Cake Truffles

Evening all! Since this is my last post before lent starts here in the UK, it seems only right that it is one packed full of sugar and all kinds of naughty things. After tomorrow’s pancake-filled day I’m going to be giving up refined sugar for a whole 46 days. I’ve heard that the more people I tell, the harder it will be for be to quit, so I’ll let you know how that goes…

Anyway, I can’t blog two days after Valentines without telling you all what I did with the most romantic day of the year! Me and my best girls got together with a batch of Nutella Brownies and a few bottles of wine and I couldn’t have asked for a better evening – it was my first single valentines for a few years and although I don’t really buy in to the whole shebang, I always used to do something nice with my ex so to spend a night with some of my favourite people without having to watch any inappropriate PDAs was very very fun.

The morning after was quite considerably less fun than the night before and after dragging myself out of bed at what I like to think was a semi respectable hour I bought in everything I needed for my next few sugar-free weeks. Hello more fruit and vegetables than I’ve probably eaten in the last 3 months that is now sitting on my kitchen side.

From one extreme to the other, these little treats contain more sugar than you can shake a stick at so of course they taste gorgeous. I made them for the little ones that came along to the cake sale I had a few months ago and they went down an absolute storm – and not just with the children.

They can be made with a variety of cakes and fillings – try chocolate cake with nutella, vanilla sponge with strawberry frosting or carrot cake with cream cheese frosting – they’re essentially cake pops without the lolly stick.

Ingredients (Makes about 30 truffles)

285g Maderia Cake (you can use half of the original quantities of my madeira cake recipe found here)

1 Jar White Chocolate Spread (any large supermarket has this nowadays – Tesco, Sainsburys and Asda definitely do)

200g Milk and White Chocolate, broken up

Hundreds and Thousands and Chocolate Strands to decorate


Crumble the cake into small crumbs into a large mixing bowl.

Spoon the chocolate spread into the crumby mixture (it might help if you whizz it in the microwave for 20 seconds first – making sure all the foil from the jar is removed) and give it all a good stir until you have a ball of sticky, cake mess.

Chill the mixture in the fridge for 15-30 minutes so it can firm up a little.

Roll teaspoon-sized balls of the cake mixture in your hands and place on a baking tray lined with greaseproof paper.

When all of the mixture has been used up, place the tray in the freezer for 15 minutes so the balls can firm up again.

Whilst the cake balls are chilling, add the chocolate to a small heatproof bowl and place it over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Leave to melt, stirring occasionally.

Using a toothpick for ease, dip the cake truffles into the melted chocolate and return to the baking tray.

Before the chocolate sets, decorate with hundreds and thousands, chocolate strands or drizzle any left over chocolate over them for the adults.

Chill in the fridge for at least an hour for the chocolate to set.

The truffles will keep for up to 7 days if kept in an airtight container but I guarantee they won’t be around that long!


Helena x


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