Cake Truffles ( AKA Cake Balls )

Recipe & Photos sent in by:
D. Archer

So deelish! They look elegant and are surprisingly luscious.










- 1 box Cake Mix ( flavor of your choice )
- Eggs ( number according to the instructions on the box )
- Vegetable Oil ( according to the instructions on the box )
- Water ( according to the instructions on the box )
- 2 C Frosting ( flavor of your choice )
- 1 ( 3 ounce ) Bar Chocolate Confectioners Coating ( I melted chocolate chips )


1) Make cake according to box. When cake is done, and still warm, crumble into large bowl.
2) Stir in the frosting until well blended.
3) Melt chocolate in a metal bowl over a pan of simmering water, stirring until melted and smooth.
4) Use a melon baller or small scoop to form balls of the cake mixture.
5) Dip ( or drizzle ) the balls in the chocolate using a toothpick or fork to hold them. Place on wax paper to set.
* If desired, roll in nuts, coconut, chocolate chips, non-pareils ( sprinkles ), or drizzle white chocolate to decorate.

Testimonials:
by D. Archer
I made these last night, I really thought they'd be "okay".. but.. they were SO good, people are requesting them for gifts for friends! Highly recommend trying these yourself! I used Red Velvet Cake with Cream Cheese Frosting and coated with Semi-sweet Chocolate. Photos to follow!

As promised, here are some pictures. I took some step by step shots to make sure everything was as clear as could be. Enjoy!

Cake & frosting mixture

Uncoated cake balls

Melted chocolate over a pan of simmering water

Just dipped

Again, just dipped and not yet cooled

Finished! Ready to enjoy!

Buttercream Frosting

Recipe sent in by: D. Archer
Love, love, love buttercream!.

- 1 c Shortening
- 1 c Butter
- 8 c Confectioners' Sugar
- 2 tsp vanilla extract
- 6 fluid ounces Heavy Cream


1) Cream shortening until fluffy. Add confectioner's sugar and continue creaming until well blended.
2) Add vanilla and cream, blend on low speed until moistened. Add additional cream if necessary ( up to 2 ounces ).
3) Beat on high until frosting is fluffy.

Notes:
by I have not tried this yet, I may be doing so tonight, here's to hoping this is as wonderful as it sounds!

Simple Syrup

Recipe sent in by: D. Archer
Super easy, very adaptable, keeps for a long time in the refrigerator.

- Sugar
- Water


1) The trick to this is having equal parts water and sugar. In a saucepan bring water and sugar to a boil, until the sugar is dissolved completely. Allow to cool. Keep in the refrigerator.

Notes:
by D. Archer
•

This simple syrup is used in many different drink recipes, also used for keeping cake moist, just sprinkle on the different layers before frosting. Take care not to put too much as the cake will get soggy.

•

Also, you can infuse different flavors into the syrup, orange or lemon can be halved and boiled along with the syrup then removed for a citrus flavor. Additionally you can add a few drops of your favorite extract, aka vanilla, almond, etc. for a completely customizable flavor.

•

Can also be used for sweetening iced tea or used in lemonade instead of sugar.

•

For a variation, used 2 parts sugar ( 1 part white sugar, 1 part brown sugar : or all brown sugar ) to 1 part water. Use for making sweetened iced tea or in lemonade.

Lime Pepper

Recipe sent in by: D. Archer
For a new fresh taste!

- 4 tsp Granulated Lime Zest *
- 4 tsp Ground Black Pepper
- 4 tsp Salt


1) Combine all ingredients together in a bowl, store in an airtight container or jar. Use in recipes that call for lemon pepper.

Notes:
by D. Archer
To make your own lime zest, zest times with a small metal grater, place zest on a cookie sheet in a 200 degree F oven for an hour or two ( until it dries ). Then crush with a mortar and pestle small enough to use as a spice.

I suppose you could use the same method ( substituting lemon for lime ) for lemon pepper if you wanted your own homemade version.