Easter truffles


  • 250 gram FunCakes confectioners’ sugar
  • FunCakes Deco Melts Yellow
  • FunCakes Deco Melts Orange
  • FunCakes Deco Melts  Light Green
  • FunCakes Deco Melts Pink
  • FunCakes Deco Melts Purple
  • FunCakes Sugar Decoration Carrots
  • FunCakes Sugar Decoration Small Flowers
  • FunCakes nonpareils Spring
  • FunCakes Sugar Strands Colourmix
  • FunCakes Disposable piping bags 30cm.
  • 250 gram soft unsalted butter
  • 150 ml (liquid) whipped cream
  • Bag of vanilla sugar
  • Wilton Decorating Tip Round #2A
  • Wilton parchment paper
  • Cocktail sticks
  • Microwave-safe dishes

Combine the soft butter, confectioners’ sugar, whipped cream and a bag of vanilla sugar in a mixing bowl and mix it gently at low speed in about 10 minutes to a smooth cream. It seems as if it is going to be separated, but if you just keep on mixing it will become smooth.

Line a baking sheet or cutting board with a sheet of parchment paper and put the cream in a piping bag with tip #2A. Spray high caps on the baking paper and insert a cocktail stick. Put this in the freezer for about half an hour.

Melt the Deco Melts in the microwave at 450W until it is almost melted. Stir the pieces you still in the warm melts until it becomes smooth. Sprinkle the nonpareils and the sugar strands on a tray or dish. Remove the frozen cream caps from the freezer and dip them in the melts.

Tap off the excess and put them directly on the nonpareils or sugar strands. Let it stiffen in the refrigerator. Dip 6 to 7 caps at a time, otherwise they will start thawing. Remove the cocktail stick with a twist from the truffles and glue a decoration on the hole with some melted decomelts. The truffles can be stored in the refrigerator for about a week.

Quantity: about 30