I’m not one of those people who just says it to say it. I really do.
Like the one time my family and I went to this ice cream social and there were some belly dancers performing. With minimal dance experience (albeit nothing as cool as belly dancing) I was instantly drawn to the cool undulations they did with their bodies and the graceful yet sexy way they moved. So I joined. And I ended up belly dancing, at age 14, for several years.
Or the time my best friend recommended adding a shot of gingerbread syrup into my Starbucks staple, an iced non-fat chai. Whaaaaat? I said, reluctantly. Gingerbread syrup? But no! But um HELL YES. It’s amazing. And now when I make chais at home I die a little inside because that shot of gingerbread adds the most amaaaazing extra jazziness to my iced chai. No, forrealz. You must try this.
Or, hey, the time I had waaaaay too many Mike’s Hard Lemonades one night and ended up throwing up all the next morning. That is something I can safely say I initially liked trying–but ended up never repeating. Had to have a negative in here somewhere.
When it comes to cooking, trying new things is no exception. I try new recipes all the time, new spices, new techniques. I like the little cooking challenges, though nothing too complicated or fancy. Especially in baking, because what really counts is what comes from the heart (I’ll say that next time I make a baking flop–surely people will understand). So instead of the typical cupcakes or tiered cake, I decided to try out some cake truffles. Oh yeah, I went there.
These cake truffles are courtesy of the famously wonderful fellow-blogging babe, Bakerella, and her super-ingenious cake balls. They’re so cute and compact, like a perfect little petit four or truffle, and I knew I had to give them a try. And what with St. Patty’s Day just 16 days away, I figured I needed to spice up her traditional red velvet cake balls into something a little more festive. And viola, the green velvet cake truffles were born.
For the complete, original recipe, visit Bakerella’s blog here. Here’s my adaptation, followed closely behind the master’s footsteps.
Green Velvet Cake Truffles
1 box white cake mix
3 eggs: 2 egg whites, 1 whole egg
3 T oil
1 1/4 c water
2 T cocoa powder
1-one ounce bottle green food coloring
1 can cream cheese frosting
1 package white Almond Bark or white chocolate candy melts
1. Prepare cake with mix, eggs, oil, water and cocoa powder. Stir the green coloring into the batter until fully combined. Pour batter into a greased 13×9 inch baking pan and follow package directions on baking cake. Cool completely.
2. Once cake is cooled, crumble into a large bowl. Add the cream cheese frosting and mix well. (I used my hands–a process that was super messy and made it look like I had leprosy, but was good for laughs). Once mixed, form mixture into small balls with hands or with a small-portion cookie-dough scoop. Place balls on a cookie sheet. Chill for several hours, or pop in the freezer to speed up the chilling process.
3. Working with one or two hunks of the almond bark at a time, microwave the bark according to package directions. Dip the cake balls into the melted chocolate bark, covering completely. You can use a small spoon to roll the balls around the chocolate to coat, if desired. Place coated cake balls onto a wax-paper-lined baking sheet. Sprinkle with jimmies, if you wish. Let harden.
These cake truffle balls would make excellent gifts, party favors, or hors d’oeuvres at a cool St. Patty’s Day themed party. Or hell, any themed-party! Does it even matter what day it is when you have cake balls this cute and this yummy beckoning you? Didn’t think so.