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CHOCOLATE CAKE POPS

This is a delicious way of using up the bits of cake you’re left with when you slice the top off a cake to level it or a bit of cake that is perhaps just a little bit past its best. In fact, they are so scrumptious and easy that you may find yourself baking a cake just to destroy it to make a large batch!

1 You can use a combination of any type of chocolate—milk, semi-sweet (plain), or white and any type of cake—Madeira, chocolate, or fruit.

2 Crumble the cake in a bowl into and weigh it. Use about 1 ounce (30 g) of chocolate to every 1 ounce (30 g) of cake crumb. Then weigh out the same amount of chocolate. So if you have 4 ounces (120 g) of crumbs you need 4 ounces (120 g) of chocolate.

3 Melt the chocolate and stir in the cake crumbs. Allow it to cool slightly then roll it into little ball shapes. Stand them on baking sheets and poke a lollipop stick into the top of each one. Refrigerate for about an hour to help the chocolate set or place in the freezer for about 15 minutes.

4 Now, if you sample one at this point you will discover immediately that they taste delicious plain (Madeira cake with white chocolate is my own personal favorite) but you can also decorate them with melted chocolate, sprinkles, or anything else that takes your fancy. The ones shown here were dipped in a mixture of milk and white chocolate.