cheezz, this is a Double Thank You. I used your idea for breaking up cake

M

marilynfl

Moderator
for cakes balls using the 1/2" grid cooling rack. (see link for cheezz's photo). My goodness..that worked perfectly! I was done in minutes...and everything was the same size. No big chunks of cake.

Then I used the "German Chocolate Cake" Cook's Illustrated coconut filling you posted as the moistening agent, but used the unsweetened bulk coconut from WF. I soaked it overnight in evaporated milk and then added 1/4 C more brown sugar. The taste was just slightly more "evaporated milk-ish" than the original, but it all worked fine. Scooped out 60 large balls, refrigerated overnight to firm and dunked them in chocolate to coat. I couldn't be bothered with sticks...just stuck them in candy wrappers because they are GOOEY...but very good.

I called them "truffles" because you can get away with a lot when the word "truffle" is invoked.

Thanks again!

http://www.eatdotat.com/swap/forum1/204573_Marilyn_I_was_busy_making_cake_balls_today_so_I_took_a_pic

 
No. I crumpled up the chocolate cake and added the ENTIRE batch of icing

to it. It made them very soft and gooey, but they hold their shape. They definitely taste more like candy than cake. I coated them in Mercken's dark chocolate that I thinned with cocoa butter.

We have a local candy store that sells 1 3/4" large truffles and I swear this tastes as good as their coconut almond version. And they sell them for $3 each.

 
M--I checked out heinz bottle--it only says Heinz on the main label, but says...

Heinz 57 on the label near the cap.

 
Whoa!!! You only need about 3/4 cup frosting to a batch of cake!! I bet they were good though smileys/smile.gif

 
Yes, they were. Rather than moistening the cake, I wanted something to bind together the filling.

That's where the cake came in. But there was so much moisture from the caramel cream that the cake crumbs dissolve into a smooth product.

Honestly, they were like soft-filled truffles.

 
Good article--Ferdinand Metz was president of the Culinary Institute of America in..

1980.

He had been the senior experimental chef at Heinz.

Interesting person. He had lead one of the USA's culinary olympics teams.

 
Amen. Today I used candy molds lined with coating, then filled with

a small scoop of this stuff then sealed with more warm candy coating.

Oh boy...you break through the hard outer shell and hit the soft inside coconuty, nutty chocolatey stuff. I think this smaller size is even better than the larger cake balls.
Just one bite is enough.

 
And just why don't you live next door to me??!!! Oh, right...we'd both weigh 400 lbs smileys/irritated.gif

 
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