Ingredients:
- Baked vanilla cake – 2 cups
- American buttercream – ½ cup
- White chocolate/ candy melts– 4-8 oz
- Unsalted butter/ coconut oil – 1 tsp
- Rainbow sprinkles – 1 tblsp
- Gel food color – a drop
Procedure:
- Using a food processor/ blender, pulse the room temperature vanilla cake for even crumble. If not use your finger to crumble the cake evenly and add the buttercream to the cake crumble and mix thoroughly.
- Take an ice cream scoop/ by hand full of cake mixture and the mixture should be moist enough to roll into 1 1/2-inch balls and still hold a round shape. After rolling the cake balls by hand, place them on a wax paper-covered baking sheet
- Cover it with a plastic wrap and chill in the refrigerator for few hours
- Meanwhile, in a microwave safe bowl, add the candy melts/ white chocolates along with a tsp of coconut oil/ butter and microwave it until the chocolate melts completely and the desired gel food color (a little goes a long way) and cool to room temperature.
- Now coat the chilled cake balls with the melted chocolate with the help of spoon or fork and sprinkle some rainbow sprinkles over the top and place them on a wax paper and refrigerate it.
- Now the easy, delicious “CAKE TRUFFLES” are ready to serve.
