These little beauties are made of vanilla sponge, rolled into balls with some Hummingbird frosting and dipped in white chocolate.
They’re finished with chocolate roses, hand-modelled from white chocolate modelling paste and dusted with gold lustre.
I’m rather proud of them.
Over the last few weeks I’ve been editing the text for a cake-decorating book. So feeling very inspired, I decided to have a bash at some hand modelling.
I’ve also, for ages, been meaning to make cake pops – and in fact that’s what these were originally intended to be, but I somehow forgot to order the sticks. Duh. But it didn’t matter really because they were still divine and in the end much smaller and simpler to transport.
The trouble with baking cakes is that I always end up eating them. And nobody needs a whole cheesecake to themselves (especially this one, which contains a criminal amount of Philadelphia). Even if I somehow limit myself to just a slice, the rest taunts me from the fridge, gradually disappearing in sneaky spoonfuls until: Ooops…I appear to have eaten the whole thing!
So when Dunc had friends for dinner last Friday, I figured a crowd of hungry blokes was a good excuse to make something indulgent that would be polished off fast enough to safeguard my waistline. (As it was, the cake turned out pretty rich – though in a good way – so it even outdid four ravenous men. It was still fresh enough two days later to double up as afters for Sunday lunch.)