How To Make Rum Balls With Leftover Cake

What to do with a sponge cake that is not suitable for a cake due to its shape? It is a pity to throw it away, because it is only the shape that is unfortunate, but the taste is divine. You can use it to make cakepop. If you don't like them or don't feel like making them, we recommend rum balls. They are quick and easy to make, especially when you have a large quantity of biscuits or other desserts at home that nobody touches.

The recipe below is the perfect opportunity to make the best rum balls with leftover desserts! And to make sure you don't go wrong, BAM vanilla paste, with its universal flavour, delights in all kinds of desserts. The convenient packaging, which comes with a handy pump, makes dispensing easy and even.

If you don't have a ready-made (read: excess) sponge cake at home, you can use this recipe to make one.However, we share with you a recipe for crispy vanilla sponge dough to make rum balls. Which one you choose is up to you.

Leftover Cake Cake Balls

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1. Step Prepare a work surface where you will crumble the biscuits. If you have a dedicated machine, you can crush them with that. If you don't have one, we suggest using a plastic bag. Place the biscuits and some coconut flour in a plastic bag. Seal it all together and roll the bag with a rolling pin. Keep doing this until the biscuits turn into crumbs. If you are using ready-made biscuits as a mixture, add three tablespoons of rum and stir until you have a thick mixture. If it is too thick, you can add a tablespoon or two of milk.

2. Step If you don't have a prepared sponge cake, add the crumbled biscuits, the remaining coconut, BAM cocoa powder, condensed milk, rum and vanilla paste to a large bowl. Mix the ingredients well, first with a wooden spoon and then with your hands. If the mixture is too thick, stir in 1-2 tablespoons of milk.

Easy Chocolate Truffles Made With Cake Crumbs

3. Step The dough is ready to form into balls. Prepare evenly sized balls, somewhere between 20-25 g. Place the coconut flour in a separate bowl and roll each of the prepared balls around the bowl. The balls are ready to chill, so leave them in a cool place for a couple of hours. Once completely cooled, serve.

Prepare a work surface where you will crumble the biscuits. If you have a dedicated machine, you can crush them with that. If you don't have one, we suggest using a plastic bag. Place the biscuits and some coconut flour in a plastic bag. Seal it all together and roll the bag with a rolling pin. Keep doing this until the biscuits turn into crumbs. If you are using ready-made biscuits as a mixture, add three tablespoons of rum and stir until you have a thick mixture. If it is too thick, you can add a tablespoon or two of milk.

If you don't have a prepared sponge cake, add the crumbled biscuits, the remaining coconut, BAM cocoa powder, condensed milk, rum and vanilla paste to a large bowl. Mix the ingredients well, first with a wooden spoon and then with your hands. If the mixture is too thick, stir in 1-2 tablespoons of milk.

Leftover Christmas Cake Rum Balls Recipe By Divya Agrawal

The dough is ready to form into balls. Prepare evenly sized balls, somewhere between 20-25 g. Place the coconut flour in a separate bowl and roll each of the prepared balls around the bowl. The balls are ready to chill, so leave them in a cool place for a couple of hours. Once completely cooled, serve.We live on a farm, as members of a small regional community here in the Byron Bay Shire. Each year we use the same services, eat at the same cafes, shop at the same markets. Over time the people who staff these places have become friends – people whose names we know and whose lives have become intertwined with our own.

I’m planning to make my Festive Fudge, shortbread and Christmas cakes to give as gifts. But I’ve been in bed for most of the past month so my preparation is behind and today Ben will be seeing the man who services our mowers and chainsaws, and the man who repairs and services our tractors. So we need rumballs, stat! With Bundaberg Rum, of course, because that’s how we roll in this household. It’s tradition!

These rumballs are one of the fastest and easiest recipes I know. And oh my goodness, they are DELICIOUS!!! Fudgey and flavoursome, great texture, and not too sweet. I whipped up these Easy Fruitcake Rum Balls last night, in about twenty minutes from start to finish.

Chocolate Rum Balls

If you don’t like the taste of rum try brandy, Frangelico, Kahlua, Tia Maria or even Grand Marnier. Need it alcohol-free? Substitute rum flavoured essence, vanilla or hazelnut syrup or even a coffee essence.

And if you live somewhere hot at Christmas time make sure to keep the finished rum balls in the fridge. In fact if it’s meltingly hot where you are you may need to chill the mixture first before rolling it.

Here is the recipe and the taste test in pictures for you  (and you’ll notice that Rufous Dog has managed to sneak into yet another food pic) 🙂

Kartoshka Rum Balls Recipe

Hi! I'm Nicole Cody. I am a writer, psychic, metaphysical teacher and organic farmer. I love to read, cook, walk on the beach, dance in the rain and grow things. Sometimes, to entertain my cows, I dance in my gumboots. Gumboot dancing is very under-rated.

I’m a psychic, channel and metaphysical teacher. I also have a love for business. I’m here to help you know yourself, understand your gifts and talents, and live a life that is meaningful and rewarding. I care deeply about helping you connect to your own inner wisdom.

Your intuition is a compass. Let me show you how to use it. Then let me help you become who you came here to be… READ MORE>>>

Cake Balls: A Simple Way To Use Up Leftover Cake!

The copyright in this website (www.) and the material on this website (including, without limitation, the text, computer code, artwork, photographs, images, music, audio material, video material and audio-visual material is, unless stated otherwise, owned by Nicole Cody, Cauldrons and Cupcakes.

All rights reserved. Nicole Cody, Cauldrons and Cupcakes, does not grant you any rights in relation to this Site or the Content. You may not adapt, modify, publish, distribute, reproduce, broadcast, or show or play in public (for free or otherwise), in any media or form or by any means, any part of this Site or the Content without the prior written consent of Nicole Cody, Cauldrons and Cupcakes. Failure to comply with the terms of this warning may expose you to legal action for copyright infringement.C ake’s relatively short shelf life means it goes dry and unpalatable even before it goes completely off. The Danes’ answer to this problem are

, or zero-waste rum truffles made from leftover cake, jam and rum that are sold in almost every bakery in Denmark, and save an unquantifiable amount of cake from going to waste.

How To Make The Best Boozy Chocolate Rum Balls

Trine Hahnemann, chef, food writer and owner of the Hahnemanns Køkken bakery and cafe in Copenhagen, tells me more: “In my bakery, we never throw out any cakes. All the cakes that are too old to sell, we save and freeze, and then, once a week, we put them in the blender and mash up to make romkugler. We sell so many that sometimes I don’t have enough leftovers.”

Romkugler can be made with any leftover cake and fortified with oats or rye flakes. The jam isn’t essential, but it adds sweetness and helps the truffle stick together. Rum is the traditional spirit of choice, but in reality any will do, depending on what you have in your cupboard. I like to roll my romkugler in both cocoa and desiccated coconut, so you get a mixture of white ones and brown ones.

Romkugler are a great example of zero-waste within traditional cooking. This thrifty Danish-inspired recipe converts stale cake into delicious, rich and pleasurable truffles. They make great gifts or late-night treats, and can be made with any leftover cake, including Christmas cake.

The Happy Larder: Rum Truffle Cake Balls

Pulse blend the cake and oats, if using, into a fine crumb. Add the jam, rum, the tablespoon of cocoa powder and vanilla extract, if using, then pulse blend again until combined. Roll the mix into 30g balls, then roll the mix in coconut flakes or/and cocoa – I like to do half and half, so you get a mix of white and dark balls , then store – they’ll keep in a sealed container in the fridge for five days or freeze them for up to three months.These rum cake balls are indulgently large and chocolatey. Also known as chocolate rum balls, they are no-bake and a great way to use up leftover chocolate cake.

These chocolate rum balls are