Directions

Prepare cake mix according to manufacturer’s instructions, deposit 2 pounds batter into a lined and sprayed half sheet tray and bake at 360°F until cake springs back lightly when touched.  Let cool completely.  Depan and freeze. Pulse frozen cake in food processor to make crumbs.  In a bowl, combine cake crumbs, cream cheese icing and pineapple icing fruits. Mix by hand until the mixture holds itself into a ball. Scoop onto parchment lined tray and chill for at least an hour or until cooled all the way through. Roll truffles by hand and chill. Dip cooled truffles into colored Van Leer® Shine and tap off the excess. After they are set, drizzle with dark Van Leer® Shine. To color white Van Leer® Shine use a ratio of 1 pound white Van Leer® Shine to 5 oz Sweetex®; add desired colors.

Directions

Prepare cake mix according to manufacturer’s instructions, deposit 2 pounds batter into a lined and sprayed half sheet tray and bake at 360°F until cake springs back lightly when touched.  Let cool completely.  Depan and freeze. Pulse frozen cake in food processor to make crumbs.  In a bowl, mix cake crumbs, cream cheese icing, and orange icing fruits by hand until the mixture holds itself into a ball. Scoop onto parchment lined tray and chill for at least an hour or until cooled all the way through. Roll truffles by hand and chill. Dip cool truffles into white Van Leer® Shine and tap off the excess. After they are set, drizzle with colored Van Leer® Shine. To color white Van Leer® Shine use a ratio of 1 pound white Van Leer® Shine to 5 oz Sweetex®; add desired colors.

Directions

Prepare cake mix according to manufacturer’s instructions, deposit 2 pounds batter into a lined and sprayed half sheet tray and bake at 360°F until cake springs back lightly when touched.  Let cool completely.  Depan and pulse cake in food processor to make crumbs.  In a bowl, cake crumbs and chocolate buttercreme  mixed with strawberry icing fruits by hand until the mixture holds itself into a ball. Scoop onto parchment lined tray and chill for at least an hour or until cooled all the way through. Roll truffles by hand and chill. Dip cool truffles into colored white Van Leer® Shine and tap off the excess. After they are set, drizzle with colored and dark Van Leer® Shine. To color white Van Leer® Shine use a ratio of 1 pound white Van Leer® Shine to 5 oz Sweetex®; add desired colors.

White Cake, Pineapple, Fruit Bit, Icing Fruit, Cream Cheese, Buttercreme, Buttercream, White Chocolate, Chocolate, Yellow, Cocoa Butter, Dark Chocolate, Pink, Orange, Truffle