Butterfly Party Cake Truffles
Ingredients
Scale
- 1 cup cake crumbs (from any baked cake, such as Funfetti or vanilla)
- 2 to 3 tablespoons frosting, homemade or store-bought (strawberry frosting works especially well)
- White Ghirardelli melting wafers
- Pink oil-based food coloring
- Purple oil-based food coloring or this one
- Butterfly royal icing garnishes
Equipment
Instructions
- Add the cake crumbs to a medium bowl. Stir in 2 tablespoons of frosting and mix until fully combined. The mixture should resemble soft dough that holds its shape when pressed. If it feels dry, add the remaining tablespoon of frosting a little at a time.
- Using a small 1¼-inch scoop, portion the mixture into balls and place them on a parchment-lined baking sheet. Roll gently between your hands if needed to smooth them out.
- Freeze the truffle balls for 30 minutes or refrigerate for 1 hour, until firm. This helps them stay intact when dipping.
- Melt the white chocolate wafers according to package directions. Tint most of the melted chocolate pink with oil-based food coloring, reserving a small amount of untinted chocolate for the drizzle.
- Dip each chilled cake ball into the pink chocolate using a fork. Tap the fork lightly against the side of the bowl to remove excess coating, then transfer to a parchment-lined sheet. Repeat with the remaining truffles and allow them to set.
- Re-melt the reserved white chocolate and tint it purple. Drizzle the purple chocolate over the truffles using a spoon or piping bottle for a soft party-style finish.
- While the drizzle is still slightly wet, gently place a butterfly garnish on top of each truffle. Let the coating fully harden before serving.
Find it online: https://lifeandsprinkles.com/butterfly-party-cake-truffles/