Bombs - cake remnants
When a few trays of half-eaten cakes, leftover sponge or dry cookies from the holidays gather in the kitchen, I don’t really feel like throwing them away. So, I transform them into something new, quick, and edible – the kind of dessert that doesn’t follow rules or exact measurements and doesn’t require much effort. These "bombs" made from leftover cakes have saved my pantry many times, and I never need complicated ingredients.
Quick Info
Total time: about 20-25 minutes
Preparation time: 20 minutes
Cooking/baking time: no baking required
Servings: depends on the amount of leftovers (usually, 15-25 small pieces)
Difficulty: easy
Recipe type: recycling dessert, quick, no-bake
Ingredients
- leftover cakes, dry sponges or loaf cakes (as much as you have)
- 3-4 biscuits (creamy cookies)
- rum essence (to taste)
- candied fruit (optional)
- cocoa (only if needed for color or taste)
- melted butter or margarine (just enough to bind the mixture)
- coconut, ground nuts, or grated chocolate (for rolling the bombs at the end)
- frozen blueberries, sour cherries, or unsalted nuts (for filling, optional)
- any other leftover ingredients that fit
Preparation Method
1. Crush the leftover cakes, sponges, or cookies. I use a food processor, but a fork works too if the pieces aren’t too hard. Crush the biscuits here as well.
2. Add the rum essence and, if you want, the candied fruit and cocoa. Mix well.
3. Gradually pour in the melted butter or margarine, mixing each time. Be careful not to add too much – the mixture should bind, not be wet.
4. Mix everything well. If you added candied fruit, distribute it evenly throughout the mixture.
5. Take small pieces of the mixture and form balls with your hands. You can hide a blueberry, a sour cherry, or a nut in the center of each ball, but it’s not mandatory.
6. Roll each ball in coconut, ground nuts, or grated chocolate, whichever you prefer or have on hand.
7. Let the bombs chill in the fridge for at least 1-2 hours before serving, so they firm up a bit.
Why I Make This Recipe Often
Leftover cakes or cookies that no one wants accumulate quite often, and this recipe really utilizes them without any hassle. I like that I don’t have to stick to exact amounts, and the result is always different, but good. They keep well, and I can use almost anything I have at home.
Tips and Variations
Tips
- If you have leftover cakes with cream, use even less butter or margarine so the mixture doesn’t get too soggy.
- Let the mixture sit for 10 minutes before forming the balls; it firms up a bit and is easier to shape.
- If the mixture is too dry, add more melted butter or even a little milk.
Substitutions
- The biscuits can be replaced with any simple or creamy cookies.
- Instead of butter, melted margarine works too.
- For rolling, coconut can be replaced with ground nuts, crushed nuts, or grated chocolate.
Variations
- Add raisins, cranberries, or pieces of Turkish delight.
- Put small candies or candied fruits in the center for a surprise.
- Use leftover sweet bread if you have it.
Serving Ideas
- Arrange them in mini paper cups for a more festive look.
- Keep them cool and serve directly with coffee or when guests arrive.
Frequently Asked Questions
1. How do I know if I’ve added enough butter or margarine?
The mixture should easily hold together between your fingers and not be too dry or too wet. If it can be shaped easily without sticking too much, it’s sufficient.
2. Can I skip the cocoa altogether?
Yes. If the leftovers already contain cocoa or you prefer a lighter color, omit the cocoa.
3. What can I fill the bombs with?
I’ve used frozen blueberries, sour cherries, or unsalted nuts, but any small fruit, candied or even without filling will work.
4. I don’t have rum essence, what should I do?
Vanilla or orange essence works too if you have it. You can also skip it altogether; the result is still good.
5. Can I make it without a food processor?
Yes, it will just take a bit longer. Crush everything you can with a fork or by hand, even if some pieces remain larger.
Nutritional Values
Approximately, one bomb has about 80-120 kcal (depending on how much cream, butter, or ingredients you use), with about 12-15 g of carbohydrates, 4-7 g of fats, and 1-2 g of protein. These values are indicative, as they vary greatly depending on the leftovers used.
Storage and Reheating
They keep well in the fridge, in a closed container, for up to 4-5 days. Reheating is not recommended. If they sit longer, they may pick up some moisture, so check them before serving.
Ingredients: To make these bombs we need: leftover cakes, layers, etc. 3 - 4 eugenies (cream biscuits) rum essence candied fruits cocoa, only if you think it's necessary melted butter/margarine coconut/ground nuts/grated chocolate frozen blueberries/sour cherries/unsalted nuts and anything else you have at home
