No Bake Victoria Cake Truffles

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No Bake Victoria Cake Truffles

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No Bake Victoria Cake Truffles

Shane Smith takes cake pops to another level with his cake truffles making them perfect as an addition to an afternoon tea. Of course, you could make them for any occasion, or non-occasion! You can choose to use home-baked or store-bought sponge, and you don’t even have to limit yourself to vanilla. But this version has nods to a classic Victoria sponge with vanilla sponge and strawberry jam. They’re coated in white chocolate and decorated simply with freeze-dried strawberry or raspberry, and if you’re feeling a little extra, a sprinkling of edible glitter.

Ingredients

  • 350g plain sponge
  • 150g cream cheese
  • Dash of vanilla extract
  • 2 generous tsp strawberry jam
  • To finish:
  • 400g white chocolate, roughly chopped
  • Freeze-dried strawberries or raspberries
  • Red edible glitter (optional)

Instructions

  1. In a medium sized mixing bowl break the sponge into crumbs.
  2. Add the cream cheese, vanilla and jam then mix well with a spoon or your hands to form a smooth dough.
  3. Divide this into 12 and roll into neat balls. Chill in the fridge for at least 30 minutes.
  4. To finish, place the white chocolate in a heat resistant bowl set over a pot of steaming water. Leave to gently melt.
  5. Once melted, use a fork to dip and roll the cake truffles in the chocolate, allow excess chocolate to drip off the cake truffle then place on a tray lined with parchment paper.
  6. While the chocolate is still wet, sprinkle with the freeze-dried strawberry or raspberry and a light dusting of edible glitter, if using.
  7. Chill in the fridge until needed.
  8. Tip: This is a great treat to make in advance. Before you dip in chocolate you can freeze the cake truffles. They will keep in an airtight container for up to 3 months.
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