Search This Blog

Monday, January 30, 2012

Rum Balls

Oh rum balls. So easy. So yummy. Such a great use of baking leftovers.

Rum balls are super simple to make. First off, they're made with leftover cake. Or, if you're like me and never have this thing called "leftover cake" you can just whip up a box cake. Doesn't matter what type. Just use whatever has been sitting in the back of the pantry for the last year or two. I used a yellow cake, but enriched the favor with a few tablespoons of cocoa powder, a tablespoon or so of coffee grounds (yep, straight out of the bag. They add richness) and a few tablespoons of rum. Bake as directed on box and then let cool.

After the cake is cool, cut a piece or two, frost (leftover frosting is suggested) and eat. Now you have "leftover cake". With this leftover cake, put it into a mixing bowl, add about a cup or two of frosting (I had some white frosting from some cupcakes I made a two weeks ago and some cream cheese frosting from awhile ago). Add a little rum (I used bacardi gold) and gently mix until it forms a thick paste. Don't mix for too long. Chill the cake-paste for about an hour.

When the cake paste is cold, roll into small balls. Roll the small balls in whatever you have lying around. I used coconut, red sprinkles, and cocoa powered. You could also used diced nuts, melted chocolate, nonpareils, etc. When done, freeze overnight.

Now, eat them. 


No comments:

Post a Comment