If you’ve ever made a specialty cake, you’ll know that there can be a lot of cake scraps left when you’re done.
When I made my shamrock cake for St. Patrick’s day, I had a lot of cut-outs left over. Today I’m going to show you one of the ways you can use your scraps so you don’t just end up throwing them away… or eating them straight from the bowl.
Gather all your cake scraps into a bowl; icing and all.
Now, using a fork, or your hands, or a food processor, or whatever, mix and mash it all together. Add a bit more icing until the mixture is about the consistency of play-do.
Now take the mixture and scoop it into balls, as if you were going to make cookies or something. Roll each scoop between your hands until it’s a completely perfect sphere.
Let these chill in the freezer for about an hour. If you’re like me, you’ll want to take a shower to wash all the cake off of yourself.
Before you take them out of the freezer, go ahead and melt all that leftover white chocolate. (because bags don’t come in the 16 oz. you used.)
If you happen to have cake-pop sticks in your kitchen, now is the time to use them. You could also use regular popsicle sticks, or you don’t have to use sticks at all.
Go ahead and take your cake balls out of the freezer. If you do use some kind of stick, dip the end into the melted chocolate first, then stick it about half-way through one of your cake balls. Let the chocolate set for a minute, and then you’re ready to coat. Pick the cake-pop up by the stick and dip it into the melted chocolate. Roll it around until you get a nice even coating, then set it back on the tray to set.So even.
Once the chocolate has set, these delicious cake-pops are ready for your enjoyment.
You can use whatever cake/icing/chocolate combo you want!
And of course you don’t have to wait for cake scraps. You can bake an entire cake just for these!