These Minty Cake Fudge Bites are the best way to use your cake and frosting left overs. It is also less fussy and more elegant than a cake pop.
No Waste Recipe
This is what I would qualify as a no waste recipe as it uses ingredients left over from my Mandarin Rosemary Fudge Cake. It is very much like a cake pop where you mash together cake crumbs and frosting, but I took out all the other steps like scooping and rolling.
How do you make these Minty Cake Fudge Bites?
The beauty of this recipe is that there are no measurements. All you do is put the leftover cake crumbs into a bowl and heat up the frosting a little so that it is easier to blend. Then you press it into an 8×8 square cake tin and cool it in the refrigerator until it hardens.
Once the cake bites are hard (this should take about an hour or so), cut them into small rectangles. I ended up with 36, with a few more trimmings that I just ate. Hehe.
Then you melt some dark chocolate with coconut oil and peppermint extract and start dipping in the cake bites.
This part can either be therapeutic or frustrating depending on your deposition. Repeat until all the Minty Fudge Bites are all covered in chocolate.
Then decorate with some coco nibs.
Let them harden again and then decorate with some edible gold if you have it.
All that is left for you to do is to eat it. Gah. It is almost like a tiny candy bar. Mixing together the fudgy cake AND the frosting is next level. I hope you and your friends enjoy this as much as mine are!!
If you make it let me know. I would love to share what you have made on @rezelkealoha.
Minty Cake Fudge Bites
These Minty Cake Fudge Bites are the best way to use your cake and frosting left overs. It is also less fussy and more elegant than a cake pop.
Prep Time: 10 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 10 minutes minutes
Course: Dessert
Cuisine: American
Servings: 36 Fudge Bites
Minty Fudge Bites
- 2 Cups Cake Crumbs
- 1 Cup Chocolate Frosting (Melted)
Chocolate Mint Coating
- 1/2 Cup Dark Chocolate Pieces
- 1 Tablespoon Coconut Oil
- 1 Tablespoon Peppermint Essence
Toppings
- 1 Tablespoon Cocoa Nibs
- Gold Leaf
Make the Fudge Bites
Spray a 8×8 square cake tin with coconut oil and line with parchment paper.
Place cake crumbs and melted chocolate frosting into a bowl and mash it up using your hands. Press into the cake tin and cool in the fridge for at least an hour.
Take the cake tin out of the fridge and cut into 36 squares. Place back into the fridge while you make the chocolate coating.
Make the Minty Chocolate Coating
Place the dark chocolate and coconut oil in a bowl and melt in a sauce pan over very low heat. Once it is all smooth and melted add in the peppermint essence.
Take the cake bites out of the fridge and set up a wire rack over some parchment paper. Using a fork dip the cake bites into the chocolate and let it rest on the wire rack to drip the excess chocolate. Repeat until all the cake bites are covered.
Decorate with the coco nibs and let the chocolate coating harden. Then decorate with edible gold.
This is just approximate. I had this much left over trimming the Mandarin Fudge Cake. Just use what you have left over.