Leftover Cake 101: Rum Balls

My previous post featured a cake that required a lot of carving meaning: a lot of leftovers. 

Not only did I have leftover chocolate cake in my fridge, but there was also buttercream, sugar cookies, and "sand" (brown sugar + wafers). So I put some gloves on and squished together a pile of sweets along with some extra crunchy peanut butter until the cake was no longer crumbly and could form into a ball. So what happens after I have my chocolate-sugar cookie-wafer-peanut butter combo?



Rum.

Yes, I searched the liquor cabinet and found not only rum, but vanilla flavored rum as well. I added about a tablespoon at a time, tasting after each addition. My chocolate cake was so rich that it actually took quite a bit of rum to be able to taste it. (but don't add too much or it will alter the consistency of the cake and it's ability to stick together.) 


 So the next step was simply rounding the cake into balls, and rolling them into the crushed wafer/brown sugar mixture. Lastly, eat them or reserve them for a pick-me-up in the fridge. 

And wala! A new dessert made just by repurposing other treats in only about 10-15 minutes. 


The recipe?
-cake
-frosting
-anything you want (crushed cookies, chocolate chips, nuts, scraps of any sweets)
-rum

1. Combine cake and all sweets/additions in a bowl and mix with hands until you are able to form a ball.
2. Add rum until you like the way it tastes! (just not too much or it will change the consistency)
3. Form into 1" balls
4. Roll in sprinkles, chocolate chips, crushed cookies, etc.
*store covered and refrigerated*


Ps: Don't eat cake and drive 

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© A Little Baker
Maira Gall