Playfully gory, these adorable crafty treats are just a cake box away from impressing your Halloween enthusiasts, with just the right amount of fun and horror. Make these bite-sized desserts ahead and freeze them for up to one week. You have the choice of serving them cold with a crunchy coating, or at room temperature for a soft, cakey texture. That’s what we call frightful meets delightful!
For more fang-tastic desserts, get inspired by these killer Halloween party recipes.
Allow an additional hour for cooling, rolling, dipping, decorating and refrigeration.
Prepare cake mix according to package directions in a 9″ x 13″ cake pan and cool.
Divide the cake into six equal portions. Working with one portion, finely crumble cake into a large bowl (large bits will give you lumpy cake truffles). Repeat with remaining cake.
Add frosting and stir into cake using the back of a spoon until evenly combined. Don’t be tempted to add more frosting, it will be too soft to shape into balls.
Using a generous tablespoon for each, shape the cake batter into rounds and place on a baking sheet to give you 48 portions. Gently roll each to form balls. If using cherries, open the centre to add, then cover with cake, rolling to shape. Refrigerate until firm, about 30 minutes.
Melt chocolate in a microwave-safe bowl, stirring every 30 seconds, stir in coconut oil (if using). Line a baking sheet with parchment paper and set aside. Working with a fork, dip each cake ball into chocolate, tapping fork on edge of bowl to remove excess; transfer to prepared pan. Repeat with remaining cake balls (refrigerating cake if softening and reheating chocolate if firming up to evenly coat). Refrigerate truffles until chocolate is hardened, about 15 minutes. Note that the melted white chocolate will coat and firm up without the addition of coconut oil, but will not be as solid.
For the bloody decoration, gently squeeze decorating gel on top of truffle and spread using toothpick. For a deeper red colour, stir decorating gel with red food colouring to desired tint and decorate using toothpick. If using royal icing knives, poke top of truffle with tip of paring knife and gently wedge in cleaver.