Everyday I’m Truff-a-lin’

Cake truffles. I’ve stayed away from these for a little while just because anything bite-sized is pretty labor intensive. Props to those who have the patience to put these together! I decided to try them to bring to a baby shower since they were individual servings and easy to transport. There aren’t too many photos of the process- my hands were usually covered in cake or chocolate ganache, but I was happy with the result.

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There were two flavors: Chocolate-Peanut Butter Truffles (inspired by mini Reese’s cups) and a Raspberry White Chocolate Truffle (Raspberry is always a favorite of mine). I topped the Chocolate PB ones with cut up pieces of the mini Reese’s cups, and the Raspberry ones with sprinkles.

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Here’s a general recipe that I used. I improvised a little, knowing the basic theory behind cake truffles. Instead of using frosting as the binder, I used ganache for the PB ones and a Raspberry Jam for the Raspberry ones. I used ganache for the coating instead of white chocolate or dark chocolate, which would have hardened a little more into a candy shell. I think some of my tweaks were made mostly out of laziness, but it tasted pretty good when all was said and done :).

Chocolate Peanut Butter Cake Truffles (Makes 12-15)

  • 2-3 cups White or Yellow Cake, already baked
  • 3 oz semi-sweet chocolate (chips or bar)
  • 1/3 c. heavy cream
  • 1-2 TBSP Peanut butter
  • Mini Reeses cups (for topping)

Directions:

Microwave the heavy cream for 30-45 seconds until hot. Add semi-sweet chocolate chips. Let this sit for a minute or two while the cream melts the chocolate chips. Whisk together until smooth. Whisk in the peanut butter a little at a time, making sure the ganache doesn’t seize.

Crumble up the cake into fine crumbs. Pour a little of the ganache into the mixture until the cake crumbs come together and can form a ball. You don’t want this to become too mushy, so work a little ganache in at a time. Reserve at least half of the ganache for coating the truffles.

Form 12-15 cake balls. Put in the freezer to cool down. In the meantime, cool the ganache in the fridge. The consistency should be runny enough to cover a cake ball and coat it evenly.

Coat the balls and place on parchment or wax paper (something non-stick). I used two forks and the “dunk” method- I placed a cake ball in the middle of the ganache bowl, rolled it around, and lifted it with a fork, sliding it onto a cookie sheet. When done, place these back in the fridge or freezer to harden.

I used mini cupcake liners for each cake truffle when I was done.

Raspberry Cake Truffles (Makes 12-15)

  • 2-3 cups White or Yellow Cake, already baked
  • 3 oz white chocolate (chips or bar)
  • 1/3 c. heavy cream
  • 1/4 c. Seedless Raspberry Jam
  • Sprinkles¬†(for topping)

Follow the same directions as above, but instead of using the ganache inside the cake truffle, use the Raspberry Jam as needed to get the right consistency.

I might add that since I used ganache, it was more of a soft, slightly sticky chocolate coating. It never really solidified into a hard candy shell. If you prefer that for easy of transport, then I would use candy melts or just white or dark chocolate for these. I was experimenting and thought the ganache worked fine, but it’s totally up to personal preference. ūüôā

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Domonomnom

Oiy, I’m cheating a bit. This post was supposed to be done in August, but alas, I was a bit behind on uploading photos and ba-logging about it. Anyways, Aug. 21 was a Domo-lover’s birthday, and what best to celebrate than with a Domo cake?!

Chocolate was the tastiest choice for this rendition of our brown, fuzzy friend…. And what better than a healthy coating of chocolate ganache, made decadent with heavy cream and semi-sweet chocolate chips. And of course, some chocolat-tatley cakeroo! (P.S. Pardon the cutesy made-up¬†words, I’m semi-delirious from an exhausting work week)

So, Domo has a red mouth. What better to do that with than red starbursts! It’s basically like edible, fruity play dough… yummm. I was also amazed at the quality control of the starburst factory. In this individual pack, I got exactly 3 of each color, for a total of 12. (Thank you, basic math skillz)

Here is a close up of ze face… with the rolled out red square for the mouth. I used pretzle m&m’s for the eyes, covered in blue fondant because the brown wasn’t showing up. Not a fan of pretzle m&ms, sorry to say.

The white white of the teeth was made by piping marshmallow cream… Jet Puff!!!

I moved the cake into a nice glass pyrex dish so the brown glory could be seen. Here’s the entire thing…

Plus words! (Marshmallow cream) Happy Birthday Allisence!!!

Fuzzy cupcakes

Texture is such an important component to the eating experience. A cupcake with a well balanced, delicate flavor would be ruined if it had the texture of dried cement. I noticed in my last post I tend to be very picky about “dry” cupcakes. Coincidentally enough, I came across a blurb about something called “the Duncan Hines Conundrum” (love that word, conundrum) in a cake book. (“Wedding Cakes you can Make, by Dede Wilson). It basically explains how America has come to love exceptionally high levels of moisture in their cakes, as opposed to how cakes used to be in the old day (I’m guessing much drier than now) due to the fact that box cake mixes contain a lot of artificial preservatives and chemicals that keep the cake super moist. This poses a lot of problems for home bakers, especially in terms of cakes that are worked on for days before being eaten, because they start out less moist and lose moisture over time. Her solution was moistening syrup.

 Anyways, just wanted to share that tidbit of knowledge, while on the topic of texture. My question now is: What about fuzzy cupcake?

fuzzy cupcake

This is a cupcake card that I just received for my birthday a few weeks ago. I thought it was so cute (the pink part is fuzzy!) and had to hang it up. I painted a square frame green and popped it on there for instant wall decor. I’m working on expanding the wall o’ cupcake.

I can’t leave without tying in a real baked good either! These are mini lemon cupcakes with lemon glaze and white-chocolate raspberry ganache.¬†Someone had given me¬†fresh lemons grown locally and I’m not a fan of lemonade.

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I didn’t originally intend on making the glaze, but ended up using it for a few reasons:

  1. Not enough lemon flavor, for sure. Without using lemon extract, I think the juice and zest just isn’t enough.
  2. Texture! or, moisture. These little guys came out a bit bouncy; less cakelike.
  3. I had an extra lemon half.

Having been inspired by chockylit’s amazing cupcake blog, the cupcake bakeshop, particulary her fabulous recipe for chocolate -strawberry ganache, I thought I’d try a white chocolate-raspberry ganache for a twist. Not sure if I really liked it as much as I liked the idea of it… I fail to remember how strong of a flavor white chocolate has. I think if I were to re-do it, I’d stick with strictly a raspberry buttercream.

Because the cupcake wasn’t fantastic, I won’t bother to put the recipe up. The lemon glaze was tasty, although sticky after sitting in the fridge overnight. I just whisked¬†1/4 cup of lemon juice with enough powdered sugar to the consistency of syrup.

For the ganache, I borrowed chockylit’s¬†recipe (reprinted with different flavors below)¬†

  • 4.5 ounces white chocolate
  • 3/4 cup heavy cream
  • 1/2 teaspoon vanilla
  • pinch salt
  • 1/3 cup frozen raspberries

Though ganache is made by boiling the cream, I sometimes cheat and use the microwave. So, I heated the cream for a minute or so and poured it over the white chocolate. Let that stand for a minute to heat up the chocolate and start the melting process. Whisk in the salt and vanilla. Add in frozen raspberries and stir to combine. Refrigerate until cool.

To make it fluffy and frosting-like, I used the whisk attachment on the Kitchenaid to aerate it for piping (like buttercream). It changes into a nice light pink color as the volume doubles.

To use the glaze, poke holes in the top of the cupcakes and dunk them (easier than spooning glaze over). Pipe on a swirl of ganache and voila!