Cake Truffles For Chinese New Year
I made these to take to a Chinese New Year Party. They are heart shaped and assorted flavors. I added a fondant ribbon & daisy. The ribbons are stamped with chinese characters for Love, Happiness, Longevity & Health. I used non-toxic gold for the stamping and the center of the daisies.
those are soo pretty!
these are soo lovely... did you use some kind of mould? what kind?
I love these, you did a great job!
Thanks, Yes I did use a candy mold - Wilton Heart Truffles #2117-100. You have to use a thicker coating of chocolate for these because if you don't when the cake expands it cracks the chocolate. I filled the mold 1/3 full and then made sure the chocolate was even on the bottom and sides. The first set I made every one of them cracked, but when I put the chocolate on thicker they were fine.
how did you stamp them? I'm trying to get ideas for a celebration for a friend who is adopting her daughter from China. thanks
I used a rubber stamp set that I found at JoAnn's. I couldn't find a stamp pad that was un-inked so I used the back of a large foam stamp, painted on some non-toxic gold then blotted the stamper a little before stamping the fondant. Hope this helps. Good luck with your project.
thanks for the info; i'm hoping to give it a go in some fashion; you've inspired me - they are beautiful!
how did you stamp them? I'm trying to get ideas for a celebration for a friend who is adopting her daughter from China. thanks
I used a rubber stamp set that I found at JoAnn's. I couldn't find a stamp pad that was un-inked so I used the back of a large foam stamp, painted on some non-toxic gold then blotted the stamper a little before stamping the fondant. Hope this helps. Good luck with your project.
thanks for the info; i'm hoping to give it a go in some fashion; you've inspired me - they are beautiful!
those are soo pretty!
these are soo lovely... did you use some kind of mould? what kind?
I love these, you did a great job!
Thanks, Yes I did use a candy mold - Wilton Heart Truffles #2117-100. You have to use a thicker coating of chocolate for these because if you don't when the cake expands it cracks the chocolate. I filled the mold 1/3 full and then made sure the chocolate was even on the bottom and sides. The first set I made every one of them cracked, but when I put the chocolate on thicker they were fine.