Ingredients
Strawberry Cake mix (Note: you can use this same technique / recipe with any flavor cake, it doesn't have to be strawberry!)
Binding agent (this can be cream cheese, frosting, or anything else that will keep the crumbled cake together!)
Freeze-dried strawberries (optional)
Trader Joes Dark Chocolate Covered Marshmallows
Melting Chocolate (I used white chocolate but milk or dark would be great too!)
Directions
1. Make up your cake batter as directed by the box and add chopped up freeze-dried strawberries if desired. Bake according to box directions.
2. Crumble cake once cooled, and add in your binding agent (frosting, cream cheese, etc.) a little at a time until the cake sticks together and holds it's shape in the mold.
3. If you are using the mini cake puck mold, cut the mini marshmallows in half horizontally, so that you end up with two thinner, flatter rounds. If using the regular size cake puck mold, you can keep them whole.
4. Scoop a small amount of your crumbled strawberry cake mixture into your small cake puck mold (of either the regular or mini size).
5. Place the marshmallow (either cut in half for mini or whole for regular) in the small mold on top of the cake mixture, then squish it down using the bottom of a measuring cup, add more cake mixture on top if needed, and scrape excess off.
6. Place mold in the fridge or freezer until completely chilled (if freezing, make sure to let the cores defrost a bit if fully frozen, you don't want condensation to form on the core after you dip them in the chocolate).
Dipping Instructions
1. Melt your chocolate for 1 minute. Add a tsp of Crisco or coconut oil to thin if needed. Continue to microwave in increments of 20 seconds (mixing each time) until chocolate silkily slides off your spoon (110 F-120 F).
2. Place larger mold (with the Benty Cakes logo on the bottom) on the plastic tray and fill one cavity with 2 tablespoons (less if you’re using the mini cake puck mold set) with melted chocolate.
3. Place chilled center on melted chocolate. Gently apply even pressure as you slowly press the center down until chocolate comes up from the sides and covers the top of the center.
4. Scrape off any excess chocolate. If there is not enough chocolate to cover the center, add chocolate and then scrape away excess.
5. Tap the mold tray on the counter to allow air bubbles to rise to the top, removing them from the sides of your cake pucks.
6. Repeat these steps until all cavities are filled. Start out pouring chocolate for one at a time, once you are comfortable begin pouring 2-3 at a time. Take care not to pour too many at the same time as chocolate will set.
7. Because the centers are cold your pucks will set up quickly. Usually, it takes about 15 minutes on the counter depending on how warm your house is, but you can stick them in the fridge if you're in a hurry!
8. You can tell your pucks are ready to pop out if the mold pulls away cleanly. If you see any chocolate stick as you gently pull, they are not set yet.
The most satisfying part is popping out your shiny, professional looking Pucks! Check out my other posted videos for decorating ideas / tricks!!
Tips + Tricks
SPACES ON THE SIDE: If there are spaces on the sides there wasn't enough chocolate or not all the air bubbles were eliminated. To avoid this take care to tap out air bubbles each time a puck center is covered with melted chocolate. More chocolate may be needed to ensure the melted chocolate comes up over all the edges when centers are being pressed down. Scrape off excess chocolate.
CRACKED TOPS: If tops are cracked, centers were pressed too far down. That's ok! You will get the feel for it, or the "eye" for it, as you press your centers in you will start to see how much of a chocolate layer you want on the bottom.
DIFFICULTY PRESSING CENTERS IN: If there's difficulty pressing centers in, then chocolate is too thick. It should come up over the sides. Ensure if using candy melts they are thinned with a little shortening or coconut oil.