Rum rolls – cake balls !

//Rum rolls – cake balls !

Rum rolls – cake balls !

Tilbake til oppskriften på norsk!

When I have leftover from all sorts of cakes , I freeze in a container. When the container is full, I make rum rolls or cake balls.
Notice: cut of any kinds of frosting before freezing. 75 – 100 % chocolat cake leftover.

Rum rolls !

  • 18 oz cake crumbs from leftover cake or cake vreks
  • 6 oz powder sugar
  • 3 oz rasberry puree or jam. strain from seeds
  • 2 os cocoapowder
  • Rum essens or rum to your liking of taste
  • 8 oz melted semisweet chocolate

Knead the cakes to crumbs in a bowl.
Add the rest of the ingredients ( not the melted chocolate) onto the bowl and combine well.
Use parchment or wax paper, leaving 1-inch boarder. and make a roll as thick as a thumb

Roll from one end to the other. Gently remove the paper.

Before cutting, cover roll in marzipan.
Cut into 3 to 4-inch long rolls.
Dip the ends into melted chocolate.

Arrange them on a plate, let chocolate set in the refrigerator for about half an hour.

For the Cake Balls:

Same recipe but change taste with cherry liqueur or other liqueur.

Dip them in chocolate and sprinkle with colorful sprinkles.

Keep fresh in the fridge for 5 days or you can freeze them.

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By | 2011-01-07T09:40:39+00:00 januar 7th, 2011|Uncategorized|0 Comments

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