop stick. Microwave the chocolate in the piping bag for 15-30 seconds to reheat.
• Pipe some chocolate onto the bottom of the torso and attach it to the dress. Fill in the small hole in the torso and sprinkle over some nonpareils to cover. Using the chocolate as glue, attach two yellow Mike and Ike halves vertically on each shoulder. Attach the white heart-shaped Air Head onto the torso. Attach two yellow-red striped candy belts in the shape of an upside down V on the dress. Attach a yellow-red striped candy belt around the waist.
• Attach three pearl dragees down the middle of the dress in between the yellow-red striped candy belts.
• To make the candy decorations for Yellow dress:.
• Roll out one white Air Head with a rolling pin. Using kitchen shears, cut a heart with a flat bottom, to fit on the torso of one of the dresses. Using kitchen shears, cut two yellow Mike and Ikes vertically. Cut one yellow-red striped candy belt to fit around the waist of one of the dresses. Cut the yellow-red candy belts so that you have two strips that hang from the waist to the bottom of the dress.
• To make the Blue Dress:.
• Microwave to melt 1 cup of blue candy melts in 30 second intervals, whisking until smooth. Alternatively melt over a double boiler.
• Place a small round piece of parchment paper under cake dress and place on a wire rack over a parchment-lined baking sheet. Spoon melted blue chocolate over the dress to coat, smoothing out if needed. Immediately sprinkle over blue crystal sprinkles, coating all over. Let dry.
• Dip the torso into the chocolate, spooning over chocolate to coat. Transfer to the sheet tray and immediately coat with blue crystal sprinkles. Let dry. Transfer remaining chocolate to a small piping bag.
• Once the truffles are dry, carefully transfer to a cutting board. Trim away the foot from the dress and torso. Carefully remove the lollipop stick. Microwave the chocolate in the piping bag for 15-30 seconds to reheat. Pipe some chocolate onto the bottom of the torso and attach it to the dress. Fill in the small hole in the torso and sprinkle over some sprinkles to cover.
• Using the chocolate as glue, attach three small blue sour spaghetti candy strips horizontally on each shoulder. Attach a blue striped candy belt around the waist. Attach a blue striped candy belt around the bottom of the dress. Attach three pearl dragees vertically in the center of the torso. Attach the ruffled Air Head strips around the bottom of the dress, above the blue striped candy belt. Attach blue sour spaghetti strings around the bottom of the dress, above the white ruffles.
• To make the candy decorations for Blue dress:.
• Roll out three white Air Heads with a rolling pin. Using kitchen shears, cut enough strips to go around the bottom of one of the dresses. Cut into the strips to create a ruffle design, making sure not to cut all the way through.
• Cut one blue striped candy belt to fit around the waist of one of the dresses. Cut enough of the blue striped candy belts to fit around the bottom of one of the dresses.
• Using kitchen shears, cut two blue sour spaghetti strings into six small pieces to fit horizontally across the shoulders.
• To make the Purple Dress:.
• Microwave to melt 1 cup of lavender candy melts in 30 second intervals, whisking until smooth. Alternatively melt over a double boiler.
• Place a small round piece of parchment paper under cake dress and place on a wire rack over a parchment-lined baking sheet. Spoon melted lavender chocolate over the dress to coat, smoothing out if needed. Immediately sprinkle over purple sanding sugar, coating all over. Let dry.
• Dip the torso into the chocolate, spooning over chocolate to coat. Transfer to the sheet tray and immediately coat with purple sanding sugar. Let dry. Transfer remaining chocolate to a small piping bag. Once the truffles are dry, carefully transfer to a cutting board. Trim away the foot from the dress and torso. Carefully remove the lollipop stick.
• Microwave the chocolate in the piping bag for 15-30 seconds to reheat. Pipe some chocolate onto the bottom of the torso and attach it to the dress. Fill in the small hole in the torso and sprinkle over some purple sanding sugar to cover. Using the chocolate as glue, attach two pink Mike and Ike halves vertically on each shoulder. Attach the pink Mike and Ike slim quarter pieces near the neck of the dress to resemble a collar. Attach the pink candy belt vertically around the waist so that it fans out as a skirt. Attach a small white Air Head strip around the waste. Attach a small white flower sprinkle in the center of the torso.
• To make the candy decorations for Purple dress:.
• Cut the pink candy belts so that you have six strips that hang from the waist to the bottom of the dress. Cut each strip vertically so that it fans out into four strips, making sure not cut all the way through. Using kitchen shears, cut two pink Mike and Ikes vertically. Cut one pink Mike and Ike vertically and then cut one of those in half vertically so you have two thin pieces.
• Roll out one white Air Heads with a rolling pin. Using kitchen shears, cut enough thin strips to around the waist of the dress.
• To make the Green Dress:.
• Microwave to melt 1 cup of green candy melts in 30 second intervals, whisking until smooth. Alternatively melt over a double boiler.
• Place a small round piece of parchment paper under cake dress and place on a wire rack over a parchment-lined baking sheet. Spoon melted green chocolate over the dress to coat, smoothing out if needed. Immediately sprinkle over green sanding sugar, coating all over. Let dry.
• Transfer remaining chocolate to a small piping bag. Once the truffles are dry, carefully transfer to a cutting board. Trim away the foot from the dress and torso. Carefully remove the lollipop stick.
• Microwave the chocolate in the piping bag for 15-30 seconds to reheat. Pipe some chocolate onto the bottom of the torso and attach it to the dress. Fill in the small hole in the torso and sprinkle over some green sanding sugar to cover.
• Using the chocolate as glue, attach three small green sour spaghetti candy strips horizontally on each shoulder. Attach five Mike and Ike halves evenly around the top of the dress with points facing down. Attach the cut green sour spaghetti strips in between the Mike and Ikes so that it is an alternating pattern. Attach a white Air Head strip around the waist. Attach enough white Air Head strips to go around the bottom of the dress. Attach three small flower sprinkles on the torso.
• To make the candy decorations for Green dress:.
• Roll out three white Air Heads with a rolling pin. Using kitchen shears, cut enough strips to go around the bottom of one of the dresses. Then cut a enough thin strips to around the waist of the dress. Using kitchen shears, cut four green Mike and Ikes vertically. Using kitchen shears, cut seven green sour spaghetti strings vertically, making sure not to cut all the way through. Cut two green sour spaghetti strings into six small pieces to fit horizontally across the shoulders.

Steps:

• Bake Duncan Hines Classic White Cake as directed on box (in 9 X 13 pan).
• Let the cake cool completely.
• Slice brown edges off top and sides of cake and crumble white cake in large bowl.
• Mix crumbled cake with 1/2 can Betty Crocker Vanilla Icing.
• After mixing well roll into balls. Chill for 30 minutes.
• Melt vanilla almond bark as directed on package.
• Roll cake ball into the melted vanilla bark and place on wax paper until coating if firm.

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:

• Combine the first 7 ingredients.
• Press into a small greased lamington tin.
• Top with the tomato paste and cheese.
• Bake @ 180C for 25 minutes.
• When cooled slightly, cut into slices.
• Can be eaten warm or kept in the fridge to eat at anytime.

Steps:

• Prepare and bake cake according to package directions, then let cool completely.
• Scrape off the darker brown layer of cake on top. Then crumble cake into a large bowl.
• Add ¼ cup of white frosting to the bowl with the cake crumbles and mush and mix together by hand. The mixture should be easily shapeable.
• Divide mixture into two portions onto a large wooden cutting board. Shape each portion into an even 3D disc, about 4 ½ x 1 inches, making sure the top is as evenly flat as possible.
• Cut each disc into 8 even slices, just like a pizza. You should end up with 16 pizza slices total.
• Set aside 2 pizza slices. These will be divided among the remaining 14 slices to use for "crusts.".
• Tear off a little bit of dough from the reserved slices, shape it into a small log and place on the tops of a pizza slice, folding over the sides. Spread the dough across the back and front with your finger to securely attach it.
• Add about 1 ½ cups brown candy melts to a microwave-safe bowl. Microwave in 30-second intervals until melted. Whisk until smooth.
• Working quickly, dip each pizza slice into the candy melts using a fork. Scrape excess off on the rim of the bowl. Set on a parchment-lined baking sheet. If needed, chill in the fridge for 5 minutes.
• Trim the chocolate that has pooled on the bottom of each pizza with a paring knife.
• Cut "pepperonis" out of a sheet of red candy leather using a round #804 piping tip.
• Add about 1 cup yellow candy melts to a microwave-safe bowl. Microwave in 30-second intervals until melted. Whisk until smooth then transfer to a small piping bag. This should have a thicker consistency than brown candy melts, so let it set up a little bit before cutting off the tip.
• Working with a few at a time, pipe the yellow candy melts onto the top of the pizzas first. Then go in and pipe in the drips, letting it drip off the sides. Immediately top with the pepperoni slices. If the chocolate sets up in the piping bag, just place the bag in a bowl and microwave for 10 seconds. Let the chocolate set completely, chilling in the fridge 5 minutes if needed.
• Transfer to a platter and enjoy!