CAKE POP TRUFFLES
recipe for Starry Cake Pop Truffles comes from Dr
Oetker - www.oetker.co.uk
Every product under the Dr Oetker brand stands for and represents
high quality. Products that should meet and satisfy consumer
needs - products made with the finest and best quality ingredients
- products that offer convenience, are easy to prepare - products
that guarantee perfect results - and of course products that
simply taste fantastic.
This philosophy of "Quality is the best recipe"
has been running through the business since it was founded
in 1891 and is a testament to its longevity and success. It
is an expression of the superior quality of its products.
It is a family business which cares about the quality of every
product launched that bears the Dr
How to say Dr Oetker
Unless, you are a native German, it is very likely that even
if you are familiar with one of the products that you may
be unsure as to how you actually pronounce Dr Oetker. Oetker
is a common surname in Germany, but in the UK and Ireland
it is fair to say there are not many Oetkers listed in the
local phone directory. It really is quite easy to say - it
is pronounced Dr Urtker. Simply substituting the UR for the
OE makes it easy to say.
For more information visit www.oetker.co.uk
for Starry Cake Pop Truffles
250g (9 oz) plain sponge cake, into crumbs
5ml (1 tsp) Dr Oetker Almond Extract
50g (2 oz) glacé cherries, finely chopped
50g (2 oz) no-need-to-soak dried apricots, finely chopped
5ml (1 tsp) ground cinnamon
200g (7 oz) Dr Oetker Continental White Chocolate, melted
oz) unsalted butter, melted
200g (7 oz) Dr Oetker Continental Plain Chocolate, melted
150g (5 oz) Dr Oetker White Ready to Roll Icing
Dr Oetker Gold and Silver Shimmer Spray
24 cocktail skewers or thin decorative sticks
to make Starry Cake Pop Truffles
the cake crumbs between 2 bowls and mix the almond extract
and glace cherries in to 1 bowl, and the apricots and cinnamon
the cherry mixture together with 50g (2 oz) melted white
chocolate and half the melted butter.
the apricot crumbs together with the remaining butter and
50g (2 oz) melted plain chocolate.
both mixtures together with a wooden spoon and mix until
each mixture into 12 equal sized ballsand place on a plate
lined with baking parchment. Chill until firm.
prepare the decoration. Roll out the white icing to a thickness
of 5mm (¼ inch).
Using a 4.5cm (1¾ inch) wide star cutter, stamp out
24 stars, rerolling as necessary.
spray the stars according to the directions on the cans,
and set aside to dry.
To finish, remelt the remaining white and plain chocolates
Dip the cherry cake balls in white chocolate to cover completely,
and dip the apricot balls in plain chocolate.
back on the lined plate. Chill until set.
serve, carefully skewer a silver or gold star and press
gently into a chocolate covered ball. Keep in a cool place
until ready to serve.
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