Monday, 28 July 2014

Fancy a Slice?

Sometimes I get these ideas that rattle around in my head, and I hope for the opportunity to try them. Believe it or not, I don't sit around making cake pops, truffle cakes and big cakes in case someone needs them (otherwise if they didn't, I'd have to eat them, and I'd weigh about 300 lbs right now). When I don't get the chance to make them for an order I subject guests or hosts to try my experiments... poor things.

My most recent guinea pigs are my Aunt and Uncle whom I'm visiting this week. It's a yearly pilgrimage to work (or potter, really) on my old canoe. An inheritance of sorts, but it's definitely a labour of love, and I especially enjoy spending the time with my family.

A very small way I show my appreciation for both having me stay in their house for a week and becoming part of their furniture, but also for babysitting my dilapidated canoe the rest of the time I'm not there, is to bring up some sweet treats. This year, they're testing out my latest crazy idea...

Ever since I made the myriad cakes to test out recipes, I've often thought of what I could do with the fruit cakes (vanilla cakes with fruit filling, not the yummy Christmas cake). The idea somewhat dawned on me when I was looking at the tin of cherry pie filling to make Myra's birthday cake. I thought, wouldn't it be fun to have mini-pies with cake filling that had the fruit flavours, and to make them look pie-like too. For the first go, I made blueberry pie truffles, but the sky's the limit and already I've thought of other flavours that would be fun.

Let's see how these ones go down!

 I loved the indigo colour, so different from what I'm used to!

 A bit of Graham cracker crumbs around the truffle for texture.

 Typical lattice-work that tops most pies... mine needs a bit of practice, but not bad for the first go.  


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