Her Modern Kitchen

Eating & Living in Austin, Texas

Desserts

New Year’s Eve Piñata Cake: Chocolate & Champagne Confetti Cake

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When I think of New Year’s Eve, I think of champagne at midnight followed by a shower of confetti! This New Year’s Eve Pinata cake captures just that moment.

When I think of New Year’s Eve, I think of champagne toasts at midnight followed by a shower of confetti! With this New Year’s Eve Pinata Cake, I wanted to capture that exact moment when the clock strikes midnight and the rainbow of color covers the crowd.

Midnight Chocolate Cake

To create this cake, I used my standby chocolate cake recipe.  It’s rich, decadent, and easy to make.  It never fails and it’s the perfect chocolate cake to represent midnight on New Year’s Eve.

New Years Eve Pinata Cake centered 2

To further the chocolate decadence, the cake is covered in a chocolate buttercream, tinted with . I’ve decorated the cake with , representing the glitz and glamour we all feel in wanting to celebrate the New Year.

New Years Eve Pinata Cake side view

Champagne Cream Filling

No New Year’s Eve celebration is complete without a glass of bubbles! Layered between the dark chocolate cake is a silky champagne cream.  Light and airy, the whipped cream is smooth with just a subtle hint of bubbles as a nod to the midnight celebration.

New Years Eve Pinata Cake Filling

Funfetti Surprise

Hidden inside this shimmering gold and black cake are rainbow sprinkles. Before you finish layering the cake, you cut a into the middle layer. You rim the circle with the champagne cream then fill the circle with rainbow sprinkles (or any other candies you like!).

New Years Eve Pinata Cake cutting

New Years Eve Pinata Cake inside view

The rainbow sprinkles are sealed into the center of the cake by the third layer. You then finish decorating the cake with the midnight chocolate frosting and golden sprinkles, with no sight of the rainbow surprise inside.

And this is what I love about piñata cakes — no one knows of the rainbow inside, they simply expect a standard layer cake.  With the New Year’s Eve cake, the shower of sprinkles is even more surprising because there’s such a stark contrast between the dark, glitzy outside of the cake and the bright sprinkles revealed once cut.

New Years Eve Pinata Cake cut New Years Eve Pinata cake close-up

When you cut into the cake at midnight and remove the first piece, the rainbow sprinkles will pour out of the cake, much like the confetti that rains down at the stroke of midnight. After a slice of this rich chocolate cake with champagne cream and rainbow sprinkle filling, your guests will be toasting to both you and the New Year to come.

New Years Eve Pinata Cake Pin

New Year's Eve Piñata Cake with Champagne Truffle Filling
 
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Serves: 12 slices
Ingredients
  • Three 6-inch chocolate cakes, recipe below
  • 2 cups chocolate buttercream, tinted black, recipe below
  • 1 cup champagne truffle cream, recipe below
  • 1 cup assorted rainbow sprinkles
  • 1 cup assorted gold sprinkles
Instructions
  1. Place one chocolate cake on the serving tray and coat the top of it with a thick layer of champagne truffle cream.
  2. Take the second chocolate cake, and cut a 4-inch circle out of the center. Place this cake on top of the first.
  3. Pour the sprinkles into the hole created with the second cake then line the rim and top of the second cake with a thick layer of champagne truffle cream.
  4. Place the third cake on top of the second.
  5. Crumb coat the whole cake with the black chocolate buttercream frosting.
  6. Place the cake in the refrigerator for 30-minutes to set up.
  7. Remove the cake from the refrigerator and frost the entire cake with the remaining black chocolate buttercream.
  8. To finish the cake, decorate it with the assorted gold sprinkles.

Chocolate Cake
 
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Serves: 3 cakes
Ingredients
  • 1½ cup all-purpose flour
  • 1½ cups granulated sugar
  • ¾ cup Dutch-processed cocoa sifted
  • 1½ tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • ¾ cup hot water
  • 2 tsp instant coffee
  • ¼ cup vegetable oil
  • ¾ cup buttermilk room temperature
  • 2 large eggs
  • 2 tsp vanilla
Instructions
  1. Preheat oven to 350F
  2. Grease three 6-inch cake pans and dust with cocoa powder. Line bottoms with parchment then set aside.
  3. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir on low to combine.
  4. Dissolve the coffee in the hot water then set aside.
  5. In a medium bowl whisk together the oil, buttermilk, eggs, and vanilla.
  6. Temper the egg-milk mixture by slowly whisking in the hot coffee (you don't want to cook the eggs!)
  7. Add the coffee-egg mixture to the dry ingredients and mix on medium for 2-3 mins. The batter will be very thin, that's okay!
  8. Pour the batter evenly into the prepared pans. (I used a kitchen scale to ensure the batter is evenly distributed.)
  9. Bake for 25-30 minutes, rotating the pans in oven halfway through. Bake until a cake tester comes out clean.
  10. Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.

Chocolate Buttercream Frosting
 
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Serves: 3 cups
Ingredients
  • 1½ cup unsalted butter, softened to room temperature 2
  • 5 and ¼ cups confectioners' sugar
  • ¾ cup unsweetened cocoa powder
  • ¼ cup + 2 tablespoon half & half (heavy cream or milk will work)
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • ½ teaspoon black food coloring
Instructions
  1. In the bowl of a mixer, beat the softened butter until creamy.
  2. Add in the confectioners' sugar, cocoa powder, salt and vanilla extract. Mix on low to combine.
  3. With the mixer on low, stream in the half & half until you have a thick, chocolate buttercream.
  4. Add in the black food coloring and mix to fully combine.

 
Champagne Cream
 
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Serves: 2 cups
Ingredients
  • 1 cup champagne
  • 1 cup heavy cream
  • ¼ cup confectioners' sugar
  • ½ teaspoon vanilla extract
  • pinch of salt
Instructions
  1. Reduce the champagne by placing the champagne in a saucepan over low to medium-low heat, whisking occasionally until about 2 tablespoons remain (it will turn a light golden-brown color in about 20 minutes). Set aside and let cool.
  2. Add the heavy cream to the bowl of a stand mixer and beat on high for 3-4 minutes until stiff peaks form.
  3. Add the confectioners' sugar and salt and mix again.
  4. Drizzle in the champagne reduction and vanilla extract and mix again.

Festive Italian Cream Cake with Cranberry Curd

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Make this festive cake the star of your holiday table with traditional Italian cream cake, tart cranberry curd and simple sugared cranberries.

This post was updated on December 20, 2018 with new photos and revised recipe instructions.

Italian Cream Cake is a forgotten cake flavor and not something you often find in bakeries. Traditionally, this cake is frosted with a cream cheese frosting but in my version, I chose to use a vanilla buttercream in place of the cream cheese frosting and layer the cake with a creamy, tart cranberry curd for the holidays!

Italian Cream Cake with Cranberry CUrd

The cake itself is heavenly light, made so by incorporating whipped egg whites into the batter right before baking. The cake bakes up to a beautiful brown color, you’ll know it’s done when you gently touch the sponge-like top and it springs back into place.   The cake is slightly sweet from the sweetened, shredded coconut in the batter. Some people don’t care for coconut but in this cake, the flavor is so subtle that it truly adds more of a sweetness than a full-on coconut flavor.

Italian Cream Cake with Cranberry Curd - Sugared Cranberry Top

Making the Cranberry Curd

The Italian cream cake is filled with a tart and creamy cranberry curd. The curd is creamy from a mixture of eggs and butter. And while homemade curd is a sensitive beast, it’s nothing you can’t handle.  When it comes time to add the egg into the buttery, cranberry mixture make sure you slowly temper the eggs first with a few tablespoons of the hot liquid.  Once the eggs are acclimated, feel free to whisk them fully into the warm, buttery cranberries.  Once complete, the curd is a beautiful pink color that adds  excitement to the white cake & frosting when you cut into it.

Italian Cream Cranberry Curd Cake sliced

Decorating with Buttercream & Sugared Cranberries

The tartness of the cranberry curd is balanced with a fluffy, vanilla buttercream. My preference is to frost this cake with a thin layer of buttercream so it doesn’t overpower the light Italian cream cake. But if you’re a frosting fanatic, go ahead and pile it on thick, the frosting recipe makes more than enough to support both preferences!

Sugared cranberries bring rustic simplicity to this festive holiday cake! Piled on top of the cake, they hint to the cranberry curd hidden inside, dazzling your guests with their beautiful, frosted coating when you slice into the cake. I loved piling the cranberries on top and around the edges of the cake, creating mock holly with sprigs of fresh rosemary or thyme.

Sugared Cranberries Drying

Sugared Cranberries

You’ll have plenty of sugared cranberries remaining which make the perfect addition to your holiday drink station! Throw them in a glass of champagne, top your mulled wine, or float them in your morning mimosa! They’re a festive holiday treat that will add a bit of fancy to your event.

Prep the Cake in Advance

Although this Italian Cream Cake requires a bit of attention to make it’s many components, some of these can be made a day ahead of time and assembled the day of your event.  When I made this cake, I made the cranberry curd and frosting the day before then the morning of the event, I made the cake and sugared cranberries, assembling everything about an hour before leaving. If you’re really in a pinch the day of the event, feel free to also make the cake and sugared cranberries the day before, carefully storing everything until assembly.

This cake is sure to be a hit at your holiday party! It’s a show stopping cake that’s sweet, tart & creamy.

 

Italian Cream Cake with Cranberry Curd Pinterest

5.0 from 5 reviews
Festive Italian Cream Cake with Cranberry Curd
 
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Serves: 10-12
Ingredients
  • Three 8-inch Italian cream cakes, recipe below
  • 1½ cups cranberry curd, recipe below
  • 3 cups vanilla butter cream, recipe below
  • 2 cups sugared cranberries, recipe below
  • fresh rosemary or thyme, optional
Instructions
  1. Place a single cake on the bottom of your serving platter
  2. Create a dam around the top of the cake with vanilla buttercream then fill the dam with cranberry curd. Repeat the process for the second layer.
  3. Place the third cake on top of the second layer
  4. Remove 1 cup of vanilla frosting and place it in a small bowl. Thin the frosting with 2-3 tablespoons of water and ice the top and outside of the cake with the thin vanilla buttercream. This is your crumb boating
  5. Let the crumb coating dry from 30-60 minutes then frost the outside of the cake with the remaining, thicker, vanilla butter cream.
  6. Decorate the cake with the sugared cranberries and fresh herbs, if using

 
5.0 from 5 reviews
Italian Cream Cake
 
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Serves: 3 cakes
Ingredients
  • ½ cup unsalted butter
  • ½ cup shortening
  • 1½ cups sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 5 large eggs, separated
  • 1 cup whole milk
  • 2 teaspoon vanilla extract
  • ¾ cup finely chopped pecans
  • 1 cup sweetened shredded coconut
  • Cooking spray
  • flour for dusting the cake pans
Instructions
  1. For the cake:
  2. Preheat the oven to 350°F
  3. Grease and lightly flour three 8-inch cake pans. Line the bottom of the pans with parchment circles.
  4. Cream the butter and shortening with the sugar until fluffy, about 5 minutes.
  5. Add the vanilla
  6. Add the egg yolks one at a time, beating between each new addition
  7. In a medium bowl, whisk together the baking soda and flour.
  8. Add the flour mixture and whole milk alternately, beginning and ending with milk
  9. With the mixer on low, stir in the coconut and pecans
  10. In a clean mixing bowl whip the egg whites to stiff peaks
  11. Gently fold the egg whites into the batter
  12. Pour the batter into the prepared pans and bake for 25-30 minutes or until a cake pin inserted into the center comes out clean
  13. Cool cakes completely then level the cakes, removing the dome before assembling

5.0 from 5 reviews
Cranberry Curd
 
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Festive Italian Cream Cake with Cranberry Curd Prep time: 3 hours Cook time: 25 mins Total time: 3 hours 25 mins Serves: 18 pieces
Author:
Serves: 1.5 cups
Ingredients
  • 12 ounces fresh cranberries
  • 1 cup granulated sugar
  • juice and orange zest from 1 large orange
  • ½ cup unsalted butter, softened
  • 2 whole eggs plus 2 egg yolks, beaten
Instructions
  1. In a small bowl, whisk together the eggs and set aside
  2. Bring the cranberries, sugar, orange juice and peel to boil over medium heat. Stirring occasionally until the cranberries burst
  3. Carefully pour the mixture into a sieve or small strainer placed over a large bowl
  4. Press the mixture into a bowl until mostly pulp and peel remains
  5. While still hot, whisk the butter into pressed liquid
  6. Remove 1 cup of liquid and whisk it gradually into the eggs to temper
  7. Slowly whisk the tempered eggs into the remaining cranberry liquid
  8. Return the mixture to a pot and cook over low heat until nearly bubbling and thick, about 10 minutes.
  9. Cool completely before using. If storing, place plastic wrap tightly on top of the curd to keep out air so a skin layer doesn't form prior to use

5.0 from 5 reviews
Vanilla Buttercream
 
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Serves: 3-4 cups
Ingredients
  • ½ cup unsalted softened butter
  • ½ cup shortening
  • 2 teaspoons clear vanilla extract
  • 3 tablespoons powdered egg whites
  • 4-6 cups confectioner's sugar
  • 6-8 tablespoons milk
Instructions
  1. In a mixer, mix together butter, shortening, egg whites, and 1 cup of confectioner's sugar. Add in vanilla. Gradually add more sugar, alternating with milk until desired consistency is reached.

5.0 from 5 reviews
Sugared Cranberries
 
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Serves: 2 cups
Ingredients
  • ½ cup sugar
  • ½ cup water
  • 1½ cups sugar (for rolling)
  • 12 ounces fresh cranberries
Instructions
  1. Place a wire rack over a large baking pan (to catch sugar while cranberries dry)
  2. In a medium pot, combine ½ cup sugar and water over medium heat, stirring until sugar is dissolved, about 2-3 minutes.
  3. Gently stir in cranberries until well coated
  4. With a slotted spoon, transfer to the prepared wire rack and let dry for at least 30 minutes
  5. Roll cranberries in 1½ cups sugar until well coated, placing the cranberries back on the wire rack to dry. You may need to work in batches.

 

Autumn Pavlova with Apples, Maple Cream, and Salted Caramel

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Every bite of this Autumn Pavlova will remind you of Fall.  Filled with roasted apples, maple cream, and salted caramel, it’s sure to get you ready for the season of pumpkins, cozy sweaters, and family.

Autumn Pavlova Finished

It’s Fall! Well, maybe not officially until this Saturday, September 22nd but you can celebrate a little early, I won’t tell. And my Autumn Pavlova is the perfect way to welcome in this new season.  It’s filled with a maple whipped cream, apples roasted in brown sugar and spices, then finished with salted caramel and toasted pecans.

It’s delicious. In fact, one of my colleague taste testers was heard saying ‘It’s like Fall in my mouth!’ while digging into a piece.

What is a Pavlova?

A pavlova is really quite simple.  It’s a large meringue tart that’s filled with whipped cream and fruit which means there’s endless flavor combinations.  The dessert is actually named after the Russian ballerina, Anna Pavlova, and is said to have been born in New Zealand after the ballerina’s world tour stopped in the country.

Autumn Pavlova

Autumn Pavlova prior to baking

The meringue based tart is baked until the outside forms a crust. The inside, however, remains delicately light and has a slight chew to it.  I personally love the contrasting textures of pavlovas — the crispy outer crust, to the chewy center, the light whipped cream, and sweet, juicy fruit on top. It’s a flavor and texture journey with every bite.

Baked Autumn Pavlova tart

Baked Autumn Pavlova tart

Layering the Autumn Pavlova

A pavlova has three main components: the meringue tart, a whipped cream center and a fruit topping.

For my pavlova, I stuck to the traditional tart recipe of whipped egg whites but was inspired by the pending Fall season when making the whipped cream and fruit filling.  Being from upstate New York where both maple and apples are prominent, I chose to incorporate both into this dessert — they also pair well together making it a delicious combination.

Autumn Pavlova with Maple Cream

Topped with maple whipped cream

For the Autumn Pavolova, I created a maple whipped cream which is so simple to make .  Simply whip heavy cream until stiff peaks form then drizzle in a quarter cup of pure maple syrup (none of that fake imitation syrup for this recipe, please). Volia! Maple cream is born.

Rather than placing raw fruit on top of the pavlova, which is traditional, I chose to roast the fruit for my Autumn Pavlova.  I left the peels on the apples and sliced them into wedges — I recommend a honeycrisp or fuji apple for this recipe.  I then tossed the apples with melted butter, pumpkin pie spice (because it’s the perfect ratio of Fall spices), and brown sugar.  After baking the apples in the oven for 30 minutes, you have tender apple slices and a sweet, sticky sauce forms from the butter and brown sugar. I left the apples to cool completely which also allowed the sauce to form more into a syrup.

Autumn Pavlova with roasted apples

Topped with roasted apples

After layering each component into the meringue tart, I you top the Autumn Pavlova’s maple cream and roasted apple with a drizzle of salted caramel sauce and roasted pecans for added crunch.  Since the meringue tart will turn soft with the cream on top, a pavlova should be served immediately — though, don’t fret, if you have leftovers they’ll still be delicious the next day!

Autumn Pavlova

I hope you enjoy my Autumn Pavlova and share it with your friends and family throughout the Fall at your Friendsgiving or family Thanksgiving gathering.

How do you plan to welcome the Fall season? Do you have any seasonal recipes you plan to make?

Autumn Pavlova

5.0 from 4 reviews
Autumn Pavlova with Apples, Maple Cream, and Salted Caramel
 
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Serves: 12
Ingredients
  • 3 medium honeycrisp or fuji apples, core removed and cut into slices
  • 4 tablespoons butter, melted
  • 1 teaspoon pumpkin pie spice
  • ¼ cup light brown sugar
  • 4 large egg whites
  • 1 cup confectioner's sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cornstarch
  • 1 teaspoon white vinegar
  • 12 ounces heavy cream
  • ¼ cup pure maple syrup
  • pinch of salt
  • 2 tablespoon salted caramel sauce
  • 2 tablespoons chopped pecans
Instructions
  1. Preheat the oven to 350°F
  2. Line a large roasting pan with foil and set aside
  3. In a large bowl, mix together the melted butter, pie spice, and brown sugar
  4. Add the sliced apples to the bowl and toss to coat
  5. Transfer the apples to the prepared roasting pan and roast the apples for 30 minutes, stirring halfway through
  6. Once the apples have cooked, remove the pan from oven and allow the apples to cool to room temperature
  7. While the apples are baking, prepare to bake the pavlova tart by lining a large baking tray with parchment paper
  8. Using a 6-inch cake pan, trace a circle onto the parchment paper and set aside, you'll use this to create a round pavlova with the meringue
  9. Once the apples have cooked, lower the oven temperature to 280°F to bake the pavlova
  10. To make the tart, place the egg whites in a stand mixer and beat on high with the whisk attachment until stiff peaks form
  11. Sift in half of the confectioner's sugar and mix on low to combine
  12. Add in the vanilla, corn starch, and remaining sugar, mix again on low to combine
  13. Spread the egg whites onto the circle traced on the parchment paper. When spreading out the egg whites, ensure the outside edges are a big thicker and there's a slight dip in the center, as if you're making a bowl
  14. Bake the pavlova at 280°F for 75-90 minutes until the center and edges are firm to the touch
  15. Remove from oven and allow to cool completely
  16. To make the maple cream, place the heavy cream into a clean bowl of a stand mixer and using the whisk attachment, whisk on high until peaks form. Drizzle in the maple syrup and a pinch of salt.
  17. To make the pavlova, spread the maple cream on top of the baked meringue tart
  18. Gently spoon the completely cooled apples and syrup that forms onto the cream
  19. Drizzle with the salted caramel sauce and top with chopped pecans
  20. Serve immediately

 

My Milk Bar Blunder: Chocolate-Chocolate Cookies

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When you rush through a recipe, you might just end up making it wrong. Or in my case, make a completely different recipe all together which is how I unintentionally baked Milk Bar’s Chocolate-Chocolate cookies.

I had every intent on making the Milk Bar Compost Cookies as my final Milk Bar recipe but I accidentally made these Chocolate-Chocolate cookies instead, which means, I’ll still have one final Milk Bar recipe to share at a later date.

But for now, let this be a lesson in reading the recipe.

As I was saying, I fully intended on making Compost Cookies a few Sundays ago. I skimmed the recipe ingredients, made my grocery list and headed off to buy everything I needed to make these cookies — butterscotch chips, pretzels, potato chips.  And upon returning home I got to work making my compost cookies.

Milk Bar Chocolate Chocolate Cookies Cooling Bite

Except, as I skimmed through the recipe one more time, I noticed a call out for graham cracker crumbs. I hurriedly read a little further into the recipe and realized that in order to make the Compost Cookies, I first had to make the Milk Bar Graham Cracker crumbs.

And on top of that, I didn’t have any graham crackers for the Milk Bar Graham Cracker crumb recipe so I hauled myself out to the grocery store one more time to grab a box of graham crackers.

I came home, hurriedly swiped to the graham cracker crumb recipe (swiped because I was using the ) and knocked out the required graham cracker crumbs.  I quickly swapped back to the Compost Cookie recipe and began mixing.

Crack Pie Side Slice View

Other Milk Bar Adventures: Crack Pie

Milk Bar Birthday Cake Holding

Other Milk Bar Adventures: Birthday Cake

In went the butter, sugar, eggs, vanilla, melted chocolate….

And it’s here where I should have paused..

As I added the melted chocolate something in the back of my mind though ‘Wait, there wasn’t any melted chocolate in the Compost Cookies’ but I brushed it away and continued onward.

I added in the flour, the salt, and baking powder and then read ‘add the chocolate cookies crumbs’

Again, everything came to a halt and I thought ‘Chocolate cookie crumbs? What? I made GRAHAM CRACKER CRUMBS? What the heck are chocolate cookies crumbs?’

And that’s when I swiped to the beginning of my recipe and saw that in my hurry to make the Compost Cookies after baking the graham cracker crumbs, I accidentally opened the wrong cookie recipe.

I was about 90% of the way through making Milk Bar’s Chocolate-Chocolate cookies so I hit pause. Knocked out MORE cookie crumbs, this time chocolate, and finished the batch of cookies.

Milk Bar Chocolate Chocolate Cookies Cooling

Milk Bar Chocolate Chocolate Cookies Cooling 2

So what was the end result?  A salty, chocolate cookie that I was gloriously unimpressed with.

To be honest, Christina Tosi does note that these cookies are salt-forward but for me, they were too heavily salted resulting in an unenjoyable cookie.  However, I do have leftover chocolate cookie crumbs that are delicious a top vanilla ice cream — one of the perks from my Milk Bar blunder!

The other perk — at least the graham cracker crumbs can be frozen and are now ready-to go the next time I’m inspired to make Milk Bar’s Compost Cookies.

Have you ever had as similar experience where you missed ingredients or made the wrong recipe? I’d love to hear about it just so my own ego doesn’t feel quite as bruised.

Celebrate America with a Patriotic Red, White & Blue Cake

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This Patriotic Red, White & Blue cake is perfect for upcoming 4th of July celebrations. It’s a show-stopper of a cake with the vibrant red and blue layers striped with a tangy cream cheese frosting.

Patriotic Red, White & Blue Cake 2

I really enjoyed the process of making the Milk Bar Birthday Cake and chose to use the same technique for my Patriotic Red, White & Blue Cake.  However, I wasn’t a fan of the overall Milke Bar Birthday Cake flavor.  It was much too sweet for my liking and although I do enjoy baked goods with a hint of salt, the salt in the cake, again, was more than I preferred.

Patriotic Red, White & Blue Cake Portrait

Patriotic Red, White & Blue Cake . Top

Since the Milk Bar Birthday Cake assembly process is fun, easy, and creates a stunning cake, I used the same technique to create my Patriotic Red, White & Blue cake. My recipe modifications resulted in a cake that’s less sweet when compared to the traditional Milk Bar recipe. The cake also has less of a salty finish and overall, it’s easier to make.

Although I enjoyed the multi-layer texture of the Milk Bar Birthday Cake, it required a lot of time to make — cake, frosting, crumbs, milk soak.  The Patriotic Red, White, and Blue cake has fewer components (no soak or crumbs) which make it easier to bake and assemble because I’m all about saving time and dishes!

Stella with Cake

Alyssa with Cake

Rather than getting too fancy with the Patriotic Red, White & Blue Cake decorations, I chose to keep things simple on top with a few dollops of vanilla buttercream, a light dusting of , and a few shimmery to mimick fireworks on the 4th of July!

Here’s to celebrating America with cake, friends, and fun. Happy 4th of July, y’all! 

5.0 from 6 reviews
Patriotic Red, White & Blue Cake
 
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Ingredients
  • ½ unsalted butter, softened
  • ⅔ cup shortening, like Crisco
  • 2½ cups granulated sugar
  • 36 tablespoons light brown sugar, packed
  • 6 large eggs
  • 1 cup whole milk
  • ⅔ cup vegetable oil
  • 4 teaspoons vanilla extract
  • 4cups cake flour
  • 3 teaspoons baking powder
  • 1½ teaspoon kosher salt
Instructions
  1. Preheat oven to 350 degrees F. Spray 2 quarte sheet pans with non-stick cooking spray and line with parchment paper.
  2. In a small bowl, combine the milk, vegetable oil, and vanilla extract.
  3. In a medium bowl, whisk together the flour, baking powder, and salt.
  4. Cream together the butter, shortening, and sugars in the bowl of a stand mixer fitted with the paddle attachment for 2-3 minutes.
  5. Add the eggs, and mix on medium-high for 2 to 3 minutes.
  6. On low speed, gradually pour in the milk mixture.
  7. Increase the speed and combine on medium-high for 2-3 minutes until fully emulsified.
  8. On low speed, add the flour mixture and mix just until the batter comes together.
  9. Split the cake batter into two bowls (use a scale to ensure even measurement).
  10. To one bowl, add 4-6 drops red food coloring and gently stir until fully distributed.
  11. To the other bowl, add 4-6 drops blue food coloring and mix until combined.
  12. Pour each cake batter into the prepared quarter sheet pans.
  13. Bake the cake for 30 to 35 minutes.
  14. Let cool completely before removing from pan.

5.0 from 6 reviews
Cream Cheese Frosting
 
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Serves: 1
Ingredients
  • ½ cup unsalted butter, softened
  • ¼ cup vegetable shortening
  • 2 ounces whipped cream cheese
  • 2 tablespoons corn syrup
  • 1 tablespoon vanilla extract
  • 2¼ cups powdered sugar
  • ½ teaspoon kosher salt
  • Pinch baking powder
Instructions
  1. In a small bowl, whisk together the corn syrup and vanilla extract.
  2. Cream together the butter, shortening and cream cheese in the bowl of a stand mixer until smooth.
  3. With the mixer on its lowest speed, pour in the corn syrup mixture and beat for 2 minutes until glossy.
  4. Add the powdered sugar, salt, baking powder and mix until smooth.

5.0 from 6 reviews
Buttercream Frosting
 
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Serves: 1
Ingredients
  • ¼ cup unsalted butter, softened
  • ¼ cup vegetable shortening, like Crisco
  • 1 tablespoon vanilla extract
  • 1 tablespoon meringue powder
  • 2-3 cups powdered sugar
  • 2-3 tablespoons whole milk
  • pinch of salt
Instructions
  1. Cream together the butter, shortening, vanilla extract and meringue powder in the bowl of a stand mixer until smooth.
  2. With the mixer on its lowest speed, add in 1 cup of powdered sugar and 2 tablespoons milk and mix until combined.
  3. Add in an additional cup of powdered sugar and salt and mix until combined.
  4. Depending on the consistency add in more sugar or milk until mixture becomes a stiff buttercream for piping.

5.0 from 6 reviews
Patriotic Red, White & Blue Cake Assembly
 
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Serves: 1
Ingredients
  • 1 red quarter sheet cake
  • 1 red quarter sheet blue cake
  • 1 recipe cream cheese frosting
  • 1 recipe buttercream frosting
  • patriotic sprinkles
  • gold star toppers
  • 2 strips of acetate, each 3 inches wide x 18 inches long
  • 1 6-inch cake cutter
Instructions
  1. Using a 6-inch cake cutter cut two 6-inch cakes out of each of colored cakes (for a total of 4 round cakes).
  2. Set cut cakes aside for asseembly and discard the remaining cake or save for making cake balls.
  3. On a cake plate or stand, spread a tablespoon of cream cheese frosting and place the 6-inch cake cutter into the center of the cake stand, centering it around the cream cheese frosting. Line the inside of the cake ring with the first strip of acetate.
  4. Layer 1: Place one blue cake into the cake cutter/acetate. Using a spatula, spread one-third of the cream cheese frosting in an even layer over the blue cake.
  5. Layer 2: Carefully tuck the second strip of acetate between the cake ring and the top ¼ inch of the first strip of acetate, so that you have a clear ring of acetate 5 to 6 inches tall. Set one of the red cakes on to the frosting and layer half of the remaining cream cheese frosting onto the red cake in an even layer.
  6. Layer 3 & 4: Place the second blue cake onto the frosting. Spread the remaining cream cheese frosting in an even layer onto the blue cake and top with the remaining red cake (you do not frost the top of the red cake just yet).
  7. Transfer the undecorated cake to the freezer and freeze for at least 8 hours.
  8. At least 2 hours before you are ready to serve the cake, remove the cake from the freezer and let it thaw for 10-15 minutes. Gently remove the cake ring and acetate from the cake by carefully pulling the ring upwards.
  9. Place the buttercream frosting into a piping bag with a 1M star tip.
  10. Decorate the top of the cake using the buttercream frosting by making large star-shaped dollops of frosting on top of the cake.
  11. Complete the cake deocrations by adding the patriotic sprinkles and 8-9 gold star toppers to the center of the cake
  12. Let the cake defrost completely before serving.

 

My Obsession with Milk Bar Continues: Crack Pie

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My Milk Bar baking saga continues as I bake and review Milk Bar’s famous Crack Pie, a pop-culture phenomenon and an addictive, cult favorite dessert.

Crack Pie

I have no idea why I’m so into making Milk Bar recipes. Maybe it’s because of all the hype around the dessert spot with the release of and her feature on Chef’s Table: Pastry.  As a result, Milk Bar’s creations have become a pop-culture phenomenon.

And I guess, as the cult-like obsession grew, my curiosity about the desserts grew as well.

Check out my Milk Bar’s Birthday Cake review here.

What I really wanted to know was are Milk Bar desserts REALLY that good? If words like ‘Crack Pie’ and ‘Milk Bar’ are terms most of the foodie culture easily recognizes then ‘d expect the desserts to be damn delicious.

Crack Pie 2

And for me, damn delicious means ‘This is the best freakin’ thing I’ve ever tasted. I crave this food every single day. And I cannot stop shoving my face with it.’

Basically, all self-control should be lost.

And, if you watched Chef’s Table when Christina Tosi talks about the naming of her infamous Crack Pie, her colleagues coined the dessert CRACK PIE because it’s supposed to be addicting — thus, losing all self-control.

So, I just had to make it myself and find out.

Crack Pie Sliced

I followed the original Crack Pie recipe posted on Milk Bar’s website which actually results in TWO pies.

Though, I’m not really sure why this recipe can’t be split in half and why we need a recipe that results in two pies. Maybe it’s because Christina Tosi believed the pie was so damn delicious and if you make one and finish it took quickly, you’re going to be happy you now have a second one.

Fun fact though, you can freeze the second pie for months before actually eating it so really, having two is quite convenient!

I followed the recipe for Crack Pie pretty much exactly. The only modification I made was for the 1/4 cup of corn powder the filling required.

Crack Pie Whole

I wasn’t 100% sure what corn powder was but I made an educated guess that it was super fine cornmeal (corn flour) so I took a leap of faith, poured some cornmeal into the coffee bean grinder and spun the hell out of it until I had a 1/4 cup of light, airy corn powder.

Or, if you want, you can also order the genuine Milk Bar corn powder online. You decide. (My way’s cheaper.)

The recipe overall is pretty easy to make but it was much more time consuming that I had anticipated since there’s quite a few baking, cooling, and waiting steps.

  • First you have to bake the oatmeal cookie crust and let it cool
  • Then you have to make the crust and form it into the molds
  • Then you have to make the filling
  • Then you have to bake the pies for 15 minutes
  • Then you have to open the oven door and drop the temp by 25 degrees and bake the pies for an additional 5 minutes at the new, lower temperature

This is the part in the recipe where I was required to again improvise a bit. The recipe says the ‘pies should still be jiggly in the bull’s-eye center but not around the outer edges.’ However, I found that my pies were WAY jiggly all over so I kept them in for another 5 minutes. After checking it here, I noticed the tops getting pretty brown but they were still jiggly all over so I simply turned the oven off, shut the door, and let the pies sit in the heat for another 5 minutes before considering them done enough.

  • After you remove the pies from the oven and let them cool you then have to FREEZE the pies for at least 3 hours but overnight is best

Seriously, I don’t know what it is with Christina Tosi and freezing her desserts, the Birthday Cake had the same requirement. Sometimes you just want a sugar-rush and you don’t want to have to wait ‘3-hours or overnight is best’ #endrant

  • Then you have to remove it from the freezer and let it defrost for at least an hour, dust it with some powdered sugar, THEN  you can eat it

Crack Pie Side Slice View

So here’s my advice when making this pie —

  • Plan ahead. Make it at least a day in advance
  • If you have to bake it a bit more to get the filling to set up, you should cover the top with foil to keep the top from browning too much

Now, to be honest, I only had a sliver of this pie because I knew it was very rich in butter, sugar, and cream. And, on first bite, I wasn’t very impressed. I thought it was fine. But by the end of my little sliver, I could honestly say that it was pretty good!

Did it fit my DAMN DELICIOUS definition? No. Because I very easily gave the rest of the pie away. However, others who enjoyed my pies sent me the following reviews:

‘So delicious, just as good as Milk Bar’s itself’

‘O-M-G That may be the best thing I have ever had in my life’

‘OMG BABE! SOOOOOO [bad word here] GOOD’ <<<3M, obviously

And when I put it up for grabs at the office, it was gone in less than 5 minutes. Though, I think it was the Crack Pie’s pop-culture phenomenon that helped it along.

But, you be the judge.

Crack Pie

Anyways, my final opinion is I probably wouldn’t make this pie again unless someone asked for it. In fact, I think it’s kind of a play of the traditional Southern Buttermilk Pie, if you’re familiar. I do however, have one more recipe on my Milk Bar bucket list, the Compost Cookies. I’m a cookie fan, so I’m hoping this is the winner.

What’s your thoughts? Have you had Milk Bar’s Crack Pie? Was it addicting or were you underwhelmed as I was?

Celebrating 31 Years with Momofuku Milk Bar Birthday Cake

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In celebration of feeling young and not put together, I made myself the ultimate birthday cake, the Momofoku Milk Bar Birthday Cake. It just SCREAMS happy birthday, probably because it’s loaded with sprinkles and I loved the idea of making my own birthday cake to share with others.

Milk Bar Birthday Cake Holding

Today’s my birthday. The big 31. Is that big? I honestly don’t feel that much different than when I was 25, or 18 as a matter of fact. Maybe my life is a little bit more together but in reality, I still kind of feel like a kid who’s trying to figure it all out.

Milk Bar Birthday Cake Close-Up

Do you remember when you were a freshman in high school and you passed a senior in the hallway, and you were like ‘OMG, they’re so old and mature…and cool?!’ (No, just me? ) Well, all my life I’ve felt like I’d hit a certain age and be like NOW I’m an adult, I’ve made! I. Am. Mature.

Milk Bar Birthday Cake Portrait

But in reality, I AM an adult but I still feel like a kid. I’m still trying to figure everything out, learning, growing, exploring….

I think that’s a good thing though, right?

Milk Bar Birthday Cake Portrait 2

Thinking about it, I never want to get to the point in my life where it feels like ‘Now I know everything! I have nothing left to learn.’

I think that’s what’s awesome about growing up — I’m old(er) but still feel young and curious. And I’m totally okay that my life is ‘together’ but definitely NOT together all at the same time.

In celebration of feeling young and not put together, I made myself the ultimate birthday cake which in my mind, is the Momofoku Milk Bar Birthday Cake. I’ve never had this cake but to me, it just SCREAMS happy birthday, probably because it’s loaded with sprinkles. And I realllllyyy love sprinkles.

I found the original Milk Bar Birthday Cake recipe online and made it exactly as written.  The Milk Bar Birthday Cake has 4 key elements

Funfetti Cake, and not just any Funfetti Cake. It’s seriously the BEST funfetti cake you’ll ever taste so don’t even think about subbing a box mix here. Nothing beats homemade, from scratch cake.

Milk Bar Birthday Cake Stacked

Vanilla Birthday Cake Milk soak, or as I lovingly refer to, cereal milk.  Really it’s just milk & vanilla extract mixed together but it’s still delicious and it’s key to creating a moist cake.

Vanilla Birthday Cake frosting that’s decadently creamy with a hint of tang from cream cheese.

Milk Bar Birthday Cake Frosted

The Birthday Cake Cookie Crumb which tastes like crunchy cookie bits with a sweet, vanilla buttery taste, and sprinkles, obviously.

Milk Bar Birthday Cake Cookie Crumbs

Once you layer all of these sweet birthday cake flavored creations together, you freeze the Milk Bar Birthday Cake for at least 12 hours. I’m pretty sure this is done to help the vanilla-y, sugary, sprinkle flavors marinate (because cakes need to marinate, right?) and everything becomes ridiculously intense.

Milk Bar Birthday Cake Ready for freezer

After that, it’s time to celebrate! Sing! Slice! Eat!

Milk Bar Birthday Cake Portrait 2

I’m pretty sure I’m going have to make the Milk Bar Birthday Cake part of my regular birthday celebrations until forever. Or at least until I’m too old to do the dishes. 

Milk Bar Birthday Cake Holding

Have you ever tried the Milk Bar Birthday Cake? How do you celebrate your birthday?

How to Bake Perfect Cakes: Four Steps to Perfect Cakes Every Time

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Say goodbye to puffy cake tops with my four-step guide to baking perfect cakes. With this guide, you’ll have flat tops, even layers, and a cake that drops out of your pan without a crumb missing every time.

Perfect Cakes Featured Small

I bake a layered cake about once a month and over time I’ve honed my baking process to ensure I have perfect cakes with every bake. For me, perfect cakes mean flat tops, even layers, and a fully intact cake when I flip them out of the cake pans.

Although flat cake tops may not be high up on your perfect cakes quality list, I’ve found them to be life-changing. Having a flat cake top makes stacking the cakes much easier. It also means you don’t have to cut the tops off which can weaken the structure of the cake and creates less waste since the puffy cake top is often discarded once sliced off. If you use my 4-step guide to perfect cakes, I promise you’ll get even, flat, thick cakes with every bake.

Before you start, my recommendation is to calibrate your oven temperature.  If you’ve never done it, here’s a handy guide! 

STEP 1: PREP YOUR PAN

Here’s my method for prepping my cake pan

  • Grease
  • Flour
  • Line

The first thing you do to ensure perfect cakes is grease your cake pan. I like to use or butter for greasing my pan. I don’t recommend using vegetable oil or the all-in-one ‘made for bakers’ can that claims to grease and flour your cake pan all at once.

Perfect Cakes Greased

With the Crisco or butter, I simply slather some on a paper towel and rub it into every crevice of the cake pan, all the way to the rim.  It doesn’t need to be a heavy coating just enough so it looks greasy without leaving globs of Crisco or butter visible on the pan.

Next, grab some flour (or cocoa powder for chocolate cakes) and dump about 3 tablespoons of the flour into each greased cake pan. Gently shake the flour all over the pan so every inch that you just covered in Crisco is now covered in flour. I usually do this over the sink or garbage for easy cleanup.  If you see the flour isn’t sticking to a portion of your cake pan, simply add a little more Crisco to that area and shake again with flour. Dump out any extra, gently tapping the cake pan so there’s nothing left floating around.

Perfect Cakes Floured

Lastly, cut a piece of parchment paper to fit the bottom of your cake pan and place it on the bottom. If the parchment seems to roll up on you when you place it in the pan, add a little Crisco to one side and place the greased side down in the pan so the parchment stays in place. The parchment will help ensure your perfect cakes release from the pan without issue.

Perfect Cakes Parchment

STEP 2: WRAP YOUR CAKE PAN

This sound silly and I honestly thought were a hoax until I tried it. My first time using the strips I was so impressed and I haven’t baked a cake without them since.

Here’s what I do — after I prep my pan with flour and parchment I fill a big bowl with cool water from the tap. I fully emerge my cake strips and I let them soak while I make the cake batter.

Perfect Cakes Wrapped

Once the batter’s made, I remove the cake strips from the water, wring them out thoroughly and tightly wrap the empty pans before filling them with batter. That’s it, cake strips are really so simple and they’re key to perfect cakes.

Perfect Cakes Guide

STEP 3: WEIGH YOUR BATTER

If you’re making multiple cakes you need to weigh your batter to ensure your cakes are even in size when they bake. If you’re just making one single cake in one cake pan, you can skip this step and head straight to the oven and bake your cakes.

When it comes time to separate your batter into different pans, . Place one prepared cake pan from Step 1 on the kitchen scale, tare the scale to zero then start adding batter.  Add about half the batter to one pan, note the weight on the scale then remove the cake pan.

Perfect Cakes Weighed

Put the second prepared cake pan on the scale, tare it to zero then add the same weight in batter to the second pan that you added to the first.  If you still have batter left at this point then repeat the process again — add pan 1 to the scale, tare to zero, add batter, note added weight, repeat and match weight with pan 2 until all batter is gone.  If you go over on one pan a bit just use a spoon to gently transfer the batter to the other cake pan.

Once the batter’s in the pan, you’re ready to bake!

STEP 4: COOL & FLIP

This is a no-brainer but before you even think about removing your cake from the pan let that baby cool completely.

Like seriously. Do not touch it.

Perfect Cakes Naked

I usually let my cakes cool on a wire rack which allows them cool a bit quicker as the air’s able to circulate around the entire cake pan. Once it’s completely cool, I use a small paring knife and run it around the inside perimeter of the cake pan to gently release the cake.

Next, I put the wire rack on top of the cake and flip it over, holding tightly to both the pan and the wire rack. You may need to tap the pan a little but your cake should fall right out. Voila! You have perfect cakes ready for frosting. Just simply remove the parchment paper and you’re good to go.

 

One Bowl, 30-Minutes Boozy Rumchata Brownies

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Chocolate and cinnamon are always a great pairing which is why Boozy Rumchata Brownies laced with sweet vanilla, mocha, and warm cinnamon make for a decadent treat with just a hint of rum.

Boozy Rumchata Brownies Bite

Why limit yourself to Guinness and whiskey on St.Patrick’s Day when you can celebrate the holiday with Boozy Rumchata Brownies?  I like to ensure all alcohol is treated equal on this national drinking day which is why my Boozy Rumchata Brownies, although spiced from South of the border, make a great St. Patrick’s Day treat. And seriously, since I’m in Texas, we alway need a little spice in our flavors.

Boozy Rumchata Brownies Close-Up

Boozy Rumchata Brownies are a one bowl, 30-minute wonder which means you have more time for day drinking! It’s literally wet ingredients + dry ingredients, give it a good ol’ whirl and pour it into your pan.

Rum-cha-cha-cha! And you’re done!

Boozy Rumchata Brownies Overhead

<3M and I did a bit of quality control of the Boozy Rumchata Brownies this weekend and made them even more decadent and boozy by serving them a la mode style with a warm brownie, cinnamon ice cream and a drizzle of of more Rumchata on top in place of a chocolate syrup.

<3M declared it a $10 dessert that he’d be more than willing to pay for at a restaurant. I’d call that a win!

Boozy Rumchata Brownies Overhead Bite

If you’re looking to make my Boozy Rumchata Brownies a little more St. Patrick’s Day-eseque, you can always throw a few on top or stick a few in them before serving.

Happy St. Patrick’s Day!

Looking for other St. Patrick’s Day treats? Check out my quick Irish Soda Bread or Oreo Mint Chocolate Cookie Cupcakes!

Boozy Rumchata Brownies Pin

5.0 from 4 reviews
Boozy Rumchata Brownies - One Bowl, 30-Minutes
 
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Author:
Serves: 16
Ingredients
  • ½ stick unsalted butter melted
  • ¾ cup granulated sugar
  • ⅓ cup Rumchata
  • 2 teaspoons vanilla extract
  • 1 tablespoon + 1½ teaspoon instant coffee granules
  • 2 large eggs
  • ½ cup plus ⅓ cup cocoa powder
  • ½ cup all-purpose flour
  • ½ teaspoon ground cinnamon
  • ½ cup semisweet chocolate chips
  • Optional for serving: 1 teaspoon cocoa powder and 2 tablespoons semisweet chocolate chips
Instructions
  1. Preheat the oven to 350*F and line an 8x8 baking dish with parchment paper, set aside.
  2. In a medium bowl whisk together the butter, sugar, Rumchata, vanilla extract, and instant coffee until the coffee is dissolved.
  3. One by one, whisk in each egg until combined.
  4. Place a sifter over the bowl of wet ingredients and sift in the cocoa powder, flour, and cinnamon. Discard any clumps that remain in the sifter. Stir dry ingredients into wet.
  5. Fold in the ½ cup chocolate chips, the batter will be thick.
  6. Evenly spread the batter into the prepared baking sheet.
  7. Bake 20-23 minutes until brownies are set.
  8. Let cool complete then lift the brownies from the pan using the parchment liner.
  9. Cut into 16 squares.
  10. If using, gently dust 1 teaspoon of cocoa powder over the cooled & cut brownies.
  11. Follow by drizzling the melted chocolate: place the remaining 2 tablespoons of chocolate chips in a microwave safe bowl for 1 minute, stir until chocolate chips are fully melted and drizzle over the top of the cut brownies using a fork or spoon.
  12. Serve immediately or store at room temperature for 3-5 days.

 

Valentine’s Day Chocolate Ganache Truffles

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Homemade Chocolate Ganache Truffles are seriously the best — better than any Russell Stover’s box of mystery chocolates you might pick up at CVS and they’re ridiculously easy to make.

Ganache Truffles Close-up

Homemade Ganache Truffles are seriously the best — better than any Russell Stover’s box of mystery chocolates you might pick up at CVS. They’re also a fun treat to share with your VAL or GAL-entine. They’re a meaningful, homemade treat that are always a hit because seriously, how often do you come across HOMEMADE CHOCOLATE GANACHE TRUFFLES?

Answer: Never

You will be the champion of all things with homemade chocolate Ganache Truffles.

Ganache Truffles Gathered

Since chocolate is always better when paired with a bit of coffee (it helps bring out the chocolate flavor in the chocolate) I added a tablespoon of instant espresso powder while making the truffles. The result is a silky, chocolatey truffle with a hit of caffeine, making it a great mid-afternoon pick-me-up on Valentine’s Day or the sweetest ending to a homemade meal.

Ganache Truffles Bite faraway Ganache Truffles Bite

These treats also last a few weeks in your fridge, so the Chocolate Ganache Truffles are fun to box up in pretty packaging and share with your best of friends in celebration of Galentine’s Day.

Now, I get it, candy making seems intimidating but Ganache Truffles are as easy as pb&j, I promise you.

Melted Chocolate Spoon Ganache Truffles Dipped

It requires 4 basic ingredients, a bit of patience, and a willingness to get a little messy! Here’s how easy these are to make — 

  1. Make the ganache by melting the dark chocolate with heavy cream and espresso powder over a double boiler
  2. Chill for at least 2 hours until the ganache has hardened
  3. Scoop and roll into teaspoon sized balls (this is the messy part!)
  4. Freeze for another 1-2 hours
  5. Melt your white chocolate over a double boiler
  6. Dip the frozen truffles in the white chocolate, let excess drip off and !

BAM, you’re done!

Now grab your homemade bonbons, kick-up your feet and soak in that sweet Valentine’s Day love. You’re welcome.

Ganache Truffles Close-up

5.0 from 4 reviews
Valentine's Day Ganache Truffles
 
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Author:
Serves: 48
Ingredients
  • 12 ounces dark chocolate chips
  • 6 ounces heavy cream
  • 1 tablespoon instant espresso powder or instant coffee
  • 10 ounces white chocolate (or colored chocolate of choice)
  • assorted sprinkles
  • mini cupcake liners, optional for serving
Instructions
  1. Create a double boiler by boiling a pot of water on the stove and placing a medium-sized mixing bowl on top of it
  2. Place the dark chocolate, heavy cream and espresso powder in the medium-sized bowl over the boiling water
  3. Stir continuously until the chocolate is fully melted and shiny
  4. Place the bowl of melted chocolate in the refrigerator for at least 2 hours until the ganache has hardened fully (I refrigerated mine overnight(
  5. Line a baking sheet with parchment paper and using a melon baller, scoop out 1 teaspoon sized balls of ganache and roll into a perfect ball using the palms of your hands
  6. Place the ganache truffles back on the parchment lined baking sheet and repeat until you've rolled all of the ganache
  7. Freeze the ganache truffles for at least 2-hours
  8. Using the same double boiler method as above, melt your white or colored chocolate
  9. Once melted, place a single, frozen ganache truffle onto a skewer and dip it into the melted white chocolate, covering all of the ganache. Let any excess drip off, gently tapping the skewer on the side of the bowl to shake off extra as needed
  10. Using a fork, slide the dipped ganache truffle off of the skewer and place it back on the parchment to dry. Top with sprinkles for decoration and repeat until all truffles are coated. You may need to reheat the white chocolate if it becomes too thick to dip. Do this by microwaving the bowl for 10-15 seconds, stir, then return to dipping the truffles.
  11. For serving, using a small knife to trim off any excess chocolate around the truffles (this helps make them more round and looks a bit nicer)
  12. Place the trimmed truffles in mini cupcake liners
  13. Ganache truffles can be stored at room temperature for 1-2 days or kept in the refrigerator for up to 2 weeks.