This cake is perfect for an avid golfer!!! Rich chocolate cake cut & design into a bucket and top with delicious white chocolate truffle that looks JUST like a golf balls!!
You can make hollow golf balls, or solid white chocolate golf balls, but since it's a birthday cake why not make it into a boozy dessert, we are going to fill these with white chocolate-rum ganache, spiked with orange zest and cinnamon. They are amazingly complex and flavourful, and the citrus/cinnamon combination compliments the spicy rum and sweet white chocolate perfectly.
Bake any style of chocolate cake that you like a covered it with grey/silver fondant to loo like a bucket. Below are the recipe for the golf ball truffles.
Ingredients:
- 450g white candy coating
- 350g white chocolate chips or chopped white chocolate
- 6 tbsp double cream
- 55g unsalted butter, softened
- ¼ cup rum, if not can substitute additional ¼ cup cream and 1 tbsp vanilla extract
- 1 tbsp orange zest
- ½ tsp cinnamon
- pinch of salt
Method:
Make sure the golf ball candy molds are clean and completely dry.
Place the white chocolate candy coating in a microwave-safe bowl and microwave in 30 seconds increments, stirring after every 30 seconds to prevent overheating. Stir until the coating is melted and smooth.
Use a spoon or candy scoop to fill each cavity in the mold with white coating, coming up to the top. Let the mold sit for 3-4 minutes, until the coating just starts get a little thicker.
Place a piece of baking paper on your work surface, and turn the mold upside-down, letting the excess coating drip out onto the baking paper. You can re-use this extra coating for another project. Once only a thin layer of white coating remains, set the mold down on the counter and drag a metal spatula or knife across the top to remove any excess coating and give the golf balls smooth edges. Refrigerate the mold while you prepare the filling.
Combine the chopped white chocolate and cream in a microwave- safe bowl, and microwave together in 30 second increments until mostly melted. Whisk until smooth-at first it might seem too thick, but keep whisking and it will loosen up until it's the texture of a thick liquid. Add the room temperature butter, rum, orange zest, cinnamon and salt and whisk everything together until smooth.
Press a layer of cling fling on top of the ganache and refrigerate for about an hour, until it has thickened slightly and is the texture of peanut butter. Fit a pipping bag with a large round tip or coupler, and scrape the ganache into the pipping bag. Pipe the ganache into each chilled golf ball cavity, until it comes almost to the top of the mold. Leave a small margin at the top. Refrigerate the molds again for about 45 minutes to make the filling firmer. Turn the mold upside down and flex it gently to remove the golf balls halves.
Re-melt some white coating and place it in a paper cone or plastic bag with a hole snipped in the corner. Pipe a circle of coating around the edge of one of the golf ball halves, and press a second half on top. Run your finger around the edge to remove any excess coating. Repeat until you have stuck all of the golf ball halves together.
Once all the golf ball completed, arrange it on top of the ready iced chocolate cake and serve.
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