And EVERYONE I make these for falls in love with them, so you can rest assured they are super crowd pleasing. You let the coating harden and then you can keep them in the fridge (or even the freezer if you want to save some for later) and serve them to a crowd, box them up into a cute box as a gift, or pop them straight from the fridge like a gremlin like I do :).īut in all seriousness these funfetti cake truffles are such a good sweet for a party or celebration because they come together quickly with minimal skill and are super easily transported. Cake truffles are made with a baked cake that is crumbled up and rolled into balls and then dipped in some sort of coating. If you’d never had a cake truffle and you’re thinking, what the heck are those? allow me to explain. Inspired by the famous birthday cake truffles from Milkbar (which are unfortunately incredibly delicious and pricey), we decided to whip up a homemade recipe for these so you can make them from the comfort of your home for a fraction of the cost! Plus, these b-day cake babies are not only delicious, but also super easy to make!īirthday cake truffles are essentially a cake pop sans the stick. They’re perfectly sweet, moist on the inside, crunchy on the outside, and dangerously pop-able. These bite sized birthday cake truffles take all your favorite flavors of a classic funfetti cake and roll them it up in white chocolate, birthday crumb coating that will make your tastebuds happy. Serve immediately or refrigerate in an airtight container for up to 1 week.These Milkbar style birthday cake truffles are perfectly sweet and loaded up with festive sprinkles to make any day feel like a special occasion. Refrigerate for at least 5 minutes to fully set the chocolate shells. (If the chocolate sets before coating, just coat the ball in another thin layer of melted chocolate.) Immediately toss to coat, before the chocolate shell sets and no longer acts as a glue. Put 3 or 4 chocolate-covered balls at a time into the bowl of ground crumbs. Wearing latex gloves, put 2 tablespoons melted white chocolate in the palm of your hand and roll each ball between your palms, coating it in a thin layer of melted chocolate add more chocolate as needed. Roll each ball between your palms to shape and smooth into a round sphere. If using the sprinkles, add them to the center of each ball and seal the edges to enclose. Using a small ice cream scoop, portion out 12 even balls, each half the size of a ping-pong ball. (Depending on the moistness of the cake scraps, more or less of the liquid binder may be needed.) Add the cake scraps to the bowl with the other 2 tablespoons vanilla milk and, using your hands, toss until moist enough to knead into a ball, gradually adding the reserved 2 tablespoons vanilla milk if needed. (The sand will not adhere to the white chocolate shell in the birthday cake truffle recipe unless finely ground.) Store in an airtight container at room temperature for up to 1 week, or refrigerated or frozen for up to 1 month.Ĭombine the milk and vanilla in a medium bowl set aside about 2 tablespoons vanilla milk. Let cool completely, then use a food processor to grind into a sand-like texture. Spread on a parchment paper-lined baking sheet, then bake for 15 minutes. The wet ingredients will act as glue to help the dry ingredients form small sandy clusters continue paddling until the small clusters form. You can also swap in 1 cup finely ground crumbs, crunches or toasted yellow cake mix for the Birthday Cake Sand.Īdd the oil and vanilla, and mix to combine. The white chocolate shell helps to seal in freshness and flavor while also serving to glue the crunchy coating onto the outside. To bind the cake scraps when forming the truffles, try different wet binders such as fruit juice, fruit purée, other flavored milks, or a moist filling (such as curd or sauce).
At Milk Bar, they stick to one flavor of cake scraps at a time. Don't limit yourself to birthday cake you can use any cake scrap and any leftover fillings, crumbs, or crunches from your kitchen.” You can choose to follow the recipe, or get crazy without our guidance, using leftovers to concoct your own.
Now, instead of committing to a whole slice of cake, you can get a bite or two or three. “My favorite offering at Milk Bar is our cake truffles, spawned entirely from leftover bits and pieces of cake! We had once served slices of cake to order but after hemming and hawing with our endearing staff of counter employees over the correct way to slice and serve a multi-layered cake, we decided to get smart and make cake truffles with all of our leftover cake and cake-layering scraps.
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