You probably thought I was done with rainbow-wedding-cake related posts, didn’t you? Nope. Not a chance. I’m actually writing this a month before you are reading it (and a good thing, too, because right at this very moment I am almost certainly collapsed into an incoherent heap after running a conference all week) and if I dared look into my fridge right now, I would see, in addition to these cake pops, a large box full of chocolate cake crumbs, a big ball of white chocolate ganache the size of my clasped hands, a bowl of lavender whipped ganache, and half a carton of cream – ooh, and I’ve just realised what I should make next, but I’m not going to tell you what that is because that would be cheating.
In short, you would not believe how many leftovers that wedding cake generated, so having spent the last few Sundays reviewing the individual cake recipes, we are now starting on the Leftovers Chronicles.
(And yes, I’m milking this for as long as I can, because I do want to start blogging regularly again… but I don’t trust this current burst of energy and ideas to last, so I want to try to blog well ahead of time while I can so that if it all goes to hell for a month or two, there won’t be such a long gap between posts…)
Anyway, cake pops. Cake pops are traditionally made from cake crumbs and icing mixed together and dipped in chocolate or candy melts. I usually find them horrifically sweet, to be honest. But I also didn’t have many other ideas for what to do with epic amounts of cake off-cuts. So I thought I’d see what happened if I mixed them with the lemon curd that I also had leftover, and the results were actually pretty good, and not too sweet at all.
As for the ruby chocolate… yes, of course I pre-ordered some from the first shipment in Australia. If you haven’t tried it yet, it’s quite an interesting taste – I think it’s like white chocolate, but with an acidic bite to it. It is not, to be honest, my favourite kind of chocolate, but it does go very well with lemon, which most other kinds of chocolate do not. If you can’t get your hands on ruby chocolate – which is not cheap, in any case – white chocolate would work just fine, but the overall result would just be a little sweeter.