When Maiyo was born we were given Champagne to celebrate by the maternity center we had him at. Since we aren't champagne drinkers, I held onto the mini bottles waiting for something sparkly to catch my attention. Then new years rolled around and I found this recipe, though it would be a while before I actually tried it.
Not a fan of using box mixes, I was hesitant to try this out. Finally I was invited to co-host a party and I decided to make these as a little treat to celebrate our friends', The Worthington's, new house.
The recipe was pretty easy, only a bit time consuming in the rolling and then dipping of the bonbons. I added a little homemade strawberry preserves to boost the flavor which was a really nice addition. Also of note, I only used 2/3 of the cake & frosting and made 48 bonbons. And yes due to the cake interior, these are bonbons, not truffles as the original recipe suggests.
These were a hit and I couldn't stop eating them myself:-) Next time I might change it up and use lemon curd as a binder, yum!
Champagne Strawberry Cake BonBons
1 Box White Cake Mix
1 1/4 C Champagne
1/3 C Vegetable Oil
3 Egg Whites
2 Slivers of Pink Food Coloring Gel
-Preheat oven to 350F. Grease a 9 x 13 pan and set aside.
-Combine all ingredients and beat with an electric mixer until well combined, about 2 minutes.
-Pour the cake batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
-Set on a cooling rack and allow to cool completely.
1 Container (16 ounces) Vanilla Frosting
1 Tbsp Champagne
3 Tbsp Strawberry Preserves
-Scoop out 3/4 of the Frosting into a bowl. Stir in Champagne & Preserves to combine.
-In a large bowl, crumble the cake and then add most of the frosting. Using your hands, incorporate the frosting into the cake until well combined.
-If the cake is dry add frosting 1 tbsp at a time, until it forms nicely into a ball when rolled.
-Use a small cookie scoop to pack in cake batter, making sure to level it for a flat bottom, and place on a cookie sheet lined with wax paper.
-Refrigerate for 1 hour or freeze for 20 minutes to firm.
1 1/2 C White Chocolate Chips
3 Tbsp Shortening
Edible glitter or sparkling sugar
-In a double boiler melt Chips & Shortening, stirring regularly.
-Use a fork to dip the bonbon cakes, 1 at a time, in the chocolate to coat.
-Return to wax paper and repeat with remaining bonbon cakes until done.
-Use remaining chocolate coating to drizzle over tops of bonbons then sprinkle with Edible Glitter.
-Chill 1 hour then enjoy!
Makes 60-70 BonBons