| Ingredient | Method |
| Pound Cake: 200g butter 240g LP flour 1/2 tsp baking soda 1.5 tsp baking powder 170-180g caster sugar 4 A eggs 30g lemon curd glaze 50g Sour Cream 1 tsp vanilla essence 2 tbsp rainbows sprinkle 2 tbsp chocolate rice for truffles: ~100g cream cheese, soften ~200g white chocolate ~rainbow sunflower seeds & chocolate chips dipping tool: a plastic fork with the middle two tines broken off of it. | 1. Sift flour, baking powder and baking soda. 2. Beat the butter and sugar until creamy, light and fluffy. 3. Add the eggs, one at a time, mixing each until fully incorporated. 4. Slowly add the dry ingredients, alternately with sour cream until well combined. 5. Add Lemon curd glaze and vanilla essence and beat on low speed until blended. Gently stir in truffle and chocolate rice. 6. Pour the batter into prepared pan, bake @ 180C for 50-55 minutes. Let cool completely.
7. Cut all the edges off of the cake. Place cake in a bowl and crumble it with you fingers. Add about 100g of cream cheese and mix well. The crumbs should still appear to be crumbs, but should hold it's shape when pressed lightly together (if still dry, may add more cream cheese). Roll slightly to form a ball about 1.5".
8. Place the ball on a sheet pan with sides lined with waxed paper. Repeat until all of the cake crumb is gone. Place the pan with the middles on it in the chill for about a half hour. 9. Melt chocolate and gather rainbow sprinkles together. Line two more pans with waxed paper. 10. Working with one cake ball at a time, dip the cake ball in the melted chocolate. Gently tap off any extra chocolate, place the truffle on the lined pan, and sprinkle with sprinkles. Repeat until all the cake truffles are dipped and sprinkled. Trim off any excess chocolate that has pooled around the truffles. *makes appr 10-12 cake balls. |
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