May 5, 2011


Goodness in a stick! I was on the hunt for a birthday cake "cakepop" and this one did the trick....from "The Girl Who Ate Everything" blog and the Cake Truffles are the star attraction in my humble opinon. Check out her blog...
I didn't put the cake batter in the "truffle coating" as the recipe notes, instead just used the candy white chocolate disks that are everywhere (like Michael's) and melted them in a little bowl just a bit at a time  and that's it (microwave for 30 seconds, stir, microwave for same time again. Don't over melt or will become lumpy).  I  dipped the end of a lollipop stick into the melted candy, then into the cake ball. Assembly line style. Next, while holding the stick dipped each one into the melted candy and set on a cookie tray with parchment paper to set up.  Since there is milk in this recipe be sure to refrigerate them until a bit before you serve -- Chef what do you think? know how phobic I am about this sort of thing :)   

This is line up of the pops I made last month. The birthday girls and guests approved:

So...I made a bunch of the little cake balls, flash froze them, piled them into a freezer bag and stored them there until I was ready the next day to do the dipping.  Oh don't forget to put the sprinkles right after the dipping or they won't stick well.'ll have fun if you try this...easy peasy...
Cake Batter Truffles

by The Girl Who Ate Everything

1 ½ cups flour

1 cup yellow cake mix

½ cup unsalted butter, softened

½ cup white sugar

1 teaspoon vanilla

1/8 teaspoon salt

3-4 Tablespoons milk

2 Tablespoons sprinkles

Truffle Coating:

16 ounces (8 squares) almond bark (or white candy melts)

4 Tablespoons yellow cake mix


Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.

While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished.

Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.


  1. So glad you liked them. I love them as cake pops cute!

  2. Hey is this the Chefs Bride blog, or the Chef competition??? hahahahaha! Love you Babe!!