Hang on a sec. I had leftover cake batter from a shoot I did last week. Remember the mini chocolate bundt cakes? YES? I baked up a small cake with the leftover batter and had something in mind to make. What about a baby cake? Three small layers with chocolate buttercream separating them. Sounded like a good plan right?
This is what happened.
I baked the mini three layer cake. Released the cakes from their pans and voila. I had three nice little cake layers. I levelled the layers and set them onto a cake dish to crumb coat. For those of you who don’t know what a crumb coat is, I will explain. It’s like putting a primer or plaster on your walls. You know. It’s going to hide all the cakes flaws and allow you to have a smooth surface to work with once you have coated it. There is a trick to crumb coating. Once you slather on your first layer, pop it into the fridge to set for at least 30 minutes. This will ensure that your frosting is nice and set. When you remove it from the fridge slather on your final layer. Sounds perfect right?
So here’s what I did. I crumb coated my three layers and popped it into the fridge. When it came out I noted that my cake had tilted BIG TIME. I’m not sure why. I also was too embarrassed to photograph it because it looked like the leaning tower of disaster. I won’t blame anyone or anything but I believe my buttercream icing was too thin OR a certain someone that I live with may have knocked it over while navigating that area of the fridge. That’s all good reasons I could think of so I came up with another plan. I grabbed my buttercream. Added some extra powdered sugar and whipped it up in my stand mixer. Then I poured in a bit of leftover chocolate ganache (from the mini chocolate bundt cakes) straight into the buttercream. Next I took the leaning cake and torn it up into small pieces and placed it in a large bowl. I added the chocolate laced buttercream directly to the cake pieces and shmushed it around until it was blended. Then, I rolled small balls of the cake batter (a bit smaller than a golf ball) and dipped each ball in leftover ganache. Placed each ball on a cooling rack and sprinkled them with finely chopped pistachio nuts and popped them into the fridge to set and ended up with these shmuffles. Bing bang…BOOM.
and p.s. If you were scrolling down for a recipe here there isn’t one because honestly this was a mishmash of things that I got super lucky with. I probably won’t ever be able to duplicate this again but I might try.
p.p.s. These really aren’t truffles….they’re more like pseudo cake balls but come on…don’t Shmuffles sound cuter? Yes.