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July 2015 Recipe

Birthday Cake Truffle

600 g   Peter's® White Icecap® caps
360 g   Baked white cake, cubed
    Peter's® Glenmere milk chocolate

Make vanilla cake mix according to box directions and bake in a 13" x 18" sheet pan. Cut into cubes and blend 360 grams of cake with 600 grams of melted Peter's® White Icecap® caps in a food processor until smooth. Pipe into round silicone moulds and freeze. Demould while still frozen; when truffles warm to room temperature, enrobe in Peter's® Glenmere milk chocolate and decorate with colorful sprinkles.

Yield: 72 truffles

 

 

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