There are literally no words to describe my obsession with the Milk Bar cake truffles. If you’ve not had the pleasure of trying them, let me paint you a picture: they are like if you took some cake, and injected it with cake, and then wrapped it in cake, and then dipped that in cake. And then made it perfectly bite sized and snackable. They are unfortunately also chock full of eggs and dairy and things I can’t eat, and so I have forever experienced the horrifying dilemma of having to order something else or eat truffles and be sick. UNTIL NOW.
Yes, yes. I have done it. I have veganized the Milk Bar cake truffle. And do you know what? It’s JUST as good as the original, I even made many non-vegans compare and contrast to check. Also, while I was at it and because it was December, I used red and green sprinkles and made these Christmas themed, which is convenient since they look like adorable little snowballs of cakey joy.
But guys, let’s be clear, this recipe is not for the faint of heart. It’s involved. There is componentry and steps, and no joke, these took me forever to make. But it was totally totally worth every last minute. These might be the best thing I’ve ever baked, and if you haven’t had the cake truffle, you simply must do it. You owe it to yourself. And to cake.
P.S. I found my vegan white chocolate chips here on amazon.