Many of you have probably seen little cake balls pop up all over the place lately. These little guys are my kitchen sink of the truffle world. What few scraps that manage to evade Matt and his big glass of milk are frozen and set aside for this sort of project.
The version above was chocolate cake, chocolate cupcakes, a few vanilla cupcakes, a package of ginger thins that were going to waste, buttercream frosting, cream cheese, and a few Anthon Berg liqueur filled chocolate bottles chopped up for good measure.
The recipe is simple.
Crumble cake pieces, cookies, graham crackers, nuts, or what have you in a bowl. To this add frosting, fillings, jams, or cream cheese to the crumbs. Mix.
You don't need much frosting or cream cheese. A little dab will do it. As you work it the mixture will become tacky and hold together in a ball well. If you add too much it will become slimy. The cake scraps don't need much moisture to hold together. In fact just a splash of rum or liqueur works well in place of frosting.
Make balls with the mixture and set in the fridge or freezer to chill and firm up. You want a dense and tightly rolled ball, anything loose will come apart when you try to coat it.
Melt chocolate or candy coat. Dip the balls and set aside to dry. If you froze the balls remove them from the freezer and allow the chill to come off or the coating will crack.
Had enough scrappy goodness? If not, here is a post from earlier this year.