Key Lime Cake Truffles...and Do-overs
Do you ever wish you could have a do-over?
Take a few of mine for example. Let's see, I would like a do-over of:
Oh, I have more.
When Frigidaire and Foodbuzz asked a few of us if there was something we'd like to do-over, you can see, I had plenty to choose from. Frigidaire is asking you to share your do-over story on their Facebook page. For each story shared, Frigidaire will donate $1 to Save the Children and one person will win the "ultimate do-over."
{I wonder if they could transport me back to the 80s for those updated bangs?}
I decided that I'd really like a do-over of making cake balls, or truffles. I've made them many times, but they're never round, smooth, or perfect enough for me.
Well, in December I was in the presence of Angie...you know, Bakerella? Although time didn't permit her to do a full demonstration, I actually witnessed her ROLL a cake ball. I figured...I was in the presence of greatness, some was bound to rub off on me.
So, I made Key Lime Cake Truffles.
Yes, they are smoother than my first. Yes, they are yummy.
No, they are not perfect.
Do-over!!!
PS...don't mail order candy melts to be shipped to Texas in June. Just don't.
{Another do-over.}
1 (18.25 oz) lemon cake mix
1 (3 oz) package lemon pudding mix
4 eggs
1 & 1/3 cups water
1/3 cup vegetable oil
1 TBSP Key Lime extract
Preheat oven to 325 (350 for glass pan); grease a 13 x 9" pan and set aside.
Combine all of the ingredients in the bowl of a stand mixer and beat on low until combined.
Increase speed to medium and beat for 2 minutes more.
Pour the batter into the prepared pan and bake 33-38 minutes, or until a toothpick inserted in the center comes out clean.
Let cool completely before crumbling the cake, rolling and coating.
To make the cake truffles, crumble the cake in a large bowl. Stir 1/2 teaspoon Key Lime extract into a container of cream cheese icing. Stir 3/4 of the icing into the crumbled cake. Roll into balls and place on a cookie sheet. Chill the rolled balls in the refrigerator for several hours.
Melt the candy melts or almond bark as directed on the package. Thin with a bit of oil or Crisco if necessary. Dip the cake into the melted coating and cover completely. Sprinkle immediately with graham cracker crumbs.
Let dry on a waxed paper-lined cookie sheet.
This post was sponsored by Frigidaire. When you share your own do-over moment at Facebook.com/Frigidaire, Frigidaire will donate $1 to Save the Children's U.S. programs. Plus, Frigidaire will help cover the costs for one lucky visitor to win the ultimate do-over.
- ...my bangs from the 80s. The bangs my friend (a male friend, mind you) referred to as the "mall claw."
- ...the time when I was about 19 and rear-ended the car in front of me at a stoplight because a boy driving a car in the next lane was smiling at me.
- ...in 3rd grade, when a plant sitting on a windowsill got stuck in my hair as I walked by and, yes, dumped *soil first* onto my head.
Oh, I have more.
{I wonder if they could transport me back to the 80s for those updated bangs?}
Well, in December I was in the presence of Angie...you know, Bakerella? Although time didn't permit her to do a full demonstration, I actually witnessed her ROLL a cake ball. I figured...I was in the presence of greatness, some was bound to rub off on me.
So, I made Key Lime Cake Truffles.
Yes, they are smoother than my first. Yes, they are yummy.
No, they are not perfect.
PS...don't mail order candy melts to be shipped to Texas in June. Just don't.
Key Lime Cake for Truffles
1 (18.25 oz) lemon cake mix
1 (3 oz) package lemon pudding mix
4 eggs
1 & 1/3 cups water
1/3 cup vegetable oil
1 TBSP Key Lime extract
Preheat oven to 325 (350 for glass pan); grease a 13 x 9" pan and set aside.
Combine all of the ingredients in the bowl of a stand mixer and beat on low until combined.
Increase speed to medium and beat for 2 minutes more.
Pour the batter into the prepared pan and bake 33-38 minutes, or until a toothpick inserted in the center comes out clean.
Let cool completely before crumbling the cake, rolling and coating.
To make the cake truffles, crumble the cake in a large bowl. Stir 1/2 teaspoon Key Lime extract into a container of cream cheese icing. Stir 3/4 of the icing into the crumbled cake. Roll into balls and place on a cookie sheet. Chill the rolled balls in the refrigerator for several hours.
Melt the candy melts or almond bark as directed on the package. Thin with a bit of oil or Crisco if necessary. Dip the cake into the melted coating and cover completely. Sprinkle immediately with graham cracker crumbs.
Let dry on a waxed paper-lined cookie sheet.
What would YOU do-over?
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