This will be our first married Valentine’s Day and we wanted to make it last so, we’re going to celebrate the entire week with little surprises. Making cake truffles can be tedious and when you’re making them for just two people, you don’t need a ton of them so I went into the kitchen and put together my own recipe for a small batch of these chocolate covered pink vanilla cake truffles.
The batter was so fluffy and looked really pretty!
Adorable and yummy pink filling! So much vanilla flavor!
Pink Vanilla Cake
1/3 cup of white sugar
3 tablespoons of butter softened
1 teaspoon of vanilla extract
1/2 cup plus 1 tablespoon of sifted cake flour
1/2 teaspoon of baking powder
3 tablespoons of milk
Pink food coloring
PreHeat oven to 350 degrees F (175 Degrees C). Lightly grease a small loaf pan or 9 inch cake pan.
In a mixing bowl, cream sugar and butter. When fluffy, beat in the egg and vanilla until well incorporated. Combine flour and baking powder then add it to the creamed mixture and mix well. Mix in milk until smooth. If mixture is too stiff, add more milk a tablespoon at a time until smooth. Finally, add pink food coloring a drop at a time until preferred color.
Pour batter into pan and bake for approximately 30 minutes or until toothpick comes out clean. Set aside and let cool.
3 tablespoons of softened butter
1 1/2 cup of powdered sugar
1/2 teaspoon of vanilla
1 tablespoon of milk
In a medium bowl, mix powdered sugar and butter together with an electric mixer on a low speed. Stir in vanilla and milk. If frosting is took thick, add milk a teaspoon at a time until smooth and spreadable. If too thin, add powdered sugar a little at a time.
yields approximately 14
Pink Vanilla Cake
1 cup of semi-sweet chocolate for coating
Variety of sprinkles (optional)
In a large bowl add cake and frosting together until well incorporated. Take rounded teaspoons of the mixture and roll them into uniformed balls and place on a parchment paper lined cookie sheet. Place cookie sheet in the freezer/refrigerator for 1 hour.
20 minutes before you remove the balls of cake, melt the chocolate. Using a microwave safe bowl, melt chocolate in 30 sec increments until smooth.
Using a fork dip cake balls one at a time into the melted chocolate. Cover the ball in chocolate and remove it with the fork, remembering to let extra chocolate drip off. Place on lined cookie sheet and sprinkle with toppings while wet. Repeat until all are done.
Refrigerate for 1 hour or until coating has hardened.