Truffles
A great way to use up cake trimmings!

This is TOO easy! Save up, in the freezer, your cake trimmings. When you're ready to make truffles, thaw the trimmings, crumble them in a bowl & add enough buttercream frosting to hold them together. Drizzle this mixture with almond extract & mix well. Form into 1" or smaller balls & let set for a few minutes. Coat with melted chocolate or Candy Melts.

Your finished candies can be dry dusted with pearl or luster dusts, for added glamour....Super Pearl dust looks great on white coated truffles, Antique Silk luster dust looks gold on Chocolate (just a couple of suggestions fer ya). 

Keep in mind that the cake flavor will affect the finished flavor! Chocolate, white, yellow, & marble cake can all be combined, but if you have lemon cake trimmings, the lemon will be noticeable. Experiment with different cake flavors & extracts! Let me know if you come up with a yummy combination- I'll add it to this page, with your name.

This is going to impress your family & friends, I guarantee it!

Tracy's Note: Fall 2004 I've been playing with flavors myself, and here's what I've done....
Snickerdoodle cake, mixed with a bit of cinnamon buttercream, coated with white almond bark plus a few discs of cocoa candy melts & cinnamon (the spice).
Pumpkin cake, mixed with a bit of cream cheese icing, and coated with orange Candy Melts flavored with cheesecake oil flavoring added.
Maple cake, mixed with my buttercream, and coated with a mixture of white & cocoa candy melts (like 70/30 white to cocoa), with maple oil flavoring added.
Dark Chocolate Cake, mixed with some cream cheese buttercream & hazelnut flavoring, coated with dark cocoa Candy Melts.
Carrot cake, mixed with cream cheese icing, and coated with a  mixture of orange & white Candy Melts (about 30/70 orange to white) with cheesecake oil flavoring added.
Milk Chocolate cake, mixed with a bit of my buttercream and almond extract, and coated with light cocoa Candy Melts.
French vanilla cake, mixed with my buttercream & almond extract, and coated with white almond bark. 

Clary coats lemon cake trimming with white chocolate, and says "It is double yummy!"
Dawn says, "Guess what else you can add? Kahlua- Bailey's (When you use liqueur, you need very little buttercream)- nuts- raisins- whatever your heart desires. I cover mine in ganache. But you can also use the candy melts. A friend did some at Halloween in orange and piped little faces on them. We call them cake bites. A lot of people call them cake balls, but I just can't say that out loud."

Thanks to Jackie for the original recipe

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