Tuesday, April 29, 2008
More than a few days ago I was lucky enough to play host to the Philadelphia Food Blogger Potluck and Meet-Up. This was the third such meeting since we started the get togethers at the end of last year, and I for one had a wonderful time. I took a few pictures you can see in this Flickr set of the goodies everyone brought and the silliness that ensued as the night wrapped up.
This post is about the delightful little candies I made for this event. My Elvis cake is always a hit with friends and at A Full Plate, but I wanted to challenge myself and transformed the traditional Elvis cake into a bite sized candy treat. Inspired by Bakerella and my previous attempt at Red Velvet Cake Bon Bon's, I created Elvis Cake Truffles!
The truffles were a hit, but the recipe made far more than even a group of 30 ravenous food bloggers could consume in one night, so I ended up packing three or four in Ziploc bags and forcing them upon my guests as they left.
For the cake:
2 cups all-purpose flour
1 1/2 cups white sugar
1/2 cup butter or shortening
1 cup milk
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
2 mashed bananas
1/2 tsp banana extract
2/3 cup mini chocolate chips, more for sprinkling on the finished cake
Mix together the flour, baking powder and salt and set aside. In a large bowl, cream sugar and shortening until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating just to combine. finally, stir in vanilla, mashed bananas, and banana extract. Pour batter into a prepared 13X9 baking dish. Sprinkle the cake with mini chocolate chips and bake at 350 degrees for 35 minutes, or until a toothpick inserted into the cake comes out clean.
Cool the cake completely, then crumble it up in a very large bowl.
Cream Cheese Frosting:
One 8 oz package of cream cheese, softened
4 oz butter, softened
1 tsp vanilla extract
2 cups confectioner's sugar
Cream the softened cream cheese and softened butter together in the bowl of an electric mixer, add vanilla. Scrape down the sides of the bowl and slowly add the confectioner's sugar. Beat until thoroughly combined.
Add the entire batch of frosting to the bowl of cake crumbs and use your hands to smash it all together into a paste like consistency. Using a spoon or a cookie scoop, form 1 1/2 inch balls and place on a cookie sheet. Chill the Elvis cake centers in the freezer for about two hours.
Thank goodness my friend Angela was in town visiting for our birthday, because she helped me roll all the centers and then dip them in peanut butter coating. This process can be very time consuming, but two sets of hands are better than one, and we got all the candies dipped in record time. To cover all of my truffles I used Wilton's Peanut Butter Candy Melts, and it took three whole bags. Work in batches, melting the candy melts in a large microwave safe bowl, but check the bag for more specific instructions.
However, these candies were less than beautiful. I even went out and purchased candy dipping tools and forks that were supposed to make the experience easier, but they didn't work as well as a fork for me. I think the candy melts had a different consistency compared to the white chocolate bark I used for the Red Velvet Bon Bon's.
Regardless of their homely appearance, these Elvis Truffles were delicious. They definitely echoed the flavors of the original Elvis cake, but had the added crunch of a candy shell and the fun of eating with your hands.