Miniature Birthday Cake with Funfetti Truffles
1 box of Funfetti cake mix
1/2 container (8 oz) vanilla frosting
1 package of white chocolate morsels
1/2 container (8 oz) chocolate frosting
1) Preheat oven to 35o degrees and two ramekins and a 9 in X 13 in pan
2) Prepare the cake according to instructions.
3) Pour into prepared pans and bake according to instructions
3) Put aside the ramekins
4) Crumble the warm cake and mix in 8 oz of frosting
5) Form into balls and place on wax paper
6) Freeze for thirty minutes or until solid
7) In the mean time cut the ramekins in half and frost the four layers
8) Melt the chocolate in the microwave for 1 minute, stopping to stir after thirty seconds
9) Place the coated balls on wax paper and coat with sprinkles
10) Let set in the refrigerator
11) Plate the miniature cake with the truffles or enjoy each separately!
Between my budget and my waistline, I have decided I will be undertaking the task of single serving desserts. While I was living with my brother, or in an apartment building with my friends, I could never have enough treats on hand. However, my current roommate has an allergy to all things sweet, even to the extent of carrots, so the job of consuming baked goods rests solely on my shoulders.
I’m hoping these smaller desserts allow me to experiment with plating. My goal is for the photos of simply stacked brownies to be a thing of the past. I need to step up my game with infusions, candies and maybe my own ice cream. Hold me to these higher standards, I will need all the help I can get.
Last week marked my second time teaching with Just Simply Cuisine, and I’d like to think it was a great success. I will be providing pictures from both the class and my own recipe testing. There can never be too may pictures of chocolate, and I really challenge you to think of a dessert that isn’t photogenic. The only thing I can think of is baby shower cakes that depict the mother giving birth. And I’d probably still have slice.
Although it may look complicated, this recipe is fool proof. Somehow sprinkling on edible flowers looks complex, and actually takes just a flick of the wrist, while taking the dessert to a new level.
Pistachio Chocolate and Mixed Berry Tart
- 1/2 cup unsalted shelled pistachios
- 1 stick unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon pure almond extract
- 1/2 teaspoon salt
- 1 1/4 cups all-purpose flour
In a food processor, pulse the pistachios until finely ground. In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the granulated sugar at medium speed until pale. Add the ground pistachios, almond extract and salt and beat until combined. Add the flour and beat at low speed until incorporated and the dough is crumbly. Press into a buttered 9-inch tart pan evenly. Gently poke holes into the crust with a fork. Bake in a preheated oven set to 350 degrees for 20- 25 minutes, or until edges begin turning golden brown.
- 1 cup heavy cream
- 1/2 cup milk
- 10 ounces semisweet chocolate, chopped
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 1 pint of raspberries
- 1 quart of quartered strawberries
- Edible flowers (pansies or arugula flowers)
Heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges. Remove from the heat; add the chopped chocolate and stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended. Pour the filling into the cooled tart shell and bake at 325 degrees F for 20 minutes until the filling is set and the surface is glossy. Chill in the refrigerator until you are ready to serve. Top with berries and edible flowers of your choice.