Easter Egg Cake Truffles

Cake Pops are, of course, awesome... but these cake "truffles" taste just as awesome, but they sound more fancy, and they go well into an Easter basket.

What You Need:
Cake, baked & cooled (any size or flavor, though I think anything other than white/yellow is best for flavor)
Icing (I recommend my cream cheese icing, but any will do)
Candy Melts (or almond bark)
Lollipop Sticks
Flat-Topped Toothpicks (also called "fancy" toothpicks)
Vegetable oil
Sprinkles and Sanding Sugar
Styrofoam
Optional:
Squeeze Bottles or Disposable Decorating Bags for adding decoration
Heating Pad for Candy Melts
Ice Pack


Please click the link for my complete tutorial on How to Make Cake Pops. I will try to condense it here, for simplicity's sake.

Once your cake is cooled, break it into small crumbs as you see above.
*Note: One cake mix (or 5-cup cake recipe) will make between 50-60 cake pops/truffles. That's a lot. Sometimes I'll freeze half of the cake rather than making all of those pops. 

Add icing (at room temperature), starting with about 1 cup, and adding it in small increments until your cake crumbs become a ragged dough.

To make the smaller cake truffles (think the size of the little foil-wrapped chocolate eggs... like the small Reese's ones. yum!)... you need a scant teaspoon of cake "dough." Remember that the truffles will get bigger as you dip them in candy, and top them with sprinkles.
To make the larger ones (think Cadbury Creme Egg size. yum!)... you need about 2 tsp. of "dough."

To roll the cake ball/pop/truffle, use pressure while you roll it between your palms. Press harder than you think you should. You want to end up with very smooth cake balls. You don't want to see any visible cracks in the balls. If they're cracked, it makes them less compact, than means they're more likely to fall off of the stick or toothpick.

Now, you need to refrigerate these AT LEAST THREE HOURS or overnight. (I prefer overnight.)
If you're really in a rush, you can put the prepared cake balls into the freezer for 30 minutes. After 30 minutes, move them into the refrigerator. If you freeze them too long, they'll crack the coating every time.

Add 1 Tbsp. vegetable oil to each bag (10 oz.) of Candy Melts.
Melt the candy in a tall, narrow mug. (I got these mugs at WalMart for $2.50 each. They're awesome.)
To melt the candy, use low power (30%), and microwave them in 30-second intervals, stirring after every 30 seconds until the candy is just melted, not hot.

To make the smaller truffles, use the flat-topped toothpicks... flat top up. (I haven't tried regular toothpicks. I worry they would go straight through the cake ball.)

Insert the toothpick about halfway into the cake ball. DO NOT  dip the toothpick in the candy first, as you normally would for cake pops. You want to be able to remove the toothpick. This does mean that you need to be extra careful when dipping and tapping these guys, though. Because your toothpick isn't as secure inside of the cake balls.

Dip the cake ball into the melted candy. Try to dip in one motion, without twisting or twirling the toothpick-- that loosens it, and makes it more likely to fall into the candy.

Gently tap the toothpick against the top of the mug, allowing the extra candy to drip down.
*Note: You can see that I keep my melted candy on a heating pad (with its cover removed) while I'm dipping. I find this helps keep the candy from getting hard while I'm working.

Stick the toothpick into the styrofoam to allow the cake truffle to set.

To make the larger sized truffles, you do the same, but use the lollipop sticks. Again, do not dip the stick in the candy before you stick them into the cake balls!

Allow the candy to harden on the cake pops before you begin decorating.

I used a lot of different sprinkles to make these pops. I may have a slight sprinkles problem. (But that's another story all together.)
I'd go for just the "confetti" sprinkles and some colorful sugar if you don't have a ridiculous stash at home like I do. I would stay away from the 6-cell containers, though. They are really a pain to sprinkle on cake pops. The sugar comes out painfully slow, and the candy hardens before you can get it to cover well.

To add the confetti sprinkles, dip a toothpick in the melted candy, and add a dot of it to the cake pop. Place the sprinkles on top of the candy. If you don't need them to be all evenly spaced... just sprinkle them over the cake pop right after you dip it.

To add the stripes, squeeze the candy over the cake pop, and immediately sprinkle the sugar over it. Do Not try to dip the pop into the sugar, that smashes the lines and they're not as pretty.

Once all of your decorations are set, you can remove the toothpick or lollipop stick.  Holding the truffle, twist the toothpick out of the pop. Occasionally, if you have a lot of candy pooled onto the stick or toothpick, you'll need to use a knife to cut that before you remove the stick.

All you're left with is this teeny hole on the small ones...

And an only slightly larger hole in the bigger ones.

But when you arrange them in the basket, you can't even see them. (And the kids wouldn't care even if you could!)

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