I put all my cake leftover in my freezer, and I love to surprise my husband by making him cake balls from time to time.
If you don`t have cake left overs, you can make a strait up ordinary chocolate cake from a box or pick one of my recipes listed under the categories Chocolate – Cake – muffins .
- 18 oz (500 gr) chocolate cake (I used 50/50 chocolate muffins and brownie)
- 3 /4 ca Dulce De Leche caramel *
- 1 teaspoon rum or essence
Dulce De Leche can be purchased at any major supermarked, or you can make it yourself. Dulce De Leche
- 7 oz (200 gr) light chocolate
- 7 oz (200 gr) white chocolate
- 5 oz (150 gr) marzipan
- Gel Colors
- 3 /4 teaspoon Flo-coat
Pour leftover cakes in a mixing bowl and knead into crumbs with clean hands or use a standing mixer.
When everything is turned into crumbs in a varying small sizes, add caramel and rum, and knead together to well combined.
Cover and set in the fridge for an hour.
Melt the light chocolate in double boiler until smooth and shiny.
The rough-shaped «apples» is now dipped into the melted chocolate. You choose how high you want to cover them in chocolate.
Put them back in the frige again for the chocolate to set.
In advance I have dyed some marzipan and made apple leaf and stems.
Melt the white chocolate in double boiler. When everything is smooth and shiny tilstettes 3 /4 teaspoon Flo-coat and mix well. Then, add gel color.
Flo-coat is produced by Americolor and are designed for work with AmeriColor’s gel colors. If it can be used with Wilton’s colors I dare not to say.
Using a tablespoon pour the now «green chocolate «over the apple and let it slide down sides.
Incert the stems and leaves and set them to cool again.
They stay fresh for 4 – 5 days.
AmeriCollor Flo-coat and color, I have purchased at:
Tomsann Cake Art supliers If the items is not listed in the stores currently, You can email the seller via ebay and it will be re-listed in a few days.