Ingredients:
1 1/2 Cup of Flour
1 baking powder tea spoon
1/2 teaspoon of salt
3/4 Cup of sugar
1 vanilla extract tea spoon
14 Spoons of unsalted butter
2 eggs
5 Spoons to eat milk
1 1/2 Cup of refined sugar
1/4 Cup of cocoa powder
12 oz Chocolate
Red nonpareils (sprinkles)
Cut beans
1 lb of fondant is red
60 mini candy paper cups
2 heart shaped cake molds
Direction:
- To make the cake part, heat the oven to 175 degrees Celsius. Spray the cooking spray to coat the heart shaped cake mold. Place the baking paper on the bottom of the heart-shaped cake mold. Then spray cooking spray again on the part. In other medium containers, mix flour, baking powder and salt and shake.
- Use an electric mixer to mix sugar, vanilla, and 8 tablespoons of butter in a large bowl until it looks soft for about 3 minutes. After that, shake the eggs one by one. Change the mixer speed to slower then enter the flour mixture and 4 tablespoons of milk then stir until evenly distributed.
- Put 3/4 of the mixture into two heart shaped cake molds. Add the remaining mixture to the muffin cup (approximately 1/4), bake for approximately 18 to 22 minutes. Let cool for 10 minutes before transferring.
- Use an electric mixer to whisk refined sugar, 2 teaspoons of milk, and the remaining 6 tablespoons of butter in a large to soft bowl of about 3 minutes. Transfer 1/4 frosting into a smaller bowl. Add the cocoa powder and the remaining 1 tablespoon of milk to perfect the frosting and shake until blended.
- To make cake ball truffles: Prepare a large bowl, crush the finished cupcakes into small pieces. Add 1/4 white frosting and mix evenly. Form the mixture until you use the help of a teaspoon and place it on a baking sheet. Freeze approximately one hour until overnight.
- Melt the chocolate to apply to the truffle mixture that has been left in the refrigerator, then add toppings like sprinkles or nuts to your heart's content. When finished, leave it for 30 minutes.
it's easy, right....?
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