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At Milk Bar, they stick to one flavor of cake scraps at a time. To bind the cake scraps when forming the truffles, try different wet binders such as fruit juice, fruit purée, other flavored milks, or a moist filling (such as curd or sauce).
The fresher the cake scraps, the better. At Milk Bar, they stick to one flavor of cake scraps at a time. To bind the cake scraps when forming the truffles, try different wet binders such as fruit juice, fruit purée, other flavored milks, or a moist filling (such as curd or sauce).
Combine the milk and vanilla in a medium bowl; set aside about 2 tablespoons vanilla milk. Add the cake scraps to the bowl with the other 2 tablespoons vanilla milk and, using your hands, toss until moist enough to knead into a ball, gradually adding the reserved 2 tablespoons vanilla milk if needed.
Put 3 or 4 chocolate-covered balls at a time into the bowl of birthday cake sand. Immediately toss them with the crumbs to coat, before the chocolate shell sets and no longer acts as a glue (if this happens, just coat the ball in another thin layer of melted chocolate).
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