It’s been a slow 2016 in the K Bright kitchen, but I recently got excited to make something new for a family Easter gathering. I’ve never attempted cake pops or cake truffles, as I know it is typically a long and complicated process. However, I had some time to spare in the days leading up to the event.
For these cake truffles, I used my gluten-free lemon cake recipe for the cake base (meaning this version can be gluten-free if you choose to do the same). You can use any cake as a base – even box cake mix if it’s easier for you. Sometimes these types of truffles can be very dense and overwhelming, so I wanted to add some crunch to them by contributing pecans into the mix. You can use whatever type of nut or crunchy addition that sounds appealing. I think the pecans were a good choice and, if you are going to add them, I would either buy pecan pieces or put them in a food processor to break them up into smaller pieces.
You can make these truffles for any occasion, and form them into any shape you desire. For Easter, I went with an obvious egg shape (no chance I was going to try and create bunnies). As far as the chocolate coating goes, I would use melting chips as these are easiest to heat in the microwave. You can either dip the eggs in the chocolate with a fork and lift out (might be a little difficult unless you have thinner chocolate) or you can put them on a drying rack with a pan underneath to catch the excess, and drizzle the chocolate on top and spread with a spoon, as I did.
As I said, this is not a quick process, so either carve out some time to make these or plan on making them a few days in advance and working on them piece by piece. You will have to bake the cake, let it cool, make icing (if you’d like, otherwise use store-bought), combine the cake and icing, form them into shapes, let them solidify in the refrigerator for several hours, coat them with chocolate and then let them solidify in the fridge yet again. I would keep them in the fridge until you plan on serving them as well.
- ½ cup canola oil
- 1 ¼ cup gluten-free flour
- ¼ teaspoon salt
- ½ tablespoon baking powder
- ½ cup milk (I use almond)
- ½ teaspoon vanilla
- ½ tablespoon finely-grated fresh lemon zest
- Splash of lemon juice
- 1 cup granulated sugar
- 2 large eggs
- Put oven rack in middle position and preheat oven to 350°F. Spray a 9-inch cake pan with non-stick spray or rub with canola oil.
- Whisk together gluten-free flour mix, salt and baking powder until combined
- Stir together almond milk, canola oil, vanilla, a splash of lemon juice and lemon zest in another bowl.
- Crack your eggs and blend on high for about a minute.
- Blend sugar and eggs in a large bowl with an electric mixer at medium speed just until combined, about 1 minute.
- Reduce speed to low and add flour and milk mixtures alternately in batches, beginning and ending with flour mixture and mixing until just combined.
- Spread cake batter in pan and bake until a wooden pick or skewer inserted in the center of the cake comes out clean, about 35 minutes at the most.
- 3 cups sifted powdered sugar
- 1 stick unsalted butter
- 1 tbsp vanilla extract
- Splash of your choice of milk
- Splash of lemon juice
- Let butter soften a bit before making frosting.
- Blend butter with hand mixer.
- Add in vanilla extract.
- Add powdered sugar in 1/2 cup at a time. Add in splash of milk and lemon juice alternately.
- Blend until fully mixed.
- Get a large bowl and crumble the cake (once cooled) into very small pieces.
- Add in the frosting, a little at a time, and mix it all together.
- Scoop out one ball of cake/frosting at a time and roll into a ball with your hands.
- Shape the ball into whatever you would like, or leave it as a ball if you would like to keep them in a cake pop form.
- Line the eggs or shapes on a cookie sheet and place in the refrigerator for several hours (2-3).
- Put melting chips of your choice into a microwave-safe bowl and heat them for one minute to start.
- Continue to heat 30 seconds at a time, taking out to stir in between.
- Once the chips are melted (do not overheat, as you’ll burn the chocolate and it will be come hard) take it out and set up a station with your cake truffles.
- If using a fork and plate, dip the truffles into the chocolate holding them with a fork on the bottom and placing them on a plate. If you are using a drying rack, as I did, place the truffles on the drying rack and use a spoon to dole out the chocolate onto each truffle and spread around. It’s okay to let some drip down and fall off as you’ll need to cover the sides.
- Place the truffles in the fridge to cool for at least an hour.
- If not serving immediately, keep them refrigerated until you plan to serve them.