Cake truffles


Hello folks !
Today’s post is quite an unexpected one for I didn’t plan on making these cake truffles! What I had in fact planned on sharing was a simple cake , an experiment that didn’t have a successful outcome. The cake didn’t turn out bad, but was not great either !
So what to to with the cake gone wrong ? Make cake pops , that’s what came to my mind as that’s probably the most convenient option out there ! So I shopped for these sprinkles and candy melts and wait ! I forgot the lollipop sticks itself ! How silly ! So cake truffles it was instead! They tasted so much better with the cream cheese and condensed milk binding and that chocolate coating of course ! I added a bit of cocoa powder as the cake was plain vanilla flavored. A little cakey and fudgy like a good dense brownie  , slathered in chocolate , best of both the world’s  ?


So I kept them pretty simple , not a fan of those overtly sweet ready made chocolate frosting , I simply threw in ingredients that I already had in my pantry ! Feel free to use anything that you like for the binding , you can also jazz it up with some more flavor like lemon or orange zest , baileys Irish creme or rum/brandy for a little booziness,  throw in some chocolate chips , nuts etc etc Endless possibilities !


Ingredients :
3 1/2 cup cake crumbles
2-3 tablespoons cream cheese,or as required
2 tablespoons sweetened condensed milk, or as required
2 tablespoons cocoa powder ( optional )
12 oz / 340 grams Candy melts, or as required.
Few drops of red gel color , optional

1. Pulse the cake pieces to fine crumbs in the food processor or you can do it by hand too.
2. Add in cream cheese, sweetened condensed milk, cocoa powder . Mix well to form a smooth dough. (Add the binding agent little at a time , keep mixing and kneading until you have a dough that can easily be shaped into balls, do not add extra binding)
3. Make lime sized cake balls and transfer to a plate / baking tray. Refrigerate for 15 – 30 minutes.
4. Melt the candy melts or compound chocolate using the Bain Marie method or the microwave as per package instructions . Prepare a baking tray or any other tray/ plate with parchment paper. Using a fork, roll the prepared cake ball in the melted chocolate , with the help of another spoon , transfer the coated cake truffle to the prepared parchment paper. Decorate with sprinkles immediately before the chocolate dries up . Repeat with the remaining truffles . You can add gel color to the melted chocolate or use desired colored candy melts . Leave them to dry on the parchment paper at room temperature. You can store it in an air tight container in the refrigerator or at room temperature.



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Have a wonderful weekend !Thanks for stopping by!




  1. cupcakecache says:

    Those sound delicious especially the ones with brandy. When I was growing up, my mom used to make petite fours…with brandy and cognac. Delicious on a cold evening. I will be making these when we go out so I don’t eat them all myself.

  2. Neethu says:

    Omg…these are soo cute and it…?the white and pink is soo amazing..m sure Instead of gobbling it up I would spend hours gazining at it..way to go..???

  3. thatmishmash says:

    Love is in the air and I’d love to take him out
    Where no one will see us kiss or muffle
    and in my picnic basket I’d love goodies to tease
    and the best of them all would be Freda’s cake truffle !!!!

    Me loved these so much wrote a verse …me wants one …please !

  4. Shari says:

    These are really beautiful, Freda! You are amazing, able to take something that didn’t turn out and turn it into something so adorable and festive. I like your suggestions for different things you can add to bind the cake together. Very creative!

  5. Jackie Jain says:

    Wow Freda. They are looking very delicious. Sometimes some things don’t go well because they are meant to go better. Same here in this case. This is a very beautiful outcome. Will save the recipe and explain it to my mom. Have a great day. 🙂

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