Cake Pops Cake in 10 Minutes

Cake pops are trendy. Cake pops are cute. Cake pops make a wonderful activity for kids of all ages. They neatly dispose of your cake leftovers, at the same time making your table elegant and exciting. Ever since Angie Dudley (AKA Bakerella) invented them in 2008, they spread like wildfire. And they are so ridiculously easy to make that I’ve always wondered why people weren’t making them all the time! Finally, I found the answer: laziness! Yes, Auntie Laziness from Russian folk tales who travels all over the world and visits us when least expected.

Look, I had this piece of a leikach (for recipe, please click here), some peanut butter, and chocolate frosting – a perfect combination for delicious cake pops, the way I’ve made them with kids so many times, rolled in cocoa powder, chocolate sprinkles, chopped walnuts, and coconut shreds. But Auntie Laziness picked this day to stop by. “Why bother making those balls? – she whispered in my ear,- why spend time rolling them and sticking them on those pesky sticks? It’s going to be eaten anyway, whether you roll, cut, or just dive into it with a big spoon!”

“Oh, take a hike, Auntie, – I said, – go bug someone else. We are not even related!” And I went on crumbling the cake, getting it ready to be made into those cute pops.

But she wouldn’t leave! She kept on buzzing, louder and louder, “Everyone is related to me, some closer, some not as much, but listen to me, just this once! Why do you need sprinkles-shminkles, walnuts and stuff? Choose one topping and make it stick!”

To my shame, I listened to Auntie Laziness! I mixed cake crumbs with peanut butter and chocolate frosting, but instead of making balls, I used a cake tin to form a round cake. Then I stuck it in the fridge, just in case she got some other weird ideas.

Meanwhile, despite her whining, I did roast a handful of coconut shreds. I had to make it pretty, after all!

And it did look pretty when I sprinkled roasted coconut shreds on top of my Cake Pops Cake.

It was delicious, too, just like cake pops, only cut, instead of rolled. And my Auntie Laziness finally left with a parting pearl of wisdom: “Laziness is an art of resting before getting tired.”

INGREDIENTS

• 2 cups of crumbled leftover cake (any cake will do)
• 1 tablespoon peanut butter
• 3 tablespoons chocolate frosting
• Optional vanilla extract (I had vanilla in the cake already)

PROCEDURE

• Crumble cake very fine, add peanut butter and chocolate frosting, mix thoroughly.
• Fill cake form, even the top, refrigerate for 10 minutes.
• Preheat oven to 350 F. Spread shredded coconut on flat baking pan, roast for 5 minutes, stir, roast for 3 more minutes. Remove and let cool.
• Sprinkle coconut shreds on top of the cake.

Enjoy!