Easter Cake - Chocolate layer cake with mango mousse and orange frosting

Rum Balls


We recently celebrated my youngest sons christening, and had the reception at our house. My aunt was so nice and offered to bake two beautiful layer cakes for our guests. They were perfect and tasted amazing. I decided to bake a bunch of smaller hors d’oeuvre like cakes to accompany the layer cakes.

These small rum balls are very simple to make and very decorative on the table.


400 g cake (I used this brownie recipe)

3 tbsp raspberry jam

1 vanilla bean

2 tsp rum essense

3tbsp grated marzipan

150 g shredded coconut

Blue food coloring



Crumble the cake into a bowl.

Add the raspberry jam, seeds from the vanilla bean and grated marzipan.

Finally add the rum essense or alternatively dark rum

Roll the dough into small balls and place on a plate.

Pour the shredded coconut into a small plastic bag and add a few drops of food coloring. Close the bag tightly and massage the coloring into the coconut until all coconut is covered evenly.

Pour the coconut into a plate. Take one rum ball at a time and roll it in the coconut till you have an even coating.

And that’s it. Enjoy!






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Easter Cake - Chocolate layer cake with mango mousse and orange frosting