Other than cake balls, I also use that mixture in molds to make small cakes and cover with fondant.
I also make parfeits with fruit and cream by layering in disposable cups (160z of larger) layer first with scraps, then fruit, then my cream mixture and so on to the top. I top with whipped pastry pride and then add any topping such as nuts, granola, sprinkles, cherries, etc.
The cream mixture I use is the same as "tres leches"
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I have a pot belly pig - yes really. He gets all the cake scraps.
They are not really supposed to have chocolate or all that sugar but he was only supposed to live 12-15 years and he is 17 and happily eating cake scraps. He now smells the cake cooking and just waits by his plate.
He is within his ideal weight!! He fell 7 years ago and broke a couple of teeth and have to have dental surgery and now we have to cook all food for him, mashed potatoes, steamed veggies etc so the cake is just perfect for him.
My old wilton instructor was all about the cake balls but Brantly Lenard Thomas (BLT for short) would to totally disappointed.
Oh....I need to try some of the ideas out there.......because like someone else said I to make little cake sandwiches, but it seems I'm the one who eats most of them And then if I happen to be at the same event as my cake .....someone always asks why don't you want any cake? To embarassed to say I just ate all the scraps.....couldn't take another bite until the next one.
I usually cut the scraps into small bits and pieces, then in a large bowl I mix the scraps with left over filling or I make pudding (using usually vanilla or chocolate pudding mix), stir the scraps well in the pudding until every bit of scrap is moist and covered in pudding or filling. Then I cover a deep pan (the one for lasagna or casserole e.g.) with aluminum foil leaving some foil hanging over the edges, then I pour in the scrap mixture, press it in with my hands, cover with aluminum foil and leave in the fridge over night till it stiffens. You can also put some fresh fruit (bananas, cherries e.g.) on the bottom of the pan before filling it with scrap mixture. Next day, turn the pan over on a serving plate (if you added some fruit it will be on top now), remove the aluminum foil and decorate with whipped cream. In the end you get a whole new cake which my family usually likes better than the original cake I started with
I usually toss them unless I have lots of time on my hands - then I make cake balls. I just bought the Wilton mini pumpkin silicone mold (24 mini pumpkins). I plan on coating each mold with melted, orange-tinted white chocolate, then adding spice cake scraps with vanilla coffee creamer, then topping them off with more melted chocolate. I'm freezing them so I'll have them for the Halloween goodie baskets that I make for coworker's kids.
Even if you're on the right track, if you don't keep moving you'll get run over!