Unicorn Cake Truffles Recipes

Steps:

• SPECIAL EQUIPMENT:.
• 1 (1 1/2-inch-diameter) ice cream scoop & 20 to 25 popsicle sticks.
• FOR THE CAKE POPS:.
• Preheat oven to 350 degrees F. Line 2 (8-inch) round cake pans with parchment paper and spray with non-stick cooking spray.
• In a large bowl, whisk together boxed cake mix, eggs, water and oil until well combined.
• Divide the batter in half. Color one half with pink food coloring and the other half with purple.
• Pour the pink batter into a prepared pan and the purple into the other. Bake for about 35 minutes, until a tester inserted into the center of the cakes comes out clean. Set aside to cool.
• Once cool, crumble each cake into separate bowls. Add 2 tablespoons frosting to each bowl. Using your hands, mix the frosting with the crumbs until it all comes together.
• Firmly press pieces of pink and purple dough into a 1 1/2-inch ice cream scoop. Roll into a ball between palms of hands. Repeat with remaining batter.
• Chill in the fridge, about 30 minutes.
• DECORATE THE CAKE POPS:.
• In a deep bowl, melt the melting chocolate in the microwave at half power using 30-second intervals.
• Dip lollipop sticks into the melted chocolate and then into the cake truffles.
• Let set 10 minutes.
• Dip the truffles into melted chocolate. Carefully tap the pop on the side of the bowl to get rid of any excess chocolate. Place on parchment paper to set.
• Roll out two cylinders of fondant 1" long 1/4" wide. Spiral them together and pinch at the top to form a horn. Repeat to create 20 horns.
• Place a teaspoon of gold luster dust in a small bowl and toss the horns in the gold dust. Set aside to harden slightly.
• Roll a small amount of fondant into two pea size balls. Flatten and pinch at the top to make 2 triangle ear shapes. Repeat to make 20 sets of ears.
• Use a pink food writing pen to color a small triangle in the center of each ear.
• Twist and pull the lollipop sticks to remove them from each truffle.
• Cut 20 3-inch and 20 1-inch pieces of sour belt. Leaving 1/2" at the top, cut the longer belts, vertically between each color, into small strips. Cut the front of the shorter pieces into a triangle and then use small cuts inwards to create fringe.
• Use melted chocolate to attach mane to the top of each truffle. Angle the longer piece to the side so the mane can be seen in the front. Use melted chocolate to attach front hair piece.
• Use melted chocolate to attach the horn on the center top and ears on either side of the mane.
• Use black food writing pen to draw eyes, eyelashes, and nose on the truffles.

Steps:

• Preheat oven to 350°. Line bottoms of three 6-in. round baking pans with parchment; grease and flour pans., In a large bowl, whisk flour, sugar, baking powder and salt. Beat in butter until crumbly. Add egg whites, 1 at a time, beating well after each addition. Gradually beat in 1/4 cup milk and extracts; beat on medium until light and fluffy, about 2 minutes. Gradually beat in remaining milk. Gently fold in jimmies., Transfer batter to prepared pans. Bake until a toothpick inserted in each center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For buttercream, in a microwave, melt chocolate with cream until smooth, stirring every 30 seconds. Set aside to cool slightly. In heatproof bowl of stand mixer, whisk egg whites, sugar, cream of tartar and salt until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 8-10 minutes., Remove from heat. With whisk attachment of stand mixer, beat on high speed until cooled to 90°, about 7 minutes. Gradually beat in butter, a few tablespoons at a time, on medium speed until smooth; beat in vanilla and white chocolate mixture., Spread frosting between layers and over top and sides of cake. Divide remaining buttercream into smaller portions; stir in food coloring to achieve desired colors. Decorate as desired. Store in refrigerator.

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).