Sprinkle Cake Truffles
Bite sized cake truffles made from a mixture of cake and frosting, rolled in rainbow sprinkles to make perfect edible cake toppers!
Servings 12 truffles
Ingredients
- 1 Cup crumbled cake scraps*
- 1/4 Cup buttercream frosting
- 1/4 Cup rainbow sprinkles
Instructions
- Place the crumbled cake and buttercream frosting into a medium sized bowl and combine them with a rubber spatula until the mixture sticks together. It should be tacky enough to form balls when you roll it between your hands. If it's not quite that tacky yet, add more buttercream a Tablespoon at a time until it reaches the proper consistency.
- Use a Tablespoon to scoop the cake/buttercream mixture and then roll it between your hands to form a 1 inch ball. Place it on a lined baking sheet and continue forming balls until you have used all of the cake/buttercream mixture.
- Pour the rainbow sprinkles (or topping of your choice) onto a small plate or into a small bowl. Roll each ball through the sprinkles until the surface is covered and place back onto the lined baking sheet. Refrigerate the sprinkle cake truffles for at least 20 minutes, after which they should be firm and ready to place on your cake (or enjoy as-is!)
Notes
*For the cake scraps, I used the leftover cake from leveling my layers and simply crumbled it up with my hands. You can feel free to use extra cupcakes or any kind of cake trimmings for this part of the recipe.
Make ahead tips: these sprinkle cake truffles can be made ahead and stored in an airtight container in the refrigerator for up to 5 days.