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What to do with cake scraps...

post #1 of 21
9/21/05 at 9:55am
Thread Starter 
...other than making cake balls?

I made some cake ball mixture this week and I wasn't crazy about it, just seemed a little too 'wet' for me.

I know Toba Garrett suggests making a sort of 'spackle' with cake crumbs for the cake. Has anyone tried this spackling technique? Looks interesting...

Other than that I am stumped! My dad can eat only so much cake scraps I'd kinda like to make something different....

TIA Everyone!

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post #2 of 21
9/22/05 at 6:39am
Thread Starter 
Just bumping this up...

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post #3 of 21
9/22/05 at 6:49am
I've tried the spackling and I love it. I did my own little thing: I took the cake scraps, put them in a bowl with a big scoop of buttercream and a big scoop of chocolate ganache, and mixed it with a hand-mixer until it was smooth. I don't have exact measurements: I just adjusted until the frosting was thick enough to be a "spackle" but smooth enough to spread on the outside of the cake. Then I put my rolled fondant on top. It kept the cake looking smooth. It tasted pretty good too.
I love my lil' munchkin
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I love my lil' munchkin
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post #4 of 21
9/22/05 at 6:53am
I thought it was just me with the cake balls. I made a batch and expected to be awed...maybe I did them wrong??

I followed the recipe... icon_sad.gif
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post #5 of 21
9/22/05 at 6:54am
I don't get too many.... But when I do, I leave them in a airtight container but my husband and little ones to snack on..
Its always about cake!!
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Its always about cake!!
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post #6 of 21
9/22/05 at 2:55pm
Quote:
Originally Posted by IHATEFONDANT

I thought it was just me with the cake balls. I made a batch and expected to be awed...maybe I did them wrong??

I followed the recipe... icon_sad.gif



You're not the only one. I just made the recipe as stated on this website, and then another I found somewhere else using rum. They were terrible. I even used less alcohol than stated and both times it was this boozey sweet goop. I used good chocolate too icon_mad.gif
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post #7 of 21
9/22/05 at 3:06pm
I make cake balls all the time and love them. I have never had them be a goopy mess. I first add the alcohol and then add very little buttercream. I use just enough liquid to hold them together. I do not follow any reciepe so I really dont have amounts. I do it till it feels right. Just add a little add a time. My family and friends rave over them.

Another thing that people will use cake scraps for is modeling. If they have an odd shaped they need to make they will use it. I have seen pictures of cake scraps being made into airplanes and animals. I have seen others but I cant think of them at the moment.
Becky D
cakeconfections@gmail.com
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Becky D
cakeconfections@gmail.com
www.cakeconfections.net
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post #8 of 21
9/22/05 at 3:12pm
Oh no, they weren't a goopy mess. They turned out just fine. But they tasted terrible. My boyfriend just tried them and he spit them out!


I followed the recipes exactly as described. The link was from Jackie (or one of the admins)
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post #9 of 21
9/22/05 at 3:15pm
I dont know if this will help but I did not use the alcohol, instead I used flavored coffee creamer.. vanilla works well as does irish cream. IMO
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post #10 of 21
9/22/05 at 5:52pm
I just got the Toba book and was AMAZED at how much her work is copied. A lot of people should have "Thankya Toba!" in their sig lines. icon_biggrin.gif The book is awesome! Her spackling sounds like a much better way to level a cake than adding a big glob of frosting.

Now, I just need some baby-free time to attempt one of her cakes(yeah, that'll happen).
Sleep deprived
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Sleep deprived
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post #11 of 21
9/22/05 at 6:27pm
I'll have to look at the book, thanks : )

I don't understand the spackle. Don't they get a big mouthful of a buttercream and cake? To me that just sounds very unpleasant. If you were 7 years old you'd be all over that, but for an elegant cake I'm just nog seeing it. Unless I am misunderstanding?
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post #12 of 21
9/22/05 at 8:20pm
It's not a heavy frosting layer. From her pics, there is an extremely thin crumb coat followed by a layer of spackle. The spackle is her American version of the marzipan so commonly used by the Brits. It firms up the cake making the complex designs and fondant easier to execute. The spackle or marzipan layer hide any imperfections the cake may have so that perfectly even finish can be acheived.

hth
Sleep deprived
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Sleep deprived
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post #13 of 21
9/22/05 at 8:25pm
I made cake balls the other day, they were pretty good... a little on the sweet side. Not being of legal drinking age icon_wink.gif , I just mixed the cake crumbs with a cup of pudding, then covered in melted candy melts. They were easy to make and my little sister loved them! icon_biggrin.gif
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post #14 of 21
9/22/05 at 10:08pm
Hi all!

I'm new and shamefacedly admit I got a little confused, and thought I had posted a recipe to this thread, when I actually had posted to another. It was a recipe for cake truffles, a bit of a different version of the cake ball recipe I found here. The recipe is for a chocolate version, but fairly easy to improvise with different flavors. I've made the recipe a few times with excellent results.

The link to the post is: http://www.cakecentral.com/cake-decorating-ftopict-7851-.html

Sorry about that.
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post #15 of 21
9/23/05 at 2:34am
Wow.. I was just getting ready to post about the cake balls. I just tried some yesterday. I did not like them at all. My kids wouldn't even eat them, they spit it right out. Now, I did change it a little because I was making it for the kids, so I didn't use the liquor. Being that this was my first time I am not writing them off, just need to experiment alittle more. I REALLY want to make these for holidays and school gathers.

I think I'll make a post to ask specific questions so others can see.

Rose
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