Cake Pop Truffles {with popping candy!}
Simple. Fun. Delicious. My Cake Pop Truffles transform your leftover baking ingredients into the most spectacular mini dessert! These treats are made with crushed cake pieces, leftover or store-bought frosting, chocolate coating (candy melts/melting chocolate), and a touch of popping candy – for that extra pop!
Cake Pop Truffles are everything you love about a cake pop but without the fuss. Simply follow my basic steps to assemble the most scrumptious cake pop truffles that are beautifully rustic and “pop”-tacular!
What is a cake pop vs. cake truffle?
Cake pops are rolled cake treats that are coated in chocolate and served on lollipop sticks. Cake truffles share the same moist and delicious cake interior and crisp chocolate exterior while being served as balls without the sticks.
What kind of coating is best for cake truffles?
Candy melts (or moulding chocolate wafers) are great for making any cake balls/pops/truffles! They melt quickly, have a smooth finish, and harden easily at room temperature or in the fridge!
Will adding popping candy to chocolate cause it to pop?
No!! Melted chocolate/candy melts remain in their solid state and lack the moisture needed to dissolve popping candy. This means that if you are able to fully submerge your popping candy in melted chocolate before coating your cake balls, the “pop” will remain for when they’re inside your mouth!
Can I use store bought cake and frosting?
Absolutely! Store bought cakes such as pound cakes, mini loafs, or even chocolate muffins are perfect for this purpose! Simply crumble as you would any homemade cake pieces and mix with frosting. As for the frosting, you can definitely use leftover frosting you have in your freezer/counter or your favourite store bought brand! For any frosting type used, be sure to add 1 tbsp at a time to make sure your dough doesn’t get too sticky (note: each frosting has a different water content so there will be some variability from one brand to the next!)
To make this recipe you will need:
- Chocolate cake – leftover cake trims, homemade cake, or store-bought loaf/poundcake
- Frosting – such as my delicious Nutella frosting or any frosting you have on hand!
- Popping candy – found at your local candy shop!
- Candy Melts – found in grocery stores or at your local bulk food store
Let’s make some Cake Pop Truffles!
Start by gathering your cake pieces! (note: this can be from leftover cake trims, homemade cake, or store bought pound cake) Line a plate or baking tray with parchment paper.
In a large bowl, use your hands to crush your cake pieces into moist crumbs.
Add 1 tbsp of frosting to your cake crumbs (note: this can be leftover frosting from your last cake or store bought). Mix together with your hands. Continue adding 1 tbsp at a time until you achieve a slightly moist, “Play-Doh”-like consistency.
Scoop 1 tbsp portions of cake dough and place on a baking tray.
Roll dough portions into balls and refrigerate for at least 30 minutes (or 15 min in the freezer).
Place your white chocolate wafers/candy melts in a small and deep bowl or glass measuring cup. Melt chocolate in the microwave (note: this is done in 15s increments until chocolate is fully melted). Add your popping candy and stir until all popping candy is coated.
Remove cake balls from the fridge.
Drop one cake truffle in the melted chocolate, cover completely, and remove using 2 forks (note: this will allow excess chocolate to drip off while you are removing the cake truffles).
Allow your cake truffles to cool in the fridge for an additional 15 minutes or until their surface is hard to the touch.
Enjoy your “pop”-tacular Cake Pop Truffles!!
Also check out:
Sparking Champagne Cupcakes
No Fuss Chocolate Cake
Fluffy Cream Cheese Frosting
Cake Pop Truffles {with popping candy?}
Ingredients
- 1-2 cups Baked Cake Pieces Store bought or homemade (Note: you can use a 1/2 batch of my chocolate cake recipe!
- 1-4 tbsp Frosting (any flavour) Store bought or homemade, such as my 5-minute Nutella Frosting
- 1 1/2 cups White Candy Melts or chocolate wafers
- 2 packets Popping Candy
Instructions
- Start by gathering your cake pieces! (note: this can be from leftover cake trims, homemade cake, or store bought pound cake!) Line a plate or baking tray with parchment paper.
- In a large bowl, use your hands to crush your cake pieces into moist crumbs.
- Add 1 tbsp of frosting to your cake crumbs (note: this can be leftover frosting from your last cake or store bought). Mix together with your hands. Continue adding 1 tbsp at a time until you achieve a slightly moist, playdough consistency.
- Scoop 1 tbsp portions of cake dough and place on a baking tray.
- Roll dough portions into balls and refrigerate for at least 30 minutes (or 15 min in the freezer).
- Place your white chocolate wafers/candy melts in a small, deep bowl or glass measuring cup. Melt chocolate in the microwave (note: this is done in 15s increments until chocolate is fully melted).Add your popping candy and stir until all popping candy is coated.
- Remove cake balls from the fridge.
- Drop one cake truffle in the melted chocolate, cover completely, and remove using 2 forks (note: this will allow excess chocolate to drip off while you are removing the cake truffles).
- Allow your cake truffles to cool in the fridge for an additional 15 minutes or until their surface is hard to the touch.
- Enjoy your "pop"-tacular Cake Pop Truffles!!
Video
Notes
- These Cake Pop Truffles are don’t have to be perfect!!
- Roll them as best as you can and allow them to cool once until chilled – the popping candy exterior will add a beautiful rustic coating that will forgive imperfections!
- Try not add too much frosting! You do not want your dough to be too wet/greasy or the cake truffles will fall apart. Add 1 tbsp of frosting at a time to avoid this!
- My Cake Pop Truffles can last up to 2 weeks in an air-tight container in the fridge or 6 months in the freezer. To thaw – simply remove Cake Pop Truffles from freezer and set at room temperature for 15 minutes
