Any cake artist knows one of the outcomes of running a full time cake business is the constant scraps or offcuts. In fact, when you’re making a sculpted cake it sometimes seems like you can make a whole other cake with the bits you cut off!
So the big question is, what happens to these scraps? The obvious answer is they go in the bin, but doesn’t it feel better when you can leave less waste and make use of them somehow? Here are my top ways I like to use up my scraps .. please feel free to drop me a line on Instagram if you have any other ideas – I’d love to hear from you!
Seven ideas for using up cake scraps
1. Mix the scraps with leftover buttercream and turn them in to cake pops. I don’t offer cake pops as a separate product to my customers, but I will sometimes make them to give to friends if I have lots of leftover cake scraps. If you don’t feel confident in making even shapes I would recommend visiting Jeanette at My Little Cakepop who sells the best cake pop moulds I have come across and gives the most useful tips for getting the right ratio for the mixture. Let me know if you do follow her tips!
2. Make mini cakes like these I recently posted on Instagram and include them with your customer’s order as an added bonus! I create these by using silicone moulds – you can choose any shape but I find round one inch thick discs to be the easiest shape to work with. Soften your ganache and fill the mould cavities half full, cut circles of cake from your scraps and add these in, then fill to the top with more ganache and level it off. You can also add buttercream in the middle if you’d like. Place them in the fridge to harden and from there you can decorate as you wish – covering in fondant is one option, or I chose to keep it easy and print an edible image to stick to the top.
3. If you’re making a sculpted cake you can use the scraps to bulk out areas of the cake – either if you’ve cut to much away or if you’re making extremities which would otherwise be made from RKT, fondant or modelling chocolate. I don’t like to waste any of the cake if I can avoid it!
4. Use them to make a sweeter version of a traditional bread pudding. I have only recently realised I like bread pudding, it took me 30-something years to figure it out and now I can’t have the traditional version because I’m gluten free! Luckily the bread in this pudding is so soaked with cream or milk that it works just as well with gluten free bread, and if you want an extra sweet kick then why not use cake scraps in place of the bread! I can’t be responsible for the resulting sugar high though …
5. Mix the cake scraps in to ice cream – if your cake hasn’t previously been frozen then the ice cream can go straight back in to the freezer for another time. If your cake has previously been frozen then you’ll have to eat this right away … which is a shame …
6. Did anyone else grow up eating trifle every Christmas? No? Well I did! My Mum always produced a home made trifle every Christmas and at all special family occasions and whilst you would normally use store-bought cake or lady fingers as the base, it would be a good use for cake scraps!
7. This might be an obvious one … eat them! With buttercream … without buttercream … just a little treat for finishing off your cake orders.
Have you done any of these before, or do you have other ideas for using your scraps? Please do drop me a line (you can find me on Instagram), I would love to hear from you!