My cake crumbs have always been so moist after i crumble them that I couldnt add any flavoring without ending up with a gooey mess. Even with adding only a tsp or 2. Tonight I broke apart my scraps and placed them on a cookie sheet in the oven set at 300 for about 15 minutes. I checked on them frequently and continued to crumble them. They dried up just enough and I was able to add my flavoring!!! It even added an almost nutty taste to my WASC

Baked cake balls:

http://www.cakecentral.com/cake-decorating-ftopict-51807.html

HTH