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(From the kitchen of Judy Wong)
1 box Pillsbury cake mix (white or yellow)
Filling of your choice (Bavarian, lemon cream)
1 lb. tub of truffle icing
Buttercream icing (optional)
Make cake as directed on cake mix. Pour batter into jelly roll pan. Bake as instructed.
After baking, flip cake to cool; cut in half. Fill the top of one of the halves with filling. Then top with second half of the cake. Wrap in plastic wrap and freeze (several hours or overnight). When ready to dip cake, trim off ends. Use serrated knife to cut into 1″ x 1″.
Melt truffle icing in microwave. Truffle icing burns easily – know your microwave! Estimated time of microwaving a full tub of truffle icing is usually 30 seconds, but start with 15-20 seconds if you’re not sure about your microwave. After microwaving, if not completely melted, stir and microwave (even less time) again.
Before dipping each cake square, trim if necessary so that sides are straight. Skewer bottom of cake, dip, and let excess icing drip. Then lift cake with fork; remove skewer, twisting as you’re pulling it out. May need to clean fork and skewer periodically. Can add color to white truffle icing (use gel paste and not the liquid food colorings). Melt the truffle icing first and then add the gel paste. If cake gets soft after dipping for awhile, stick the cake back in the freezer for a few minutes. Don’t want cake to crumble. When petit four is set, take paring knife and trim off excess icing from bottom of “feet” of petit four.
Optional: To decorate, use buttercream icing; keep it simple. Can use small paper cupcake holders to hold the petit four. Can keep out at room temperature for a couple of days. Need to refrigerate if longer, keeping in mind that chocolates will condensate in the refrigerator.
Note: If using a colored filling (ie, raspberry, strawberry), it will show through the white truffle icing. Truffle icing, cake fillings and buttercream icings are available at Do It With Icing.