Red Velvet Cheesecake Cake Truffles
Sometimes even I can’t get rid of an entire cake. I guess it’s partially my fault because I don’t like to take a more-than-half-eaten cake to work. I have my quirks, what can I say.
That amazing Red Velvet Cheesecake Cake that I posted a few weeks ago fell into this predicament. We enjoyed it at a family dinner over at my brother’s house and Z had a piece before leaving Boston, but then there it was, 1/4 of the cake sitting in our fridge just staring at me every time I opened the door. Don’t get me wrong, Hubby and I would have worked our way through the rest of it, but I decided I wanted to try something. I told Hubby about the idea and he didn’t like it one bit.
I threw the rest of the cake straight into my mixer and gave it a whirl. Then I made cake balls just like many of us have done many times in the past. I froze the cake/cheesecake/frosting balls for a while before dipping them in some chocolate. I added the red swirl just for fun using a candy melts pen.
Once the chocolate set up, I gave one to Hubby to see if his original feelings about this idea still held. As usual, I had proven him wrong. By dipping bits of the cake in chocolate, the over-the-top cake became even more over the top. But, by making them small bites, it took away the feeling of over-indulging.
This method will work for any cake or cupcakes you have sitting around that you want to jazz up. I also enjoy that once they’re dipped, they freeze really well.
One Year Ago: Our Kitchen Backsplash
Two Years Ago: White Chocolate Cranberry Cupcakes and Apple Cake
Besides the top being a little brown it looks like a perfect cheesecake! I absolutely must try this recipe. Thanks for sharing
Yes!
Can I use dried blue berries for the sauce.
beantownbaker — March 25th, 2013 @ 1:42 pm
I haven’t tried this sauce with dried berries. I am not sure it would work very well without the addition of some liquid. Maybe some fruit juice?
Just made this cheesecake for dinner guests. It was a big hit. I didn’t have any trouble with burning but the top came out spotted with brown instead of the lovely smooth top. No matter, I covered it with blueberry topping and no one cared. Oh, and… It didn’t crack but I left it in the oven until it was completely cooled. Thanks!!
beantownbaker — June 10th, 2013 @ 12:30 pm
Glad it was a success for you! And yay for no cracking 🙂
Blueberry sauce…
I looked at least 20 recipes and this was the best for simplicity of ingredients.
It didn’t require vanilla, or zest of lemon (which would require a grater$$)
And best of all it did not require a ton of sugar. I am not much of a cook however your easy to understand directions. And it was great.
Thank you