Found this recipe and I thought that it might be useful to some of you. It is called Truffle Paste and the recipe says that it is a frim paste that is ideal for moulding and shaping. It is particularly useful for difficult to shape pieces and sections on some novelty cakes.
Makes about 750G (1 1/2 lb / 3 cups)
500g (1 lb/8 cups) cake crumbs
60g (2 oz/ 1/2 cup) apricot jam or conserve
60ml (2 fl oz / 1/4 cup) evaporated milk
1/2 tsp vanilla essence or extract
about 125g (4 oz) melted chocolate
Note : If using choc crumbs, use milk or plain semi-sweet chocolate. If using plain crumbs use white chocolate. The amount depends on how dry or moist your cake crumbs are.
Method : Put all the cake crumbs, apricot jam, evaporated milk and vanilla into a bowl. Stir ingredients and when well mixed, slowly pour in the melted choc and condinue mixing until the mixture become a firm paste. If the paste is too dry it will crumble and it will be difficult to mould and if it is too moist it will not hold its shape when you mould.
This mixture can be kept for a few days in the refrigerator in an airthght container.
To use, simply dust hands with icing sugar and mould into desired shapes. Attach to cake using jam, melted choc or buttercream.
Hopefully this is of some use to all you wonderful cake decorators out there.
Barbara
Thank you so much for sharing this. This will be helpful and sounds tasty too.
Another reason to give my husband when he asks me why the freezer is full of cake scraps. 
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