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Rainbow Truffles

March 7, 2012 by thedomesticrebel | 62 Comments

There are a few things that I’m embarrassed to say, as an adult, I cannot do.

I was hoping it was just a child or adolescent phase. That, along with age I’d be the wiser and could do everything with adult-like savvy and sophistication.

Not the case.

I watch other adults–teens–kids, even–attempt these tasks with ease and complete lack of frustration. They can do these things in the simple blink of an eye, no question. Yet I’m in the corner, wishing ill upon them all because I was born with a genetic defect that prevents me from doing the simplest tasks.

Time to embarrass myself.

#1. Sealing Ziploc baggies. In my defense, if they have the zipper thingy, I’m good. But the regular ol’ strip-seal bags? No way in hell. There’s always a huge open gap in my “seal” and I can never get all the air out.

#2. Touching styrofoam egg cartons. I seriously hate styrofoam. It was created by the devil to wreak awful-sounding, squeakiness onto my ears and cause me to go moderately homicidal. This proves difficult since where we grocery shop, eggs are packaged in styrofoam containers. However, last summer I got some eggs at an organic grocery store and yay–they came in cardboard. So you know what I did? I SAVED the cardboard egg containers and I transfer my eggs, cringing the whole time I’m touching the damn styrofoam. It’s nearly unbearable.

#3. Putting my shoes away. Okay, I really am genetically incapable of doing this. My shoes are strewn about my house everywhere. I got the concept from my dad, who has his entire footwear collection in our foyer. I learned wisely and enjoy tossing my flats right in doorways and throwing my beat-up converse where people can easily trip. I’m obviously very (in)convenient.

#4. Opening cereal boxes. How am I even a food blogger when I have such difficulty with food packaging? I’m a disgrace. I hate cereal pull-tab boxes. They never open well and there’s always a rip in the tab which makes for an impossible-to-shut-the-tab-box of Fruity Pebbles. And don’t even get me started on the plastic bags–whenever I (gently!) try to rip them open, they burst down the seams. Cereal companies are obviously out to get me.

#5. Opening screw-top bottles. This is an embarrassing story which will probably make my mom happy since it involves my own stupidity preventing my own underage drinking. Last Superbowl 2011, I wasn’t of drinking age but went to a Superbowl party and decided to have a Corona like the rest of the guests. Jessie left the kitchen with a bottle in hand so I went in and grabbed one, too. I took it to my seat and tried a couple of VERY unsuccessful times to unscrew the cap–resulting in a bloodied, red and angry palm on my part and uh, no beer, either. It wasn’t until I later realized Coronas aren’t screw-top drinks. But in my idiotic defense, I can’t open those either.

I should just wear a straitjacket for my life because I am obviously a catastrophic member of society.

To make up for the fact that my parents created such a mess and because Jessie is dating said mess, I made something cheerful and happy and pretty to make them remember my good qualities–like how I can always make them laugh no matter the occasion, or how I make them dinner nightly, or how I let my dad drink my fancy beers; vacuum the living room for my mom and make sure I scratch Jessie’s head every time we’re watching Diners, Drive-Ins and Dives. 

Something bright and sunny should do the trick… how about Rainbow Truffles??

I’ve been redeemed. Now can you, uh, seal this for me?

Rainbow Truffles *adapted slightly by Rainbow Cake Pops over at Munchkin Munchies– such cute stuff!

1 pkg white cake mix, plus ingredients on back of box
1 small box sugar free/fat free vanilla instant pudding mix
1/3 can vanilla frosting
1 pkg white almond bark
Rainbow sprinkles
Red, golden yellow, lemon yellow, kelly green, royal blue and violet Wilton gel food coloring

1. Preheat your oven to 350 degrees F. Line a muffin tin with 12 paper liners. First, prepare your cake mix according to package directions, stirring dry pudding mix into the batter to combine. Divide the batter evenly among six small bowls. Tint each bowl a different color of the rainbow to the intensity of your choice. I made my colors bright, but pastels would be cute, too!
2. Divide the colored batter into the muffin cups–2 muffin cups per one color–and bake about 13-15 minutes or when a toothpick inserted in the center comes out with light crumbs. Allow to cool completely.

3. Once cooled, crumble the cake by color into six separate bowls. Add about one Tablespoon or so of vanilla frosting to each bowl and mix with a spoon until combined.

4. To make the balls, take a small pinch of red crumbs, followed by orange, yellow, green, blue and purple. Once each color is in the palm of your hand, gently roll them into a tight ball. Place on a foil-lined baking sheet and repeat until all the crumbs are gone. Allow to harden several hours in the freezer.

5. Once chilled, prepare the almond bark according to package directions. Once melted and smooth, dip each truffle one at a time into the melted chocolate with a toothpick, turning it gently to coat. Allow excess to drip off, then carefully release the coated cake ball back onto the baking sheet. Immediately sprinkle with rainbow sprinkles and repeat until finished. Allow chocolate to harden, then store airtight up to 2 days.

Since my Amazing Rainbow Cupcakes are kind of a big deal around here, these truffles made an instant impression. It’s amazing that a mini rainbow can brighten anyone’s day in one bite-sized morsel of happiness.

I make up for my shameful childlike behavior sometimes.

Have a great day!

xo, Hayley

May be linked to:  Trick or Treat Tuesdays, Crazy Sweet Tuesdays, Cast Party Wednesday,Dwell On Friday, Mrs. Fox’s Sweet Party, Sweet Treats Thursdays, Tuesday Talent Show, Sweet Tooth Friday, Sweets for a Saturday, Strut Your Stuff Saturday, A Themed Baker’s Sunday

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Comments

  1. Dorothy @ Crazy for Crust says

    March 7, 2012 at 7:00 am

    Having just ripped the top of a box of cereal to shreds and fought with the inside plastic bag, I feel your pain. These truffles are SO cute – and so much work! You are awesome for attempting the task. Beautiful!

    Reply
    • The Domestic Rebel says

      March 7, 2012 at 1:06 pm

      Hahaha damn those cereal boxes! They’re evil, I tell you! EVIL!!!

      Reply
  2. Sarah says

    March 7, 2012 at 7:22 am

    I am married to another Styrofoam hater. And balloons do the same thing for him. I remember he was convulsing on the floor the last time I pulled something out of a box that was packaged tight in Styrofoam. I hope you are comforted in knowing that you’re not the only one!!!

    Reply
    • The Domestic Rebel says

      March 7, 2012 at 1:10 pm

      Ahahaha good, I’m glad I’m not the only one!! My brother shares the same hatred as well. We’re oddballs.

      Reply
  3. Ashley {Kitchen Meets Girl} says

    March 7, 2012 at 5:34 pm

    Hayley, these truffles are awesome!!

    And, in other news, I also hate styrofoam. HATE it.

    Reply
  4. julia says

    March 8, 2012 at 5:08 am

    Saw these on pinterest (and repinned them). They’re pretty dang cute!
    I, for the LIFE of me, can not put my shoes away either. I also can not open a carton of milk without the cardboard getting all jumbled, soggy, shredded and almost ruined to the point of no return. When they started introducing cartons with the pull tab and screw on lid, I almost did back flips!

    Reply
    • The Domestic Rebel says

      March 8, 2012 at 7:21 am

      Ahh, how funny! I hate when they make products so complicated to open. I love the pull-tab cartons of juice; so easy and goof-proof! Now if only they could goof-proof cereal and change the sounds of styrofoam…

      Reply
  5. Lora says

    March 10, 2012 at 1:54 pm

    These are just gorgeous. Love them!

    Reply
  6. Jocelyn says

    March 12, 2012 at 4:20 pm

    Those are the most awesome cake truffles!!! I can’t open ketchup packets right to save my life….it ends up tearing all the way down the side and making a mess:-)

    Reply
    • The Domestic Rebel says

      March 12, 2012 at 4:42 pm

      Neither can I, so no worries! I can’t even open those things with my teeth like oh, 100% of the population can. I’m woefully helpless!

      Reply
  7. Jen @ Jen's Favorite Cookies says

    March 13, 2012 at 5:37 pm

    Um, YUM! These look so fun and delicious! I’ve avoided making cake pops or cake balls or anything that involves make cake even harder to put together, but this actually looks do-able. I might need to stop fighting it! Fun!

    Reply
    • The Domestic Rebel says

      March 13, 2012 at 5:58 pm

      Hi Jen! To be honest, I really dislike making cake balls and pops usually because A) it’s tedious and B) most of the time, I’m not a huge fan of the consistency (the frosting always makes them taste mushy to me–yuck) but the consistency here was perfect, and who can resist rainbow truffles? Hope you have success if you try them 🙂

      Reply
  8. Aja says

    March 15, 2012 at 7:29 am

    Making these and the lucky green velvet cookies for my boys classes. Thank you for your awesome recipes!!

    Reply
    • The Domestic Rebel says

      March 15, 2012 at 8:30 am

      You’re so welcome, Aja! Hoping everyone loves them!

      Reply
  9. Michelle says

    March 15, 2012 at 10:24 am

    Why do you add the pudding mix? I love your site by the way. I’ve never made cake pop/truffle balls but this looks easy enough and fun. 🙂

    Reply
    • The Domestic Rebel says

      March 15, 2012 at 6:48 pm

      Hi Michelle! Thanks for your comment. I like adding dry pudding mix to my cake recipes because it makes the cake extra moist and fluffy (in my opinion). Of course, feel free to omit the pudding if A) you don’t want to use it or B) you don’t have any on hand. Here, it’s not as necessary as say, if you made a regular cupcake.

      Reply
  10. Michelle says

    March 15, 2012 at 11:49 pm

    Well I will have to try it. I make cupcakes alot for the kids so there’s no harm in trying something new and moist is probably a good thing when makes the cake pop ball things. lol

    Reply
    • Michelle says

      March 15, 2012 at 11:50 pm

      making not makes lol

      Reply
    • The Domestic Rebel says

      March 16, 2012 at 6:42 am

      Yeah! I have used the cake mix without the pudding plenty of times and they’re still moist and very good; I just have severe issues from childhood pertaining to crumbly cakes and I like to take the extra step to ensure mine aren’t as much as possible, lol. That’s why I love the pudding mix! If you try it, let me know if you notice a difference. Who knows, it may be your new fave 🙂 (another great thing is experimenting with the flavors of pudding mix–sometimes if you make say, a lemon cake, adding the lemon pudding intensifies the flavor. I like using this for flavors like strawberry, or doing something different and using cheesecake or white chocolate flavor to red velvet, etc)

      Reply
  11. Adriana Masotti says

    March 16, 2012 at 9:08 pm

    Sooo cool! I’m currently loving any rainbow food, I have an entire board on Pinterest for them. Almost-hubby’s birthday is next week and I might make him these instead of a cake.

    I noticed a baaad typo lol. Point 3, between the cupcakes and the crumbs, says SEX separate bowls, instead of six.

    Reply
    • The Domestic Rebel says

      March 17, 2012 at 6:22 pm

      OMG! Woo, that is quite a funny typo. Not even sure if I want to correct it haha. Just kidding! And I love rainbow food, too! It’s so fun!!

      Reply
  12. Sara says

    March 17, 2012 at 8:29 pm

    My 4 yo daughter, my niece, and myself all made these today! We put green sprinkles for st. Pattys day. So much fun for the kids to roll the balls and sprinkle them. Thanks! (and I too hate syrofoam, especially when my husband scrapes hs ice cream dish with his plastic spoon)

    Reply
    • The Domestic Rebel says

      March 17, 2012 at 10:05 pm

      Awh, how cute! I bet they looked so adorable for St. Patty’s. And I’m so glad you all got together and had so much fun 🙂 Hope you had a good holiday! xo.

      Reply
  13. Persnickety Hall says

    March 22, 2012 at 2:03 pm

    Oh my gosh! I am in LOVE with these truffles!!!! I cannot wait to make some. Thank you for sharing these! 😀

    Reply
    • The Domestic Rebel says

      March 22, 2012 at 4:41 pm

      You’re so welcome! Thanks for stopping by! 🙂

      Reply
  14. Belle says

    April 11, 2012 at 1:52 pm

    These are so beautiful! I wanted to let you know that I featured you in my Rainbow Ideas round up at: http://printabelle.com/?p=2268 If you would like a featured button, I have one here on my About page: http://printabelle.com/?page_id=724

    Reply
    • The Domestic Rebel says

      April 11, 2012 at 6:11 pm

      Thank you, Belle! You had a beautiful roundup!!

      Reply
  15. TaraPaleg says

    May 11, 2012 at 9:28 pm

    These are adorable and I have been wondering how to make a multi-color cake pop!! You Rock!

    Reply
    • The Domestic Rebel says

      May 12, 2012 at 4:07 pm

      Thank you for your sweet comment, Tara!!

      Reply
  16. Carrie says

    July 17, 2012 at 8:45 am

    These are AWESOME!!

    Reply
  17. Dionne Love says

    August 24, 2012 at 5:13 pm

    Hello Hayley.. just wondering as I am in Australia.. what is almond bark?
    Love the rainbow pops they are gorgeous and i really want to try them.. what sort of colourings do you use? are they proffessional ones or just the average ones you get from the supermarket?
    Cheers
    Dionne. 🙂

    Reply
    • The Domestic Rebel says

      August 24, 2012 at 5:49 pm

      Hi Dionne! Almond bark is a chocolate candy coating you use to dip and coat things like these truffles. (I have NO idea why they call it almond bark since there’s no almonds in it, but that’s another story). Any smooth melting chocolate will work, or candy melts. Thank you!!

      Reply
  18. Amber K. Girkin says

    September 21, 2012 at 1:09 am

    AWSOME, I SURE WILL BE TRYING THESE…….YUMMMMOOOOO…………

    Reply
  19. Brenda says

    October 5, 2012 at 10:42 am

    About how many truffles do you get out of a batch of your truffles. Love all of them.

    Reply
    • The Domestic Rebel says

      October 5, 2012 at 4:25 pm

      Hey Brenda, I got roughly about 20-24 truffles from one batch, depending on how big you roll ’em. About 1″ balls should get you around that amount. Thanks!

      Reply
  20. Candice says

    November 19, 2012 at 4:13 am

    is 2 days the longest these will store? i want to make them and put them in little cellophane bags for my xmas gift baskets

    Reply
    • The Domestic Rebel says

      November 19, 2012 at 8:15 am

      Hey Candice! I’m sure they’d be okay a couple days longer, but after a week, I wouldn’t trust ’em. You could try making them in advance and freezing them; that’d prolong their shelf-life!

      Reply
      • Sam says

        July 31, 2013 at 8:00 am

        Hi, I want to make these as favours for my rainbow wedding (next week!!) – would you freeze them as just the dough before covering in almond bark or freeze the whole thing? Thanks 🙂

        Reply
        • thedomesticrebel says

          July 31, 2013 at 10:21 am

          Hi Sam! Either way would work! Just make the truffles all rainbow-y and freeze until you’re ready to dip, or dip them and thaw out before packaging. However, I’d prefer the former only because sometimes I notice that after the chocolate comes out of the freezer it has little beads of condensation on it. It’s not terribly noticeable, but if you want a super smooth surface (and obviously want it super pretty and perfect for your wedding!) I’d dip as late as you could before packaging 🙂 congratulations girl!!

          Reply
          • Sam says

            September 5, 2013 at 12:32 pm

            Hello, Thank you so much. I cooked them and froze them on Sunday and then defrosted and chocolated them on Wednesday. I got married on Thursday. Everyone loved them. Thank you so much for the wonderful recipe and for the advice. Best wishes

  21. Sabrina says

    December 15, 2012 at 4:12 pm

    it seems that it would be a lot easier if you added the food coloring to vanilla frosting instead of baking the cake in muffin tins. that way you can just bake the cake in a regular pan and not waste the muffin liners

    Reply
    • The Domestic Rebel says

      December 15, 2012 at 5:24 pm

      Hi Sabrina, true, you could definitely do that and mix the colored frosting in with crumbled cake; however, it wouldn’t be as vibrant as the dyed cake. Either would be fun and would work though!

      Reply
  22. Kristi says

    December 29, 2012 at 8:22 pm

    Do you put just the dry pudding mix in, or do you make the pudding and mix that into the batter?

    Reply
    • The Domestic Rebel says

      December 30, 2012 at 7:38 am

      Hi Kristi! You add the dry pudding mix in–don’t make the pudding. Hope this helps!

      Reply
  23. Sarah Auzina says

    March 19, 2013 at 9:37 am

    These are so cute! I think I’ll make a batch of these, and oreo truffles, and then we can have a game of bite-sized roulette…

    Reply
  24. Patricia Shary says

    July 25, 2013 at 4:11 pm

    I had a brain tumor and I am experiencing the same problems. I love this and may just be able to accomplish it! TY

    Reply
  25. Sue {munchkin munchies} says

    July 28, 2013 at 1:50 pm

    Hayley, I LOVE your rainbow truffles! They make me so happy! How did I miss them? Now I know what to do with some of my leftovers…right now! Thanks for the link-love!

    Reply
  26. Rebecca says

    January 19, 2014 at 12:35 pm

    I just made these for my daughter’s Yo Gabba Gabba themed birthday party and they came out awesome! I substituted pink for the purple so all the character colors were included. I also used Betty Crocker’s Gluten Free cake mix and they still came out great! Awesome idea that is really simple to make but looks gourmet. Love them!!!

    Reply
    • thedomesticrebel says

      January 20, 2014 at 10:20 am

      Rebecca, the gluten free twist sounds great! Awesome idea 😀

      Reply
  27. Zaria says

    March 16, 2014 at 6:48 pm

    where was the pudding used in the recipe?!?!

    Reply
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Welcome to The Domestic Rebel! My name is Hayley and I am the 26-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

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