Cake Truffles are an interesting concept. They are like regular truffles, except the filling is made with cake. Cake truffles are great for people who don’t want to commit to a whole slice of cake, offering just a perfect mouthful, although you’d be hard pressed to eat just one of these little suckers.

From my post on Momofuku’s Milk Bar Carrot Cake , I had a few cups of carrot cake scraps leftover. The recipe book had the great idea to make cake truffles from leftover ingredients from this recipe, such as the liquid cheese cake and the milk crumbs.

The cake truffles can be made a few days later, as the cake scraps can be kept in the fridge for at least 5 days, so you don’t have to rush and make everything the same day.

To make the cake truffles, the cake scraps are put into the bowl of a stand mixer with the paddle attachment with a couple of tablespoonful of liquid cheesecake. I substituted whole milk since I ran out of liquid cheesecake. The milk or liquid cheesecake acts as a binding agent so anything else liquid-y may work as well.

The cake and the liquid are paddled until the scraps starts to come together and can be formed into balls. If it’s too dry, add milk or liquid cheese cake 1 table spoon at a time.

I made a full recipe for milk crumbs and only used half for the carrot cake. The milk crumbs will be used as the coating for the cake truffles, but they need to be ground to a fine grains in a food processor.

The cake scraps are rolled into scant tablespoonful of balls.

Some melted white chocolate is spread in your hands. I used disposable gloves so it would not be so messy.

Then I quickly rolled the cake balls into the white chocolate, making sure the cake balls are completely covered with the chocolate.

The cake balls are dipped into a bowl with ground milk crumbs, again, making sure that the cake balls are coated as much as possible. At this point, the truffles need to chill in the fridge for until the white chocolate sets. I placed them on a plastic cutting sheet lined with wax paper, and set them in the fridge for about 10 minutes.

The truffles are good for up to a week, refrigerated in an airtight container, after you make them. You can make these with a variety of cake scraps and coatings from the Milk Bar recipe book.

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