Cake Truffles

Hello folks ! Today’s post is quite an unexpected one for I didn’t plan on making these cake truffles! What I had in fact planned on sharing was a simple cake, an experiment that didn’t have a successful outcome. The cake didn’t turn out bad, but was not great either! So what to do with the cake gone wrong ? Make cake pops, that’s what came to my mind as that’s probably the most convenient option out there! So I shopped for these sprinkles and candy melts and wait! I forgot the lollipop sticks itself! How silly! So cake truffles it was instead! They tasted so much better with the cream cheese and condensed milk binding and that chocolate coating of course! I added a bit of cocoa powder as the cake was plain vanilla flavored. A little cakey and fudgy like a good dense brownie, slathered in chocolate, best of both the worlds!

So I kept them pretty simple , not a fan of those overtly sweet ready made chocolate frosting , I simply threw in ingredients that I already had in my pantry ! Feel free to use anything that you like for the binding , you can also jazz it up with some more flavor like lemon or orange zest , baileys Irish creme or rum/brandy for a little booziness, throw in some chocolate chips , nuts etc etc Endless possibilities !

Ingredients : 3 1/2 cup cake crumbles 2-3 tablespoons cream cheese,or as required 2 tablespoons sweetened condensed milk, or as required 2 tablespoons cocoa powder ( optional ) 12 oz / 340 grams Candy melts, or as required. Few drops of red gel color , optional

Preparation: 1. Pulse the cake pieces to fine crumbs in the food processor or you can do it by hand too. 2. Add in cream cheese, sweetened condensed milk, cocoa powder . Mix well to form a smooth dough. (Add the binding agent little at a time , keep mixing and kneading until you have a dough that can easily be shaped into balls, do not add extra binding) 3. Make lime sized cake balls and transfer to a plate / baking tray. Refrigerate for 15 – 30 minutes. 4. Melt the candy melts or compound chocolate using the Bain Marie method or the microwave as per package instructions . Prepare a baking tray or any other tray/ plate with parchment paper. Using a fork, roll the prepared cake ball in the melted chocolate , with the help of another spoon , transfer the coated cake truffle to the prepared parchment paper. Decorate with sprinkles immediately before the chocolate dries up . Repeat with the remaining truffles . You can add gel color to the melted chocolate or use desired colored candy melts . Leave them to dry on the parchment paper at room temperature. You can store it in an air tight container in the refrigerator or at room temperature.

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Have a wonderful weekend !Thanks for stopping by!

Regards,

Freda

Tutti frutti cake is a popular Indian cake loved by kids and adults alike. This tutti frutti cake is moist, delicious and looks so pretty dotted with some sweet, tutti frutti.

I’ve grown up eating this cake and it’s one of my favorite tea time cakes. Britannia fruit cakes are popular for this specific cake, I don’t even have a count of how many I may have eaten! I don’t mind eating it as a snack too.

• Ingredients needed
• What is tutti frutti?
• Where can I buy tutti frutti?
• You may also enjoy these eggless tea cake recipes
• How to make the best tutti frutti cake – Step by step instructions
• Tutti Frutti Cake | How To Make Tutti Frutti Cake

Ingredients needed

This is a pretty simple cake that uses a basic vanilla cake recipe. It’s made using the usual suspects like;

• Flour
• Butter
• Eggs
• Granulated sugar
• Milk or buttermilk
• Leavening agents i.e. baking powder and baking soda along with some salt
• And tutti frutti, of course!

This is a recipe for tutti frutti cake with eggs, however, you can easily make this into an eggless tutti frutti cake by swapping the eggs for half a cup of yogurt.

This Rasmalai cake or cake rusk have the same base as this cake, but I’ve converted it into an eggless one by using 1/2 cup yogurt instead and it was just as good.

You can flavor this cake with pineapple essence to mimic the taste of Britannia fruitcake.

What is tutti frutti?

In case you are wondering what tutti frutti is, it’s nothing but candied raw papaya.

It is made by cooking raw papaya bits in sugar syrup. It is then colored and allowed to air dry for days.

That would be a fun DIY to make your own tutti frutti.

Where can I buy tutti frutti?

If you live in India, you will find tutti frutti easily in any store, supermarkets, or even online.

If you live abroad, you should be able to find them in any Indian grocery store.

I had a tough time finding these here in the US as my previous Indian grocery store had very limited things. So my Mum-in-law got me a few packets of these when she came to visit us.

Thankfully, we have a new Indian store here, that stocks up on tutti frutti. So now, I skip carrying packets from India.

In the US, you will find it in Walmart, especially during the Holidays, next to the other Holiday related baking products.

If you have a tough time finding it, replace it with other candied fruits, raisins or nuts.

The cake turned out amazingly moist and delicious, I enjoyed a slice of this pretty speckled cake with a cup of coffee 🙂

You may also enjoy these eggless tea cake recipes

Marble Cake

Rava Cake/Semolina Cake

Crazy chocolate cake (No milk/eggs/butter)

Date and Walnut cake

Orange cupcakes

Mango loaf cake

How to make the best tutti frutti cake – Step by step instructions

1.Preheat the oven to 350 degrees F, position a rack in the middle of the oven. Grease an 8-inch cake tin / 9 x 5 loaf pan with little butter and dust with flour to coat the pan, or you may use parchment paper.

2.In a medium mixing bowl, sift 1.5 cups flour, 1.5 teaspoons baking powder and 1/4 teaspoon baking soda. Add 1/4 teaspoon salt, whisk the dry ingredients until well combined. Set aside.

3.In the bowl of your stand mixer fitted with the paddle attachment, beat 1/2 cup unsalted, softened butter and 1 cup sugar on medium-high speed until light and creamy, scraping down in between, should take about 2-3 minutes. Or you can use an electric hand mixer/beater.

4.Add in the eggs next, one at a time, continue beating on medium-high speed. Add 1/2 cup of yogurt now if using that instead for an eggless version.

5.In goes 1 teaspoon of vanilla extract next.

6.Now reduce to the lowest possible speed , alternately add the dry ingredients and milk, starting with flour and ending with flour. ( DO NOT OVER MIX ) . Coat 1/2 cup of the tutti frutti with 1 tablespoon of flour. Dust off excess flour and fold in the batter gently. Transfer the batter to the prepared baking tin, sprinkle the remaining 2 tablespoons of tutti frutti on top of the batter.

7.Bake in the middle rack, for about 35 – 45 minutes (8-inch round or square pan), 45-55 minutes (9×5-inch loaf pan) or until a toothpick inserted in the center of the cake comes out clean. Cool the cake on a rack in the tin for 15 minutes, then remove from the tin and cool on the rack completely.

Notes

1. To get a flat top, I learnt an excellent tip by Ruchita Ranka on an FB foodie group. What has to be done? Simple! Put a handful of ice cubes in a small baking tin, or make a small box out of aluminum foil. Place it in the lowest rack, just before you begin baking the cake. It works beautifully. This works for any other cake as well. What happens on doing this? The moisture from the melting ice, helps the cake bake evenly, resulting in a flat top.
2. Also never open the oven door during baking (as tempted as you may be), for the first 30 minutes at least. Opening the oven door, lets some of the heat out, lowering the temperature inside, which may cause the cake to collapse.
3. I’ve used a dark cake tin, hence I’ve lowered the temperature to 320 degrees F, so that the cake bakes slowly and evenly. This will take about 1 hour to bake. If you have a lighter pan then proceed with the temperature mentioned in the preparation part, i.e 350 degrees F.
4. To substitute eggs in this recipe, simply use 1/4 cup of yogurt per egg, so you could use a total of 1/2 cup yogurt.
5. To measure the flour, never scoop the flour out directly, you will end up with more flour than called for as it ends up being tightly packed. Always spoon the flour into the cup until it overflows, then level it off with a knife.

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Tutti Frutti Cake | How To Make Tutti Frutti Cake

Ingredients1x2x3x

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml. Make sure all ingredients are at room temperature

• 1 & 1/2 cups / 214 grams / 7.5 oz all purpose flour (maida), spooned and leveled
• 1 cup / 210 grams / 7.4 oz sugar
• 1/2 cup / 113 grams / 4 oz unsalted butter
• 2 large eggs + 1 egg yolk, or 1/2 cup non sour yogurt for an eggless version
• 1 & 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 cup milk/buttermilk
• 1 tsp vanilla extract/pineapple extract
• 1/4 tsp salt
• 1/2 cup + 2 tbsp tutti frutti (candied fruit)
• 1 tbsp flour, to coat the tutti frutti

Instructions

• Preheat the oven to 350 degrees F, position a rack in the middle of the oven. Grease an 8-inch cake tin / 9 x 5 loaf pan with little butter and dust with flour to coat the pan, or you may use parchment paper.
• In a medium mixing bowl, sieve flour, baking powder and baking soda. Add salt, whisk the dry ingredients until well combined. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and creamy, scraping down in between, should take about 2-3 minutes. Or you can use an electric hand mixer/beater.
• Add in the eggs next, one at a time, continue beating on medium-high speed. Add the yogurt now if using that instead.
• In goes the vanilla extract next.
• Now reduce to the lowest possible speed, alternately add the dry ingredients and milk, starting with flour and ending with flour. ( DO NOT OVER MIX ) . Coat 1/2 cup of the tutti frutti with flour and just fold in the batter gently. Transfer the batter to the prepared baking tin, sprinkle the remaining 2 tablespoons of tutti frutti on top of the batter.
• Bake in the middle rack, for about 35 - 45 minutes (8-inch round or square pan), 45-55 minutes (9x5-inch loaf pan) or until a toothpick inserted in the center of the cake comes out clean. Cool the cake on a rack in the tin for 15 minutes, then remove from the tin and cool on the rack completely.

Notes

1. To get a flat top, I learnt an excellent tip by Ruchita Ranka on an FB foodie group. What has to be done? Simple! Put a handful of ice cubes in a small baking tin, or make a small box out of aluminum foil. Place it in the lowest rack, just before you begin baking the cake. It works beautifully. This works for any other cake as well. What happens on doing this? The moisture from the melting ice, helps the cake bake evenly, resulting in a flat top.
2. Also never open the oven door during baking (as tempted as you may be), for the first 30 minutes at least. Opening the oven door, lets some of the heat out, lowering the temperature inside, which may cause the cake to collapse.
3. I’ve used a dark cake tin, hence I’ve lowered the temperature to 320 degrees F, so that the cake bakes slowly and evenly. This will take about 1 hour to bake. If you have a lighter pan then proceed with the temperature mentioned in the preparation part, i.e 350 degrees F.
4. To substitute eggs in this recipe, simply use 1/4 cup of yogurt per egg, so you could use a total of 1/2 cup yogurt.
5. To measure the flour, never scoop the flour out directly, you will end up with more flour than called for as it ends up being tightly packed. Always spoon the flour into the cup until it overflows, then level it off with a knife.