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Pink Velvet Cake Truffles Pink Velvet Cake TrufflesServings: Approximately 45-50 truffles, depending on the cookie cutter you useIngredients:For the pink velvet cake:8 ounces white chocolate (*This is two baking bars. I used Ghiradelli.)1/4 cup heavy cream2 and 1/4 cups all purpose flour2 and 1/4 teaspoons baking powder1/4 teaspoon salt10 tablespoons unsalted butter, room temperature1 1/3 cups sugar4 large eggs1 teaspoon vanilla extract1/4 teaspoon almond extract1 cup half and halfRose or pink gel food coloring (*I used Wilton’s “rose petal pink” and then added some Wilton’s “rose” color to make a deeper pink color.)For the cream cheese frosting: ****I did not use the whole batch of frosting. I ended up using the leftovers (which was about half) for mini cupcakes (post to follow soon). If you don’t want leftover frosting, I recommend dividing this in half.1 cup (2 sticks) unsalted butter, room temperature12 ounces cream cheese, room temperature4 cups powdered (confectioners’) sugar3/4 teaspoon pure vanilla extractRose or pink gel food coloring, to desired tintFor the decor:2 14-ounce bags of pink-colored candy melts (*I used Wilton brand)2 14-ounce bags of white-colored candy meltsOne batch of Royal Icing, divided and colored with desired food coloring gelsInstructions1. For the cake: Preheat the oven to 375 degrees.2. Butter and flour one sheet cake pan. I used a 13″ x 8″ metallic pan. Honestly, though, use whatever you have. It will not matter in the end.3. Bring 1/4 cup cream to a simmer in a medium saucepan over medium low heat. Do not boil.4. Add the white chocolate, remove from heat, and stir until melted and smooth. Set aside.5. In a medium bowl, combine the flour, baking powder, and salt. Set aside.6. In a standing mixer fitted with the paddle attachment, beat the butter until fluffy.7. Add the sugar slowly, beating well, about 2-3 minutes.8. Add the eggs, one at a time, beating well after each addition.9. Add the extracts and coloring and beat until well blended until smooth and of the desired color.10. Reduce the mixer speed to low, and add the flour mixture in thirds, alternating with the half and half.11. Add the melted chocolate mixture to the bowl, beating well until combined.12. Spread the batter evenly in your prepared cake pan and bake for about 30 minutes or so, or until a cake tester inserted in the center comes out clean.13. Cool in pan for 10 minutes.14. Invert the pan to remove the cake and let cool completely on a wire rack.15. For the cream cheese frosting: With a standing mixer on medium-high speed, beat the butter and cream cheese until fluffy, about 2-3 minutes.16. Reduce mixer speed to low and add the sugar gradually, and mix until smooth, scraping down the sides of the bowl as needed.17. Add vanilla and mix well.18. Add desired food color gel and mix to desired tint. Set aside. ***The frosting and cake can be made ahead of time and refrigerated up to 3 days ahead of time.19. To assemble the cake truffle: In a large bowl, crumble the cake between your fingers to break the cake apart.20. Add frosting (at room temperature) about 1/2 cup at a time, mixing well with your hands, until the cake forms a nice doughy ball. You will need the consistency of a bread dough, because you will roll it out eventually. As I said before, I only used about half of the above frosting recipe to get the consistency I needed.21. On a lightly floured surface, roll the frosting/cake mixture out with a rolling pin to your desired thickness. I rolled mine out to 3/4″ thickness.22. With your desired cookie cutter shape (I used a 2-inch round cookie cutter), cut out your shapes, reshaping and re-rolling out your dough as needed.23. Place the cut-out shapes on a parchment-lined baking sheet, and refrigerate until firm (or overnight).24. For the decor: The royal icing “rosettes” are the next step. I used a Wilton #4 pastry tip.25. Divide your royal icing into lidded airtight containers and color as desired.26. Fill your various pastry bags with the royal icing and attach the Wilton #4 tip to the bags.27. On several sheets of parchment paper, pipe out using a quick left-to-right motion to form basic rosettes. Play around with this. Yours will probably look a lot better than mine, and I made tons of extra. You will have plenty of royal icing to play with.28. Once finished, let the rosettes harden on the parchment paper, at least 4 hours (or overnight).29. For the candy melts: Place a heatproof bowl over a saucepan of gently simmering water on the stove.30. Add the candy melts to the bowl and stir frequently, until smooth and creamy.31. Once melted completely, dip each little cake completely into the warm melted chocolate, covering completely and working quickly.32. Set each cake back down on the parchment-lined baking sheet and quickly add one royal icing rosette to the top. (***Keep one hand “dry”, and one hand “candy melt coated”, washing your hands frequently to remove excess hardened candy melt).33. Cover half of the cakes with pink candy melt coating.34. Repeat with the remaining half of the cakes with the white candy melts and rosettes.35. Refrigerate the cakes overnight. The next day, you can use a small paring knife to cut around the cakes and remove the excess “drippy” candy coating to produce a more uniform shape.
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