While making cakes often, we have an issue of using up those left over trimmed cake bits. That too when you go for a carved cake or a fancy cake, the amount of left overs will be greater than the actual cake. But you can’t avoid it. And it cannot be wasted. There are so many ways you can use up the cake bits. Cake pops, jar desserts, cake crumbs served in a cone are some of the ways of using it up. Of all these cake pops is the one I like the most. It also uses up the left over butter cream or ganache makes a great snack.
You can serve them on a stick or just like candies. Usually cake pops are coated with chocolate so that the crisp chocolate compliments well with the soft cake inside. Some times I don’t even coat them with chocolate. I serve them as small ladoos and it vanishes in seconds. This time I made them with chocolate drizzled on top. And I also used a coloured butter cream. The contrast of white chocolate and the teal coloured cake pop turned out beautiful. And as usual, I added some edible sugar beads on top for some glitter.
I used my coconut cake which was left over after I made the fancy coconut cake last week. I also used a blue coloured butter cream, but when combined with the cake, it turned to a beautiful teal. I also made a video demonstrating the procedure. It is so easy to make and I am sure you would love this.
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Here are the video recipes for the cake and butter cream. Do take a look.
Eggless Coconut Cake Recipe – https://www.youtube.com/watch?v=_wLFf_PwNs8
All Butter American Butter Cream Recipe – https://www.youtube.com/watch?v=PVJuBqtmTtc