Ingredients and Supplies
- 6" chocolate cake
- dark chocolate, pink, light pink candy coating
- truffle mixture
- chocolate glaze
- valentine's transfer sheet
- dot explosion texture sheet
- large candy cup chocolate mold
- buttercream icing
- round silcone template
CAKE: Ice 6" cake with thin layer of icing. Melt candy coating. Cut the texture sheet in a strip long enough to fit around the side of the cake. You may need to tape strips together to make it long enough-- tape raised sides. The strip should be cut to the height of the cake. Place the cut strip, raised side down, on top of a silicone mat, or parchment paper. Use a parchment cone or small squeeze bottle to pipe dark chocolate and light pink dots and circles. Place the medium size perfection strips on both sides of the texture sheet. With a brush, coat the strip with a thin layer of melted pink candy coating brushing all the details, to avoid air bubbles. Pour melted pink candy coating over the texture sheet, spreading it to nearly the edge. Use a cookie sheet with a straight edge and drag over the perfection strips: these strips allow for consistent thickness. Pick up and move to clean space. Allow chocolate on the strip to cool until it is almost set (generally 5-10 minutes). Don’t let it set too long, or it will crack when you try to put it around the cake. Place strip around the cake. Place in the refrigerator for 20-30 minutes. Remove texture sheet.
TRUFFLE SANDWICHES: Place the round silicone template on top of the valentine transfer sheet (may not line up exactly centered, so cut transfer sheet into strips and do a few at a time) with the texture side up. Pour dark chocolate candy coating over template and use spatula to scrape template, completely filling each cavity and removing all the excess. Allow to completely set and remove transfer sheet from chocolate and silicone mat. Gently push disks out of silicone mat. Repeat the same process with the light pink candy coating. Use a #21 tip and pipe a swirl of truffle mixture on top of one disk and place a second disk on top to create a sandwich.
TOPPER: Use a squeeze bottle filled with dark chocolate candy coating to line the large candy cup mold. Turn mold upside down and allow excess to drip out. Scrape top of mold with spatula to remove any excess. Place mold in refrigerator and allow to set. Remove cup from mold and fill with truffle mixture. Use dark chocolate and light pink coating to fill in details on texture sheet. Pipe circles of pink candy coating over details. Allow to completely set and remove disks from texture sheet and place on top of truffle filled cup.
ASSEMBLY: Chocolate Glaze: Combine 8 oz. dark chocolate, 1/3 cup whipping cream and 3 tablespoons butter in heavy saucepan. Cook until chocolate is partially melted. Remove from heat and stir until completely melted and shiny. Cover top of cake with chocolate glaze. Use #6 tip to pipe light pink buttercream around top and bottom edge. Arrange truffles and chocolate cup around edge of cake and on top of cake.