Innovative use of leftover cake pieces and not to mention very tantalising too ..!!
Whenever I have made cakes for any occasion, inevitably there are scraps of cake left due to levelling. And this time it was a large batch due to a two tiered cake order. The scraps of cake a very tasty too and it does not deserve the trash can. Since there was a large left over cake and a kids get together the next day , I could not have made anything better than this. It’s so easy and comes together in minutes. For this recipe , I had left over ganache too but if you have buttercream, that goes well too. There is no perfect measurement for this recipe and how much of buttercream or ganache you would need to use purely depends on the moisture in the cake and the quantity of cake. So a good place to start with would be a tablespoon and work your way till it is a tight dough consistency. Never make the mistake of adding a lot of cream or ganache at once. There is no way to get back if you end up in a sticky mass. So start with a little and more can be added as required.
2-3 tablespoons of ganache/buttercream *
2 tablespoons cocoa powder
bowl of sprinklers
- In a big bowl, crumble the left over cake. There should be no chunks and should resemble breadcrumbs.
- Add ganache or buttercream little at a time so that you can form a tight dough.
- Mix it well and at this stage you can add any other flavour that you like e.g. Cinnamon, pista , almond , orange or even rum.
- Pull out lemon sized bits and roll them into a smooth ball and kept aside.
- Repeat the same for the rest of the dough.
- In 2 different plates , keep cocoa powder and sprinkles.
- Roll a few in cocoa powder and a few in sprinkles.
- Allow them to rest before you dig in.
- These can be stored in the refrigerator for 2-3 days.
Note– * the amount of ganache or buttercream depends on the amount of cake that you have.