Sometimes You Just Need a Bite

Pint-sized cupcakes are already hard to turn away, so when you take an already small treat and make it even smaller it’s next to impossible to say “no!” Today, we are sharing a collection of small bite treats we’ve sampled, from Smith Island Cake Company’s miniscule “cake-its” to a new Starbucks cake-pop flavor.

Smith Island Cake-Its

SmithIslandCakeIts

While in the bakery section of the Giant grocery store, I spotted a wide variety of Smith Island Cake treats. I’ve never actually tried Smith Island Cake (you don’t have to say it… I know… it’s practically a sin among Maryland-based cake lovers), so was excited to see such an assortment. They had mini cakes (which I might have to get one day), slices of their famous layered cake, cake pops, and these teeny tiny little cake bites, which they call “Cake-Its.” I haven’t seen anything like them before, so snatched them up without a second thought. The flavors included were: Original (yellow cake/chocolate icing), Red Velvet (red velvet cake/cream cheese icing), and Coconut (white cake/coconut buttercream). Even though Crusader’s Elisa’s review of their cupcakes didn’t have tons of positive things to say, she’s always said great things about their layered cake, so I was hopeful that these treats would be moist and delightful, and lucky for me, they were. I didn’t really have a favorite because each time I ate a new flavor, I would decide it was the best. Much smaller than a typical cake pop or cake truffle, each was like a little explosion of flavor. The Red Velvet had a good cocoa flavor, the Classic had a rich deep dark chocolate flavor from their signature frosting, and I thought coconut was perfect for any coconut lover.

Godiva Cake Truffles

GodivaCakeTruffles

Being a long-time Godiva lover (let’s face it, who isn’t?), I couldn’t wait to try their new line of cake truffles, which were created with the cake master himself, Chef Duff from Charm City Cakes. I wasn’t sure what to expect, but was able to pick up three flavors on my visit: Birthday Cake, Butterscotch Walnut Brownie, and Pineapple Hummingbird. To my (slight) disappointment, there was no cake involved, but these still had the wonderful creaminess and richness you would expect from a Godiva truffle. The Birthday Cake had a white (pink) chocolate outer layer, then a milk chocolate layer, and a “funfetti cake” center. This didn’t really have the “cake batter” like flavor I was hoping for and, for the most part, just tasted like a white and milk chocolate truffle. The Butterscotch Walnut Brownie ended up being my favorite, and was reminiscent of “brownie batter” with all the other flavors being very present as well. The final truffle, Pineapple Hummingbird, also had a good mixture of flavors, but was still missing that cake-like quality. If you’ve ever had a cake batter ice cream flavor, you know what I’m talking about. I still love Godiva, but I think I’ll be sticking to my favorite, the dark chocolate raspberry truffle, on future visits.

Hamilton Bakery Carrot Cake Cake Truffle

HamiltonBakeryCakeTruffle

With Hamilton Bakery located a hop, skip, and jump from my front door, it’s a shame that their cupcakes don’t rank higher on my list. Despite that, their other baked goods and friendly customer service always have me stopping in for something. During a breakfast visit for a scone and a cup of Zeke’s I spotted this Carrot Cake cake truffle. It was the first time I had seen cake truffles at Hamilton Bakery, so I quickly added that to my order. The texture was perfect: not too dry and not too mushy. The spicy carrot cake flavor was also perfect and the thin coating of white chocolate didn’t overpower this bite-sized treat.

Starbucks Chocolate Raspberry Cake Pop

Starbucks_Cakepop

We are no strangers to Starbucks‘ cake pops. From the classic Birthday Cake to the seasonal Peppermint Brownie (also pictured above) we grab these sweet additions to our coffee break when a caffeine high isn’t enough. Recently we spotted a flavor we hadn’t seen before: Chocolate Raspberry. Crusader Jenn said this cake pop was good with rich moist chocolate cake and raspberry flavor. Although the raspberry tasted a bit artificial.

How do you feel about cake pops, truffles, and other similar items? Do you think there is room in the dessert world for them and cupcakes, or will cupcakes always outshine these tiny treats?

– Posted by Cupcake Crusader Stacy (Baltimore, MD)

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A Baking Adventure: Chocolate Pumpkin Spice Cake Truffles

The title is a little deceiving, since I didn’t actually have to bake anything for this recipe… But it did use baked goods, and it was definitely a kitchen adventure!

I had some frozen chocolate cake that I’d been wanting to use for cake balls, so as autumn hit the air and I was sitting at home one day wishing I had a seasonal treat, I came up with this recipe for Chocolate Pumpkin Spice Cake Truffles:

Ingredients:
– Baked chocolate cake
– Canned pumpkin
– Pumpkin Pie Spice
– Cream cheese frosting (I used canned)
– Chocolate of choice (I used semi-sweet chips)
– Crushed walnuts (Optional)

I just happened to have all this laying around, so my on-a-whim experiment commenced. I crumbled up the cake in a large mixing bowl, added in a dollop of canned pumpkin and a dollop of frosting, and then sprinkled in some pumpkin pie spice to taste. I found the best way to mix it was with my hands, so get in there and get messy. The key to cake balls is the texture. I failed, hence the title “truffle” instead of “cake ball.” I added in a bit too much wet ingredients so they were a little too moist for a cake ball.

Once everything was mixed up well, I rolled the cake balls and set them aside in the refrigerator. A couple of hours later I returned, with my chocolate melted and ready to dip the truffles. I read that it’s best to freeze these for about 15-20 minutes before dipping in chocolate; however, thinking that they’d been in the fridge for so long anyway, I didn’t do that. Listen to the cake ball experts people! Freeze them first. It helps keep the cake together when you dip, making less of a mess.

The chocolate came out thicker than I wanted and not as “pretty.” I’m not sure if this is an experience thing or because of the chocolate I used. I tried a couple of different techniques, including one recommendation to break off the center prongs of a plastic fork, just leaving the outer prongs to create a tool that helps excess chocolate drip off. Thick chocolate aside, I topped my truffles two different ways: crushed walnuts and pumpkin pie spice. Another tip I learned: when you are sprinkling chocolate with spice, wait until after the chocolate has hardened. Otherwise, it just melts and you can’t see it.

All in all, I’m happy with how these turned out. The taste was great, but the texture was a little weird when eaten at room temperature. Since I was worried about the pumpkin filling, I kept them refrigerated anyways, so it wasn’t much of a problem. In retrospect, I probably could have eliminated the canned pumpkin and just relied on the pumpkin pie spice for the flavor I was looking for. As with most of my adventures, I learned a lot and can see myself making cake balls/truffles again!

– Posted by Cupcake Crusader, Jenn (Westminster, MD)