I always feel like i'm wasting SO much cake after leveling, shaping, etc.
It stinks because i don't eat cake and half my family is diabetic, i just can't find a use for ot.
Was just wondering what everyone here does with their extra.

If it's white you can save it (freeze) and make a trifle out of it.
I always say I am going to do it but I really don't need the extra calories

Michelle

Cake balls! Or trifle if I'm going somewhere or having company. If I don't have time to use it right away or it's not a whole lot - into the freezer it goes!

Are you familiar with cake spackling? It is a great way to use leftover cake.

OK Mrs Missey you have got my attention. What is cake spackling?

..it is a technique that is described in Toba Garrett's book. You mix a bit of icing with your cake scraps and use is as a crumb coat...it fills in any gaps between layers and gives you a nice flat surface to work with! Same concept as spackling a wall!

I found this:
Cake Crumb Recipes
http://www.earlenescakes.com/CakeCrumbRecipes.htm

HTH

sounds like the spakling would make it bumpy.

..nope, it makes a paste of sorts and is, in fact, very smooth!

I just made my first batch of Cake Balls and they are unbelievably good. Used yellow cake and the amaretto, added chocolate chips and dips in milk chocolate......That recipe is definitely a keeper!!!

Get all cake crumbs into a bowl and pour some strong coffee and cooked apple souse or crushed pineapples and dont forget to garnish with whipped cream.
Its just delicious like fruit Tiramisu

Thanks
Nitu