Cake Bites

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This is what you can do with a cake that doesn't quite turn out right, or falls apart as you turn it out of your baking pan (those days when you forget to line your pan and grease it! :P). You can even make these out of any leftover cake that you have, or you can make a cake specially for these cute bite-sized treats!

They make the moistest, melt-in-your-mouth bites of cake you'll ever have!

Ingredients for Chocolate Ganache
500gm
chopped semi- sweet chocolate
1/2 cup
whipping cream
1 tsp.
butter
flavoring of your choice, like vanilla
(few drops)
Instructions 

I used my basic chocolate cake recipe to make these, used just 1 of the two 8" cakes, HERE'S the recipe.

Crumble the cake completely either with your hands or in a processor. I prefer using the processor as it's less messy. Next add about a quarter to half cup of frosting of your choice, just add a little at a time and mix until the mixture comes together nicely. You should end up with a mixture that you can easily form into balls. You can use any frosting that you want, home-made or ready-made. Regular butter-cream or cream-cheese or chocolate ganache. Your choice! :)

I used some leftover chocolate butter-cream frosting for these, HERE'S the recipe.

Then form small balls by taking a bit of the mixture at a time and rolling between your palms to form round balls, or use a melon scooper to shape them until all the mixture is done.

Refrigerate them until they are firm, about 2-3 hours. You can even stick them in the freezer for an hour or two.

For Chocolate Ganache:

Place the chopped chocolate in a heatproof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil (edges will start bubbling slightly). Immediately pour the boiling cream over the chopped chocolate and allow to stand for 5 minutes. Stir until smooth, then let it cool slightly...about 5 minutes.

To make the Cake Pops, use lollipop sticks, dip them first in the ganache then pierce the stick into the cake balls. Then dip into the chocolate and gently swirl and shake off any excess chocolate. Stick the pops into a sponge or anything that can hold them upright. You can decorate with whatever you like, sprinkles or coconut or drizzle them with white/colored melted chocolate...etc. I used colored desiccated coconut.

To make the Cake Truffles, use a toothpick or fork to swirl each cake ball into the ganache, then place on greaseproof paper until all are done. Decorate as you like.

Let the ganache dry and set, then serve!

Enjoy! :)

 

Comments

Fauzia's Kitchen Fun's picture

W/Salaam, yes it is. :)

For How long can u keep these sister?

Fauzia's Kitchen Fun's picture

About a week if well refrigerated.

Jazzaki Allah Khair for amaizing recipes
Uhibuki fillah <3

salaam
thank u for the wonderful recipes.what u mean by semi sweet chocolate? is it cooking chocolate or?

Slmz...shud u beat de whipping cream before putting it to heat....

Fauzia&#039;s Kitchen Fun's picture

W/Salaam, no do not whip it.

Aslam alkum, if i av choccolate wippng cream cn i use it? Thnx

Fauzia&#039;s Kitchen Fun's picture

W/Salaam, have not tried this with whipped cream.

Asa fauzia... ur recipes are awesome... i just wana know tht before boiling the cream we whip it beater? or what is heavy cream ? is it different from tetra pack cream.. i m from lahore Pakistan... plz plz plz give me the answer...

Fauzia&#039;s Kitchen Fun's picture

Don't whip before boiling. Yes you can use the tetra pack cream.

Fauzia&#039;s Kitchen Fun's picture

Hi, yes that is ok.

hii..i would like to know is it possible to make the ganache wid milk choclate

Fauzia&#039;s Kitchen Fun's picture

W/Salaam, yes you can use double cream.

salamz, can i use double cream, or do i get whipping cream, as we get double cream, single cream and whipping cream in the uk

Fauzia&#039;s Kitchen Fun's picture

Depending on the size, I would estimate around 20-30.

Salam FKF! Quick question - you said that we add quarter to half cup of frosting to the crumbled mixture of our choice. If I am using the ganache, do I add it in after its cooled, without whipping first? Or once its cooled, add it in as thick liquid? I've made ganache before and the consistency is different once you've whipped it after cooling, so I just wanted to make sure and not mess up. Thanks :-)!!

Fauzia&#039;s Kitchen Fun's picture

W/Salaam, you can add it after it thickens. Whip it a little bit to fluff it up slightly.

Dear Fauzia, I have a lot of fruitcake left over- what can I make with this. Plse help. thanks

Fauzia&#039;s Kitchen Fun's picture

Hi! You can crumble it and fold it in vanilla ice-cream, chill then serve. Or serve it with custard. Or use my chocoballs recipe, grind the cake and add cocoa powder and condensed milk. Form balls and roll them in coconut or crushed nuts or dip in chocolate. :)

Aoa Fauzia,
I have a leftover(actually its nearly a whole cake), the 'flakes celebration cake' which you find in the uk. Can I make these with that cake?also if yes do I need to modify it a bit.the ale is chocolate sponge with many layers with buttercream icing and topped with firm chocolate layer.

Fauzia&#039;s Kitchen Fun's picture

W/Salaam, it should be ok. You may not need to add any frosting to bind the cake mixture as it already has layers of frosting in it. After crumbling the cake, try to scoop and shape balls out of it. If it works out then you do not need to add any extra frosting.

Hi,

i would like to make this for my daughters birthday party. Therefore i want to make pink cake pops.
- I am curious about when should i add pink color ? to make the outside of the cake pops pink?

- Also Is this recipe only possible in a chocolate version?
- Could i also make these cake pops with the almond cake recipe, i have never tried your chocolat recipe and the almond cake seems less work. Or is the vanilla cake better.

- and for the ganache, is it also possible to use something else then chocolat. If i really have to use chocolat is brown chocolat a good option to create pink cake pops, or is white chocolat better ( i usually don't like the taste of white chocolat )

Also did you use all of the ganache when you dipped the cake pops in or is there enough ganache that i could use this to form the cake balls with this recipe? There i won't have to make buttercream.

Fauzia&#039;s Kitchen Fun's picture

Hi! You can add colour to the chocolate (use white chocolate) so the pops are pink. Or make a vanilla/almond cake and add red colour (to turn the batter pink) before baking so you have a pink cake. For the ganache you could use buttercream frosting in the colour of your choice.

what exactly is whipping cream? is it the normal cream available in the market??

Fauzia&#039;s Kitchen Fun's picture

It is a heavy cream used in baking for frosting cakes or desserts.

Mrs Abbas's picture

Salaam
Kindly guide me if I make pops a day before serving n store in air tight box in fridge..will it remain n taste well till time of serving..or any tips required to remain them taste well n fresh.

Fauzia&#039;s Kitchen Fun's picture

W/Salaam, yes they will be fine.