Christmas Spiced Cake Truffles
Uploaded by Renshaw Baking
- 110 g butter
- 110 g caster sugar
- Zest of 1 orange
- 2 eggs
- 110 g self raising flour
- 1 tsp cinnamon
- 12 tsp mixed spice
- 14 tsp nutmeg
- 180 g cream cheese
- 2 pots of Renshaw Blue Colour Melts
- Renshaw White Royal Icing
- Shimmer dust or edible glitter
To make the cake, cream together 110g butter , 110g caster sugar and the zest of 1 orange.
Whisk in 2 eggs, then fold in 110g self raising flour, 1 tsp cinnamon, ½ tsp mixed spice and ¼ tsp nutmeg.
Place the batter into cupcake cases and bake for 20 minutes on 180C/350F/Gas Mark 4. Leave the cakes to cool fully.
Use a food processor to break the cakes into crumbs, or you could do this by hand. Weigh your cake crumbs and mix in half the amount of full fat cream cheese. For example, my cake crumbs weighed 360g so I added 180g cream cheese.
Using your hands, roll chunks of the mixture into balls and place on a lined tray. You can weigh each piece if you like to keep them the same size, I recommend 25g per piece. Put the cake balls into the freezer for at least 2 hours.
Melt 2 pots of Renshaw Colour Melts in blue according to the instructions on the pack. Dip each cake truffle in and coat it fully, use forks to lift the truffles out of the colour melt and place onto some baking paper. They will set quickly as the truffles will be very cold from the freezer.
Put some Renshaw Royal Icing into a piping bag and snip a small section off the bottom with scissors. Give the icing a stir and add a very small amount of water if needed to get a good piping consistency.
Pipe snowflakes onto each truffle. Remember every snowflake is unique so don't worry if they all look different! For some extra sparkle, sprinkle on some shimmer dust or edible glitter.
Note: keep the cake truffles in the fridge for the best results, eat and enjoy within 2 days.