leftover cake

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Permalink Reply by Deah on March 16, 2010 at 1:35pm

Yes, you can freeze the cake now and thaw for cake balls later.

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Permalink Reply by Sharon on March 16, 2010 at 7:35pm

I also have a bag of cake in the freezer waiting to be made into cake balls. I was hoping to do it this weekend but because I am baking two cakes for decorating for Sunday - they will just have to wait for the next function. I have this cake in a bag waiting to be made into cake balls because when I went to slice the cake in half (last weekend) I did not realize that the blade for my "Wilton cake leveller" had moved ( I know I should have been watching) so one end of the cake was 1" and the other end was 1/4"...ahhhhhhh....so I just bagged it up and had to bake another cake.
I surely am going to invest in the Agbay cake leveller that Theresa Happe recommends....maybe I will get it for Mother's Day...that would be sweet.

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Permalink Reply by Tara's Cakes on March 16, 2010 at 8:29pm

I surely am going to invest in the Agbay cake leveller that Theresa Happe recommends....maybe I will get it for Mother's Day...that would be sweet.

*pout pout* I'll just have to dream about one, oh but I'd love to have one.

Thanks for the info ladies.

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Permalink Reply by jeri c on March 18, 2010 at 2:39am

I have neighbors that love my extra cake! They love it when I am baking because I just send it over with hubby with a little bowl of buttercream and they are in heaven! Makes for good neighbors too... they'd do anything for us!

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Permalink Reply by Slavka Edelmayer on March 18, 2010 at 4:46pm

I do not even have to send it anywhere, my 3 boys take care of the scraps...But with mine I make punch cake. I bake a 1/4 sheet cake and use scraps for filling - 160 g of granulated sugar, add little water and then cook until sugar and water makes heavy syrup, and sugar dissolves completely, add 1 dcl of rum and zest from 1 lemon. Combine with cake scraps ( make sure you crush it first so there are no big pieces left) and let sit. Cut baked sheet cake in half vertically so you have equal halves, spread any kind of slightly sour jam on the top of the first half(I use apricot jam), then spread rum mixture on the top of it and cover with second half with jam facing down. Ice with frosting made out of 150 g of powdered sugar, 1 tbsp of boiling water, 1 tbsp of oil and 2 tbsp of rum. If this is not enough, double the frosting recipe, I also add food coloring(liquid) to make different color frosting. Sorry for the grams and deciliters, you guessed right I am Europian...This is what we call a punch cake, because it contains rum. Very yummy, some people even add raisins into mixture, but I like it better without them.

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Permalink Reply by Tara's Cakes on March 18, 2010 at 8:52pm

This sounds very good, I have another cake this weekend & again I'll have alot of leftovers, UGH!!! I'll have to give this a try. Thanks!

Slavka Edelmayer said:

I do not even have to send it anywhere, my 3 boys take care of the scraps...But with mine I make punch cake. I bake a 1/4 sheet cake and use scraps for filling - 160 g of granulated sugar, add little water and then cook until sugar and water makes heavy syrup, and sugar dissolves completely, add 1 dcl of rum and zest from 1 lemon. Combine with cake scraps ( make sure you crush it first so there are no big pieces left) and let sit. Cut baked sheet cake in half vertically so you have equal halves, spread any kind of slightly sour jam on the top of the first half(I use apricot jam), then spread rum mixture on the top of it and cover with second half with jam facing down. Ice with frosting made out of 150 g of powdered sugar, 1 tbsp of boiling water, 1 tbsp of oil and 2 tbsp of rum. If this is not enough, double the frosting recipe, I also add food coloring(liquid) to make different color frosting. Sorry for the grams and deciliters, you guessed right I am Europian...This is what we call a punch cake, because it contains rum. Very yummy, some people even add raisins into mixture, but I like it better without them.

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