brontë aurell

Rum ghost balls

Romkugler are a handy Danish way of using up leftover pastries, cakes and buns (yes, some people do have leftover pastries, cakes and buns sometimes). Most recipes call for rum flavouring – the rom in the name – but you can replace with vanilla or another flavouring if you prefer. For Halloween, I created these quick and easy ghosts with some not-so-expert styling, and you can also serve these without ghosts for Bonfire Night. Pro tip: whenever you have leftovers, pop them in the freezer so you have enough to make these.

Romkugler

30th October 2018
: 10-15 ghosts or balls
: Easy

By:

Ingredients
  • 500g leftover Danish pastries and/or cake – ideally a mixture of both
  • 2–3 tbsp good quality raspberry jam
  • 100g icing sugar (add less if your cakes are really sweet)
  • 100g softened butter
  • 2 tbsp cocoa powder
  • 1 tsp vanilla essence
  • 2–3 teaspoons rum extract or essence (I use quite a concentrated one – you may need to add a bit more, as you want it to have a good punchy flavour. Obviously for kids, check that it doesn't contain alcohol - if in doubt, leave it out)
  • a handful of oats (optional)
  • dark or light chocolate vermicelli strands (if you're just making the balls)
  • 300g white marzipan or icing (if you're making ghosts)
Directions
  • Step 1 Roughly tear the Danish pastries into bite-sized pieces and crumble up the cake. Using the paddle attachment in a stand mixer, or in a food processor, blend the shredded and crumbled pastries and cakes with the rest of the ingredients (apart from the oats and chocolate vermicelli) until evenly mixed.
  • Step 2 Taste the mixture – it may need more cocoa powder, rum extract
 or even icing/confectioners’ sugar. As this is made with leftovers, the taste will vary. If you feel it needs more texture, you can add 
a handful of oats.
  • Step 3 Chill the mixture in the refrigerator for about an hour to firm up.
  • Step 4 Roll into balls a bit larger than the size of a golf ball. If you’re making just the balls, roll them in the chocolate vermicelli strands to evenly coat. Chill again in the refrigerator until you are ready to serve.
  • Step 5 If making ghosts, roll out your icing/marzipan with icing sugar, then cut rounds that will cover the balls. Shape gently upwards to create taller ghosts and add eyes with icing or use a toothpick to gouge out holes.
  • Step 6 These will keep well for 2–3 days wrapped in cling film/plastic wrap and stored in the refrigerator.