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9/25/2014 0 Comments Red Egg & Ginger Cake Truffles Can I just say - if i haven't already, and I don't think I have - I LOVE MY NIECEY WIECEY! I mean, just wookit her widdle face, and her chubby wubby cheekies.. *ahem* ---- I really do love her to pieces! Recently, she turned the big 100 days! And in Chinese culture, it's a big deal. These days, with medical advancements, and with social media being such a big part of lives, babies are introduced to the world sometimes minutes after their birth. But traditionally, it is when the baby is introduced to the community, and the new mother has had some time to heal, the family has had the chance to get into the groove of being a new parent, and the child is strong enough to be a part of the outside world. So, true to Chinese tradition, we had a banquet with some of our friends and family. There was also a small bbq at the house during the weekend before for other family members who couldn't make the banquet. So of COURSE, I was going to do something! The easiest to transport and share easily with least amount of mess was cake truffles. I ended up making lemon ginger sour cream cake. I baked fresh grated ginger into the cake instead of adding ground ginger to the truffle mixture. So the lemon cake was more lemony when it first came out of the oven, but faded as the ginger took over. Next time, I'd add a little more lemon juice, and include some lemon zest into the cake truffle mixture. The ginger became more prominent as time passed as it was able to marinate into the cake. That said, it still tasted fantastic! I rolled the cake truffles into golden eggs, and then dipped them as i normally do into red candy coating, then topped with crystallized ginger, as requested by my sister. I went on a bit of a wild goose chase looking for crystallized ginger - I could have made my own, I'm sure, but.... I didn't want to - HAHA! Enjoy the photos!
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