Lately a lot of my cake recipes have used egg whites exclusively, or in larger quantities than the yolks. Right now I have a container of about 15 yolks in the fridge! Does anyone have any cake recipes that use a lot of yolks, or any other recipe ideas for yolks? (I have a good lemon curd recipe, but how much curd does a person really need???). Same question for leftover cake. I know cake balls/pops/truffles are all the rage, and I occasionally make those. I've also done a cake bread pudding with leftover cake bits. What do the rest of you do with the scraps??
Many thanks!
Make egg yolk candy!!! DELICOUS!!! You can google "leftover egg yolks" and come up with TONS of cool recipes.
As for the cake scraps, make trifles, or even another cake!! That's right, Julia Child has a recipe in her book using something like 3 cups of cake scraps!! (Oh the possibilites!!) 
Any custard or curd, or make a yellow cake out of them.
With egg yolks and cake scraps, I would make some vanilla bean custard and get some fresh fruit and make some triffle whip up some cream and you have a yummy dessert for your family, they are my biggest sellers. I put them in tall clear 20 oz cups with lids and they go like pancakes...
When I accumulate egg yolks that means a lot of yellow cakes are coming. Matter of fact I usually pair IMBC and SMBC with yellow cakes made with the abandoned yolks in an attempt to be more efficient.
However, can the yolks be frozen and stored for later use?
I use extra egg yolks to make lemon, lime, and raspberry curds. These can be frozen or sealed in jars - just like jelly and/or jam. The canned version makes wonderful hostess gifts.
I routinely freeze the extra egg yolks in zip-lock freezer bags - eight per bag. Then, as needed, I make homemade custard ice cream (2cups milk, 2 cups cream, 1 cup sugar, 8 egg yolks, vanilla or other flavorings). It's also nice to have the egg yolks on hand to make creme brule desserts for dinner parties. I use up my odds and ends of ganache and curds in the ice creams, too.
The other day, my neighbor let me know that he was out of my homemade ice cream.... I blamed it on a run of requests for chocolate cakes and, hence, no egg yolks!
Try freezing egg yolks. Separate the yolks from whites and stir gently. When frozen, egg yolks can thicken or become gel-like. To guard against this, mix in 1/8 teaspoon salt or 1½ teaspoons sugar per every four yolks. Strain and pour into a container. Attach a label with the number of egg yolks and date. One tbsp. of the yolk mixture equals one egg yolk.
I got this from ehow. Hope it helps!
I make a cooked yolk buttercream out of them and then freeze the buttercream. This always works fine as long as the container is wrapped tightly in plastic wrap to keep out odors. 
I was always afraid to freeze the yolks by themselves but will now try it with the salt added and see what happens.
As has been suggested above either add salt or sugar and then freeze. Make sure label which is which, for the yolks with salt they will make a great egg yolk omelete ... mmmm
Wow, lots of GREAT ideas, thank you, everyone. With this particular load of yolks I made some homemade chocolate pudding, but now I have a whole new tupperware-full, and lots of new ideas. Thanks!!
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