Confectioner's Wrath cake balls

I do not like store-bought gluten free stuff.

I've made cakes that have been good enough that Xander isn't afraid to let people think he can't have them before helping himself to a slice. I've pulled off gooey, moist, crunchy, you name it. Heck, my cookies have prompted a certain colleague of Xander's to insist me some kind of evil genius.

Then I added vanilla frosting to make sandwiches.

But the store bought stuff, it's not always dry, I'll give you that, but it's almost inevitably crumbly, They just fall apart when you try to cut them, and generally causes trouble.

One day I was trying to cut up Sainsbury's Chocolate cake when I found a sizeable portion had fallen apart in my attempt. It's moist and tasty, but falls apart so damn easily.

I lost it, reduced what was left to crumbs, and mixed half a tub of vanilla frosting into it. I refridgerated the mixture, and rolled it into balls.

And that, my friends, is why I call this confectioner's wrath.

This is actually the basic for the middle of one kind of cake pop, as opposed to making little balls of sponge. If you want, you can coat the result in chocolate for some clever effects.

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