Banana Nut Truffles

My birthday cake was this amazing Banana Chocolate Hazelnut Cake. It was a bit too much for me to eat alone (crazy husband wouldn’t eat it) so I decided to take to the left over cake and turn them into cake truffles!

Now these little bites of yummy Banana Cake with Walnuts and a touch of Chocolate Hazelnut frosting were perfect for freezing. This way, I can enjoy them anytime I want!

Well, honestly, I would have liked to have froze them to enjoy over the month, however… I took them to a girl scout meeting where they were promptly gobbled up by a bunch of 7 and 8 year old little girls.

This weekend I am off to the first ever Cake Pop Conference in Philadelphia, PA. I am so excited to be meeting 200 ladies who LOVE what they are doing. There are going to be people from all over the world attending. It is going to be SO much fun, with bakers coming from 26 states & 8 other countries – Canada, Germany, Brazil, Bermuda, Dominican Republic, Australia, England & Bahrain.

I’m also teaching some photography classes while there. Kim seems to think I take pretty decent photos and I can some how tell others how I do it. Wish me luck! I’m a bit nervous.

For some quick, down and dirty photo advice, here ya go.#1 Invest in a camera. A DSLR is best if you are a business and what good photos of your finished work. A photo is your business and your livelihood; let your photos do all the talking for you. What does your photo say about your business?

#2 Learn how to use your DSLR. Play with it. I’ve been playing with mine for over two years now and I still learn new tricks. When I don’t know how to do something, I Google it or I even read the manual.

#3 Take some photography classes. This is one thing that I didn’t do. I wish I had, maybe I would have picked it up quicker. There are some amazing online classes (that are free) for you to watch and learn. Creative Live is a great resource that I’ve taken the time to watch and learn from.

#4 Edit your Photos. This goes for all the mobile phone photographers as well! Edit everything before you post it. Take the time to make sure the white balance is correct. Look for crumbs that are distracting. Brighten, darken, highlight, and warm your photos so that show off your work and reflect all the hard work that you have put into your creation.

Anyway, make these super yummy Banana Nut Cake Truffles. They really were super amazing!

Banana Nut Cake Truffles

by Karyn Granrud

Keywords: candy melts banana cake pop truffles

Ingredients

2 Cups Banana Cake (cold)
1 Tbsp Chocolate Hazelnut Frosting (Cold)
Chocolate Candy Melts
Mini Chocolate Chips
Rainbow Sprinkles

Instructions

Add your cold cake and cold frosting to a mixer with a paddle attachment and mix until combined.

Measure out 1 inch (1 tablespoon) sized cake balls and place them on a cookie sheet. Roll the cake balls smooth. If you’ve used cold cake and frosting, there should be no need to refrigerate the cake balls.

Melt the chocolate wafers in the microwave for 1 minute on high, stir, then microwave again for 45 seconds at 70% power. Stir until smooth and completely melted. Do not overheat.

Dip a toothpick into the chocolate then insert it into the cake ball. This will be the handle for dipping them.

Once all the toothpicks are added, dunk the cake ball into the chocolate, shake off the excess and place it down on the cookie sheet. Gently twist the toothpick out while still wet. If you can’t, that’s fine, leave it until it’s dry.

Continue with all of the cake balls.

If there are toothpick in the dried cake balls, gently twist the toothpick to loosen it before pulling it out. Drizzle some chocolate over the hole and sprinkle on the mini chips and rainbow sprinkles.

Place the dry cake truffles into a plastic container and refrigerate. An hour before serving, remove the container from the fridge, but do not open it. Let it come to room temperature before you open it to serve your truffles.

Check out these other Truffle Recipes