Never toss a scrap of cake again.
Whether the bottom half of your cake got stuck to the pan (we’ve all been there) or you simply can’t finish it before it gets stale, we’ve come up with 3 delicious new uses for cake odds and ends that typically get tossed. In fact, we dare say these are better than the original slice.
Mini Cake Trifle
Spoon a small layer of vanilla pudding into the bottom of a tumbler or small mason jar. Top with a layer of cubed cake scraps. Drizzle cake with dark rum (optional). Top with a layer of sliced mango and raspberries. Repeat the layers until you reach the top of the glass. Finish with a dollop of whipped cream.
Heat oven to 250°F. Spread cake crumbs on a parchment-lined baking sheet. Bake for 1 hour or until crumbs are completely dry. (For fine crunchies, process the toasted crumbs in a food processor). Let crunchies cool, then sprinkle over ice cream.
Cruffles (Cake Truffles)
Add cake scraps to a food processor and process until they are finely textured and evenly crumbled. Transfer crumbs to a bowl. Add your choice of liquid—Cointreau, Kahlúa, amaretto, or heavy cream with a splash of vanilla extract—one drizzle at a time, until the crumbs stick together firmly in a ball when squeezed. Roll into 1-inch balls and refrigerate until firm. Microwave chocolate candy melts. Dip the balls in chocolate until fully coated. Top with sprinkles, chopped nuts, or toasted coconut. Transfer to a parchment lined baking sheet and let cool until chocolate is dry and set.