I’m beginning to get a bit of a reputation among my baking friends and colleagues as a kind of “cake environmentalist,” in regards to my love of saving and reusing leftover cake scraps. In school, they nicknamed me “the leftover queen” because I couldn’t bear to throw anything away, and always wound up taking bags of dough, cake scraps, fillings, mousse, whatever – home with me. And truth be told, it rarely went to waste. Often times I was able to use it in another dessert concoction. Other times, I just ate it. At least it didn’t wind up in the trash.
Anyway, last week, a baking friend of mine (who, let me just say is the best cake sculptor I know – just check out her photos at Sweet Simplicity Cakes) was working on a wedding cake, and wound up with some leftover cake scraps. She texted me immediately and asked if I wanted them, to which I replied “Abso-freaking-lutely!” So she bagged the scraps and brought them to me. Granted, she did tell me there were a lot, but I was still not prepared for what I was presented with – the motherload of cake scraps. O joyous day!
I carried the bag of bags home (it was not light, I tell ya), and I started thinking about what to do with them. A week went by, and I found that all I’d done was eat half of one of the bags, grabbing a scrap or two every time I opened the fridge. This was NOT going well. Something had to be done, ASAP. So tonight, I mixed one of the bags with some leftover cream cheese icing I had, and made cake balls.
I dipped them in chocolate (milk and white) and sprinkled them with a little Halloween flair to keep things seasonal.
And then I ate two of them. So much for that 10 mile run today…