Keep any chocolate cake offcuts in a bag in the freezer and just add to them whenever you make a cake! When you've got a decent bagful, whizz them up in a food processor

Bind them with a few tablespoons of buttercream. 40g butter to 90g icing / powdered sugar is a good mix for this but again, if you've made a cake and have leftover buttercream, freeze your leftovers as you only need a small amount of buttercream. Add some rum or orange extract to the buttercream before mixing with the cake crumbs. The new mixture needs to be stickier than cake pops and should hold together easily

Pack and roll into golf-sized balls

Roll in the chocolate strands - this is why you need a slightly sticky mix!

Place into paper cupcake cases to serve