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QUICK question PLEASE! re truffles.... NEED to know NOW!!thx - Page 2

post #16 of 30
Yes, if you don't mind posting, I would love to try them! I absolutely love the Darn Good Chocolate cake (I always leave out the chips, too!) and you just can't go wrong with it!
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post #17 of 30
They used Meringue powder instead of actual egg whites, but it looks pretty similar from what I remember. This stuff was definitley sticky but when you whip it up really well it pipes great. I think you should be fine using it. It dries to hold it's shape but certainly not hard like RI so better for eating in my opinion.
post #18 of 30
Thread Starter 
wonder if I could just stripe the red color in the bag instead of coloring all pink.... OK I'll post it.... next....
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post #19 of 30
I just checked the Wilton website and found this (we used stove top method)

Fluffy Boiled Icing
Ingredients:
3 tablespoons meringue powder
1/2 cup cold water
Syrup:
Ingredients:
2 cups granulated sugar
1/4 cup corn syrup
1/2 cup water
Beat meringue powder and cold water until stiff, about 4 minutes. In a large microwave-safe measuring cup, stir sugar, corn syrup and water. In a microwave oven, bring syrup mixture to boil (approximately 5 minutes). Remove when boiling stops. Slowly add syrup to meringue mixture while beating on low. Beat on HIGH for 4 minutes until stiff and glossy.

YIELD: 8 cups


For top of range: Mix sugar, corn syrup and water in 2 quart saucepan. Bring to a boil; cool slightly and follow directions above.
post #20 of 30
Thread Starter 
This is it the way I got it from CC buddy. I am using the cake doc choc. cake and the 7 minute w/raspberry extract but less since I hear McCormick's is real strong. Shaved choc. on top, a red gummy heart and if I get up the gumptions maybe a little RI violet for contrast.


CUPCAKES WITH RASBERRY TRUFFLE CENTER

I can't help with the heart shape, but I have a nice cupcake recipe with raspberry truffle center. I got this from "The Artful Cupcake"

1) make truffles by combining 3 Tbls heavy cream, 1 Tbls raspberry liquor (Chambord), and 4 oz semisweet chocolate in a double boiler over simmering water. Stir until mixture is melted and smooth. Remove from heat and freeze 15 minutes, or refrigerate 1 hour, or until mixture has solidified to a fudgy consistency. Using a meon baller, make truffles 1/2 inch in diameter. Put truffles in the freezer while you make the cupcakes.
2) Make white cake batter (I use th eheavenly white cake recipe from this site). Fill cupcake pans 1/2 full. Bake 10 minutes at 350 and remove from oven. Place a truffle in the center of each cupcake, and push down slightly, until tops are flsh with the top of pan. top with 1 teaspoon of batter, and return to oven for 10 minutes more.
3) When toothpick inserted into cake part comes out clean, remove from oven and cool upaide downon a cooling rack.

Frost with raspberry buttercream-YUM!
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post #21 of 30
Thread Starter 
oh as I said earlier I am doing the foil ball for the heart shape.
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post #22 of 30
Thread Starter 
Thanks lalana.... I think I will try yours....
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post #23 of 30
I would love to get the recipe....would you mind PM'ing me icon_smile.gif THANKS!
post #24 of 30
Thank you for sharing!! Can't wait to try it!
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post #25 of 30
Thread Starter 
I doubled the truffle recipe. Used Ghiradelli semi sweet chips. I figured extra truffles wouldn't go to waste... maybe "waist" though....LOL icon_lol.gif
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post #26 of 30
Thread Starter 
If you try it...post how you liked it...OK?
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post #27 of 30
Could you post the recipe on CC?
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Why is it that the first time you do research, it is re-search, rather than just search?
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post #28 of 30
I sure will, Jopalis, but it will be a while before I will get a chance to try them. My dad's 60th birthday party is this weekend and guess who's making the cake! icon_biggrin.gif I made some raspberry mousse filled choc. cupcakes for a friend not long ago and she went nuts for them...I can't wait to fix these for her!
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post #29 of 30
Thread Starter 
recipe for truffle cupcakes is posted in this thread. lalana's Wilton 7 minute frosting is posted here too.
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post #30 of 30
Thread Starter 
The cupcakes came out great and yummy. Use your favorite kind of chocolate for the truffles. I used Ghiradelli semi sweet. The Darn Good Chocolate Cake recipe was great (sans the chips). They make a nice cupcake with a rich gooey center. I tried the Wilton 7 minute type icing that lalana posted with a bit of McCormick raspberry extract and used the microwave method. That came out great too. I didn't do anything special with the decorating.
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