I have my first paid cake truffle order, and she requested a mix of flavors, with a "fall theme." She wants them dipped in chocolate. I've already thought of drizzling orange cake melts on top, but what else can I do??? I thought of using a stiff BC to pipe a leaf on top, but then I won't be able to stack them (if I need to). Any suggestions?
Also, any ideas on packaging, if I can't stack them? I'm thinking something like a small shirt box...would that be weird looking? Does Michael's sell something like that?
I think it would be fun to have them dipped in orange poured fondant and pipe on a pumkin lines with vine and stem...too much?
Little bright mum's in royal icing would look so cute. Wish I could be there to help, sounds like a fun project.
Let the leave dry for maybe two hours or longer if not in a hurry. when ready to put on - dap a little chocolate with a toothpick and place leaf on truffle.
I would make the leave ahead of time so you are not running around. Then you can put luster dust them before placing on truffle.
While the choc is still wet you can shake any kind of sprinkles or sugars on them. Wilton has a fall leaf one that is great for this.
Not sure how to do poured fondant?!?As for fondant leaves...how could I get them to stick to the chocolate? thanks!
Tip: if too think ...add more water to make easier to pour. Put you cake balls on a rack with wax paper underneath. Like Petit Fours. When dry add a dot of royal icing to secure any fondant/royal icing deocrations.
INGREDIENTS
6 cups confectioners' sugar, sifted
1/2 cup water
2 tablespoons light corn syrup
1 teaspoon almond extract
DIRECTIONS
In a saucepan, combine confectioners' sugar, water and corn syrup. Cook over low heat, stirring constantly, until it reaches a temperature of 92 degrees F (33 degrees C.) Mixture should be thin enough to pour, but thick enough to coat cake.
Fun 
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