Convert your leftover cake crumbs into yummy treasures


leftover cake

Most of the time we throw away leftover cake because we don't know what to do with it. Another reason is that our children do not like the idea of leftover food being served for tea or dinner. But what if we do know some secret recipes that are sure to convert these leftovers into yummy treasures!

Let us start recycling, reducing and reusing. These recipes need left over cakes, so now your leftover from cake trimming, cake crumbs or simply leftover will go into making another delicacy.

Health first, so let’s make sure that the cake is still consumable. Some of us freeze the cake trimmings till it is enough to make some dessert. This is alright as long as the cake is not stale. The cake also is kept under hygienic conditions in proper storage places. If the cake remains were frozen then making sure that it didn’t come in contact with the other food in the freezer specially the meat. Ensuring the cake was packed and stored well is essential.

Some of you must have already guessed what will occupy the first place. Yes it is the cake pop. And for those who haven’t heard of it or haven’t made it before, well, you are in for a pleasant surprise.



cake pops


Butter icing

  • 100 g butter
  • 250 g icing sugar
  • 2 drops vanilla
  • 2 tbsp. milk
  1. Beat the butter till its soft.
  2. Add one tbsp. of milk and beat.
  3. Add the icing sugar little by little to get a firm cream. You might need a little more or less of icing sugar depending on the climate.
  4. Add vanilla last.


Cake pop dough


  • 500g Left over cake (its better if it’s the same kind)
  • 200g Butter icing/ frosting
  • Dark chocolate/ white chocolate to coat
  • Decorations (sprinkles, glitter balls, food coloring)
  • Lollipop sticks (same or different colors)


  1. Crumble the cake into a large bowl break it with your fingers.
  2. Keep a handful of cake crumbs aside. (to add if we got the wrong consistency)
  3. Add the frosting little by little and knead with your fingers. The exact amount that is needed to get the right consistency cannot be stated because if your making tha cake in summer then you knead less frosting and if your making it in winter then you need more frosting. The amount depends on the climate.
  4. Start kneading it with your hand like the bun dough but exert less pressure.
  5. The result should be clay like dough that should hold and can be molded into any shape. Take a handful of the dough and squeeze it in your hand. If the dough holds taking the shape of your grasp then you are ready to begin.
  6. If your dough slightly crumbles or has cracks on it, then add a bit more frosting.
  7. If the dough is too wet, then add a little of the cake crumbs that you kept aside till you get a firm dough.


  1. Make ferero rocher sized balls with the dough. (The balls should be smooth)
  2. Place these on a foil or on a polythene sheet.
  3. Melt your chocolate to coat the cake pops. Double boiling is the best.
  4. Dip the tip of the lollipop stick in the melted chocolate and stick it into the cake pops. Don’t press it further than the center.
  5. Place the pops with the stick up in the air. Let it dry for 2 minutes.
  6. Then coat the cake pops with chocolate. Hold the pops in the container of chocolate melt by holding the stick then using a spoon pour the chocolate and turn the pop. This method work better than dipping the pop in chocolate.
  7. (You might need to reheat the chocolate as this takes some time and the chocolate might harden by then. Add ½ tsp. of milk when reheating)
  8. (The coating can be made using melted dark, milk or white chocolate. You can also melt dark and white and pour both to get a lovely choc milk effect)
  9. (Another idea that I am yet see is fruit shaped cake pops. The coating for this can have a bit of fruit essence in it to make it more exciting, pineapple fruits pop should have pineapple flavor and essence)
  10. If you are casting a spell of sprinkles on the cake pops better do it fast before the coating dries.
  11. Place them in a Styrofoam cube so that it stands out beautifully.

TAN TA DAA….your cake pops are ready.



In my country we make something called apple cake in the same way. My dear friend made this, normally it is glazed in red and a clove is stuck for stem.

Try this shape out too.




chocolate nut cookies
Chocolate nut cookies



  • 3 ½ cups cake crumbs
  • ½ cup butter
  • ½ cup sugar
  • 4 egg yolks
  • ½ tsp. baking powder
  • 1 tsp. vanilla
  • 5 tbsp. water


  1. (The cake crumbs have to be either chocolate or vanilla. If it is chocolate then add 2 tbsp. of cocoa powder when beating. If its butter cake then add 1 cup of chocolate chips)
  2. Bread the cake into a large bowl and beat it till it is fluffy.
  3. Add the butter and beat for 1 minute.
  4. Add the sugar and egg, beat for 5 more minutes.
  5. Add the baking powder and vanilla beat some more. (Cocoa powder for the chocolate cake should be added now)
  6. If the batter is a bit loose then don’t add the water if it is too thick add the water and beat.
  7. Add the cashew nuts and mix with a wooden spoon. (Chocolate chips for the butter cake should be added now)
  8. Drop spoonful of the batter on a greased tray and bake in 300 c for 10 minutes or till brown.



coffee rock
coffee rock



  • 500 g butter cake
  • ½ cup butter
  • ½ cup sugar
  • 1 cup coffee mixed in 2 tbsp. of sugar
  • 3 egg yolks


  1. Put the butter in a bowl and beat. Add the sugar and egg, beat till the sugar dissolves.
  2. Cut the cake into flat cubes, like thin brownies.
  3. Spread a layer of the batter on a Pyrex dish.
  4. Place the cakes nicely in the dish.
  5. Fill the dish with the batter and pour the coffee on it.
  6. Sprinkle roasted nuts if you want. Chill and serve with whipped cream topping.



cake pudding
cake pudding


  • 4 cups leftover cake
  • 1/4 cup dry fruits
  • 1 cup sugar
  • 1 1/2 cups milk
  • 2 cups peeled and cubed pears, peaches, apricots or apples
  • 3 tbsp. margarine
  • 1/2 tsp. cinnamon powder
  • 1/2 tsp. vanilla
  • 2 eggs, beaten

vanilla topping

  • 2 tbsp. white sugar
  • 2 tbsp. brown sugar
  • 5 tbsp. butter
  • 5 tbsp. milk
  • 1 tsp. vanilla essence


  1. Preheat oven to 300 c.
  2. crumble the cake slightly. In a bowl mix together the cake, dry and fresh fruits.
  3. Pour the milk (1 1/2 cups) 3 tbsp. margarine and 1 cup sugar.
  4. Mix well and place the pan on medium heat.
  5. When the butter has melted and the sugar dissolved pour this in the bowl of cake crumbs and mix.
  6. Put this batter into a greased tray.
  7. In a small bowl beat the eggs. Add the vanilla and cinnamon powder.
  8. Pour this on the cake in the tray and bake till done. A toothpick should come tooth clean.
  9. Add all the ingredients of the vanilla topping into a bowl and heat till the sugar dissolves. The heat should be on medium or low.
  10. Once the cake is done pour the topping on it and serve once its cool.


cake and fruit truffle
Cake and fruit truffle



  • 75 g cream cheese
  • 75 g cool whip cream
  • 1 cup left over cake crumbs (butter or fruit cake)
  • 4 cups fresh fruits peeled and cubed or 3 cups canned fruits


  1. Put the fruits in a pan. Add 2tbsp water and 4 tbsp. sugar. Cook till the fruit is soft and the water is dried.
  2. Or you can use fresh fruits if you like.
  3. Mix the cream cheese and the whip add the fruits and mix well.
  4. Now let’s layer.
  5. First a layer of cake crumbs (1/2 cup).
  6. Then the layer of fruits and cream.
  7. Then the cake crumbs again.
  8. Top it with the fruit cream again.
  9. Cool it, don’t freeze before serving.




  • If you can't bear to throw your cake and you are disheartened to try out something else then spread some butter on the cake just like icing. Cover the whole cake in butter. Wrap it up in cling film and put it in the fridge. Next day heat it up and you will get fresh cake.


  • If your cake is still whole then layer it carefully. Make some custard pudding. Place one layer of cake in a tray then add the pudding then some fruits. Repeat this 2 times and top it with whip cream. Leave it in the fridge for a couple of hours before eating.


  • Cut cakes using an icing flower cutter. Place the nealty on a baking tray and bake. This will result in biscotti;Cookies that will accompany some tea or coffee. You can alo sprinkle some icing sugar on top.


  • Just crumble them. Put into a dessert dish and scoop some ice- cream on it.


  • Crumble the cake. Put it into a dessert dish. Add some chocolate chips. Add dry or fresh nuts. Cover with milk and top with chocolate sauce. Yum.


  • Put the cake in a baking tray. Top the cake with canned fruits and its juice. (See above for fresh fruits syrup) then bake it for 5 minutes and gobble!


  • Cut cake into small cubes. Using a skewer or tooth pick dip the cake in hot chocolate and sprinkle some chopped nuts on it. Dry it on a foil or polythene sheet.


  • Place a large chunk of cake on a plate cover with chocolate mouse and sprinkle some roasted peanuts and chocolate chips.


  • You can cut the cake into tiny cubes. 1/2 inches. Bake them and use on top of chocolate or vanilla ice-cream.