There are times when a sandwich cake, to be sliced and served, just simply will not do. For those occasions, something more bite-size is often the solution. My cinnamon cake bites are the perfect sweet treat for parties, school bake sales, or as an office treat to have with coffee.
Every year, as the holidays approach, I go into baking overdrive. It is fortunate that the season also means more visits to and from friends and family. If there is one way to welcome friends that beats all others, it is the offer of cake. What’s more, these cake bites can be made with leftover cake (if ever there was such a thing!)
Everyone remembers the cake pop craze a few years ago. What followed was a wave of gadgets and gizmos, meant to make the job easier. In fact, the cake pops that you make with a special machine are not authentic cake pops: they are imposters! Real cake pops are made with leftover cake and icing. Mashed together and rolled into balls before being coated in chocolate. And whilst cake pops are no longer the trendiest cake around, the ethos is something I still appreciate. My cinnamon cake bites take the idea of using up leftover cake and turn it into a tasty bitesize treat, without the faff of trying to skewer them on paper sticks!
This recipe would work just as well with any cake and icing combination. They don’t have to be cinnamon/spiced. However, if you have been reading my blog for a while, you will know how much I adore cinnamon! You might also have seen my recipe for Autumn Spice Cake… and that is exactly what I used to make these cake bites! Enjoy!
Cinnamon Cake Bites
Ingredients
- 225 g autumn spice cake (see recipe)
- 100 g cream cheese icing
- 200 g white chocolate
Method
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Start by crumbling the leftover cake to make fine breadcrumbs.
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Add the buttercream and cream together until smooth (as you would butter and sugar when making a sponge cake.)
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Divide the mixture into 12 equal pieces and roll into balls using the palms of your hands. I find that if I start by adding a lot of pressure and then ease off whilst rolling, I get a firmer, rounder cake bite.
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Place the cake bites on a baking sheet and place in the freezer to chill for 15 minutes.
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Meanwhile, melt half of the chocolate in a heat-proof bowl over a pan of water.
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Take the melted chocolate off the heat and break the rest of the chocolate into the bowl. Fold in the chocolate pieces (off the heat) until they are fully melted too. This is called the 'seed' method for tempering chocolate.
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Remove the cake bites from the freezer and dip each one in the melted chocolate. I find a cocktail skewer or a fork helps me to fish the cake bites out of the chocolate without ruining the finish.
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Once all of the cake bites are coated, leave them to cool before serving. You can place them in the fridge if you like but this can effect the shininess of the chocolate coating.
