* RASPBERRY CAKE TRUFFLES
While it's not the one she uses, Confectionary Designs pastry chef Stephanie Grillo offers this recipe, which creates a homemade cake truffle without opening a can of pre-made icing and overdoing it with sugar and sweetness.
8-inch white or yellow cake (already baked)
Jar of seedless raspberry jam
2 tablespoons sugar
1 pound candy melts (white or dark chocolate)
Combine sugar and raspberry jam in a saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer, stirring occasionally, until sauce thickens (usually about 5-7 minutes). Let cool.
In a large bowl, break up the 8-inch cake with your fingers until all you have are small crumbs (this step is best done wearing plastic gloves as is the next step).
Add 1/3 cup of the reduced raspberry sauce to the cake crumbs and begin mixing with your fingers until the sauce is completely incorporated. The mixture should hold together in a clump when squeezed together; if not, mix in an additional teaspoon of the sauce until the proper consistency is reached.
Line 2 sheet pans with parchment paper.
Scoop out a tablespoon of the mixture, squeeze together, roll into a ball, and place on the parchment-lined sheet pan. Repeat until all the mixture is molded into balls.
Place the candy melts in a double boiler over simmering water and stir until melted; remove from heat.
Place one ball at a time into the melts and remove with a fork. Tap off excess and transfer to the clean parchment-lined sheet pan. Allow the candy melts to set before serving.
— Kara Yorio
* RASPBERRY CAKE TRUFFLES
While it's not the one she uses, Confectionary Designs pastry chef Stephanie Grillo offers this recipe, which creates a homemade cake truffle without opening a can of pre-made icing and overdoing it with sugar and sweetness.
8-inch white or yellow cake (already baked)
Jar of seedless raspberry jam
2 tablespoons sugar
1 pound candy melts (white or dark chocolate)
Combine sugar and raspberry jam in a saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer, stirring occasionally, until sauce thickens (usually about 5-7 minutes). Let cool.
In a large bowl, break up the 8-inch cake with your fingers until all you have are small crumbs (this step is best done wearing plastic gloves as is the next step).
Add 1/3 cup of the reduced raspberry sauce to the cake crumbs and begin mixing with your fingers until the sauce is completely incorporated. The mixture should hold together in a clump when squeezed together; if not, mix in an additional teaspoon of the sauce until the proper consistency is reached.
Line 2 sheet pans with parchment paper.
Scoop out a tablespoon of the mixture, squeeze together, roll into a ball, and place on the parchment-lined sheet pan. Repeat until all the mixture is molded into balls.
Place the candy melts in a double boiler over simmering water and stir until melted; remove from heat.
Place one ball at a time into the melts and remove with a fork. Tap off excess and transfer to the clean parchment-lined sheet pan. Allow the candy melts to set before serving.
— Kara Yorio
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