Birthday Cake Truffles
In a food processor, combine the cake, cream cheese, lemon zest and juice. Pulse until it starts to hold together. Using your hands, shape into 24 balls; insert a candle into each, about 2/3 of the way down. Set aside.
Melt the white chocolate according to the instructions on the package. Holding the cake balls by the candle, dip in the white chocolate until coated completely then shake off the excess. Set on a baking sheet lined with parchment paper. Repeat with the remaining cake and chocolate; after every four, stop and sprinkle with the colored sprinkles before the coating hardens.
Refrigerate until ready to serve. These can also be made in advance and frozen for up to a month in an airtight container.
Yields 24 truffles.
Recipe from Curly Girl Kitchen