If you are like me you're probably going to be baking, cooking or if you're very unlucky both this weekend lol.
If you're going to be baking a cake for Sunday I just found the cutest little alternative
in U Magazine this week Easter Rabbit Red Velvet Truffles I think these are super cute
I will be definitely trying to make these tomorrow and when I do I'll put up some pics.
But fingers crossed my efforts won't be in vain I made shortbread for my Aunt's birthday last week as she loves them and they were an utter DISASTER!
Lumps of concrete would be softer lol
If you want to give these cuties a go too here is everything you need and the recipe
this recipe is originally from Dr Oetker official website which is oetker.ie
Ingredients:
50g Dr. Oetker white fine cook's chocolate
100g plain cake crumbs
2tbsp seedless raspberry jam
Dr Oetker Bright red gel food color
To decorate:
Icing sugar to dust
300g ready to roll regal-ice white icing
Dr Oetker hot pink and jet black gel food colours
Method:
1. To make the truffles break the white chocolate into a small heatproof bowl
and place over saucepan of barely simmering water to melt.
Remove from the water and leave to cool for 10 minutes.
2. Stir the cake crumbs and jam in the melted chocolate until well mixed.
Add approx. 25 drops of bright red gel food color and mix to make a vibrant red shade.
Cover and chill for about 30 minutes or until firm enough to shape.
3. Meanwhile, start preparing the decoration. Lightly dust the work surface with icing sugar.
Cut off a 190g (6 1/2 oz) piece of regal-ice, wrap in cling film and set aside.
4.Roll out the remaining regal-ice piece thinly, and using a small sharp knife,
cut out 16 long, thin, oval shapes to resemble rabbit ears.
Place on a board lined with baking parchment, folding the sides
in slightly as you lay them down to create more of an ear shape.
Put the board in a warm dry place for at least an hour until firm enough
to hold their shape - you may need to leave them for several hours if the atmosphere is damp.
Gather up the trimmings and wrap in cling film.
5. Meanwhile, divide the chilled truffle mixture into 8 equal portions.
Form into balls and place on a plate lined with baking parchment.
Cover and chill for at least 30 minutes until firm.
6. Divide the reserved large pieces of regal-ice into 8 pieces.
Working on one portion at a time, flatten or roll into a circle about 8cm (3 1/4 inch) diameter
and lay a truffle ball in the centre. Draw up the edges of the circle to
enclose the truffle, pinching the top together to completely cover.
Roll the ball carefully in your hands to smooth it.
Place on a board lined with baking parchment whilst you cover the remaining truffle balls
7. Use the reserved trimmings of regal-ice to make 8 pairs of feet,
24 balls for cheeks and tails,and 16 small balls for eyes.
Secure the feet on the bottom of each truffle using a little water if necessary.
Stick the tail on the back in the same way, and then stick the cheeks and eyes on the front.
8. Score the cheeks with a sharp knife to make whiskers.
Put a couple of drops of pink food colour gel on a saucer
and using a fine paint brush, brush over the inside of the ears and leave to dry.
9. Paint a small pink dot underneath the cheeks for a mouth.
Using the black food colour gel in the same way, paint on eye and nose detail.
Leave aside for a few minutes to dry.
10. When you are ready to serve the truffles, mae 2 small slits in the
top of each truffle and insert the ears so that they stand upright.
The rabbits are ready to serve and enjoy.
If you tried them don't forget to post some pics and let me know how you get on in the comments or on twitter
Happy Easter all have a great one until next time
Clare xo
( Picture and recipe from Oetker.ie check them out for more recipes)
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