Once upon a time I thought hot flashes were the bane of my existence. Now I think having issues with your site is. I appreciate you coming by to check out my posts and really love your comments and when something happens to prevent that I feel bad. My webmaster and I are working to make sure the matter is taken care of permanently. At the end of this post I’ll share the links of the posts you may have missed last week.
On my Plaid, Plaid World Dessert Table last week I made Funfetti Cake Truffles and they were served in a Candy Coated Waffle Bowl. Cake truffles are not as difficult and time consuming as you may think. However, they are very easy to eat. Plan on adding a couple of minutes to your daily exercise routine. These are the steps for the truffles and candy coated waffle bowl.
Bake and Crumble
Once your cake is baked and cooled the next step is to crumble it. I used a pastry blender but it can be done with a fork, large spoon or even in the food processor. The most important thing is to make sure that you don’t have any large clumps of cake. This would make it challenging to get a smooth finish for dipping.
Once the cake crumbled you need a binder to hold the crumb mixture together. My binder of choice is frosting but cream cheese would also work. I bake an 8-inch cake and started with 3 tablespoons and added an additional tablespoon until the consistency is right. I will roll a bit between my fingers and if it feels like playdough I know it’s right. There is a fine line between too much and not enough of a binder. Too much and the truffles won’t hold their shape. Too little they’ll fall apart.
For this batch I rolled the truffles by hand using a small cookie scoop to get the same size. Place rolled truffles on a parchment or waxed paper lined sheet, and refrigerate for 10 minutes. If you refrigerate them longer cover them lightly with plastic wrap or a paper towel. While the truffles are chilling in the fridge you can melt your chocolate.
Before I get into how to dip it’s important to talk about the product you use. As my husband always tells me, “you get what you pay for”. There are several brands of wafer disks on the market some better than others. It has been my experience that some of the ones available in different colors don’t always yield the best results. I’ve found that white, milk or dark chocolate delivers a better taste. For color, you can always add colored sprinkles or other embellishments to tie in to a theme or color. Chop the chocolate finely for quicker and even melting. The three methods for melting are, microwave, double boiler, and electric melting pot. The electric melting pot is my preference. Remove truffles from the refrigerator and let sit at room temperature for a few minutes. Insert a skewer into the truffle, then dip it in the chocolate, twirling it make sure it gets coated thoroughly. Gently tap off the excess and place on a parchment paper lined cookie sheet. While the chocolate is still soft this is the time to add sprinkles, coconut, etc. Let harden at room temperature.
This step is super quick and simple. Melt the chocolate and apply to the inside and outer rim of the waffle bowl with either a pastry brush, spatula or spoon. Again, I added red sprinkles to the coated outer rim for a little holiday color. Allow the chocolate to completely before adding truffles. One word of caution, don’t over fill the waffle bowl and handle them gently when picking them up.
There you have it! What would you fill the waffle bowls with? Also, as mentioned earlier, here are the links to last week’s post. Take Care friends.
Sharing and caring at these linky parties
The Dedicated House