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.
Spray a 8x8 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.
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.