Birthday Cake Truffles
Make these fun little treats for parties or to give as edible gifts.
This recipe is prepared with:
KVL85.004SI
Ingredients
100 g unsalted butter, cubed, at room temperature
100 g caster sugar
100 g plain flour
1 tsp baking powder
2 eggs
1 tsp vanilla extract
For the truffles
100 g unsalted butter, cubed, at room temperature
200 g icing sugar
1 tsp vanilla extract
30 g sprinkles
For the decoration
450 g white chocolate, melted
sprinkles, as needed
Instructions
STEP 1/3
Making the sponge
Preheat the oven to 180ºC.
Grease a 20 cm round tin and line with parchment paper.
Fit the K-Beater.
Tip: Alternatively, use the Creaming Beater.
Add butter, caster sugar, flour, baking powder, eggs and vanilla extract into the Appliance bowl.
Mix for 2 minutes on speed 5 until combined.
Tip: Start the machine on speed 1 and gradually increase speed.
Transfer the batter into the tin.
Bake for 25 minutes at 180ºC until a skewer inserted comes out clean.
Remove from the oven and let cool in the tin for 5 minutes.
Transfer to a wire rack and let cool completely.
Once cooled, crumble the sponge cake into a large bowl.
Tip: For a paler truffle filling, trim off the outer crust of the sponge before crumbling.
STEP 2/3
Making the truffles
Line two baking trays with parchment paper.
Clean the Appliance bowl and fit the Creaming Beater.
Add butter, icing sugar and vanilla extract into the Appliance bowl, fit the Splashguard.
Mix for 1 minute 30 seconds on speed 3 until combined and then scrape the bowl.
Tip: Start the speed on 1 and gradually increase speed.
Mix for 1 minute on speed 3 until combined.
Then add sprinkles and the cake crumbs.
Mix for 1 minute on speed 2 until combined.
Roll the mixture into balls and place on the baking trays.
Chill in the fridge for 30 minutes.
STEP 3/3
To finish
Dip the truffles in the melted chocolate until coated and place back on the baking trays.
Tip: Insert a cocktail stick or skewer into the truffle to help you dip them in the melted chocolate.
Decorate with sprinkles.
Allow to set.
Serve.
Substitutions
White chocolate can be replaced with white chocolate chips or candy melts.
This recipe makes up to 40 truffles from just one 20 cm round sponge layer, so we recommend freezing half the cake and icing separately. To do this, wrap tightly or store in an airtight container, then freeze for up to one month.
Once made, the truffles can be stored in an airtight container in the fridge for one week.
Birthday Cake Truffles
Make these fun little treats for parties or to give as edible gifts.
Ingredients
100 g unsalted butter, cubed, at room temperature
100 g caster sugar
100 g plain flour
1 tsp baking powder
2 eggs
1 tsp vanilla extract
For the truffles
100 g unsalted butter, cubed, at room temperature
200 g icing sugar
1 tsp vanilla extract
30 g sprinkles
For the decoration
450 g white chocolate, melted
sprinkles, as needed
Instructions
STEP 1/3
Making the sponge
Preheat the oven to 180ºC.
Grease a 20 cm round tin and line with parchment paper.
Fit the K-Beater.
Tip: Alternatively, use the Creaming Beater.
Add butter, caster sugar, flour, baking powder, eggs and vanilla extract into the Appliance bowl.
Mix for 2 minutes on speed 5 until combined.
Tip: Start the machine on speed 1 and gradually increase speed.
Transfer the batter into the tin.
Bake for 25 minutes at 180ºC until a skewer inserted comes out clean.
Remove from the oven and let cool in the tin for 5 minutes.
Transfer to a wire rack and let cool completely.
Once cooled, crumble the sponge cake into a large bowl.
Tip: For a paler truffle filling, trim off the outer crust of the sponge before crumbling.
STEP 2/3
Making the truffles
Line two baking trays with parchment paper.
Clean the Appliance bowl and fit the Creaming Beater.
Add butter, icing sugar and vanilla extract into the Appliance bowl, fit the Splashguard.
Mix for 1 minute 30 seconds on speed 3 until combined and then scrape the bowl.
Tip: Start the speed on 1 and gradually increase speed.
Mix for 1 minute on speed 3 until combined.
Then add sprinkles and the cake crumbs.
Mix for 1 minute on speed 2 until combined.
Roll the mixture into balls and place on the baking trays.
Chill in the fridge for 30 minutes.
STEP 3/3
To finish
Dip the truffles in the melted chocolate until coated and place back on the baking trays.
Tip: Insert a cocktail stick or skewer into the truffle to help you dip them in the melted chocolate.
Decorate with sprinkles.
Allow to set.
Serve.
Substitutions
White chocolate can be replaced with white chocolate chips or candy melts.