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Nov 26

Yummy rummy cake balls

This is a recipe of my own invention. It comes from my general love of cake pops/cake balls (even if I can’t make them as pretty as others seem to manage). I didn’t come up with the recipe for the rum glaze. It comes from my family’s recipe they use for their rum cake (which is delicious by the way). Anyway I got the idea in my head for rum cake balls and those kind of ideas get stuck till I find a way to make them happen. I hope you like them.

 

rum cake ballsIngredients

Cake:

Yellow cake mix

All the other ingredients based on box instructions, typically water, oil, and eggs

Rum Glaze:

1 cup of sugar

1/2 cup (1 stick) of butter

1/4 cup water

1/2 cup Dark Bicardi Rum

Coating:

2 bottles of Caramel Magic Shell ice cream topping

About 2 cups chopped pecans. I buy them already chopped into cookie piece size

Toothpicks (for dipping)

Foam block wrapped in plastic wrap (for putting the dipped balls into harden)

Directions:

Make the cake according to directions for 9×13 inch pan size. Allow to cool. In a large bowl crumble the cake into very fine crumbles. There may be some corners that are too hard to crumble fine and you can throw those out. Set aside.

In a sauce pan melt butter and slowly add water and sugar. Bring to boil and boil for 5 minutes. Remove from heat and stir in rum. Mix glaze and cake crumbles (I only needed about 3/4 of the glaze I made) in to a dough like consistency (I wear gloves and use my hands.) Chill for about an hour or so. This makes it easier for roll into balls. Roll out approximately 1 inch diameter balls on wax paper or plastic wrap using the entire mixture to do so. Put one toothpick in each ball and place them into the freezer till at least mostly frozen. This helps keep the balls on the toothpicks when you dip them.

Take one of the bottles of Caramel Magic Shell and dump it into a narrow bottomed bowl (easier to dip in). This may require some heating to get entire contents into bowl. Microwave 30 seconds and stir till even consistency. in another wider bowl have pecan pieces ready. Take about five cake balls at a time out the freezer. Dip one at a time using a spoon to help coat if necessary. Drip excess of the the ball and then sprinkle pecans over the pecan bowl so as not to waste falling pecans. Coat entirety of ball in caramel and pecans then place toothpick into foam to harden. After the fifth one is dipped the first 3-4 are hard enough to remove the tooth picks and place on a plate or platter. Repeat this process adding more pecans and other bottle of caramel as needed. Doing only five at a time will keep the ones frozen while you work and you will have less balls dropping off the toothpicks. Basically it makes life easier.

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That’s about all there is to it. Many of the steps allow for breaks in between so this is surprisingly easy to make based on a schedule. If you try it out feel free to come back and tell me how you liked them. They are alcoholic but barely so keep that in mind when serving.

 

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