Sugar-Free Cake Truffles Recipe by The Diabetic Pastry Chef
Mr. Divabetic 02/12/2022 D-Stories, Recipes, Uncategorized
On Zoom, the Diabetic Pastry Chef demonstrated her Sugar-Free Cake Truffles recipe on Divabetic’s Valentine’s Day-theme Baking Party.
Our participants enjoy her recipe so much, along with Catherine Schuller’s Style presentation, we wanted to share it with you:
Sugar-Free Cake Truffles Recipe by The Diabetic Pastry Chef
Cake Ingredients:
1-16-oz. box Pillsbury Sugar-Free Cake Mix prepared and cooled as per box directions
1-15-oz. tub Pillsbury Sugar-Free Frosting
Chocolate Coating Ingredients:
Melted chocolate or white chocolate from bars or baking chips
Shortening (about a teaspoon per cup of melted chocolate)
Decorations of your choice: confectioner’s sugar, shredded coconut, sprinkles, cinnamon red hots, crushed nuts, etc.
Directions:
Crumble the cake into the bowl of an electric mixer; mix for several minutes on medium speed until the crumbs are finely crumbled.
Add as much of the frosting as you prefer and mix for about 3 minutes at medium speed. (Many recipes instruct you to add the entire tub of frosting. However, I find this makes the truffles too moist. I prefer to add half of the tub.)
Remove the mixture, squeeze, and roll into small balls using a small cookie scoop. When all the balls have been rolled, cover and refrigerate for at least an hour.
Before removing it from the refrigerator, melt the chocolate in the microwave, stopping at 30-minute intervals to stir and being careful not to burn.
Alternatively, you can melt your desired chocolate or white chocolate on the stove in a double-boiler. Add a bit of shortening to the melted chocolate to help add a sheen to the finished truffles.
Dip the truffles in the melted chocolate and let cool and harden on a sheet of parchment paper. You may dip the entire truffle into the melted chocolate or just the top of the truffle. Add your desired decorations before the chocolate cools and hardens. Package in a heart-shaped box or gift box.
Stacey Harris aka The Diabetic Pastry Chef collects vintage heart-shaped Valentine’s boxes. A quick google search reveals that pretty vintage heart candy boxes are a great thrift store find. Many collectors don’t limit their use to the Valentine’s Day holiday, but rather display them as a symbol of love all year long.
Happy Valentine’s Day!
Note: Any sugar-free or keto cake mix and frosting brand can be used in this recipe. Of course, you can also make your own sugar-free cake and frosting from scratch, which is what I generally do. You can also use any leftover cake to make your cake truffles.
Congratulations to all of our Baking Party winners!! The happy healthcare host, Mr. Divabetic, hosted a Cake Pop Quiz testing people’s Baking IQs throughout the night. Our Peak 10 Skin Save My Soles Foot Rescue Cream winners included Sandra T. from Las Vegas, NV, Geneva P. from Brooklyn, NY, Elizabeth R from Guelph, Canada, Nancy S. from Marlboro, NJ, and Chandra S. from Blacklick, OH. Our Grand Prize winner, Anita from Buffalo, won gifts from Splenda, Best-Selling Author Tonya Kappes, Peak 10 Skin, Harlem’s Heaven, and Walden Farms.
Stay tuned for details on our upcoming Mother’s Day-themed Baking Party with guest, Stacey Harris, The Diabetic Pastry Chef on Zoom with gift prizes courtesy of Arthel Neville Designs and Dr. Remedy’s Nail Care.
ABOUT THE AUTHOR
Mr. Divabetic
Max Szadek, aka Mr. Divabetic, is the executive director of Divabetic, LLC.
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