Holiday Baking Part II! For the next installment of holiday baking, I present to you... Sugar and Spice Truffles! These really are very simple to make, just whip up a cake, crumble it up with some frosting, shape into balls and cover with white chocolate. Nothing tricky about that! These were my first foray into the world of "cake pops," a phenomenon that has swept the blogosphere a little blog named Bakerella. The key to getting good looking truffles is making sure the cake balls are chilled before dipping in the chocolate, that way they don't fall apart. I recommend checking out the tutorial found on the Pioneer Woman blog.The version that I tried combines the wonderfully Christmassy flavors of ginger and nutmeg (spice cake) with a white chocolate coating topped with a sparkly sprinkle of cinnamon and sugar. Last minute gift? Consider it done.
Sugar and Spice Truffles
1 box spice cake mix (plus ingredients called for on box)
1/2 tub store bought vanilla frosting
4 cups white chocolate candy melts
2 tablespoons white sugar
2 tablespoons cinnamon
Make cake as directed on box for a 9x13 inch pan. When cake is done, put in the fridge a few hours until completely cooled. When cooled, crumble cake into a large bowl. Add frosting and mix until it all sticks together (I used my hands and formed a big ball). Using a melon baller (or a tablespoon) form balls of dough, roll between palms to form smooth balls.
Place on a foil lined baking sheet. Put in fridge to chill for at least two hours.
Once cake balls are firmly chilled, melt chocolate in a double boiler on the stove. Remove cake balls from fridge and drop three to four at a time in the melted chocolate.
Spoon chocolate over top of truffles, when coated, remove truffle from chocolate using a spoon.
Tap against the side of the bowl a few times to remove excess chocolate.
Set on a piece of waxed paper and sprinkle with mixture of cinnamon and sugar.
Let cool until chocolate is completely set. Store tightly covered at room temperature.