Cake Balls....or....Truffles?

 

Here's a great way to use up your leftover cake scraps!  This is the first time I have made these.  My daughter always makes them when we have parties and her hubby is always asking her to make them so he can take them to work! 

 

Make a cake of your choosing or use cake scraps.  You may use any cake mix flavor also.  Crumble the cake into a bowl.

Next add anywhere from 1/2 cup to 2 cups prepared icing, depending on how moist or dry the cake is.

 

Line a baking tray with wax paper or foil.  Use a melon baller as a scoop to form the mixture into balls.  When all of the mixture is used, place the baking trays into the freezer and freeze for several hours.  I like to do mine over night.

 

Using Almond Bark (white or chocolate) or a confectioners coating of you choice, melt in microwave as per instructions on package.  Using a candy fork, regular fork, tooth pick or spoon, dip cake ball into the hot melted chocolate, tapping off extra.

 

Freezing the balls will help keep crumbs to a minimum.  If the chocolate starts to cook off, microwave for to rewarm it.

 

Place on wax or parchment paper to cool.

 

Decorate as desired!!

 

I liked using this handy little bottle to cover the tops.

 

To make them look a little more elegant, you can use candy papers or the very small cupcake papers.  I really like how they look in them!!

 

These cake balls were covered in sprinkles and nuts.  Do this as soon as you take the balls out of the melted chocolate.

 

I used a candy mold to do these.  Just coat the bottom and sides of the mold and let set up in the freezer for a minute.  Then put the cake mixture in the middle and top with more chocolate.  These were really easy!!

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Below are some of the cake balls that my daughter, Kami has created.  Click on the link to go to her cute food blog!

Red Velvet Cake Balls

Chocolate Mint Cake Balls

Spice Cake Balls

Pokemon Cake Ball Lollipops

Here are some combination's that you can use:

*Red Velvet Cake/Cream Cheese Frosting and dipped in white chocolate coating

*Strawberry Supreme Cake/Strawberries and Cream Frosting - Dipped in Chocolate Coating

*White Cake/Mint Chocolate Chip Frosting - Dipped in Chocolate Coating

*Caramel Cake/Chocolate Mocha Frosting - Dipped in Chocolate Coating

*White Cake/Wild Cherry Vanilla Frosting - Dipped in Dark Chocolate Coating

*French Vanilla Cake/White Chocolate Almond Frosting - Dipped in Chocolate Coating

*Dark Chocolate Cake/Cream Cheese Frosting - Dipped in White Chocolate Coating

*Spice Cake/Cream Cheese Frosting - Dipped in White Chocolate Coating

*Lemon Cake/Lemon Frosting - Dipped in White Chocolate Coating

*Confetti Cake/Vanilla Frosting - Dipped in White Chocolate Coating

 

You can also add nuts, lemon, lime or orange peel, mini chocolate chips, broken or crushed candies or bars, and any LorAnn Gourmet flavorings to come up with some really great flavors!!  Be creative!  Have fun making them!  You may also want to do a search on Cake Balls!  WOW!!

Tutorial courtesy of Rhonda Christensen
All Rights Reserved
2010

  This material may not be republished or reproduced in any manner without the expressed permission of the author.

Simple Homemade Caramels

This is the easiest caramel recipe to make and the best tasting!!!  It can be used all year round and not just for the holidays! 

Here's what you need:

2 lbs. brown sugar

2 cups corn syrup

2 cups butter

2 cans sweetened condensed milk

2 dashes salt

1 teaspoon vanilla

In a large metal pot over medium heat, add corn syrup and brown sugar and stir until brown sugar is melted. Add butter and melt. Add sweetened condensed milk and salt. Cook and stir constantly until a candy thermometer reaches 245 to 250 degrees F. or soft ball stage.  You can also do the cold water check making sure it is at the soft ball stage. Remove from heat and add the vanilla. Pour into a 9"x13" pan that has been sprayed with butter Pam.

Let cool completely before removing from the pan

Cut into small squares and wrap in wax paper or decorative foils that you can buy at a cake or candy shop

Be sure to only make these for giving out and keep a little for yourself!!! I swear they will be in your mouth whenever you walk by them!!!!

Hope you enjoy them as much as we do!!! Let me know if you make them!!

Photography and Tutorial by Rhonda Christensen
2009 All Rights Reserved
This material may not be republished or reproduced in any manner without the expressed permission of the author.

Dark Chocolate Truffles....Pure Temptation

There is nothing quite like the taste and texture of rich, luscious Chocolate Truffles. And although they are luxury to the palate, these tempting treasures are easy to make. Here are the recipes of my own favorite combinations. Enjoy!

Rich Grand Marnier and Chambord Chocolate Truffles

Ganache Ingredients

24 oz bittersweet chocolate, chopped
Generous 2 cups heavy whipping cream

1 Tablespoon White Corn Syrup

2 Tablespoons Chilled butter
2 Tablespoons Grand Marnier

2 Tablespoons Chambord

For Coating the Truffles:
24 ounces tempered bittersweet chocolate

Over double boiler, melt chocolate, stirring until smooth.

Scald heavy cream with the corn syrup in a 2-quart heavy-bottomed saucepan just until bubbles begin to form around the edge of the pan. Remove from heat. Do not boil.
Gradually pour the cream into the melted chocolate . Then slowly whisk until smooth and homogenous.
The ganache should be thick, shiny, and smooth.
Divide the chocolate into two separate bowls. and add 1 tablespoon of chilled butter and Grand Marnier (2T) in one bowl, 1 T of chilled butter and Chambord(2T) to the other. Mix until fully incorporated.

Cover with plastic wrap and place in refrigerator to chill until ganache holds its shape. Or you can make the ganache at the end of the day and let it cool overnight. As it cools, it will thicken and set.

Using a melon baller, drop small mounds of ganache onto the baking sheet covered with wax paper. Let the truffles harden at room temperature for several hours (or in the refrigerator for 30 minutes), until they are hard enough to roll with your hands. Roll quickly between the palms of clean hands and set on wax paper. Chill until time to coat in chocolate.

Amaretto/Ginger White Chocolate Truffles

Ganache Ingredients

20 oz white chocolate, chopped
Generous 1 cup heavy whipping cream

1 Tablespoon Preserved Ginger Syrup

2 Tablespoons Chilled butter
1-1/2 Teaspoons Pear Brandy

1 Tablespoon Amaretto

2 Tablespoons minced Preserved Ginger

For Coating the Truffles:

18 ounces tempered milk chocolate

Garnish with chopped candied ginger

Follow same procedure by melting the white chocolate over hot ( not boiling ) water.

Scald the cream with the ginger syrup, then gradually add to the melted white chocolate.
Whisk mixture slowly until smooth and homogenous. Stir in the butter and the flavorings until fully incorporated; then stir in minced preserved ginger. Pour into bowl, cover with plastic wrap and chill until the ganache holds its shape, then scoop out balls with melon baller, placing on wax paper, then chill.
When cold, roll quickly between the palms of clean hands to form into perfect balls of ganache. Chill until ready to coat with chocolate.
To Coat with Chocolate

You can use either a dipping fork or a table fork to dip the truffles in chocolate. To use the fork, drop the truffle into the bowl of tempered chocolate and then retrieve it quickly with the fork.
Hold the fork over the bowl for several seconds to allow the excess chocolate to drip back into the pan, then place the truffle on wax paper swirling the extra chocolate over the top of the truffle to finish off. Garnish the top of the Amaretto Ginger Truffles with small pieces of candied ginger.
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The truffles will keep for up to 2 weeks at room temperature, when stored in an airtight container. But I doubt they will last that long!

Tutorial courtesy of Jacque Benson
All Rights Reserved
2009


This material may not be republished or reproduced in any manner without the expressed permission of the author.

Yummy Caramel Corn

Caramel Corn

Four Bags Microwave Popcorn, Popped.
Or 1 cup unpopped popcorn, popped in air popper
 ( Discard all unpopped kernels )

1 -2 cups pecans, peanuts, or mixed nuts

1 cup Dried Cranberries

Spray 2 large shallow roasting pans lightly with non stick cooking spray and mix popcorn, nuts and dried cranberries. Set aside. Preheat oven to 250 degrees.

1 cup butter

2 slightly packed Cups Brown Sugar

1/2 cup white corn syrup

1/2 tsp salt

1/2 tsp vanilla
1/4 tsp Caramel flavored oil

1/2 tsp baking soda

Melt butter in a 2 quart saucepan. Add sugar, syrup and salt.

Bring to a boil and continue to cook for 5 minutes

Remove from heat and stir in vanilla, caramel flavoured LorAnn Oil and baking soda.

Pour over popcorn mix and stir well. Place in oven for 45 minutes, stirring every 15 minutes. Remove from oven and continue to stir as mixture cools to keep from sticking together.

These delectable treats can be made ahead and stored in an airtight container.

They are a great idea for holiday gifts.

Jacque Benson
All rights reserved 2009
This material may not be republished or reproduced in any manner without the expressed permission of the author.