Today’s cake pop trend really has its roots on the rum ball family tree – for many, many years bakers have been using up their extra frostings and cake on these little dainties. When I used to do a lot of wedding cakes I did the same thing. I kept the extra ganache and buttercream, mixed it with cake trimmings, added some brandy and then gifted them to the serving staff when I delivered cakes. Call me a stick in the mud but I have a few beefs with the whole cake pop concept – one, things on a stick are cute but hard to eat gracefully and two, most of the recipes call for canned frosting. If you’re going to the trouble of turning a cake pop into a miniature frog or some-such, you might as well take an extra five minutes and make it taste way better.
I wanted to share a primer on these little treats, because they make very easy and chic mini-desserts or holiday gifts. Since these were for a group of ravenous teens, I’ve just covered them in ganache. But you can dip them in chocolate or roll them in nuts, cocoa, more crumbs, etc. They would be terrific as part of a holiday champagne bar.
Cake Truffle Recipe, Makes about 36
1 recipe Guinness cake, baked and crumbled (or just bake two 8″ layers of your choice)
2 T. liqueur, rum or brandy if desired
Crumble the cake into a large bowl. Pour the liquid ganache over the crumbs and mix until well-combined.
Refrigerate for about 30 minutes, or until the mixture starts to firm up. Form into balls (I just use my hands but a melon baller would work) and drop onto cookie sheets.
Coat them as desired (see notes above). I’ll be doing a related post soon on chocolate dipping.