Step #1
Recipes : Wright's Flour: Place the cake mix, water and oil into a bowl and mix to form a smooth batter beating for 1-2 minutes. Place into a lined loaf tin.
Step #2
Bake in a lower half of a preheated oven 170 °C (340°F, Gas Mark 3) for approximately 55-60 minutes. Allow to cool completely before using.
Step #3
Crumble the cake either by rubbing with your hands or using a food processor. Sift the icing sugar into a bowl and add the butter and beat until smooth and creamy for about 4-5 minutes with an electric whisk or machine.
Step #4
Melt the chocolate in a heatproof bowl over a pan of simmering water and beat into the buttercream. Add the chocolate buttercream and rum to the cake crumbs and mix well till evenly combined.
Step #5
Squeeze a tablespoon of the mixture together and form a ball. Repeat with the remaining mixture. Refrigerate for 30 minutes until firm.
Step #6
To decorate, dip each rum truffle into the chocolate vermicelli and gently tap to remove any excess. Place into petit four cases.
