If you made a flag cake, but have a bunch left overs, then this is the perfect recipe for you and your party guests. I love cake truffles because they represent the perfect cake to frosting ratio, and I lie to myself that I can show more self control by having “just one.” It usually turns into a slow erosion where I pick off one truffle every time I walk past the kitchen. Rather quickly the platter dwindles down to nothing but a few moist crumbs. But regardless, these cake truffles are so easy to put together, especially when you’re already making a flag cake. Happy Fourth!
3 cups white cake crumbs
1/4 cup red velvet cake crumbs
3 tablespoons blue cake crumbs (just white cake baked with blue food coloring in it)
1 tablespoon clear crystal sprinkles
2-3 tablespoons vanilla buttercream
3 ounces white chocolate, melted
Mix together the crumbs in one large bowl. Combine the cake crumbs and vanilla buttercream in a medium sized bowl and toss with your hands until moist enough to knead into a ball. if it is not moist enough to do so, add up to 2 tablespoons more vanilla buttercream and knead it in.
Using a small ice cream scoop, portion out two dozen balls, each about two tablespoons, roll each one between the palms of your hands to shape and smooth it into a round sphere.
Dip a ball into the melted white chocolate, and lifting up with a fork, let the excess white chocolate drip off.
Put 3 or 4 chocolate-covered balls at a time into the bowl of remaining cake crumbs and the sprinkles. Immediately toss them with the crumbs to coat, before the chocolate shell sets. Refrigerate for at least 5 minutes to fully set the chocolate shells before eating or storing. in an airtight container, the truffles will keep for up to 1 week in the fridge.