I know what you are thinking, “Cake truffles? These are just cake pops without sticks.” Let me tell you, save yourself from buying the sticks and an aparatus to balance them in. No sticks needed here! These cake truffles by Cooking Channels Kelsey Nixon are sure to be a hit at a holiday party. I hardly tweaked the recipe, so use Kelsey’s for your guide -
Had to copy her picture, she is too cute. If you haven’t watched her show, add it to your dvr list. Her concept of teaching the “essentials” helps provide a starting point for any beginner in the kitchen. The only things I tweaked in the recipe were out of sheer laziness of not wanting to run to the store. I used maple syrup instead of molasses. For the frosting it calls for fresh ginger, and I used 1 tsp. ground ginger. To top the truffles I used sprinkles, well, because they’re much cheaper than pistachios. For Christmas I will up my cake truffle budget. They still turned out delicious, but I will definitely use molasses next time to amp up the gingerbread flavor. Make these ahead of time for Christmas, they stay fresh in the fridge for a few weeks, which makes prepping for a party 100x easier. I doubled my batch, and ended up with nearly 90 cake truffles. PLENTY for a crowd. One bite, you will forget about those stupid sticks.