I hate wasting food of any sort, but to throw away perfectly good cake? I don’t think so.
After making the devil’s food cake with malt chocolate frosting, I was left with a baggie of cake scraps leftover from trimming the layers, not to mention about a cup of frosting. Inspired by the Pioneer Woman’s recent endeavors in making cake balls (definitely visit her blog for more creative ways to use the cake balls along with other great recipes), I decided to try it myself.
Coincidentally, my friend was due to give birth to her second child (a boy – welcome to the world Ethan!) last week so I decorated the cake balls and brought them to the hospital in honor of the occasion.
These cake balls were delicious and super cute to boot! The flavor possibilities are endless – you can use any combination of cake and frosting. Note that the “recipe” below is really more of a technique – just use your judgement for consistency and remember you can always make extra frosting (I’d estimate a 3 to 1 ratio cake to frosting).
Leftover cake scraps
Leftover frosting, at room temperature
Candy melts (come in various colors and flavors; available at most craft stores)
Place the cake in a bowl and break into small pieces with a wooden spoon. Stir in the frosting until very well combined. Refrigerate 30 minutes until chilled.
Lay a piece of parchment paper or a silpat on a baking sheet. Roll the cake into small balls, about 2 to 3 teaspoons each. Freeze for 1 hour.
Melt the candy melts (I used dark cocoa) in a small bowl in the microwave following package instructions. Dip the balls one at a time into the chocolate, being sure to completely cover. Remove with a spoon, tapping the side of the bowl to discard excess coating. Place the coated cake ball on the parchment paper. Repeat until all cake balls have been covered. Refrigerate until the coating has set.
Now add decoration. I melted blue colored candy melts and used a spoon to drizzle a few lines over each cake ball. Refrigerate again until set.