Scary Truffles



Prepare the cake mix according to the directions on the package, and bake it in a 9×13-inch cake pan. Once baked, allow the cake to cool completely.


Spoon three-quarters of the frosting into the bowl and stir with a rubber spatula until the mixture is well-combined. It should be moist and hold together if you squeeze a ball of cake between your fingers, but not too wet or greasy. If the cake mixture is still a bit dry and crumbly, add more frosting to get it to the desired consistency—the exact amount you need will depend on the texture of the cake you started with.

Using a small cookie or candy scoop, scoop out 1-inch balls of cake and roll between your palms until they are round. You should get about 36 balls from this recipe.

Cherry Variation: If you want a cherry filling, drain 48 Amarena cherries and gently pat them dry. Flatten out a ball of cake truffle mix on your palm, and place a cherry in the center. Gently press the cake mixture around the cherry, and roll it between your palms so it’s completely covered.

Place the cakes balls on a baking sheet covered with parchment or waxed paper, and refrigerate them until firm, at least 1 hour. Longer is fine, and even overnight works well.


Using dipping tools or a fork, submerge a cake ball in the melted candy coating. Remove it from the coating let the excess drip back into the bowl. Replace the dipped truffle on the baking sheet. While the coating is still wet, firmly press a royal icing knife or axe into the truffle. Repeat until all of the truffles are dipped and decorated.

Once all of the cake balls are dipped, refrigerate the candies to set the coating completely, about 20 minutes. Take a clean paintbrush and brush some red gel food coloring around the tops of the truffles where the royal icing decorations are.

These Bloody Truffles are best served at room temperature, and can be stored in an airtight container in the refrigerator for up to a week.
