Sarah's Cake Truffles
Sarah’s Cake Truffles
Okay, we’ll admit it… we’ve messed up MORE than our fair share of cake.
Sometimes you just can’t get it out of the pan, or it’s not as evenly baked as it should be, or you’re not loving the idea of cupcakes anymore—or maybe you just can’t get the layers even (bingo). Don’t freak out! We’ve been there, and we’ve got a tried-and-true method for those less-than-perfect baking days: Sarah’s legendary cake truffles.
With a jar of Miss Jones Organic Vanilla Frosting and some melted white chocolate, it’ll be like your cake disaster never happened.
Check out what we’ve done with our matcha cake here. Let’s roll!
Ingredients
Directions
Mix one jar of frosting into bowl of evenly crumbed cake until fully combined.
Scoop out a spoonful of truffle mix and roll between your hands to form a ball, then place on a cookie sheet or cooling rack.
Place rolled cake balls in the fridge or freezer.
In the microwave, or using a double boiler (pot of boiling water with a bowl on top), melt the white chocolate until smooth.
Dip or drop chilled cake balls into white chocolate, using 2 forks or a fork and a spoon to thoroughly coat truffle.
Place finished truffles in fridge for at least 15 minutes to harden.
Recipe Note
Pro tips
- Refrigerating or quickly freezing rolled cake balls right before you dip them will make ALL the difference… keep ‘em chill!
- Check your inner perfectionist at the door and find your own perfectly messy dip and drop technique. We finished ours with a fancy little fork swirl, ’cause we like to keep it classy.
Recipe Steps
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