Tag Archives: cake truffles

Sweet Bread Cake Pops

I would love to say that everything I bake turns out amazingly. Sadly, it does not. When projects don’t go as planned, I often learn a lesson and find another way to use the results. My most recent adventure with yeast bread, was such an adventure.

I started making Portuguese Sweet Bread and then found out we had to go somewhere. I thought I had remembered that you can mix the dough and then refrigerate the dough, thus stunting the growth process. Then upon removal as the dough warms up, the yeast will wake up and begin doing its thing. Apparently, I was wrong. At least in this case, further study will need to be done.


Due to this misunderstanding, the result was a very small, dense loaf of bread instead of a soft, sweet, round pillow loaf. The boule (a ball) was about one third the size it should have been. You can’t tell very well from the photos, and I didn’t take comparison photos when I made the same bread a few days later. We did taste-test the loaf. The taste was wonderful, but it was so dense it was like eating a brick. I didn’t think anything could save it.

Then inspiration hit! What if I tried to make cake balls? I knew we would not eat this bread and I didn’t want to just throw it away. I figured the cost of a tub of frosting and some almond bark (which I already had) would be worth the test.


I used Duncan Hines® Frosting Creations. I mixed the base with the Orange Creme flavour since my bread already had an orange flavour to it. After mixing the flavour in the tub of frosting, I got to work on making my cake balls.


First, I cubed the loaves of bread to make it easier to crumble. Then using my hands, I crumbled the bread into small pieces.

Second, I mixed in the frosting. I mixed and mixed until all of the crumbs were moist and coated with frosting. I started by using a spoon and eventually used my hands to make certain everything mixed together properly.

Third, using a melon baller. I have a fancy pampered chef scoop that I love using for such things. I scooped out tiny little balls and lined them on a baking sheet. They then went into the freezer for a couple hours.

Finally, I melted the almond bark. I only did a few squares at a time so I wouldn’t overcook the bark. And I didn’t want to melt more than I would use. I tried a couple different ways to dip the balls. I tried using a stick, but they fell right off. I ended up using a fork and very carefully rolling it in the melted almond bark so I didn’t disfigure the balls. When all the bread balls had been coated, they went into the fridge to harden.

I was very impressed with how they turned out. If I hadn’t known they were made from a failed loaf of bread, I wouldn’t have known the difference. I quickly gave them away though, so I wouldn’t eat all 60 of them myself!

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Ambrosia Candies by Melissa

Every now and then, I come across a confection that is better when someone else makes it. This doesn’t happen often since part of the enjoyment for me is in the making. Melissa from Ambrosia Candies makes the perfect treats to just eat and enjoy. I’m sure you could spend hours making similar items, but she has tweaked the recipes in such a way, that I would rather just eat hers.

I met Melissa about a year ago when we shared a vendor booth at a convention. We had a marvelous time helping each other sell items. Melissa is a great person to spend the day around. I had a marvelous time getting to know her and her delightful boys last year. We recently had another opportunity to share space at a convention, giving us the opportunity to catch up. This also gave me the opportunity to taste her sweets again!

I thought they were good last year. She has been working diligently to perfect her recipes. She has tested different options. She has tasted many additives. The end results are amazing! I’m sure she has a few more ideas up her sleeve.

Her grandmother’s soft peanut brittle is what started her venture off. I highly recommend you start off by trying this. It is melt in your mouth delicious! Unlike regular peanut brittle (which she also makes), this peanut brittle is flaky rather than hard, so it won’t stick to your teeth. It crumbles a bit into your mouth. You really only need to chew a few times before it melts into a delicious flavour in your tummy. It is naturally gluten free, dairy free, preservative free, and cholesterol free. It is possibly the healthiest good tasting junk food you will ever try. She also mentioned working on a diabetic friendly version. Don’t bother trying to get the recipe from her, it is a family secret. As long as she keeps making the Gourmet Soft Peanut Brittle, I can handle that.

If you are a fan of peppermint, then you need to try Ambrosia Candies’ Peppermint Pasties. They begin with a thin cookie center. Melissa then hand dips each cookie into semi-sweet chocolate flavoured with peppermint. She then sprinkles the top with crushed peppermint candies. The end result is delightful.

Ambrosia Candies’ Cake Truffles are amazing! They were good last year, but Melissa’s changes have made them awesome. Rather than making regular cake balls, she has conjured a way to create cake truffles. She created a mix that includes cream cheese (I’ve heard her mention that to customers, so I think that is okay to share), and then adds a few extra ingredients to accentuate the flavour.

Of her many Cake Truffle flavours, I was able to try three. The first I tasted were her Dragon Balls. As the name suggests, they are a little spicy! They have hints of Jalapeno and cinnamon. They reminded me a bit of Mexican hot chocolate. She doesn’t make them overly spicy, but they do have a bit of a burn.

Melissa also makes a line of fruity Cake Truffles, including strawberry. My favourite fruit! There was just enough of a taste of strawberry without being overpowering. I think I may have to go eat my last Chocolate Strawberry Cake Truffle right now!

I saved the best for last, this is the Cake Truffle that will have you clicking the link in no time at all! Melissa recreated the flavour of Harry Potter’s ButterBeer! She mixes butterscotch and cream soda with a couple of secret ingredients into perfection.  I love visiting Universal and grabbing a glass of ButterBeer, but not everyone has that option. If you find yourself craving ButterBeer, order yourself a package of Ambrosia Candies’ ButterBeer Cake Truffles.

If I haven’t convinced you to try out her confections yet, head over to her Etsy shop and read her descriptions. She has more items available in her shop, I’m sharing the ones I brought home and got to photograph. I’m already thinking I need to order a few more treats!

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