008: Snack Sunday, or At Attempt at Cake Balls? Truffles?

Well, aren’t those ugly? As Kelsea joked, “I won Nailed It!” However, they’re fucking delish. But, what the hell are they? Well, obviously, as stoner creation, but they were meant to be a White Chocolate coated Red Velvet & Peanut Buttercream Cake truffle. Why did we think this was a good idea? Well, we got high. And there was a blizzard, so we had to postpone our Snack Sponsor, and come up with something on our own.

So, how did we do it? It was easy, but a lot of steps, so just a warning, there’s some prep time involved. Click through the pictures below to see illustrations of all the steps!

Make peanut buttercream frosting. In your Kitchenaid or with beaters, beat two sticks of softened butter until fluffy and white. Add two big scoops of peanut butter (we probably used about 3/4 cup), and mix until fluffier. To taste, vanilla and add powdered suger, a quarter cup at a time, until the frosting is the right sweetness for you.

Bake the packaged cake according to package directions. Let cool.

Mix some of the cake and frosting in a bowl until it’s a consistency you can work with. We ended up using about 2/3 of the cake and 1/2 of the frosting.

Scoop the cake mix into evenly sized balls. Pro tip: smaller works better. These were wwwaaayyyy too big. We put these in the fridge overnight, but we really suggest putting them in the freezer, if you actually want to make truffles.

Melt the white chocolate in a double burner. Dip each cake ball in the white chocolate, and put on wax paper to harden. Or, if you’re Kelsea and that seems hard and messy, just drop a glob on top?