Leftover Cake Scraps -- But Not Cake Balls?
Decorating By kjskid Updated 16 Oct 2009 , 10:43pm by cutthecake
Make a triffle... cake layer, fruit layer, then some pudding or whipped cream.
Mix up a batch of chocolate mousse (packaged works well, and it comes in other flavors); fold in some Cool Whip or whipped cream; crumble up some Heath or SKOR bars; crumble up the cake; mix it all together.......and you have a trifle sort of thing, without fruit.
This is a good way to use up cake flops, too.
My family loves this. When it's all chocolate cake and mousse, it's called Death by Chocolate.
I don't care for the cake balls made with icing either. I made a batch and mixed WASC with plain cream cheese (not frosting) and a few mini chocolate chips dipped in semisweet chocoate and another batch made with WASC and plain cream cheese mixed with lemon curd dipped in white chocoate (the stuff with cocoa butter, not the bark). These weren't as sweet. I tried once with the white candy bark - but that stuff is too sweet for me. So I am now a fan of cake balls as long as they aren't made with icing.
My DH loves the cake scraps in a bowl with ice cream....we've both put on toooo many pounds eating that concoction
Oooh, trifle! What an awesome idea! It doesn't have to be saleable, it's just for our family, but who wants to eat a heap of scraps? Well, at least, all of them?
Are you kidding? At my house, I just yell "Cake Scraps!" and they're gone in about 5 minutes!
Once my son's two friends were over, I had an entire bowl of cuttings from a 3-D cake, and I just gave it to the three of them and told them to go outside to eat it. They came back in about 30 seconds with the empty bowl. 
http://www.earlenescakes.com/CakeCrumbRecipes.htm
Ok I have to say that my family LOVES the Cake Crumb Cookie recipe by Sharon Briggs (on the bottom), I just tweaked it a little...
I omit the cinnamon and the cloves. I use 3/4 cup of brown sugar instead of 2/3. Add a handful or two of semi sweet chocolate chips and ooooohhhh my lord my mouth is watering already. They are so melt in your mouth good.
My mom makes the same thing but add the spices and a chopped fine apple, when they come out she tops them with a little cinnamon icing or dusts with ps. Awesomely delicious!
Trash. They go straight in the trash.
LOL!
I don't do quite as many cakes as you, though, maybe 1 a month.
Oh that makes a difference! 
Tues & Wed, I baked a total of 27 cakes for the weddings I have this weekend. LOTTA trim-jobs in that one .... and I'm not eating them in any way, shape or form!
I personally trash my scraps. I have a fear that if I attempt to eat anything other than whats intended for me will go straight to my hips!
What to do with the scraps has been the million dollar question around here forever! I recently moved into a complex with lots of kids and teens. They line up or try to come sneaking by to find any kind of left overs I have. They watch me like a hawk going in and out. They are willing to help me carry things, make things, deliver cakes or even just throw trash to get those extra's, lol. I've got the cheapest best labor force in town. haha!
Trash. They go straight in the trash.
I Agree!!!
If they're a good size chunk (from 3D carving. etc) I give them away to neighbors, co-workers. If they're really just trimmings I let them sit out and dry out (usually overnight is enough) and crush them and then I use them in place of graham cracker crumbs for pies, cheesecakes, etc. You can freeze them until you have enough, thaw completely wrapped how you froze them and then toast them up in a frying pan to remove excess moisture if necessary.
i've tried to ball them up and coat them in egg and toss them into the deep fryer, but all i tasted was the egg. i want to try with a graham cracker coating sometime and see if that is any better.
what i have done that worked well and tastes great is balled up with or without icing and dip in melted chocolate. mmmm
Mike,
Then what do you do with the faux almond paste? Does it behave like real almond paste?
Mike,
Then what do you do with the faux almond paste? Does it behave like real almond paste?
For the most part. You'll be able to use it in recipes, and such. For texture wise it's hard to say because of the texture of the cake. For the cost factor it's certainly worth experimantation. If you have some almond meal it adds an extra lil kick also.
Mike
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