I bake a lot of cakes, which means I throw away lots of cake. Not because I ruin them, but because I have to level off the dome on top in order to layer them without trouble. That extra cake, if I’m being a good girl and not stuffing it in my mouth, gets tossed most of the time.
Not any more! Cake Balls/Pops to the rescue!
I just posted the recipe and step-by-step tutorial for cake pops and you can use the same concept to save a cake that stuck to your pan, came out too dry or heavy, or to use on the extra cake that you levelled off.
If using an entire cake, go ahead and follow the recipe as instructed. If the cake is very very dry, you will probably have to add the entire can of frosting to it. For cake tops, I use just about a spoonful of frosting and then mush it all up with my hands, just like with cake pops.
I ran out of lollipop sticks, so I just made cake balls (also called “cake truffles”) this time. Roll them up into quarter-size balls and put on a plate; refrigerate until very cold (I always do this 24 hours or more in advance of the dipping but a couple hours should be enough). You’ll need about 3-4 squares of white or chocolate candy coating. Melt it and dip the balls using a spoon, tapping off the excess chocolate before placing on wax paper to set. If adding sprinkles, do it quickly before the chocolate hardens. You can also drizzle any leftover candy coating over the tops or melt another color to drizzle over the tops.
This works with any flavor cake mix. So far I have tried red velvet , chocolate and white. Have fun with it!
By the way, I lied when I said I don’t ruin cakes. Though I haven’t in a while, it’s been known to happen.
To end this on a happy note, here’s some pics of the wedding cake after I completely redid it. I didn’t even attempt the fondant because I didn’t want to risk ruining a second cake when I had absolutely no more time to spare. Thankfully, the bride was very pleased with the cake (though nothing like the one she originally wanted) and had no complaints!