White Chocolate Cinnamon Cake Truffles
1 Day Old Vanilla cake of Your Choice
1 Recipe of Buttercream (can be homemade or store bought)
3 Tbsp. Ground Cinnamon
1-3 Tbsp. Heavy Cream
I package White Chocolate Chips or Candy Melts
Use your food processor and pulse the cake to make it into crumbs.
Place the vanilla cake crumbs into a bowl and add cinnamon and the buttercream slowly until you get a firm filling without it being sticky or runny. Use the heavy cream if the mixture is too think.
Roll the mixture/filling into 1 1/2 inch balls and place on a cookie sheet lined with wax paper.
When the mixture is completely rolled into balls and placed on the cookie sheet, place in the freezer for several hours or overnight.
Melt white chocolate over a double boiler until smooth.
Dip the frozen balls into the chocolate and place on another cookie sheet lined with wax paper.
When the chocolate sets around the cake truffle, carefully pull out the toothpick and use extra white chocolate to cover the hole and sprinkle with cinnamon to make it pretty.
If the truffles will be eaten the same day, place in refrigerator for up to a week.
If not, truffles can be stored in the freezer for up to three months in a sealed container.