Do you ever end up with too much cake?
Yeah, me neither; that’s like having leftover wine.
Sometimes, though, I end up with a lot of cake crumbs because I’ve made a sculpted cake. Luckily, I usually also have leftover buttercream! (If not, I find the Duncan Hines creamy frostings work just fine.)
This time around, I had a little more than 1/3 of a gallon-size Ziplock bag full of chocolate cake chunks and about 3/4 cup of vanilla buttercream. That said, I never actually measure to make cake balls and do it by feel. (giggity)
Dump the cake in a big bowl and crumble it up. Add the icing and mix thoroughly to combine. You shouldn’t have streaks of frosting visible and the mix should feel like fresh Play-doh.
Once you’ve got your mix at the right texture, it’s time to shape. I find using a 4 cm cookie scoop super handy for making uniform cake balls. Scoop the cake mix, shape and line on a tray. Bung in the fridge for 15 minutes and they’re good to eat!
You can also dip them in a mirror glaze (recipe later) or a ganache to make cake pops. No fancy cake pop rack so you don’t get a flat side for laying them down? My co-worker suggested using an egg carton and it worked! I think next time though, I’ll buy one of those polystyrene blocks from crafting and try that for more stability.
Stick in the fridge for about an hour and you’ve got mirror-glazed cake pops!