Friday, May 13, 2011

New Variation on the Carrot Cake Truffle

I recently had an order for a dozen carrot cake truffles, but without nuts. My normal recipe calls for chopped pecans in both the cake batter and as the garnish. So I made a carrot cake without the pecans inside and came to the dilemma of how to garnish the truffles. I have been trying to make each garnish unique so that the various cake truffles are easily identified.

But what to do with these truffles? I originally thought of the mini marzipan carrots that I have seen in the past. That would be a cute idea. Though I was short on time and did not have an opportunity to go searching for them. So on to something else...

Finally it came to me. What else do some people put in their carrot cakes? Raisins! I don't normally have them in my carrot cake recipe, but knew that was something that is done on occasion. Woohoo! Garnish problem solved. I went ahead and dipped my truffles in white chocolate and topped each one with some raisins. They looked cute! I will have to take a few pictures and post them here.

What it comes down to is this: If I don't currently offer a flavor of truffle you are interested in, please ask! Or if there is something you would like to change about the current lineup, please don't hesitate to ask! I am more than willing to work with you to get you exactly what you are looking for.

I have a few new truffle ideas bouncing around my head at the moment, but I haven't tested them out. Options like a hummingbird cake (a Southern thing for those of you who have never heard of it, check one out at and black forest are high on my list.

Any other suggestions? I would love to hear them!!!

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