Sarah | Broma Bakery

Prepare the funfetti cake according to directions and bake off in a 9 x 13-inch pan. Be sure to underbake it slightly so that your truffles are super moist. Allow the cake to cool completely.

Once the cake is completely cool, use your hands to break it into small pieces into a large bowl. Add the milk, vanilla, and almond extract and use your hands or a wooden spoon to mix everything together until the cake clumps together. If your cake is dry you might need an extra tablespoon of milk.

Use a 1 ounce cookie scoop to scoop out truffles, rolling them into smooth balls. Cover and place in the fridge until ready to to assemble.

Next, make the birthday cake coating. Preheat the oven to 325°F and line a baking sheet with parchment paper.

Combine the sugar, flour, baking powder, and salt in a small bowl and stir to combine. Make a well in the center and add the oil or melted butter and vanilla extract. Stir together until the mixture starts to clump together and get sandy. Add the sprinkles and stir to combine.

Spread the mixture out onto your prepared baking sheet into an even layer and bake for 15 minutes, stirring gently at the halfway point. Transfer to a small bowl to cool completely.

When ready to assemble, combine the white chocolate and coconut oil in a microwave safe bowl and microwave in 15 second increments, stirring in between each, repeating until smooth and fully melted.

Dip each truffles in the white chocolate and then roll in the funfetti crumb to full coat each truffle. Place on a plate to set completely before serving!