Store the cake balls in an airtight container in the refrigerator for up to 5 days.
Chilling the dough makes it easier to roll into balls. After removing the dough from the fridge, roll the dough into balls, and they will continue to expand slightly. If you dip them into the melted wafers before they have a chance to expand, the coating may crack. Let the rolled dough balls sit for about 15 minutes before dipping to allow them to expand.
If you prefer not to heat treat the cake mix in the oven, you can also do it in the microwave. Place the cake mix in a microwave-safe bowl and heat it for 3 minutes, stirring every 30 seconds to ensure it heats evenly and to avoid any hot spots.
Strawberry Cake Truffles Recipe
Strawberry cake truffles are a delightful and visually appealing treat that combines strawberry cake, frosting, and a chocolate coating for a delicious bite-sized dessert. They are versatile, easy to make, and perfect for various occasions.
Ingredients
- 15.25 ounces of Betty Crocker strawberry cake mix
- 8- ounce block of cream cheese softened to room temperature
- ⅓ cup of roughly chopped cream cheese chips
- 2 bags 10 oz each of Ghirardelli vanilla melting wafers
- ½ cup of Wilton pink candy melts
- ½ cup of Wilton bright pink candy melts
- Sprinkles optional
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Before starting, you’ll need to heat treat the cake mix to eliminate any bacteria.
- Once the oven is preheated, spread the cake mix evenly onto the prepared baking sheet and bake for 5 minutes. After baking, remove from the oven and let it cool completely on a wire rack.
- While the cake mix cools, place the softened cream cheese into a medium-sized mixing bowl and beat with a hand mixer on medium-high speed until smooth and creamy.
- Add the cooled cake mix to the bowl, and gently fold it in with a rubber spatula a few times. Then, use the hand mixer on medium-high speed to fully combine the mixture into a dough-like consistency. I recommend folding with the spatula first to avoid making a mess with the flour.
- Fold in the chopped cream cheese chips until evenly mixed.
- Cover the dough with plastic wrap and chill it in the refrigerator for 2 hours.
- After chilling, line two baking sheets with parchment paper. Use a 1 ½ tablespoon cookie scoop to portion the dough onto the sheets. Roll each portion into smooth, even balls with your hands. Allow the dough balls to sit for about 15 minutes to expand, which helps prevent cracking in the coating.
- To melt the vanilla melting wafers, set up a double boiler on the stovetop over low heat, or alternatively, use a microwave-safe bowl and heat in 30-second increments, stirring each time, until fully melted. I prefer using the double boiler to maintain the right temperature.
- Take a dough ball and place it on a fork, dipping it fully into the melted vanilla wafers. Lift it out, tapping the fork gently on the edge of the bowl or pot to remove any excess coating. Then, place the coated balls onto the prepared baking sheet.
- Continue dipping the remaining dough balls, spacing them about 2 inches apart on the sheet. Before the coating hardens, sprinkle your choice of sprinkles on top of half of the coated cake balls.
- Next, place the pink candy melts into two separate small microwave-safe piping bags. Heat them on a low setting until fully melted.
- Once melted, cut a small tip off each piping bag and drizzle the pink melts over the remaining coated cake balls.
- Allow the cake balls to set completely before serving. Enjoy!