So close yet so far away. The differance between chocolate truffles with ganache filling and the popular cake ball.

This past week I was asked to make truffles, being rainy, humid, and rather nightmarish outside, I decided to make cake balls a new popular solution to the look of truffles, but the taste is VERY different. Still, labor wise I will take the cake balls any day of the week over truffles. I can charge less more like $1.00 -1.75 each instead of $2.25-2.75 each truffle the preparation is similar but the cost is cheaper on a cake ball, and the yield of the recipe is much better in a cake ball but the flavor... OH the sweet flavor, the melt in your mouth out of this world( yes, I am a chocolate truffle snob) is SO much better in a chocolate truffle! It boils down to how much do you want to spend? My truffles are $90.00 for 36 and my cake balls are for the budget minded 54.00 for 36.

These are my truffles filled with melt in your mouth ganache and decadent flavorings.




These are my cake balls much different texture inside more like cake because it is CAKE! Not silky smooth melt in you mouth ganache, but still yummy none the less.



So if you are a chocolate truffle snob like I am cake ball truffles may not work for you. But please understand what you are paying for is pure quality chocolate mixed with heavy cream and butter and premium flavorings. You are paying for the tempering of the chocolate, the setting up of the ganache, the hand dipping of that ganache after it has been scooped, and hand rolled into balls. Dipped truffles take me at least 24 hours for me to make right.

Which do you like better? Are you a truffle snob like I am or do you like the cake balls better?
Enjoy the recipes of both.

Cake ball recipe:
One cake batch(mix or scratch you pick)
16 ounces icing
2 pounds chocolate coating or bark

Bake cake
Let cool to warm
crumble cake
mix in 16 ounces of icing until well mixed
let chill for at least 3 hours
scoop out with a cookie dough scoop
Roll into balls
Freeze for 20 minute
Heat dipping chocolate according to the directions
dip your cake balls one at a time until dipped.
let the Chocolate set up
Then eat

Chocolate truffles Food network recipe

• 1/4 cup heavy whipping cream
• 2 bars (8 ounces) bittersweet chocolate baking bars, broken in 1/4-inch pieces recommended: Ghirardelli)
• 6 tablespoons unsalted butter, cut into small pieces
• 1/3 cup Ghirardelli unsweetened cocoa

Directions

In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter. In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.

Pour the cocoa into a pie plate. Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles evenly. Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.

Don't coat these in cocoa and you can hand dip them like mine but be sure to temper the chocoalte for best results and if it is raining outside you might want to rent a dehumidifier because chocolate hates water!

Tips on tempering chocolate

Tempering is a method of heating and cooling chocolate in order to use it for coating or dipping.

Proper tempering gives chocolate a smooth and glossy finish. Tempered chocolate will have a crisp snap and won’t melt on your fingers as easily as improperly tempered chocolate.

Properly tempered chocolate is also great for molding candies because the candies will release out of the molds more easily and still retain a glossy finish.

Tempering Methods:

View recipe

Tempering can be accomplished in several different ways, including the following simple methods:

Method 1
Grate or chop the desired amount of chocolate. Place two-thirds of the chocolate in the top pan of a double boiler. Heat over hot, not boiling, water, stirring constantly, until chocolate reaches 110°–115°F.

Place the top pan of the double boiler on a towel. Cool to 95°–100°F. Add the remaining chocolate to the top pan, stirring until melted. The chocolate is now ready to be used for molding candies, coating, or dipping.

Method 2
Starting with a pound of broken chocolate, melt two-thirds of the chocolate over indirect heat, such as in the top pan of a double boiler. Melt just until the chocolate is liquid and smooth (at 110°–115°F). When it is smooth, add the remaining one-third of broken chocolate and heat again until the entire chocolate becomes smooth.

Pour the chocolate onto a marble or laminate surface. Using a spatula, scrape and stir the chocolate across the surface to smooth and cool it. When the chocolate cools to 80°–82°F, return it to the top pan of the double boiler. Place over hot, not boiling, water.

Heat and stir constantly, until it reaches 87°–91°F. Remove the top pan of the double boiler. The chocolate is now ready to be used for molding candies, coating, or dipping.

Tips for Tempering

• Do not heat above 130°F since chocolate, especially milk chocolate, is very sensitive to heat and will scorch or seize easily.
• Be sure no liquid gets into the chocolate. This will cause clumping or seizing.

Buttercream cakes look different than fondant cakes.

Many Brides always ask me if I can make buttercream look like fondant, the answer is a resounding NO! My feeling is buttercream can be made smooth, but it always seems to show more imperfections than fondant. It will also melt under the heat of the sun. I saw a cake once at a famous hotel in town, they had a beautiful buttercream cake under the glass Atrium it was winter and the buttercream roses were melting away from the heat of the sun! Real buttercream melts at 84 degree's it also will melt under hot spotlighting, Most outside weddings are held in June, July. and August, the baker must use a buttercream and shorting ratio for outside weddings or they must do a Swiss Meringue icing that is a little more heat stable but both still melt easy. Here are some examples of my buttercream cakes all works are mine. It is important that you know what your bakers buttercream cakes look like. Next blog will be about fondant cakes.

Plum was the topic color of a Bride in passing.

OOOO My wedding Color is Plum! I heard one excited bride to be at the Weddings the Bridal show today so I thought I would dedicate my blog to plum Inspiration boards. When I think of plum something makes me happy maybe because we will see a change from the black white and yellow we have been seeing in the past two years.


http://theperfectpalette.blogspot.com/

I am excited to see these colors and I have my first wedding cake coming in January 2010 with a beautiful Ivory and Plum combo. Brides let me know your wedding colors this year and we will blog about them!



http://theperfectpalette.blogspot.com/
Looking forward to so many new color pallets this coming wedding season.

Back Yard Weddings 2010 trend

Backyard weddings and family gatherings will be a trend next year due to the economy. I think we will see brides budgets continuing in the manner of 2009, which means we need to offer creative solutions.



Backyard weddings need a back up plan like a tent in case of rain and plenty of seating, you will need folding chairs and possible inside seating for elderly that may become overwhelmed by the heat.



Something to think about is your cake.



This one is a rent a cake it was made for a outside wedding and worked beautifully.



Cupcakes are a great option for a outside wedding because they can be set up late by family members.





As you think about your wedding plans next year consider your budget, cupcakes can be purchased for $3.00 each on average and wedding cakes start at $4.25-5.95 a slice on average rent a cakes can be $200.00 to rent with sheet cakes starting in some places for 1.25 a slice. This can allow you to spend more on the things that you find important like photographers, Videographers, A wedding Planner still is important even if you have a wedding at home they can take the stress off your day.
Happy Caking!
Cakes By Shara

Abby Cadabby Cake

Abby Cadabby Cake, originally uploaded by CakesByShara.

Sweet cake for a special 1 year old.

Many would like this cake to be shipped, We do not ship out cakes due to damage. If you are in the Middle TN area or Bowling Green KY . This cake can be made for you. The cost on this cake starts at $8.00-10.00 a slice due to the complex nature of Abby being all hand modled. There is not a mould to make her.