According to an email from Cody, it wasn't even 9:30am and his container was emptying out at a rapid pace! He could not control or stop it!
30 minutes away, Sara was experiencing a similar phenomenon in her office. What was happening? Where were they going?
Well, if you haven't figured it out yet, there's no mystery here. The truth is that these Red Velvet Cake Truffles are so damn scrumptious that our co-workers gobbled them up with impressive speed!
And it's no mystery as to why: red velvet cake mixed with cream cheese frosting covered in white chocolate and topped with an adorable conversation heart candy? No wonder they vanished so quickly!
Now, these are decorated especially for Valentine's Day but you could change these up for every season and holiday. As my manager pointed out, "these would be good made with funfetti cake..." and they sure would! Why not swap out the cake flavor and decorate as needed! I sense some funfetti Easter truffles in the works...
By the way, these are SO easy to make (cake mix + canned frosting? Take me there!) but I think next time I am totally going to whip up a cream cheese frosting by hand to up the richness. Cody tried one and claimed it was just cake and frosting - No duh! That's the point! But I can totally see upping the richness factor by making a more traditional truffle binder with fresh cream cheese and other decadent ingredients.
Speaking of cake and frosting, though, can I also just express how much I love a nice and convenient portable treat like these? It makes it totally easy to enjoy a sweet treat when it's so small and compact! It's essentially having a bite sized piece of cake without the fuss of a plate and fork!
All that is missing is a tall glass of ice cold milk to wash it all down!
Red Velvet Cake Truffles
Adapted from Six Sisters' Stuff
- 1 red velvet cake mix + ingredients listed on box
- 15oz container cream cheese frosting
- 2 packages white chocolate bark (or candy melts, white chocolate chips, etc. - amount may vary if you change up the coating)
- 1 bag of candy conversation hearts (or sprinkles/other edible decor!)
- Bake cake according to box's directions and let cool completely (you can pop it in the fridge or freezer to speed up the process).
- Place chilled cake into large bowl and crumble with your hands (rubbing two pieces of the cake together make for some good crumbs!).
- Adding a little at a time, mix frosting with cake crumbs until the crumbs are sticky enough that they can be rolled into balls (you may not use the entire jar!).
- Roll cake and frosting mixture into round balls and place onto lined baking sheet.
- Chill truffles in fridge for at least 30 minutes to firm up.
- Melt your candy bark/candy coating/candy melts according to directions on package.
- Dip each truffle in chocolate until fully coated and top with sprinkles or other decoration (if using).
- Let the truffles set - you can leave them on counter or pop them in fridge to speed up the process.