Red Velvet Truffles

21 Feb 2017

If you cast your mind back to my previous baking post for the Vanilla Bean Hidden Heart cupcakes, you may remember that I talked about having a butt-ton of red velvet scraps that I had popped into the freezer for a rainy day. Well, it turns out that I was too excited to use them and ended up making these little guys on a sunny Saturday. There have been times where I've said that a recipe is super duper easy to make, which is always true, but these treats really are! These are red velvet truffles - perfect for giving as a gift or just for eating all in one go on your own (I'm pretty certain that's what I'll be doing). They don't require much effort at all and they'd be great for making with kids!

So I had absolutely no idea you could freeze cake. I never usually have as many scraps as I did when making the Valentine's cupcakes, and I just couldn't bear to throw them away. A quick Google showed me that if you pop the scraps into a freezer bag and squeeze out as much air as possible before tying it up, your cake will freeze perfectly and be good as new when you defrost it! I gave it a go, and whaddaya know? It worked! If I ever have that many scraps again, I'll definitely be freezing them and using them for something else in the future.

About the red velvet cake - if you've read the Valentine's post, you'll know that I was lazy and used a Betty Crocker mix. I just didn't have the time to make something from scratch, but I was so inspired to bake, so Betty came to the rescue. Because of that, I'll be writing this recipe out to include the box mix. This would work just as well, if not even better, with homemade red velvet! If you don't have the funds, using Betty's mix is a great option. You don't have to use anything fancy for this, as the results will always be delicious. I used Asda's own brand for the cream cheese and milk chocolate, and Milkybar for the white chocolate, and they still taste phenomenal (if I do say so myself). So if you're after a cheap, quick bake to impress, this is the one for you!

You will need:
Betty Crocker's red velvet cake mix, plus the items needed to make it (3 eggs, 105ml vegetable oil, 200ml water), or make your own!
180g+ soft cream cheese
200g+ white chocolate
100g milk chocolate

  1. Follow the instructions on the box mix and make your cake! It doesn't matter whether you use a round cake tin or a longer, rectangular one, as we'll be smashing it up later on. The same applies if you're making your own red velvet. If you're using frozen cake, remove it from the freezer and allow it to defrost.
  2. Once you have removed your cake from the oven and it has cooled down completely (or has defrosted), you can start breaking it up into a large mixing bowl. You can either use your hands for this or a fork, and you're aiming to turn the entire thing into a bowl of delicious crumbs.
  3. Once you're entire cake has been destroyed, take your cream cheese and add dollops to the crumbs. This is a little bit trial and error depending on how much cake you have, so add a bit at a time and mix it in to get your perfect consistency. Use your hands to get it all thoroughly combined.
  4. Line a couple of baking sheets with greaseproof paper. Take small portions of your cake and cream cheese mixture, roll it between your hands until it forms a ball and pop it on to a sheet. You're aiming to get them a little smaller than a golf ball. Do this until you have ran out of mixture, then pop them into the fridge for around 20 minutes.
  5. In a heatproof bowl over a pan of barely simmering water, melt your white chocolate. You could also do this in the microwave - just be sure to keep an eye on it, so it doesn't burn! Again, the amount of white chocolate you use will depend on how many cake balls you have. I managed to use 2 bars of Milkybar, even though I didn't have an entire cake, so it's a good idea to get extra. You'll want to use a bowl that has a bit of depth to it, as we'll be popping the cake balls in and covering them entirely. Once it's melted, allow it to cool slightly.
  6. Remove your cakes from the fridge, and place them into the white chocolate, one at a time. Using a spoon, cover them entirely in white chocolate, and then scoop them up with a fork, allowing any excess to drip through. Slide them back on to the baking sheets. Return them to the fridge until the chocolate has set.
  7. Melt your milk chocolate, either in a heatproof bowl over a pan of barely simmering water or in the microwave. Once it has melted, allow it cool slightly. When the white chocolate on your truffles has set, remove them from the fridge and drizzle the milk chocolate over them. You can use as little or as much as you like! Then once you're happy, pop them back into the fridge to fully set.
That's all there is to it! It's such a simple bake without any fiddly bits or complicated icing - just pure, unadulterated, red velvety goodness. If you didn't fancy using cream cheese (but red velvet and cream cheese though..), you could always use buttercream icing to bind it together!

This is such a fun and tasty way to recycle cake, so I can definitely see myself making more of these in the future.

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