Cake Truffles (courtesy of Renni)

As a budding baker making mistakes are required. If you don’t make mistakes, you’ll never learn.

Well, I’ve had my share of blunders, bloomers, miscalculation of recipes and et cetera…

Luckily, I found a delightful quick fix-it whenever your cake recipes go amiss.

I introduce to you the CAKE TRUFFLE by Reeni. Reeni is the blog author of the fabulous blog- Cinnamon Spice & Everything Nice.

Before I made the Chocolate Mini Cakes with White Chocolate Chips from my previous post, I made an original batch of mini cakes that came out well…a lot less than perfect.

Fortunately, my mom reminded me of the CAKE TRUFFLE recipe Reeni made that we both wanted to try making.
That’s exactly what I did-

I used the icing from my Chocolate Mini Cakes with White Chocolate Chips post and blended it with my original batch of mini cakes. (The best part was I had white chocolate chips in my cake batter!)

As directed by Reeni, I rolled the cake batter into little quarter size balls and let them sit in the refrigerator. Afterwards, I melted some chocolate with a bit of heavy cream (the heavy cream was my own touch to the recipe) and dipped each cake ball in the chocolate.

I brought these over to my uncle’s house that night and it turned out I had a hit on my hands!

Oh how I was in my glories- oh how my family were in their glories!

As the beautiful Sophia Loren once said, “Mistakes are part of the dues one pays for a full life.”
I couldn’t agree more. Take one bite of these dangerously delicious cake truffles and I promise your life will never be the same again… :)

Here is how you prepare such as directed by Reeni:

Cake Truffles & Lollipops by Reeni
(adapted from Bakerella)

1 cake mix, any flavor, cooked and cooled
1 tub of cream cheese frosting
good quality chocolate bars, chocolate bark or candy melts
Sprinkles and lollipop sticks, optional

1. Crumble the cooled cake into a large bowl.

2. Mix thoroughly with 1 can cream cheese frosting.

3. Roll mixture into quarter size balls and lay on cookie sheet. Can use a melon baller, but hands work best.

4. Chill for several hours.

5. Melt chocolate, a little at a time in microwave or over a double boiler according to directions on package. I set the chocolate bowl on top of another bowl of hot water.

6. Roll balls in chocolate and lay on wax paper until firm. Decorate with sprinkles or by putting melted chocolate in a baggie and snipping off the corner.

7. Store in refrigerator. Best eaten the next day. Cold.

Reeni, thank you for saving me...(and my cake batter)! :)

xx,
Tammy