Rum Balls

Ruth-Anne Ford

This is a technique I learned in pastry school to use up leftover cake scraps after building a cake. Rum Balls are the sophisticated Great Aunt to your child's Cake Pops! 

Rum Balls are a mixture of chocolate or vanilla cake, frosting or ganache and golden rum. The recipe is just an estimation, it is very forgiving with whatever you have on hand. You can also scoop a few balls before adding the Rum if you want a few to be non-alcoholic. 

Yield: about 12 golf ball sized balls


  • 3 Cups Cake Crumbs: 8" chocolate cake or a purchased grocery store pound cake would work well. Crumble between your fingers.
  • 2 Cups Semi-Sweet Ganache: Ganache is a 1:1 mixture of cream and chocolate. Chop 1 cup of semi sweet chocolate and place in a bowl. Heat whipping cream to a boil. Pour over chocolate. Wisk to combine.
  • 1/4 - 1/3 Cup Golden Rum
  • 14 oz. Semi Sweet Chocolate
  • 2 Cups Toasted Sweetened Coconut Flakes


  • Start slowing adding a bit of ganache to 1/2 of the cake crumbs. Add a bit of rum to moisten. Keep on alternating between additions of ganache and cake crumbs and rum to achieve a scoop-able filling. 
  • Using a soup spoon or a small scoop, scoop onto parchment paper lined cookie sheet.
  • Place in the refrigerator to harden for 15 minutes or overnight.
  • Take balls out of refrigerator and roll into round balls in your hands. Set aside.

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  • Toast Coconut: Place coconut on a cookie sheet and bake at 325 degrees. Check every 4-5 minutes. Every time you check, stir the coconut. It can go from perfectly toasted to burned quickly!
  • Melt the chocolate over a double broiler or in the microwave. 
  • Place ball in the melted chocolate, using a fork to pick up from the bottom, gently wiggle off excess chocolate.
  • Place onto toasted coconut, roll to coat.
  • Enjoy! Store in the refrigerator for up to 5 days. rum ball coconut chocolate Seattle wedding Seattle birthday cakerum ball toasted coconut wedding cake Seattle birthday cake