Randy
Pausch, writer of The Last Lecture, said, “Never lose the childlike wonder. It’s just too
important. It’s what drives us.” Try and remember what it was like when you saw
the world through childlike eyes full of awe, when so much of what you saw
was so marvelous it stole your breath, left you speechless.
Walt Disney said, “Too many people grow up.
That’s the real trouble with the world, too many people grow up. They forget.
They don’t remember what it’s like to be twelve years old.” It’s easy to become
caught up in everyday life—rush hour traffic, bills, crazy work environments,
making dinner, working out, cleaning house… Becoming an adult isn’t always as
awesome as it seemed like it would be when we were young. But it doesn’t have
to be routine, boring, or dull.
Need to kindle your childlike wonder? Need your
hope rejuvenated? Need to believe that steal-your-breath-moments still exist?
Beatrice from The Baker’s Man has an easy fix for you, so stop by her bakery and ask for rainbow
truffles.
One rainbow truffle will fill your heart with sparkles. Between 2-5
truffles will cause a fluttering in your stomach and brighten the stars. A dozen
rainbow truffles will return all the wonder you’ve been missing. So go ahead
and order a few dozen and enjoy!
Rainbow Truffles
Serves: 24
Level of Difficulty: Above average difficulty,
time consuming
Ingredients
1 pkg white cake mix, plus ingredients
on back of box
1 small box vanilla instant
pudding mix
⅓ can vanilla frosting
1 pkg white chocolate bark
rainbow sprinkles
gel food coloring: red, yellow, orange,
green, blue, and violet
How to Make
- Preheat your oven to 350 degrees F.
- Line a muffin tin with 12 paper liners.
- Prepare your cake mix according to package directions. Stir in pudding mix until combined.
- Divide the batter evenly among six small bowls. Tint each bowl a different color.
- Divide the colored batter into the muffin cups, filling 2 muffin cups with one color. Note: These muffin cups will be extremely full and muffins will be large. This is okay since you’re going to crumble them up later. They don’t to be pretty or even.
- Bake about 13-15 minutes or until a toothpick inserted in the center comes out with light crumbs.
- Allow to cool completely.
- Once cooled, crumble the cake by color into six separate bowls (2 muffins per bowl).
- Add 1-1 ½ tablespoons of vanilla frosting to each bowl and mix with a spoon until combined. This will allow crumbs to stick together easily.
- To make the truffles, take a small pinch of red crumbs, followed by orange, yellow, green, blue, and purple. Once each color is in the palm of your hand, gently roll the crumbs into a tight ball.
- Place the truffles on a lined (parchment paper works well) baking sheet, and repeat until all the crumbs are gone.
- Place truffles in the freezer, and allow several hours for the truffles to harden.
- Once frozen, prepare the white chocolate bark according to package directions. Once melted and smooth, dip each truffle—using a fork—one at a time into the melted chocolate. Gently tap the fork on the side of the bowl to allow excess to drip off. Then carefully release the coated truffle ball back onto the baking sheet. Immediately sprinkle with rainbow sprinkles and repeat until finished.
- Refrigerate and allow chocolate to harden. Store airtight for up to a week. Note: These probably won’t last a week.
The Baker's Man can be purchased in paperback or for the Kindle from Amazon and for the NOOK through Barnes & Noble.
Recipe adapted from The Domestic Rebel
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