If you bake a fancy cake you’re going to have leftover cake scraps. If you have leftover cake scraps you can’t bear to waste them, so you’ll come up with a whole new dessert that’s even better than the original cake!
I’m over making cake balls and cake bars using cake scraps. They’re a pain in the butt to make and they taste gross anyway. Here’s some fun and creative ways to reuse cake scraps after you’ve trimmed the edges (that is NOT cake balls or cake bars) to create something new.
Try it and let me know what you think!
Cake-y Ice Cream Bonbons
Scoop small ice cream balls and roll them around in lightly toasted cake crumbs mixed with any other fun snacks in your pantry, e.g. rainbow sprinkles, chopped chocolate, nuts, crushed cookies or candies.
Pictured above: vanilla ice cream bonbon rolled in strawberry matcha cake crumbs, rainbow sprinkles, and crushed Matcha Pocky sticks.
Cakescotti (Cake Biscotti)
Crunchy biscotti cookies made from cake. Perfect to go with your morning coffee or tea. Slice the cake into biscotti sized pieces, bake at 275 degrees F for 30-40 minutes until the cake is firm and somewhat hard. Cool and dip in melted chocolate, sprinkle with chopped nuts.
Pictured above: strawberry matcha cakescotti dipped in milk chocolate and crushed pistachio
Cake Pie Crust
Like a graham cracker crust, but made with cake crumbs. Mix melted butter with cake crumbs and a pinch of salt. Press into a pie tin and bake at 375 degrees F for 7-10 minutes. Cool before filling with a no-bake filling such as ice cream, no-bake cheesecake, or pudding.
Exactly like bread pudding but made with chunks of sliced cake. Cut cake into small square chunks, dry in the oven at 300 degrees F for 20-30 minutes. Mix together egg, milk, dash of cinnamon, and the pieces of cake. Soak the dry cake for a few minutes until the cake has soaked up most of the liquid. Mix in small pieces of fruit or chocolate chips. Bake at 350 degrees F for 35 minutes.
Pictured above: Strawberry, banana and chocolate “cake pudding”
Blend cake scraps, 2 scoops of ice cream, big splash of milk, and a handful of ice cubes into a milkshake.
Pictured above: strawberry matcha cake shake
Tiny Mini Cakes
Make a tiny replica of your original cake using any leftover frosting and filling, then pretend you’re Godzilla smashing a building and eat the cake in one giant bite. Satisfying, no?
Pictured above: tiny matcha strawberry cake covered in crushed matcha Pocky
Ice Cream Cake Sandwiches
Like regular ice cream sandwiches but better soft cake instead of hard cookies. Sandwich a scoop of ice cream between two pieces of cake. Roll in sprinkles, mini chocolate chips, or chopped nuts.
Pictured above: matcha, vanilla, strawberry ice cream cake sandwich
Layer cake scraps into a mason jar with extra frosting, fruit, and/or whipped cream. It’s a portable dessert that travels well!
Ice Cream Sundae
Layer toasted cake crumbs and cake pieces with scoops of ice cream, chocolate syrup, crushed nuts, and fruit.
Pictured above: toasted matcha and strawberry cake banana split with crushed almonds
Have you ever wondered “Will it waffle?” The answer is YES, yes cake will waffle and it’s great! Slightly crispy on the outside, soft on the inside cake waffles! It’s like eating cake when it’s fresh out of the oven with the crisp edges. Heat your waffle iron, when it’s heated spray the waffle iron plates with non-stick oil and place cake pieces inside the waffle iron, being sure to fill all the empty space generously so the iron will press and hold the cake together. Close the iron and wait until it’s slightly golden-brown.
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