Red Velvet Truffles – Bake of the Week

Its been too long since Bake of the Week last posted, I know. I have very good reason though, we spent last weekend in London with Millie with synchro. She received an invitation the previous weekend as a result of her performance at Nationals. We are extremely proud that she has been accepted as one of the 11 members of the England Talent Age Group Squad! She works so hard (as do most synchronised swimmers) and is rightly super pleased with herself. I’m trying to gloss over the fact that not one friend or teacher asked how she got on or congratulated her when she went into school this morning. People eh?! More coming soon on what the next year has in store for us all …

There has been small amounts of baking still going on in between all the gallivanting though – I’m sharing with you today my Red Velvet Truffles. These are most definitely the cake version of truffles (similar to cake pops without the stick) rather than the ugly expensive foraging type of truffle.

Obviously the cake recipe is gorgeous to eat just on its own but I urge you to try at least a few truffles – They are super easy and quick & perfect for Christmas Do’s. I’ve even been known to roll a few for emergency presents (Everyone forgets people’s presents don’t they?)

Red Velvet Cake Truffles

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Serves	30-35
Prep time	55 minutes
Cook time	40 minutes
Total time	1 hours, 35 minutes
Meal type	Dessert
Misc	Child Friendly, Serve Cold
Occasion	Christmas

Rich Red Velvet Cake truffles - Perfect for Edible Christmas Gifts and divine to serve to special guests

Ingredients

• 125g Butter (Softened for 10 seconds in the microwave)
• 300g Caster Sugar
• 3 Medium Eggs
• 180g Plain Flour
• 1 teaspoon Bicarbonate of Soda
• 3 tablespoons Cocoa Powder
• 1 pinch Salt
• 120ml Milk
• 1 heaped teaspoon Red Gel food colouring (I use Extra Red Sugarflair Gel colouring as it doesn't leave an aftertaste - Liquid food colouring will not work)
• 2 teaspoons Vanilla Extract
• 2 teaspoons White Wine Vinegar (Red wine vinegar is fine if this is what you have in)
• 50g Cream Cheese
• 200g Icing Sugar (Plus quite a bit extra for rolling in for decoration)
• 2 tablespoons Double Cream

Note

Red velvet cake can be frozen before being mixed with the cream cheese mixture

Directions

1.
Preheat the oven to 170C and line an 8" round cake tin - a square will do but it will be shallower
2.
Using an electric mixer, whisk together the butter and the sugar until well combined.
3.
Add the eggs whilst still mixing on a medium setting, scraping down the sides of the bowl to make sure all the mixture is thoroughly combined. Add the vanilla and the red food colouring.
4.
Mix together the bicarb and the flour and spoon into the butter/sugar mix. Stop mixing as soon as the last bit of flour has been added. it doesn't matter if it is not all fully combined at this point.
5.
Remove from the mixer and stir in the white wine vinegar and the milk. Use a figure of eight motion to keep the mix as light as possible.
6.
Pour into the cake tin and bake for 35-40 minutes or until a skewer comes out clear. Leave to cool on a wire rack.
7.
Meanwhile mix together (by hand is fine) the cream cheese, icing sugar and cream - You want a fairly thick mixture. Add more icing sugar if the mixture if still loose.
8.
When the cake has cooled, chop into 2 semi circles (we are only using half the cake - either freeze the other half or eat it or make double the cream cheese mixture if you want LOADS of truffles)
9.
Break the half cake you are using into crumbs and mix with the cream cheese mixture.
10.
Form into small balls - about the size of a large malteser and place on a tray covered with baking parchment. Leave to chill in the freezer for 30 minutes then roll in the extra icing sugar
11.
If giving as a gift, place into mini cake cases and advise the recipient to eat within 2 days - Keep in the fridge until eaten

For more Cake truffle recipes, visit Tin & Thyme with her Chocolate Hazelnut Cake Truffles & The Hedgecombers’ Cookie Dough Cake Truffles.

Huge thank you to everyone who added their posts to Bake of the Week – an extra special thank you for being so patient waiting for the roundup. There’s one recipe in particular that really caught my eye and I keep going back to: The More Than Occasional Baker shared with us Salted Caramel Apple Hand Pies – I shared these on Twitter and the responses went crazy!

Such lovely bakes were added over the past couple of weeks too – There’s seems a real abundance of rich flavours and colours. Its why I love autumn/winter!

1. Impossible to ignore Tin & Thyme’s Chocolate Nut Cakes – they contain Baileys, rye flour and nuts just poking through temptingly.
2. Need something sweet for with a cup of tea? Try Domestic Gothess’ Apple, Fig, Pecan & Honey Scones.
3.  If you ever wanted to test the theory about all-in-one baking methods v’s creaming in method, then Only Crumbs Remain has done all the hard work for us. Find out her results here.
4. Using my favourite nut, the cashew is Winnie with her Caramel Cashew Bars. These look totally moreish – I definitely could not stop at one.
5. Getting into the Christmas spirit with her Lebkuchen Cake is HodgePodgeDays – Jane describes it as possibly her best ever cake so it must be good!
6. I love the simplicity of these stunning decorations on Baking Queen 74’s Cranberry & Pistachio Chocolate Eclairs.
7. Winnie’s blog definitely didn’t disappoint with these ultra rich Chocolate Brownies – Just look at them, they are oozing full of glory!

8. Have you made your Christmas Cake yet? (whispers, I haven’t quite!) Told by Mum has kindly shared the Best Christmas Cake Recipe if you are looking for a good one.

9.  Love this unusual recipe for Potpourri’s Applesauce Spice Bundt Cake (the recipe contains information on how to make your own applesauce if you want to go the whole hog).

10.  ET Speaks Fron Home has nailed the hidden surprise inside a cake with her Christmas Tree Wreath Cake – Brilliant job!

11. Our solitary savoury recipe comes from Kirsty at Hijacked by Twins with this wholesome and hearty, Leftover Beef and Bean Hotpot Pie. Yum!

12. I can’t believe how effective and easy to achieve this snowflake look is with Domestic Gothess’ Orange & Anise Snowflake Bread.

13. I fancy the sound of Farmersgirl Kitchen’s Chocolate, Prune & Walnut Cake with a tea glaze a lot more than the prunes and custard she remembers from her childhood! Its just brought back horrific memories of tinned prunes. Janice’s cake looks perfectly lovely though!

14. I’m keeping Mummy Mishap’s Chocolate Peppermint Traybake in mind for using up all those Candy Canes we’ll be left with after Christmas. I forget about them every year.

I’m going to leave the linky open for a couple of weeks – Hopefully we’ll all be far too busy enjoying ourselves to be thinking about linking up to Bake of the Week. Feel free to add up to 3 recipes each – Any savoury, sweet, new, old, oven baked or slow cooked recipe counts and will be included in the roundup.

I’m starting a new section to Bake of the Week too – If you are on Instagram, feel free to tag me @CasaCostello and use the hashtag #Bakeoftheweek to show off your bake. If you haven’t blogged about your bake, that doesn’t matter – It all counts to the Baking love!

As usual, all entries will be commented on, Pinned, Tweeted and Yummed. Please try to visit at least one other entrant using #Bakeoftheweek to let them know how you found them.

To submit your bake to the linky, please add the badge below – If you wish to let me know you have joined in, feel free to Tweet me @CasaCostello again using #Bakeoftheweek and I’ll retweet.

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