Whisky and caramel cake bites

I will very rarely admit defeat when it comes to recipes. In the last few months I have developed a couple of cake recipes, baked them and failed them. Eventually I got the ingredients and methods rights but that meant a few flat, mushy attempts had to be foiled up and sent to the cake morgue, a.k.a. my bottom freezer drawer.

The morgue was getting really packed and this was causing marital tensions. My husband is a minimalist when it comes to storage of any kind. So what’s a girl to do with all this cake? Cake pops, naturally. 

Bad idea. I watched dozens of videos, researched what was the best brand of candy melts and was the biggest visitor to Bakerella’s site last month. And yet they were a complete failure.

I wanted to make something special for my nephews birthday and it went catastrophically bad, to the point I was covered in yellow candy melt, ferociously throwing away all of the jelly tots cut out in the shape of pooh’s ears.

And the question remained…what to do with all this cake? Cake pops’s closest (and low maintenance) relative, cake bites. And a grown up one at that.Maybe good things do come out of defeat and defrosted cake.

350g Leftover cake (I used a mix of almond and white chocolate sponge)

3 tbsp of caramel or dulce de leche

2 tbsp whisky

500g good quality white chocolate

100g chopped hazelnuts, toasted

1. Crumble the cake (I used a food processor), add the caramel and whisky

2. Mix it together using your hands and make balls. Let it chill for at last 30 minutes

3. Melt the white chocolate, dunk the chilled balls into the chocolate using a fork. I dunked mine twice for even coverage. Put covered cake balls on greaseproof paper. Sprinkle a little hazenult on top and let it rest for at least 1 hours before serving.