Machine recommendation
1 Zone / 16 Tray / 2.56m² Tray Area
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Serves
-
Prep time
30 minutes
Dehydrating time
6 hours
Ingredients
- Your favorite cake recipe baked in a sheet pan and cooled completely (or use a store-bought cake)
- Cookie sheet
- Chocolate melting wafers (milk, dark, or white)
- Slow cooker or double boiler (optional)
- Chopped or crushed dehydrated fruits, herbs, edible flowers, and/or coconut
- Paper candy cups
- Decorative box(es)
Ingredients
macros
- Your favorite cake recipe baked in a sheet pan and cooled completely (or use a store-bought cake)
- Cookie sheet
- Chocolate melting wafers (milk, dark, or white)
- Slow cooker or double boiler (optional)
- Chopped or crushed dehydrated fruits, herbs, edible flowers, and/or coconut
- Paper candy cups
- Decorative box(es)
Instructions
- Cut the cake into 1-inch (2.5 cm) cubes. Spread them on a dehydrator tray and dehydrate at 125°F (52°C) for 6 hours, until crunchy.
- Put the cookie sheet in the freezer.
- Melt the chocolate in a small slow cooker on LOW, in the microwave, or in the top of double boiler set over simmering water (be sure not to let any water or steam get into the melting chocolate or it will seize or clump up).
- Using a skewer, dip each cake cube in the melted chocolate and place on the chilled cookie sheet. While the chocolate is still tacky, decorate them with your dehydrated items and/or sprinkles. Once the chocolate has completely hardened, place each cube in a paper candy liner and then into a decorative candy box. Stored in a cool, dry place, they will keep for up to 2 months.
