All About Cake by Christina Tosi

Author:Christina Tosi
Language: eng
Format: epub, azw3
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2018-10-23T00:00:00+00:00

every milk bar cake truffle follows the same formula

cake Newly baked, scrap, or even overbaked, underbaked, or stale cake will do, just make sure it tastes great; it is, after all, the heart of the cake truffle!

soak/binder: Anything that will add moisture to bind the cake and tell the “flavor story” works—from milk to fruit juice to fruit jam to beer.

shell: Typically a very thin covering of white chocolate to lock in the inner freshness of the cake truffle, and to act as a glue for the coat that follows.

coat: Usually a crumb or crunch ground down, anything in a sandy state that will add texture to the outside while also telling the “flavor story.”

(If you’re ready for extra credit, we’ve included a BONUS!!! section at the end of this chapter to stack your creations to the sky as cake truffle croquembouches.)

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