BLUE VELVET CAKE TRUFFLES
[FROM THE ARCHIVES 2015] It has been a while since I made cake truffles/cake balls. I’ve decided to make some last week and while perusing the baking aisle for a cake mix to make baking easier I saw the new Duncan Hines cake mixes. The blue velvet cake box caught my eye. Blue is my favorite color after all. I’ve made red velvet cake truffles before so I figured how about the blue version? So blue velvet cake truffles it is.
Of course, you can make the velvet cake from scratch but since making cake balls takes a bit more process, using a box of cake mix helps out a lot and I am not ashamed to say I used a cake mix, HAH!
BLUE VELVET CAKE TRUFFLES
Ingredients
- 1 box Duncan blue velvet cake mix
- 1 tub cream cheese frosting
- 3 eggs
- 2/3 cup water
- 1 stick butter
- 1 bag chocolate candy coating
- sprinkles for decorations
Instructions
- Prepare then bake the blue velvet cake according to the box.
- Once baked, let it cool completely. Once cooled, crumble the cake. Use your clean hands to crumble. Add the cream cheese frosting into the crumbled cake. Mix them together until completely incorporated. The cake would be moist and ready for shaping the balls.
- Make mini balls and place in a sheet pan/platter. Depending on how big the balls are, this cake should give you 45-50 balls. Stick the pan in the freezer for an hour or 2. This step is necessary to firm up the balls.
- When the firming process is done, place half of chocolate coating bars into a microwavable bowl. Melt that for a minute. It’s better to do this in batches coz the melted chocolate firms up after a few minutes. Stir the bowl with a spoon and the whole thing should melt right off. Just keep stirring until smooth.
- Dip the ball, roll into the chocolate with a spoon, then spoon it out, tap the excess chocolate gently then put it back into the sheet. Using two spoons actually works better. Sprinkle decorations right away.
- Repeat the process until all balls are coated. Once all of the balls are coated and decorated, put them back in the freezer for 30 minutes or longer to keep ‘em firm.
Here we go, blue velvet cake truffles.
