Raspberry Filled Chocolate Cake Truffles

After making Jaylynn's wedding cake I had a lot of cake scraps and raspberry cake filling left over. As I sat there looking at the leftovers I came up with an idea of what I can do with all of it. I decided to make cake truffles with raspberry filling. Every time I make cake truffles Tomas comes into the kitchen and says that I should put some kind of fruit filling in the center. Well I finally made his wish come true with the raspberry filled cake truffles. And I have to say I am glad too because they turned out extremely yummy. Now this raspberry filling is what I use for my layered cakes, therefore if you don't want to put it in your cake truffles then you can put it in between the layers of a cake that you make. Now with Mother's Day coming up, cake truffles can make a nice gift for that special someone. As you will see in the photos below you can package up the truffles in cupcake wrappers and place them in a pretty container (if you need more height add some tissue paper to the container). Then for a nice finishing touch tie a pretty ribbon and a message on the outside of the box and then the gift is ready for that special someone in your life.

Raspberry Filled Cake Truffles

Cake Truffles

1 Chocolate cake mix
1 can chocolate frosting
1 Package dipping milk chocolate

Raspberry Filling

2 cups frozen raspberries
6 Tbsp cornstarch

8 Tbsp lemon juice

1 cup sugar

Bake the cake as directed on the box. While the cake is cookin prepare the raspberry filling. Place all four ingredients into a saucepan at a medium high heat. Heat until the sauce boils and begins to thicken. Let the raspberry mixture cool (you can place it in the fridge to cool faster). When cool place in a ziploc bag with the corner snipped off and set aside. When the cake is done let it cool until cool enough to handle.Crumple up the cake completely. Add in the entire can of frosting and mix thoroughly. Roll the cake mixture into small balls, about 1 inch each leaving about 1/2 cup of cake mixture behind. After making all the balls, make a hole in the center of each ball and set aside. Fill each hole with the raspberry filling and take some of the leftover cake mixture and cover the hole. Place the balls in the fridge to help firm, about 30 minutes. Melt the dipping milk chocolate according to package. Dip the cake balls into the chocolate one at a time. Shake off excess chocolate and place on a cookie sheet lined with wax paper. Let set and enjoy :)

Here is a picture of what the trufles look like packaged up and placed in a nice box.




Here is the package of the truffles wrapped in a box and tied with a bow and message.

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Jaylynn's Wedding Cake With Purple Hearts

This here is the first wedding cake that I have ever made. I have done wedding cupcakes and a bridal shower cake before, but never a wedding cake. So I was a little nervous at first. I made this cake for my friend and coworker Jaylynn's wedding. The cake is a chocolate cake with raspberry filling. She wanted a cake with white buttercream icing with purple hearts decorated on it, and this is how it came out looking in the end. So I hope she likes it and that she has a wonderful and beautiful wedding. Congratulations Jaylynn :)

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Cream Filled Cake Truffles

I think that it is time that I get back to celebrating national food holidays. Not only is it fun to cook and eat food, it is even more fun to celebrate food. To get back into the roll of things I made cream filled cake truffles to celebrate national truffle day. Yay for Truffle Day!!!!! Everyone loves when I make cake truffles and to no surprise these are already gone. Now these cake truffles actually did not come out the way they were supposed to be. They are suppose to be mini hostess cupcake truffles which I found on a blog called Sugar Derby But since all the white chocolate disappeared at my house, I couldn't do the cute curvy white line on the top. Therefore I ended up just making cream filled cake truffles instead. So if you want you can make the line on top to make them mini hostess cupcake truffles, or just make them cream filled. Which ever you decide to choose have fun celebrating national truffle day. :)

Cake Truffles

1 Chocolate cake mix
1 can chocolate frosting
1 Package dipping milk chocolate
1 package dipping white chocolate (optional)

Cream Filling

2 tsp very hot water, not boiling
1/4 tsp salt
1 jar marshmallow creme
1/2 cup shortening
1/3 cup powdered sugar
1/2 tsp vanilla

Bake the cake as directed on the box. When the cake is done let it cool until cool enough to handle. While the cake is cooling prepare the cream filling. To prepare dissolve the salt in the water and set aside. Whip the marshmallow cream, shortening, sugar and vanilla until fluffy. once the water is cool add to the marshmallow mixture and whip well. Set aside until ready to fill the cake truffles. Crumple up the cake completely. Add in the entire can of frosting and mix thoroughly. Roll the cake mixture into small balls, about 1 inch each leaving about 1/2 cup of cake mixture behind. After making all the balls, make a hole in the center of each ball and set aside. Fill each hole with the cream filling and take some f the leftover cake mixture and cover the hole. Place them balls in the fridge to help firm, about 30 minutes. Melt the dipping milk chocolate according to package. Dip the cake balls into the chocolate one at a time. Shake off excess chocolate and place on a cookie sheet lined with wax paper. If you want to make a white curvy line on top to make them look like Hostess cupcakes, then melt a little bit of white chocolate. Place the chocolate in a Ziploc bag with a corner snipped off and make a swirly line on top of each truffle. Let set and enjoy :)

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Red Wine Bottle Cake

This here is my latest cake creation, which is a red wine bottle shaped cake. It is not as extravagant as other cakes I saw online, but it is the best that I could do. So let me talk a little about what I did. The reason I did the star tip design is because since I carved the two layer cake into a wine bottle shape, I didn't want to get crumbs in the frosting when spreading it. Therefore I did the star tip that way the crumbs would not go everywhere. The hardest thing about this cake was making the frosting a red wine color, which I was never able to do. Therefore it is more of a grape purple color. Now you cant really notice in the picture, but there is three shades of purple on the cake, however it was not intentional. Every time the frosting would get warm while piping, I would put it in the fridge to cool. When ready I would take it out and continue frosting the cake. Well I didn't notice until the next day that each time I did that the purple shade got darker and darker. Even with the little flaws I think the cake still came out great and I hope that Penny loves the cake. :)

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Brownie Mallow Bars

So I have to admit that I have been a little lazy lately. When I get off work I usually come home and do nothing. Therefore my laziness has taken a toll on my creations as well as my blog. So I am going to try and get out of my lazy rut and get back to posting things on my blog again, especially since I do have a lot I can post about. So to get things started up again I made these really delicious brownies that I found in my Taste of Home Cookbook. They are so easy to make I don't know why I didn't think of it myself. Well I hope you enjoy and I will be back real soon. :)

Brownie Mallow Bars

1 package fudge brownie mix (13-inch x 9-inch pan size)
1 package (10-1/2 ounces) miniature marshmallows
2 cups (12 ounces) semisweet chocolate chips
1 cup peanut butter
1 tablespoon butter
1-1/2 cups crisp rice cereal

Prepare brownie batter according to package directions for fudge-like brownies. Pour into greased 13-in. x 9-in. baking pan. Bake at 350° for 28-30 minutes. Top with marshmallows; bake 3 minutes longer (marshmallows will not be completely melted). Cool on a wire rack.
In a microwave-safe bowl, melt the chocolate chips, peanut butter and butter; stir until smooth. Stir in cereal; spread over brownies. Refrigerate for 1-2 hours or until firm before cutting.

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Sea Shell Wind Chime

Today I will be doing a post on something other than food. Just recently I made a sea shell wind chime out of some shells that I have collected over the years. Some of the shells I found at various beaches and I bought the more exotic ones at the store. Well i would always see sea shell wind chimes come in to the store I work at. I always thought they were nice, but I didn't want to pay a lot for something like that, especially if I could make it myself. And it turns out that is was actually very easy to make. The one thing that took a lot of time was drilling all the holes in each of the shells, but once you get past that step it takes no time at all to make it. After it is all put together you end up with a one of a kind custom made sea shell wind chime, which sounds very pretty when a breeze goes by. Now if my directions make no sense at all then I apologize. I tried to describe it the best way I could. If anyone ever has any questions on this or anything else I ever make feel free to ask away. Enjoy

Sea Shell Wind Chime

Various sea shells

Transparent plastic string/fishing line

Clear sea beads

1 wooden circle plaque

1 key ring

Drill holes in the tops of all the shells. Also drill a hole in the middle of the wooden plaque as well as three holes evenly around the edge. Cut a long piece of string and tie a knot at the end around a sea bead. String a shell on to the strand letting it rest on the bead. Leave about a 1-inch space from the shell and tie another knot on the string with a bead and the string down the next bead. Repeat until you have all four strands made. End each strand with a knotted sea bead to help support the wood plaque. String the strands through the wooden plaque and then tie all the strands around a key ring. Cut off excess stings and then hang it up some where nice.

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Toasted Coconut Bird's Nest Cupcakes

I just love coconut, so I figured why not make a coconut flavored cupcake and put toasted coconut on top. Plus since they look like nest it goes perfect for the Easter holiday. They are very simple to make and you can make them for any occasion, just don't put the egg candies on top and they wont look Easterish. Just prepare a white cake mix according to the box and after all combined add about two or more teaspoons of coconut extract to the batter, if you don't have any coconut extract you can just do with out. Bake the cupcakes according to the package and let cool. While the cupcakes are cooling dump a whole package of shredded coconut on to a cookie sheet and place under a broiler. Cook until the coconut starts to turn brown but don't let it burn. Try to stir the coconut every once in a while to make sure it browns evenly. Frost the cupcakes with a white frosting and then dip the frosted cupcake into a coconut, and repeat for each cupcake. Ta da you now have coconut nest cupcakes. Place a few candy eggs on top, if you like, and enjoy.

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