Bloody Truffles – country-lane-home-at-the-cottage

Bloody Truffles Traci Kenworth I had trouble with my regular truffles as I put too much frosting in mine so when it came time to coat, they didn’t hold together well and were a mess. Jesstyn’s gluten-free ones turned out much better. Mine did taste good though, the most important thing, lol! Ingredients: 1 box cake mix or gluten-free cake mix 16 oz. frosting 1 lb. white candy coating 48 royal icing weapons (axes, knives, etc.) I found mine at WalMart. 1 tube red coloring (I got the spray kind from WalMart) Prepare and bake cake according to a 9×13-inch cake. Cool. Crumble cake into large bowl. Slowly add frosting as to get the cake to hold together but not be too wet (as mine was.). Using a small cookie or candy scoop, scoop out 1-inch balls. You should end up with 48 depending on the size of the dough you make. I made mine bigger as I had less weapons and like a bit more of a bite to my cake. Place on parchment paper. Refrigerate 1 hr. Melt chocolate in a double boiler. Dip cake balls with fork into chocolate and set on parchment paper. Add weapons. Refrigerate twenty minutes when all dipped. Spray red food coloring on truffles. Can store up to a week, but ours didn’t last that lo

Source: Bloody Truffles – country-lane-home-at-the-cottage

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