THE CANDY TRAY / PINK CRUMB & GREEN SHELL
Start with baked cake and a soft binder.
Use fully baked, cooled cake and add buttercream gradually. The crumbs should just hold together when pressed, which makes the centers easier to roll and dip.
Watermelon Canna Truffles
Add only enough buttercream to bind the baked crumbs. If it is infused, the amount used and the number of finished pieces determine the estimate.
Ingredients
Instructions
Bind the baked crumbs
Crumble the fully baked, cooled cake into a large bowl. Tint a small amount of ready-to-eat buttercream pink and stir in watermelon extract if using.
Mix the buttercream into the cake crumbs gradually until a pressed handful holds together. Fold in the mini chocolate chips. If you use infused buttercream, measure the amount you actually mixed in.
Roll and chill the centers
Scoop the mixture into even balls and roll them gently. Set them on parchment and refrigerate until firm enough to dip.
Dip in the green coating
Melt the green candy coating as directed on the package. Dip each chilled center with a fork and let excess coating drip back into the bowl.
Chill until the shells set
Place the dipped truffles on parchment and refrigerate until the shells are firm. Count the finished pieces and store them covered in the refrigerator.
KITCHEN NOTES
Firm centers make a cleaner dip.
- Bake the cake before crumbling
- Follow the mix instructions all the way through baking and cooling. The truffle centers are made with baked cake.
- Work in small batches
- Keep the remaining centers chilled while dipping. Let the excess coating fall away before placing each truffle on parchment.
Storage and portions
Keep the truffles covered and refrigerated, and follow the buttercream’s storage instructions. Clearly label infused pieces and secure them away from children and pets.
Wilton’s baked cake and buttercream method · FDA flour safety · CDC edible cannabis safety