4 replies to this topic

[Darienne]

Last week I ruined a wonderful chocolate cake...didn't hear the timer...and made cake balls/pops/truffles with the crumb, dipped in tempered 70% chocolate. An interesting first. They were delicious. Oh my. Gave them all away.

Serious complaints were forthcoming from friends who are attending next weekend's Annual Dog Weekend.

So, I found an old...not too old I hope...Angel Food Cake mix in the cupboard and will add some 52% chocolate to the resulting crumb and then dip the balls into tempered 70% chocolate again.

Question: what would be the shelf life of the "Cake Doodads"? They'll be eaten Friday August 17 until they are gone. How early next week can I actually make them? (I need to make as much as I can ahead of time to accommodate my old and doddering bod.)

Thanks.

Edited by Darienne, 10 August 2012 - 11:00 AM.

[Panaderia Canadiense]

If the new cake doodads have the same rum content as the old ones, at least a week.

[Darienne]

I wasn't actually 'thinking' of putting any liquor/liqueur into the mix, but just might do that in order to get them made sooner rather than later. Would half the amount of rum/liquor of the quintessential rum ball mean that they would keep half as long? Might add some Panama Jack (a Canadian fortified cream wine, tastes quite a lot like Bailey's, but a bit less sweet and a bit sharper and a LOT cheaper Less sweet than the American equivalents. Hmmm...half the alcohol content.)

Thanks. As always.

[Panaderia Canadiense]

Presumably, but then again I put so much rum into my rumballs that they're essentially unperishable, kind of like a 6-month brandied fruitcake.

[Darienne]

The Angel Food cake mix is made and the crumb is truly awful for Cake Doodads. Too squishy. I didn't think it would be a suitable cake to make into balls and now that's it's done, it isn't.

I'll go back and make the original cake I messed up the first time and use it: Dark Mocha Molasses Snacking Cake Recipe from Smitten Kitchen adapted by Always Order Dessert. http://www.alwaysord...cking-cake.html.

Found a note online that suggested freezing the formed balls before thawing and dipping. That sounds about right for me. The recipe calls for 1/4 cup Kahlua, for which I used Panama Jack, but I still don't feel confident about the storage part with a regular cake dipped in chocolate.