Corey Cakes

Corey's Valentine Cakes turned out much like this
using Wilton's 1M star tip.

The boss has decided to add cake baker to his resume so we've been baking up a storm these days. Corey’s very particular about not just the flavor but also the appearance of his creations and thus has his second in command hunting for web sites and recipes that match his abilities as well as creative prerequisites. We’re quite the comic pair, standing in the cake decorator section of the local store, debating which new doodads should be added to his bag of tricks. The most recent additions of his tools are Wilton’s (230) Bismarck tip and 1M star tip, allowing for yummy cream filled delights and easy, yet pretty toppings. This week, in honor of Valentine’s Day, Corey chose red velvet cupcakes with a marshmallow fluff filling and pink icing as a topper. They were a big hit with his favorite taste tester(s) himself, err I mean Dad and the boys.  

Today I've convinced him to try his hand at truffles. Cake truffles are pretty simple in design and a perfect fit for Baker Corey. We’ll let you know how they turn out!

Chocolate Cake Truffle Recipe:

1 choclate cake mix - prepared according directions and cooled
1 /2 cup homemade butter cream frosting

Once your cake has cooled, crumble into a large bowl. Add 1/2 cup of  frosting to the crumbled cake and gently fold in to mix ingredients. You’ll want the end result to be slightly dry but moist enough to hold together when formed into a ball.

Next, with a small scoop, begin scooping the cake/frosting mixture and then rolling it into a ball. Place the cake balls on a parchment lined cookie sheet and pop into the freezer for at least an hour so they are easy to handle and don’t fall apart when dipping.
Makes about 3 dozen truffles. 

Chocolate Coating and Decorating:

20 oz. chocolate flavored almond bark melted according to directions on package

Dip cake balls in almond bark and place on a parchment lined cookie sheets to be decorated any way you like.

Corey and I chose to thin down a little left over butter cream frosting so we can swirl a pretty design on top and then add Valentine colored cake sprinkles.  

As always, Corey’s creations are made with eggs fresh from the farm!