leftover cake - cake balls?

I dont remember seeing anything here on this site about this.. I do know there is a lot of talk about this on Ladycakes...

What you do is you take your cake scraps crumble them up you Then add about 1/4 cup of frosting not too much just enough to help hold the cake together you can always add more if you need... smash the frosting in to the cake and once its all together you take your hands and you just make balls... You put them on a cookie sheet lined with Wax paper and let them dry over night...... Then you take and dip them in to Chocolate and put them back on to the wax paper to let them dry at the time they are stil wet you can roll them in to sprinkles or you can sprinkle on to them... or just leave them plain and add say white chocoalte stringes or something..

They are so simple to make and they taste great too .. My fav is chocolate and chocolate frosting they taste just like them little donuts...

You can mix any and all flavors of cake together they dont have to be one kind.. Or you can do just one kind...


Hope this helps you ..

I do what I think would be about equal to a 6 inch cake...

This has been discussed here, but I think it was something that was under a thread that did not have cake ball in the subject line. Cookieman makes them alot- so might want to ask him too for suggestions.

I went through and found the other thread, below is a quote from Cookieman:

I added the amaretto to the crumbled pieces of leftover chocolate cake I had on hand. I just winged the recipe from what I remembered of other recipes I have tried. In a bowl, I crumbled up about a cup-and-a-half of cake, mixed in a couple of tablespoons of confectioners' sugar, a healthy shot of amaretto, and some chopped almonds. I then mixed the whole thing with my very clean hands until it held together. The trick is to not let the mixture get overly moist, but not have it be dry and crumbly either. I then took a tablespoon cookie scoop and made balls out of the mixture. I let them dry out for a while on a parchement-lined cookie sheet (I let them dry for only about an hour, but idealy it should longer; even overnight) and then proceeded to dip them in melted chocolate candy melts. ( I made my own dipping fork by removing the two middle tines from a four-tined plastic spoon.) Then, back to the parchment-lined cookie sheet and into the freezer for 5 minutes to harden the chocolate shell. There you have it: chocolate-covered amaretto balls!

Thanks mrsmissey. I can't seem to think straight this morning....my neck must be out of whack bcuz I feel lightheaded today. I think I must have slept on my neck wrong last night.
I knew it was somewhere just couldn't think where

Yeah..it was under the topic of Ganache or something!

I have since made more of these delicious cake bites and put more thought into the recipe. Here goes:

2 cups crumbled cake scraps
2 tablespoons confectioners' sugar
2 tablespoons cocoa powder (if cake scraps are not chocolate based)
1/4 cup chopped almonds (or any other nut you like; or mini-chocolate chips; or mini M&MS...you get the idea!)
2 generous shots of amaretto (or any other liquer you may like--a good non-alcohol substitute is any flavored coffee creamer)

Put all ingredients in a mixer and mix on medium speed until the ingredients form a ball. If the mixture seems too dry, add a bit more of the liquid used to make it moist enough to form into balls.

I use a tablespoon cookie scoop to make the balls uniform in size. Roll the scooped dough in your hands to form a nice smooth ball. Allow cake balls to set on a parchment-lined cookie sheet for a couple of hours, then dip them in chocolate (following) or roll them in confectioners' sugar or cocoa.

Melt 1 lb. of candy melts and add approximately a tablespoon of Crisco to make it a bit more smooth. Also, put the container (in my case, a Pyrex measuring cup) of melted candy melts in a very hot (I use almost boiling) water bath to keep the chocolate fluid. Dip balls into the chocolate using a spoon and a dipping fork (in my case, a plastic fork with the two middle tines cut out). Don't worry if the dipped balls have a "foot" at the base after drying. You can break some off after they have hardened, and once they are in the little cake liners, no one will notice. Also, you can decorate the tops with just about anything: sprinkles, candy confetti, candy confetti, chopped nuts, etc befor they dry. Or, after they've dried, pipe designs with royal icing or melted candy melts of different colors.

If you have any questions...just ask!

Thanks for the recipe cookieman...sounds delicious!

Thanks Cookieman, they sound great. I'm going to try and make them in the shape of eggs and decorate for Easter! Having a recipe takes the guess work out for me and helps alot! Thanks again!

Thank you cookieman, I want to try this. I have some leftover chocolate amaretto cake batter that your recipe I bet would taste really good with.

Wow! What great ideas. I've wondered what to do with those cake tops (I'm always reminded of that Seinfeld episode with the muffin tops they could not get rid of) and these "cake balls" sound wonderful. I think I may do some baking just to try them.

my cake tops never make it that long....I have three sons and a husband, and after last night two cake eatin' dogs!!!!!! but if I ever do have leftovers, i will have to try this!