Cake pops ‘n’ Cake bonbons

After a fortnightly hiatus, which changes the course of my life, i still have my few loves to bank upon. Cheers to my third love  – cooking !!! ❤

Felt good to be back in kitchen, but more than me, Pakhi is happy 😉 So this is a treat for my brave daughter 🙂

Cooking will become therapeutic one day, was not something i had envisaged.

My late father, i recall, used to say ‘ God gave you life, He never promised good or bad. It’s up to you what you make out of it, so make it beautiful’.

Beauty, is subjective. I look at my kid, i see life beautiful 🙂

Ignoring all the grey and black area of  life, i focus on the spots of light and brightness. May be this is what father was hinting at. 🙂

These cake pops and bonbons were for my first love,  Pakhi and we  made it together 🙂

Used freshly baked and leftover cake in 50 – 50 ratio.

It is one of the best way to use leftover cake and cake crumbs.

Here’s what i did………

INGREDIENTS

Makes 15 balls

250 grams( approx) – chocolate cake

105 grams – dark chocolate

Bamboo skewers/Lollipop sticks – as required

Decorative sprinkles

METHOD

Process the cake in a food processor. Be careful if the leftover cake had frosting, because too much of frosting will make the crumbs over moist.

Take a little of the cake mixture and make smooth ball. If making a pop, insert a skewer/ lollipop stick  into one end of the ball facing upwards. ( I had cut he skewers into halves or else they are too long).

Repeat the procedure for all the cake balls. There is no need to insert a skewer for the bonbons.

Place all the balls on wax paper lined plate/tray and refrigerate for an hour for the balls to harden.

Meanwhile melt the chocolate in a small, deep bowl/saucepan over a double boiler, on medium heat, stirring constantly.

Keep the decorations ready.

As the chocolate melts fully, lower the heat. Now take the cake balls out of the fridge and start dipping them in the chocolate one by one, coating it well and instantly rolling or sprinkling the decorations. Keep aside to cool, do not refrigerate.

Once all the balls have been dipped, decorated and cooled, refrigerate for 30 minutes before serving.

A lovely, mouth watering treat is ready 😀

P.S. There is no particular type of cake leftover for making cake pops and bonbons. Also one can go for white chocolate instead of dark.

These make lovely treats for kid’s birthday and can also be a ‘give away’ return gift to the guests if you can toffee- wrap it. 🙂

Happy cooking !!!

Cheers !!! 😀

 

 

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