• Serena Di Sabatino Di Diodoro

Rainbow cake truffles

It's Pride month!! 🏳️‍🌈 🏳️‍🌈

So I'm going to break my silence and share a few rainbow recipes that I made a while ago 😄

This is the first one: Rainbow cake truffles topped with Lucky Charms marshmallows!!! 🤩

I want to be honest with you: it takes a lot of time to make them and it took me literally 2 minutes to eat them all 😂😂

So I'm not sure I would make it again but they were super cute and super delicious so if you are patient enough check out the recipe below and give it a try!!



INGREDIENTS:


--- RAINBOW CAKE ---

  • 1 egg white

  • 42g soft butter

  • 65g granulated sugar

  • 60g self raising flour

  • 15g cornmeal*

  • 65g milk

  • lemon extract (optional)*

  • pinch of salt

  • food colouring (red, orange, yellow, green, blue, violet)

--- FILLING ---

  • 125g plain yogurt

--- TOPPINGS ---


DIRECTIONS:

  1. Preheat oven to 320°F (160°C) and line 6 smalls silicone moulds*.

  2. In a small bowl whisk together the dry ingredients (flour and cornmeal) until combined.

  3. In a bigger bowl beat butter and sugar together with an electric mixer until creamy. Pour the egg white and keep beating.

  4. Add, alternately, milk and flour mixture continuing to mix until combined.

  5. Divide the batter into 6 bowls, add a few drops of food colouring in each bowl and stir to combine.

  6. Pour the batter into the prepared moulds and bake for about 10 minutes.

  7. Let it cool completely before removing from the pan.

  8. Crumble the mini cakes and place them in 6 different bowls.

  9. Add 2 tablespoons yogurt in each bowl and mix until you can make a ball of dough (see the pictures below).

  10. Take a small quantity of each coloured dough and stack small disks of each color of cake on top of each other in the order of the rainbow.

  11. Wrap the cake stacks around plastic wrap and shape into a ball. Place them in the freezer until firm (about 20 minutes).

  12. Melt dark chocolate in the microwave or in a double boiler (in this case I highly recommend the double boiling situation since the chocolate is going to harden very quickly and it will be difficult to work with it).

  13. Unwrap the cake balls, dip them in chocolate and garnish with a Lucky Charms marshmallow on top.

  14. Place them in the fridge to set for at least 30 minutes.

  15. Enjoy :)


RECIPE NOTES:

  • You can use cornmeal or potato starch or wheat starch for these cakes.

  • You can use any extract you want, vanilla would probably be better here. You can even omit it though.

  • My silicone moulds are 10cm round shapes; if you don't own that you can definitely use a muffin tin with 6 cups. The only difference is the baking time that would be probably around 15 minutes (check the center with a toothpick to see when they are ready!)

  • The rainbow cake recipe is adapted from here.

  • Cake pops are not usually made with yogurt but they are made with frosting; I hate frosting though so I found my own alternative. The main purpose here is to get the cake crumbles stick together without changing their colour so I suggest using frosting or milk or even whipped cream!

  • The smallest you make the balls the easiest will be covering them with chocolate. If they are too heavy they might fall apart.

  • I followed this tutorial to make them.


RECIPE CARD:




If you make it let me know! :)

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