I’m not a huge fan of Valentine’s Day… not even a little bit.
But I do enjoy having an opportunity to make something delicious for my colleagues.
I had a box of red velvet cake mix in the cabinet from our last US road-trip so I decided to whip up some cake balls.
I’ve made them once before, so I should have known tackling them at 7pm on a Monday night was ambitious.
I used white chocolate to coat them, but it gets pretty goopy, resulting in the cake ball crumbling when dipping.
Usually when I’m making things that need to be dipped, I dip them using a fork and leave a little bit that isn’t dipped on the top of the ball. Then after I’m all done, I use the back of a spoon dipped in chocolate to smooth it out. Works great with dark/milk chocolate. Not so great with white.
By the time I went back to cover up the “holes” there was a ton of cake crumbs (even though I froze them prior to dippage) in the chocolate so it was tainted pink.
My vision for gorgeous cake balls was promptly shattered, so I decided to opt for creating the world’s ugliest ones instead.
I also attempted to create Dark Chocolate Cherry Walnut Truffles, but my batter never firmed up. Booo. I used the last of my coconut, so I might try adding some more to save it. The batter is too delicious to throw out!
My valentine left me a beautiful surprise this morning. Gorgeous!
I’ve never owned an orchid before. Any tips?