Chocolate Orange Cake Balls

These are delicious bite-sized morsels of crumbled baked cake, combined with a contrasting flavoured frosting and rolled into balls, then iced in pretty colours

1. 1

   Preheat the oven to 200C/fan 180C/gas 6. Grease a 15cm (6in) square cake tin with a knob of the butter and line with baking paper.
   
   In a large bowl, beat together the butter, sugar, eggs, vanilla essence, flour and orange zest and juice until smooth.
   
   Spoon the mixture into the tin and bake for 25-30 minutes, or until springy to the touch. Leave to cool.
   
   For the butter icing: Beat the butter in a bowl until soft. Add half the icing sugar and beat until smooth. Add the remaining icing sugar and cocoa powder plus 1 tbsp of the milk. Beat until soft.
   
   When the cake has cooled, crumble into a bowl. Add the chocolate icing and bind. Dust your hands with icing sugar and roll the mix into walnut-sized balls. Leave to set.
   
   Break the dark chocolate and place into a heatproof bowl. Sit over a pan of barely simmering water and melt the chocolate. Repeat with the white chocolate.
   
   Place the cake balls on a wire rack and stand on a cold baking sheet. When the chocolates have cooled drizzle over the cake balls. Decorate with an icing flower and leave to set until ready to serve.