Super simple truffles for when you've got some cake scraps left over... If you ever do..!
It's not often that I have cake scraps left over. Believe me at Caking It HQ cake does not hang around!
However, after I made the Chocolate & Raspberry Celebration Cake, I had loads of cake scraps left over from levelling the cakes.
So, a brilliant way to use up cake scraps rather than throw them out, is to create truffles.
These truffles use chocolate cake, but you could use any leftover sponge. I also cover these with dark chocolate, but you could use milk or white or a combination depending on your preference.
I have deliberately left exact weights out of the ingredient list because it is best to work by eye. Work in small amounts and add more buttercream or milk depending on consistency.
Use whatever ingredients you have in your cupboard and go wild with your creations!
Let's get Caking It!
180C (170C fan)
Assemble: 10 mins
Chocolate (dark, milk, or white)
Place your cake scraps in a large bowl and make them into crumbs by crushing them gently with a fork. They don't have to be perfectly crumby!
Next place your buttercream in with the cake crumbs and gradually bring it together with a fork and then your hands. If it's too dry add a small splash of milk until it comes together.
Take a cherry-tomato-sized piece of the mix and roll it in your hands into a ball. Repeat until all of the cake crumbs have gone.
Now melt your chocolate in the microwave in 30 second bursts until melted.
Roll the cake balls in the chocolate with a fork until they are covered and place on a baking try.
Before they set, top your truffles with the topping of your choice. I chose sprinkles, but you could roll them in cocoa powder, icing sugar, sprinkle with freeze dried raspberries, or leave plain.
Let them set in the fridge for about an hour.