In a small cup, combine the milk and vanilla. This will be your binder for your truffles. Set aside.
In the bowl of a mixer fitted with the paddle attachment, dump in your cake scraps. With the mixer on low, pour in half the vanilla milk. Increase speed to thoroughly mix.
Stop the mixer and test to see if you can squeeze a tablespoonful together and form a ball. If you can’t add a little more vanilla milk, and mix again.
Form the truffle dough into about 24 equal balls, using your palms to shape them. Set them on a parchment-lined sheet. Place the sheet on the left side of your worktable.
Transfer the melted chocolate to a shallow bowl (if it’s not already in one), and set it to the right of the sheet of truffles.
Have the crumbs ready in a shallow bowl to the right of the melted chocolate. Now that your worktable is set up, you are ready to start dipping and coating the truffles.
With gloved hands and working with a truffle or two at a time, dunk each truffle ball into the melted chocolate and rub it around between your gloved palms to thinly but evenly coat it with chocolate, then immediately drop the chocolate-coated truffle into the bowl with the crumbs, and toss it around the mixture with a spoon until it is completely coated with crumbs. Transfer it back to the parchment lined sheet while you dip and coat the others.
Transfer the cake truffles to a container and refrigerate them to set the chocolate and store them.
Notes
For this recipe, you will need birthday cake scraps and birthday cake crumbs from the Milk bar birthday cake recipe.