Cooking Instructions
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Step 1
Place
Powdered Confectioners Sugar (370 g)
and
Unsalted Butter (225 g)
in the bowl of a stand mixer. Mix on medium speed for about a minute to combine.
Step 2
Add
Salt (1 pinch)
,
Heavy Cream (30 mL)
and
Vanilla Extract (15 mL)
. Whip on medium high speed until frosting becomes light and fluffy, about 3 minutes. Set aside for later use.
Step 3
In a bowl, break up
Vanilla Cake (1)
into crumbs.
Step 4
Add 1 1/2 cup of classic buttercream.
Step 5
Mix until combined.
Step 6
Roll mixture into 12 equal-sized balls and refrigerate for 30 minutes.
Step 7
Chop
White Chocolate (500 g)
and melt in a double-boiler over a low heat, until completely smooth. Remove cake balls from the refrigerator.
Step 8
Let the chocolate cool for a few minutes before you begin dipping the cake balls. Completely cover each cake ball with white chocolate.
Step 9
Place the dipped cake truffles on a wire rack over a piece of baking paper, and allow to harden for a few minutes.
Step 10
Dip each truffle again and allow to harden for a further few minutes.
Step 11
Dip for the third and final time, and allow to harden in the refrigerator for 30 minutes.
Step 12
Add remaining melted chocolate to a piping bag. Remove cake truffles from the refrigerator and begin piping "bandages" across the tops of each.
Step 13
Stick two
Candy Eyeballs (24)
on each cake truffle.
Step 14
Allow cake truffles to set and harden for a further 30 minutes before serving. Enjoy!
