Birthday Cake Truffles

Time: 1 hour  25 minutes
Serves: 20 truffles

Ingredients:

 Equipment: Titanium Chef Baker XL

Method:

Making the sponge:

• Preheat the oven, 180°C
• Grease a round cake tin and line with parchment paper
• Fit the K-Beater, or use the Creaming Beater
• Add eggs, oil, cream, water, salt, and light brown sugar into the appliance bowl
• Add butter, caster sugar, flour, baking powder, eggs and vanilla extract into the appliance bowl
• Mix until combined, 2 minutes, speed 5
• Whisk until combined, 3 minutes, speed 3
• Tip: Start the machine on speed 1 and gradually increase speed
• Transfer the batter into a round tin, 20cm
• Bake until a skewer inserted comes out clean, 25 minutes, 180oC
• Remove from the oven and let cool in the tin, 5 minutes
• Transfer to a wire rack and let cool completely
• Once cooled, crumble the sponge cake into a large bowl
• Tip: For a paler truffle filling, trim off the outer crust of the sponge before crumbling

Making the truffles:

• Line baking trays with parchment paper
  Clean the appliance bowl and fit the Creaming Beater
• Add butter, icing sugar and vanilla extract into the appliance bowl, fit the splashguard
• Mix until combined and then scrape the bowl, 1 minute 30 seconds, speed 3
• Tip: Start the speed on 1 and gradually increase speed
  Mix until combined, 1 minute, speed 3
  Then add sprinkles and the cake crumbs
  Mix until combined, 1 minute, speed 2
• Roll the mixture into balls and place on the baking trays. Chill in the fridge for 30 minutes
  Dip the truffles in the melted chocolate until coated and place back on the baking trays
• Tip: Insert a cocktail stick or skewer into the truffle to help you dip them in the melted chocolate
  Decorate with sprinkles and leave to set

Serve:
The truffles can be stored in an airtight container in the fridge up to one week

Substitutions: 
White chocolate can be replaced with white chocolate chips or candy melts