BIRTHDAY CAKE TRUFFLES MILK BAR RECIPES

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MILK BAR BIRTHDAY CAKE TRUFFLES | RECIPE - RACHAEL RAY SHOW



Milk Bar Birthday Cake Truffles | Recipe - Rachael Ray Show image

Don't limit yourself to birthday cake; you can use any cake scrap and any leftover fillings, crumbs, or crunches from your kitchen

Provided by Christina Tosi

Number Of Ingredients 15

1/4 cup granulated sugar
1 tablespoon packed light-brown sugar
2/3 cup cake flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 tablespoon rainbow sprinkles
1 tablespoon grapeseed oil
1 teaspoon clear vanilla extract
1/4 cup milk
1 teaspoon clear vanilla extract
3 cups cake scraps
Sprinkles
chips or any other textural element for the center of your cake truffle (optional)
3 ounces white chocolate
melted

Steps:

  • For the Birthday Cake Sand: Preheat the oven to 300°F
  • Combine the sugars, flour, baking powder, salt and sprinkles in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until well-combined
  • Add the oil and vanilla, and mix to combine
  • The wet ingredients will act as glue to help the dry ingredients form small sandy clusters; continue paddling until the small clusters form
  • Spread on a parchment paper-lined baking sheet, then bake for 15 minutes
  • Let cool completely, then use a food processor to grind into a sand-like texture
  • (The sand will not adhere to the white chocolate shell in the birthday cake truffle recipe unless finely ground
  • ) Store in an airtight container at room temperature for up to 1 week, or refrigerated or frozen for up to 1 month
  • For the Truffles: Combine the milk and vanilla in a medium bowl; set aside about 2 tablespoons vanilla milk
  • Add the cake scraps to the bowl with the other 2 tablespoons vanilla milk and, using your hands, toss until moist enough to knead into a ball, gradually adding the reserved 2 tablespoons vanilla milk if needed
  • (Depending on the moistness of the cake scraps, more or less of the liquid binder may be needed
  • ) Using a small ice cream scoop, portion out 12 even balls, each half the size of a ping-pong ball
  • If using the sprinkles, add them to the center of each ball and seal the edges to enclose
  • Roll each ball between your palms to shape and smooth into a round sphere
  • Put the Birthday Cake Sand in a bowl
  • Wearing latex gloves, put 2 tablespoons melted white chocolate in the palm of your hand and roll each ball between your palms, coating it in a thin layer of melted chocolate; add more chocolate as needed
  • Put 3 or 4 chocolate-covered balls at a time into the bowl of ground crumbs
  • Immediately toss to coat, before the chocolate shell sets and no longer acts as a glue
  • (If the chocolate sets before coating, just coat the ball in another thin layer of melted chocolate
  • ) Refrigerate for at least 5 minutes to fully set the chocolate shells
  • Serve immediately or refrigerate in an airtight container for up to 1 week

MILK BAR BIRTHDAY CAKE TRUFFLES – THE SALTED COOKIE



Milk Bar Birthday Cake Truffles – The Salted Cookie image

Recipe from Christina Tosi of Milk Bar

Provided by Becca

Total Time 1 hours 50 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 35

Number Of Ingredients 4

1 recipe birthday cake (recipe below)
2-4 tablespoons vanilla milk (recipe below)
3 ounces white chocolate, melted
1 cup birthday cake sand (recipe below)

Steps:

  • Remove the cake from the sheet pan. Break the cake down into crumbs and combine with half the vanilla milk soak in a medium bowl. Toss with your hands until most enough to knead into a ball. If necessary slowly add more soak, a little more at a time, and knead it in. You want the filling to be moist and soft, not chewy.
  • Use a tablespoon (or small cookie scoop) to scoop even amounts of the cake truffle filling, each scoop approximately half the size of a ping-pong ball. Roll each scoop between your hands. I chilled the balls in the fridge for a half an hour before the next step.
  • Put the birthday sand in a medium bowl and set aside.
  • With latex gloves on, put two tablespoons of white chocolate coating in the palm of your hand and roll each ball between your palms, coating it in a thin layer of melted chocolate; add more chocolate to your palm as needed.
  • Put 3 or 4 chocolate-covered balls at a time into the bowl of birthday sand. Immediately toss them with the sand to coat, before the chocolate shell sets and no longer acts as a glue.
  • Refrigerate for at least 5 minutes to filly set the chocolate shells before eating or storing. The truffles will keep in an airtight container for up to 1 week in the fridge or up to 1 month in the freezer.
  • heat the oven to 350°f.
  • combine the butter, shortening, and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. scrape down the sides of the bowl, add the eggs, and mix on medium-high for 2 to 3 minutes. scrape down the sides of the bowl once more.
  • on low speed, stream in the buttermilk, oil, and vanilla. increase the mixer speed to medium-high and paddle for 4 to 6 minutes, until the mixture is practically white, twice the size of your original fluffy butter-and-sugar mixture, and completely homogenous. don’t rush the process. you’re basically forcing too much liquid into an already fatty mixture that doesn’t want to make room for that liquid. there should be no streaks of fat or liquid. stop the mixer and scrape down the sides of the bowl.
  • on very low speed, add the cake flour, baking powder, salt, and the 50 g (¼ cup) rainbow sprinkles. mix for 45 to 60 seconds, just until your batter comes together. scrape down the sides of the bowl.
  • pam-spray a quarter sheet pan and line it with parchment, or just line the pan with a silpat. using a spatula, spread the cake batter in an even layer in the pan. sprinkle the remaining 25 g (2 tablespoons) rainbow sprinkles evenly on top of the batter.
  • bake the cake for 30 to 35 minutes. the cake will rise and puff, doubling in size, but will remain slightly buttery and dense. at 30 minutes, gently poke the edge of the cake with your finger: the cake should bounce back slightly and the center should no longer be jiggly. leave the cake in the oven for an extra 3 to 5 minutes if it doesn’t pass these tests.
  • take the cake out of the oven and cool on a wire rack or, in a pinch, in the fridge or freezer (don’t worry, it’s not cheating). the cooled cake can be stored in the fridge, wrapped in plastic wrap, for up to 5 days.

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