Fiesta, Siesta, sprinkles, cake truffles!

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Sprinkles! Coconut! Chocolate! Ricotta! Accidental good stuff! Did I mention sprinkles?

It’s cake truffle time in Casa Gander when I make too many of these Turkish coffee brownie layer cakes:

Or these coconut-mango bundt-lettes from last Fiesta:

Or gluten-free chocolate layer cakes (one from the archives!):

Or other good things that haven’t made it onto the blog, like the most sensual banana cake. (I’m calling it cake, because something with so much butter, cream and sour cream really couldn’t hide under the misnomer ‘bread’.)

Cake truffles are fun. I get to play with food like it’s play dough, and as for the ‘frosting’ that binds the cake crumbs together – I make that up as I go. As a result, I don’t have a ‘go-to’ cake truffles recipe, and each batch of the cuties taste a little different.

It’s a good thing I’m not a civil engineer. Slightly wonky & experimental cake truffles are fine, but probably not slightly off-balance civic statue of man-on-a-horse-which-turned-into-a-unicorn … 

I’m bringing some cake truffles to Angie’s Fiesta Friday party. Which has turned into Siesta Sunday in Casa Gander. But these are all-purpose cake truffles, they will set you up for an all-night rave Angie-style, or an after-party a la Casa Mia.

Here are some guidelines, measurements, and ideas for cake truffles and beyond.

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Coconut-mango cake truffles with white chocolate

I made up a mixture of coconut cream and shaved palm sugar. 40 grams of dark, dark palm sugar full of caramel molasses-y flavours. Mixed with 100 grams of coconut cream. Heated gently until the palm sugar is dissolved. This is mixed into 200 grams of crumbled cake mixture until the mixture is softer, malleable, but holds its shape. So far, so good.

Then, I made up a ganache with coconut cream and white chocolate, dipped the truffles in the ganache and covered it with sprinkles or coconut. But air-head that I am, forgot that coconut cream doesn’t firm up like butter. The “ganache” mixture was an intense coconut-y hit, but it needed chilling overnight in the fridge to set.

After the overnight chilling, the truffles had just the right density and texture, like real truffles, but with more cake.

Bonus: the leftover ganache was eaten with a spoon, in the style of coconut & white chocolate mousse. Mmmm mousse.

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Banana cake truffles

This was much more “make it up as you go along”, but go slow on the ricotta, and it’s pretty fool proof.

Crumble banana bread, cake, loaf. Chunky nuts and dates are ok, as long as they are not too chunky.

Add in ricotta cheese, tablespoon by tablespoon. Ricotta cheese can vary in thickness, and banana cake/bread can vary in moistness. So, keep adding ricotta until you get that malleable but holds its shape consistency.

Roll into balls. Optional: roll out thin circles of marzipan and cover the banana truffles with marzipan. Place over a wire cooling rack.

Melt dark chocolate (bittersweet, 75% cocoa) over a double boiler. Carefully dollop chocolate over the marzipan covered banana truffles until they are mostly covered. Either wait for the chocolate to set, or place into mini cupcake cups.

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Brownie cake truffles

Last but not least, if you’ve made the Turkish coffee brownie cake, just mix the cake and the ganache. Simple, bliss.

So blissful, there is none left for Siesta Sunday, I mean, Fiesta Friday, party. Sorry gang. Instead, here’s a photo of some cake truffles I made from that gluten-free chocolate cake:

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27 thoughts on “Fiesta, Siesta, sprinkles, cake truffles!

  1. Fiesta Friday #8 | The Novice Gardener 23 March 2014 at 11:29 am Reply

    […] Saucy Gander […]

  2. The Novice Gardener 23 March 2014 at 11:45 am Reply

    Wait a minute, that last picture is a bit naughty, Saucy! 🙂 I think these cake truffles are called cake pops over here. Hugely popular for kids’ parties. My daughter has her own cake pop maker. She would absolutely love the ones with sprinkles! So cute!

  3. lemongrovecakediaries 23 March 2014 at 11:49 am Reply

    Loved the title, I am all set to break out the sprinkles and use up some left over cake!!

  4. simplyvegetarian777 23 March 2014 at 12:16 pm Reply

    Oh my goodness Saucy!!!!! Awesome fabulous fantastic and gorgeous !!!!
    They look so adorable and cute too :).

  5. Johnny Hepburn 23 March 2014 at 12:24 pm Reply

    If only I had left over cake! There’s no chance of that ever happening.

  6. indusinternationalkitchen 23 March 2014 at 12:26 pm Reply

    yum yum yummy yum! just speechless:) Want one of each right now!

  7. Butter, Basil and Breadcrumbs 23 March 2014 at 12:52 pm Reply

    Oh yum… Not only are these pretty, they have to be so, SO delicious!! I need to try this for sure… 🙂

  8. lapetitepaniere 23 March 2014 at 3:49 pm Reply

    They look amazing, I can’t wait to make them for my family 🙂

  9. Liz 23 March 2014 at 4:49 pm Reply

    Ahhhhh!!!!!! No words here–too busy wiping my drool, haha.

  10. tableofcolors 23 March 2014 at 5:12 pm Reply

    Wow! Love your versions of the cake pops! They look wonderful!

  11. ladyredspecs 23 March 2014 at 6:21 pm Reply

    If there is ever leftover cake, hardly ever, I make truffles too, then the sweet goodness just keeps giving pleasure! I love the 100s & 1000s look, lots of fun!

  12. thebrookcook 23 March 2014 at 10:03 pm Reply

    Cake truffles sounds soooooo much more fabulous than cake pops- and yours look gorgeous!! Thanks! I’m calling mine cake truffles now! 🙂

  13. cookingwithauntjuju.com 23 March 2014 at 11:46 pm Reply

    Bite size treats are always the best 🙂

  14. polianthus 24 March 2014 at 12:39 am Reply

    Hello there I have nominated you for the sunshine award, to accept please find all information here: http://polianthus.wordpress.com/2014/03/23/the-sunshine-award-on-my-one-year-anniversary/
    Congratulations!

  15. Stacey Bender 24 March 2014 at 3:22 am Reply

    This looks like a party on a plate. No rest for the weary at your pace.

  16. confusedbawarchis 24 March 2014 at 8:43 am Reply

    Ohh. These look so goood! Stacey said it right- it’s really a party on a plate.

  17. Sherry from sherryspickings 24 March 2014 at 11:41 am Reply

    All of these look so damn delish! Yummo!

  18. lapetitecasserole 24 March 2014 at 2:46 pm Reply

    They are so cute Saucy!

  19. Patty Nguyen 24 March 2014 at 4:34 pm Reply

    More truffles! Hurrah!

  20. acasadisimi 25 March 2014 at 8:40 am Reply

    Hi! I’m an italian food blogger, i follow your blog, i like it, is very beautiful! greetings fromitaly!

  21. thehungrymum 25 March 2014 at 8:45 am Reply

    cake truffles is YES! Loving the 100s & 1000s – very pretty.

  22. Sally 25 March 2014 at 2:55 pm Reply

    I have some ginger cake that is just begging to be made into cake truffles 🙂

  23. Noony 26 March 2014 at 12:02 am Reply

    Amazing.

  24. tinywhitecottage 27 March 2014 at 12:47 pm Reply

    Wow. I love sprinkles! I love sparkly things too, although I never wear sparkly things…hmmm, maybe I should! Turkish coffee brownie layer cake? This is the most gorgeous cake I have ever seen. I going to go click on the link right now.

  25. Sylvia @superfoodista.com 30 March 2014 at 2:54 am Reply

    Wow, these all look sooo amazing! But I especially like the chocolate layer cake – incredibly beautiful and looks so chocolaty! I’d love a bite! 😉

  26. Kouzounas Kitchen 30 March 2014 at 6:20 am Reply

    Great combination of truffles. I would love to try the banana truffle. These would pair great with an espresso on a cold rainy day like the weather we are having today in California. 🙂

  27. laurasmess 31 March 2014 at 1:46 am Reply

    Ohhhh….. drooling right now. Completely and utterly drooling! I want some of that banana ‘cake’ in both slice and truffle form. Love everything about this post. Each photo was more drool-worthy than the last! x

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