Can you tell I don’t like wasting things? I’ve written six posts about using leftovers from one recipe as a base for another- Pancake Oatmeal, Stout and Cream(er) Cheese Brownies, Oreo Peanut Butter Cake Pops, Cheesecake-Stuffed Snickerdoodles, Leftover Frosting Cookies, and Pie Fries– and that’s a whole lot, but here’s one more to add to the list: Cake Scrap Cake Truffles.
With most cake recipes, I get very rounded tops that need to be leveled before the cake is assembled. The pastry chef at Glendale Bakery in Maspeth, NY told me they make crumb for crumb cake with their cake scraps, but I always make cake pops or cake truffles and give them out to my friends. There are so many different things you can do with cake pops and truffles- first you have the cake itself and the frosting or soak you are using to moisten it, which should be the same flavor; then, you coat the cake ball in chocolate or a cool-flavored candy melt; and lastly, you can cover it in anything you want: crushed candy, sprinkles, cookie crumbs…and you have something completely different from the cake you had made in the first place!
Cake scrap cake truffles are meant to be made with anything you might have on hand, and sometimes match or at least resemble your cake. I have a giant box of graham cracker crumbs I use to make pie crusts with, so usually I roll the truffles in those crumbs after coating them in white or dark chocolate. If it were the holidays, maybe I would cover the truffles in crushed candy canes, or have pumpkin cake truffles for the fall if I were making a pumpkin cake. It’s really all up to you!
To go along with that idea, there isn’t exactly a recipe for this- I just kind of wing it, and it all depends on how much cake scrap you have. Here is a guideline that my truffles tend to generally fall under, but every case is different, so feel free to play it by ear.
Cake Scrap Cake Truffles
***This is only a guideline!! Use your own judgment to make the truffles as moist as you like, or use more chocolate if you like a thick coating.
- 2 cups cake scraps from leveling a cake
- 3 tbs frosting or soak
- 1/4 cup chocolate or flavored candy melts, melted in the microwave as directed on package
- 1/4 cup sprinkles, crushed candies, or cookie crumbs
- Crumble the cake scraps with your hands in a medium bowl until the mixture is the texture of sand.
- Massage in the frosting or soak until it is evenly distributed. Add more if you like it moister.
- Separate the cake into separate balls- these will be your cake truffles. They should be bite sized and no more than an inch and a half in diameter. If they’re too big, they’ll fall apart.
- Dip the truffles in the melted chocolate using a fork. Alternately, wearing gloves, spread chocolate all over your hands and roll the truffles around until coated.
- Immediately roll the truffle in the covering of your choice.
- Store in the refrigerator until ready to serve.
As I said, there are so many possibilities for this. Here are some ideas: chocolate or carrot cake, white chocolate coat, graham cracker crumbs; peanut butter or banana cake, chocolate or peanut butter coat, Oreo crumbs; vanilla cake, white chocolate coat, dry Funfetti cake mix? Christina Tosi from Momofuku Milk Bar suggests using dry brownie mix as the outer layer. The way they make truffles at Milk Bar is to spread chocolate all over your gloves and then roll the truffles around in your hands, like I described in Step 4. I used this method when I made cake truffles recently, and it works if you work fast but it works better if you have high quality chocolate. It is not ideal for the chocolate to harden on your hands.
What do you do with your cake scraps?