Welp, it’s been quite an eventful five days here at the Breitenstein residence… to say the least! Long story short, I fell off a ladder on Thursday afternoon while painting touch-ups on our laundry room ceiling and basically annihilated my left knee. I managed to hit the back of my head full-force against the porcelain pedestal sink base which busted the sink base in half with shattered pieces on the ground but luckily left no permanent damage to my skull… just an enormous, juicy goose egg as a souvenir. Skull: 1, Sink Base: 0. Friday night’s MRI of my knee revealed a complete tear of my ACL & MCL, a partial tear on my LCL & meniscus with a fracture in the plateau of the tibia.
Crazy how just one little misstep 5 minutes before finishing a small-scale paint job will land me in surgery (most likely tomorrow, fingers crossed). To be honest, I’m super grateful it wasn’t worse (like my head cracking open and spilling out my brains or breaking my neck or an infinite number of other morbid outcomes). Super. Grateful. Wally has taken excellent care of me until I’m back up on my feet and am grateful to sweet friends and family for prayers, food, and encouragement.
I’ll post more about this whole mishap later (probably when we finish the laundry room reno project which is looking really cute btw), but for now I find myself with an extraordinary amount of time on bedrest. After surgery I will probably have even more time to get caught up on all the things! I managed to hyper-extend my left elbow a bit during the fall and was told to keep my hand, arm, and shoulder moving as much as I can. I wasn’t able to do much typing the first couple of days as pushing with my fingers seemed to strain my elbow more, but now I am able to with little problem. Hallelujah! Countin’ all them blessings on this day of joy and gladness.
Anyway. I digress.
For Valentine’s Day this Friday and anyone who is looking for an easy-peasy recipe to satisfy your sweet tooth and anyone else you want to dote on with a festive homemade treat, look no further. These cake ball truffles will rock your world in both flavor and cuteness. And what speaks deep burning passion more than red velvet cake? Ok, honestly I’m not a huge cake fan — never have been and probably never will be — but something about the gooey inner texture of cake pops is just irresistible, even to me. I’m more of a frosting fan (like I have no shame in straight up eating it out of the container with a spoon) so cake pops are more my jam. The only difference between a traditional cake pop and these truffle balls is the absence of the sucker stick (which you could totally use if you wanted to).
Yes, my friends: you can have your cake ball and eat it, too.
One last story before I post the recipe: this whole red velvet cake ball truffle thing was a straight up happy accident. About two weeks ago, Wally and I were randomly in the mood for spice cake muffins with cream cheese frosting. Wally reached in the pantry and pulled out what he thought was the spice cake mix, opened it up, poured it in the bowl, and started adding in the eggs and oil. When I came on the scene and saw the color of the mix, which was then a deep maroon color, I knew it couldn’t possibly be spice cake. Plus it didn’t smell like anything. We had a good laugh when we realized we were having red velvet muffins instead! After greasing the muffin tins and baking as the box instructed, we took them out of the oven and let them cool for a bit. When it came time to remove them, more laughter ensued when the muffin tins refused to release their prisoners. We were left with a giant Tupperware container with assorted chunks of sad, broken red velvet muffins. Somehow I had a memory “pop” into my mind of hearing about how cake pops are made (see what I did there?) by combining cake and frosting and thus, these little wonders were born.
And we all lived happily ever after. The End.
The reality is that sometimes life has bumps in the road — really big ones (like an annihilated knee that needs surgery) or kinda small ones (like an episode of “Nailed It” failed red velvet muffins). It’s all about what we do with it, and today I’m just choosing to laugh. And cry. And write about it. And then laugh some more. And then go eat a truffle. Or five.
YIELDS: approximately 20 large 2″ truffles
- 1 red velvet cake mix and ingredients called for on the box
- 1 to 1 1/4 cup cream cheese frosting, store bought or homemade
- 20 ounces white chocolate (I used these candy making & dipping Ghirardelli wafers)
- Heart sprinkles & melted milk chocolate with a little coconut oil for decorating
1. Bake the red velvet cake mix in a pan according to the instructions on the box. Allow to cool completely.
2. Crumble up the cooled cake into a large mixing bowl (I used a stand mixer for this step). Add 1/2 cup of the frosting and mix on low or by hand with a spatula. Note that the cake may seem dry at first but as it begins to combine with the frosting, it will appear more moist. Allow the cake to sit for a few minutes after combining it with the first half of the frosting, then add more frosting one spoonful at a time. Do not add all the frosting all at once! The amount of frosting needed will depend on how dry the cake is.
3. Once the mixture is like the consistency of cookie dough, roll into 2″ balls (or desired size) and place on a parchment lined baking sheet. Place in the freezer for 1 hour.
4. Slowly melt the white chocolate over a double boiler. Pour the warm chocolate into a round Tupperware container about 4″ wide and fairly tall (this will make dipping and coating the ball much easier because of the depth). Dip the truffles in the melted chocolate using a chopstick (or sucker sticks if you are making cake pops) until completely coated. Note that using a toothpick may not work if you’re making 2″ balls because of the weight. Set the cake ball on a parchment paper lined tray and slide off the chopstick. You can use a little bit of melted chocolate to cover up the hole in the top.
5. Add sprinkles immediately while wet before the chocolate hardens! Otherwise, wait until the white chocolate hardens and then drizzle some melted milk chocolate mixed with coconut oil over the top.
These keep nicely in the fridge for about a week. Display on a small pedestal under glass or wrap them in a gift box to share some love this Valentine’s Day. Enjoy!
Love & Light,