Cake balls cake truffles, cake with pudding and fruit, then cover with whip topping.....don't throw them away! ( Unless you have TONS, and just don't want them all!) 
i give mine to the neighborhood kids... 
..nothing left to make anything else and i dont have to worry about wasting it...
In case you have no idea what cake balls are:
http://cakecentral.com/cake_recipe-2382-1-Cake-Balls.html
In case you have no idea what cake balls are:
http://cakecentral.com/cake_recipe-2382-1-Cake-Balls.html
LOL, my DH will get a kick out of that! Thanks
I have never really tried this technique, but I saw in a book (or maybe it was on tv??) where they crumble the cake scraps, mix it with icing and use that to crumb coat the cake! I have used icing mixed with cake to fill holes or gaps in my cakes, and it works great.
I have never really tried this technique, but I saw in a book (or maybe it was on tv??) where they crumble the cake scraps, mix it with icing and use that to crumb coat the cake! I have used icing mixed with cake to fill holes or gaps in my cakes, and it works great.
Um, I think you mean to mix it with BC and use it to dam the cake; this is called a mortar and is supposed to be a really good way of damming. It makes no sense to crumb coat with cake crumbs because a crumb coat is used to hide the crumbs not put more on.
And, I second cakeballs! I love mixing peanut butter, jams, coffee creamers, etc. to make mine.
I have never really tried this technique, but I saw in a book (or maybe it was on tv??) where they crumble the cake scraps, mix it with icing and use that to crumb coat the cake! I have used icing mixed with cake to fill holes or gaps in my cakes, and it works great.
Um, I think you mean to mix it with BC and use it to dam the cake; this is called a mortar and is supposed to be a really good way of damming. It makes no sense to crumb coat with cake crumbs because a crumb coat is used to hide the crumbs not put more on.
And, I second cakeballs! I love mixing peanut butter, jams, coffee creamers, etc. to make mine.
No, you actually mix it with frosting and use it to "spackle" the cake. I think its from one of Toba Garret's books.
So weird but if it's as good as the mortar I can see how it would work.
Here's a thread on it.
http://www.cakecentral.com/cake-decorating-ftopicp-6411337.html
I'd think you'd only want to use cake crumbs of the same cake flavor, though.
English Trifle! My mother used to make it all the time.
Start with a clear glass bowl or giant brandy snifter,
First (bottom) layer use whole cake layer or cake scraps,
next step, add your favorite flavor of jell-o gelatin liquid
(still warm is okay, it's suppose to soak into the cake portion below),
next layer, add your favorite pudding,
top layer, use another layer of jell-o gelatin (but you must chill it until slightly firm because if you pour hot gelatin on top of pudding layer the layers won't be so pretty as seen through the glass bowl),
you can top with whipped cream, and garnish with nuts or cherries. YUM!
Also, many bakery factories re-bake their scraps... they get re-mixed into the next batch!
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