Keep in mind that you may want to decrease the amount of flour the recipe calls for. Pies of all varieties use crumb crusts and you can make your own perfect pie crust with your leftover cake scraps.
All you have to do is crumble up the leftover cake, toast up the crumbs in the oven, mix with melted butter and press into the bottom of a pie pan. Bake the crust for about 10 minutes at degrees and then proceed with the filling of your choosing. Start by using cake scraps to make a cake pop mixture in one or two different colors. Then whip up another batch of cake batter in a different color from your cake balls. Pour a little of the batter into cupcake tins, then place the cake ball on top of the batter and cover in more batter.
If you want 3 colors, just cover your cake ball in a layer of cake pop mixture in another color. This recycled cake idea could just turn out to be your new favorite. Borrowing inspiration from classic bread pudding, it starts by covering the bottom of a buttered baking dish in cubes of almost-stale leftovers cake.
Use a spatula to press the cake down and make sure it all gets soaked in the liquid. Finally, bake at for around 35 minutes and slice. Bakeries and home cooks alike could make bake in mini loaves to sell or give as gifts to friends. When in doubt, take any leftover cake scraps and toss them into a blender with ice cream and milk for a sinfully delicious cake milkshake. In fact, you may find that what you make with those scraps is better than the original recipe you were working on in the first place!
About the Author: Edward Lee is a professional dessert expert and avid blogger who loves sharing his knowledge and passion on a variety of food publications. French toast will save your leftover cake just like it saves your day-old bread.
Make an egg batter, coat the cake slices, then griddle until toasty on the edges. Or you can keep it simple and spoon those crumbs on top of a scoop and dig in. Crumble stale cake, frosting and all, then throw it into a blender with a couple scoops of ice cream and milk.
This English dessert was made for leftover cake, as it soaks up fruit juices and custard like a dream. To make a trifle , layer cake crumbles with fruit, custard and whatever other ingredients go well with the flavor of your cake.
Sturdy cakes, like pound cake, work best, but you can grill any cake by setting it on top of foil first. Substitute any type of cake — from leftover coffee cake to chiffon — for bread in your favorite recipe, then bake as normal. Use cake crumbles instead of cookie crumbs in any cookie pie crust recipe. Ask anyone who has ever attended a state fair: deep-frying makes everything taste good. Coating cake chunks in batter adds moisture and crunch, and once you fry it you get a wow-worthy dessert the whole fam will love munching on.
A charlotte is a dignified retro dessert in which ladyfingers line a pan of mousse or custard topped with fruit. Sound yummy? Substitute slivers of leftover cake for the ladyfingers and voila — a reimagined dessert that tastes just as delicious as the classic.
Touted as a way to recycle pieces of wedding cake, cake crumb cookies employ crumbled cake as the base of a dough for crunchy, delicious cookies. Click here to cancel reply. Can I fix it? Raising agents, like baking powder or self-raising flour, are essential in cake baking, as they react with moisture to release gas bubbles which cause the cake to rise in the oven.
If these ingredients are missing, the cake will remain flat and airless, like a brownie or a cookie. However, if you have forgotten to add your raising agent, you can still salvage your bake and make it into something edible. Double-check your recipe and leave your cake to bake until it rises. Make sure your oven is definitely set to a high enough temperature, and try not to open the oven door too much during the cooking process, otherwise your sponge may sink.
Some tricky cake batters can collapse when they have been over-mixed, for example, genoese sponge , meringue batter , and angel cake mix. Make sure not to over-mix when handling delicate sponge, and avoid sudden movements that may knock the air out of the mixture. My cake is really shiny and greasy and I have no idea why. Greasy cakes are normally just the product of too much butter or fat being used to coat the cake tin. When the mixture is in the lined tin in the oven, the fat fries the sponge so cakes can often come out crispy around the edges or a little greasy on top.
Leave as it is or turn your basic cake into a drizzle cake, such as a Jaffa drizzle cake or Rosewater drizzle cake , with icing to hide the shine. If your cake is greasy all the way through, this is also likely to be because of the butter — but the butter actually used in the cake. Over-beating the batter too quickly and vigorously can also cause the same issue. When you come round to make the cake again, be sure to measure out your butter and all other ingredients carefully, to avoid adding too much.
Make sure you whisk the mixture enough to combine the ingredients but not too much so that you create additional heat in the mixture. This is an easy problem to fix. Just run a sharp knife around the edge of the cake, between the cake and the baking tin. Give it a little pat around the edges and on the bottom too. Let it sit for 15 minutes or more. To tip your cake out, pop on your oven gloves. Hold the tin with one oven glove, cradle the top of the cake with your other hand and tip it upside down.
Tap around the edges until it falls onto your hand, then flip it the right way up and pop onto a cooling rack. You can let the crumbled up pieces of cake cool and add them to ice cream to make a sundae, or turn then into the layer at the bottom of a trifle, or mash them up and make cake pops. Make sure the oven is on and on the correct temperature too.
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