Use the Brownie Round Brownie Pop Silicone Mold
One 8 x 8 in. size brownie mix makes 24 brownies. Individual cavities are 1.75 x 1.75 x 1.75 in. deep.
Or the Petite doll pan with 4 cavities
2. Whenever I make a cake, I always
have several sizes of clean tin cans and cake release handy, so if I have
leftover batter, I grease the can/cans and put the extra cake batter in
and bake as you would cupcakes.
My hubby likes to use the leftover icing and ice these little cakes for our dessert, that is, if I can catch him before he gobbles one down.
They can be torted too. Really adorable.
3. After reading a recent thread about freezing batter, I did freeze a tray of chocolate batter in my muffin tray and was very happy with how they turned out! Usually I bake them into cupcakes right away, but that particular time was a very late night! Great idea on freezing them just in the paper liners, as then you could put them in a zip loc once they were frozen, and you wouldn't be using up a pan/muffin tray in the freezer!!
4. I baked from frozen at the same temperature and they came out perfect! I just kept checking them after 5 minutes longer than their normal time... I don't have sensitive taste buds so this might not be saying much (LOL but I couldn't tell the difference between fresh baked and baked from frozen! Hope this helps!!
What to do with Leftover Cake
1. make an english traditional trifle.
slice cake into layers or chunks and put in bottom of a glass dish,
add some sherry (optional) or orange juice till slightly soggy.
put on top a few spoonfuls of strawberry jam or fresh strawberries.
then add some canned or home made custard (let it cool, not boiling hot because of the glass dish)
then add some whipped cream
then add some flaked almonds to the top
2. How about mini icecream cakes? I like the idea of round ones. Using a large round cookie cutter, cut cake into rounds. Slice each round in half. Add a thin slice of slightly softened icecream between each half of round. Refreeze until firm. Just before serving, "ice" with whipped topping of choice. I flavour mine with pureed baby food (fruits of course!)
3. I place an individual size helping in a small bowl, put some canned peaches and peach syrup over it and place in the microwave for 30 to 60 seconds :-) Easy & Yummy :-) Actually, using any canned fruit would do, I just happen to like canned peaches
4. I use leftover cake of almost any flavor for strawberry shortcake. And these days, you can get strawberry or chocolate cool whip too, YUMMY!
5. It will freeze up to a month if
you don't want to use it just now. Be sure to wrap it well, excluding all
air in freezer safe paper or freezer bags, even aluminum foil. Thaw completely
before unwrapping and then use it in any of the other suggestions.
Hope this will be helpful.
6. You can dip it in sweetened condensed milk and then coconut.. then toast it in the broiler(watch it closely) or on skewers on your backyard grill. Serve with ice cream. YUM!
7 Make individual Boston creme pies.
Layer "bars" of cake with instant vanilla pudding (I use sugar free), and
top with chocolate sauce.
8. If it is still moist, add your favorite ice cream, bananas, fruit, anything tasty and cover it with chocolate syrup. I promise you it's GOOD!
9. My Favorite! Make cake balls. Crumble it up in a large bowl, add melted coating chocolate to desired thickness. Roll into balls and place on square of cake or on cookies. Cover - pour over all with melted coating chocolate.
Make cake balls. Crumble it up in a large bowl, add a can of frosting then dip in melted chocolate. Super yummy.
10. et it dry out, make into crumbs, and make a cheesecake crust with melted butter, Check a graham cracker crumb crust recipe for how to do it.
11. In a glass bowl or serving container, spread a layer of vanilla pudding, a layer of yellow cake cut into cubes, a layer of cut fruit, berries, or pie filling. repeat layers. Top with whipped cream.
Or mix a small carton of whipped topping with a small carton of lemon yogurt. Mix with cubes of cake.
Or mix a small carton of whipped topping with blueberry pie filling. Mix with cubes of cake.
Cut into cubes and douse with cream of coconut- not coconut milk. Mix whipped topping with sweetened coconut, spread across top.
Cut into pieces and use toothpicks to dip pieces into melted semi-sweet chocolate.
Melt a Hershey's Symphony chocolate
bar and fold into a small container of whipped topping. Combine with cake
cut into cubes.
THESE IDEAS ARE FROM EARLENE MOORE
Leftover cake or cake crumbs when you level your cakes? Here are some recipes using cake crumbs from the ICES newsletters. Thanks ICES members for sharing these receipes.
from ICES 8-89 article written by Fleda Collins - MO
Chocolate Angel Food Dessert
12 oz. Chocolate chips, 4 egg yolks, beaten, pinch of salt, 1 tsp. vanilla, 4 egg whites, 2 Tbs.. sugar,
1 pint whipped cream, 1 c. chopped nuts, 7-8 c. white cake crumbs, whipped cream
Melt chocolate chips in top of a
double boiler over simmering water (do not let water boil).
Slowly add beaten egg yolks to chocolate and stir well. Add salt and vanilla. Remove from heat.
Beat egg whites until stiff: add sugar and fold into chocolate mixture. Fold in whipped cream and nuts: set aside.
Line bottom of 9" x 13" pan with cake crumbs. Save half of crumbs for the second layer. Pour 1/2 chocolate mixture over cake crumbs, cover with remaining crumbs, and pour remaining chocolate over top. Chill six hours or longer. Top with whipped cream. Makes 12-16 servings.
8 c. chocolate cake pieces, 1 Tbs.. gelatin, 1/4 C. cold water, 1/3 C. white creame de cocoa, 1/2 C. green creame de menthe, 2 C. whipping cream
Line 9" x 13 " pan with chocolate cake pieces. Soften gelatin in cold water.
Heat together creame de cocoa and creame de menthe. Add softened gelatin: stir until gelatin is dissolved: cool. Whip cream and fold into gelatin mixture. Refrigerate 15 minutes. Spread over cake pieces. Refrigerate until serving time.
Banana Cream Cheese Desert
Cake crumbs, 8 ox. cream cheese softened, 14 oz. sweetened condensed milk (not plain canned milk), 1 tsp. vanilla, 1/3 c. lemon juice, 4 medium bananas sliced and dipped in lemon juice
Line bottom of a 9" pie pan with enough cake crumbs to cover completely. Beat cream cheese until fluffy. Beat in sweetened, condensed milk until smooth. Stir in lemon juice and vanilla. Line the cake crumb crust with 1/2 of the banana slices and top with cream cheese mixture. Top with remaining banana slices. Cover and chill three hours.
3 1/2 C. white or yellow cake crumbs, 1/2 tsp. baking powder, 1/2 c. Shortening, 1/2 c. sugar, 1 tsp. cinnamon, 1/2 tsp. allspice, 4 egg yolks, 6 Tbs.. cold water, 1 tsp. vanilla, 1 c. raisins, 1 c. chopped nuts
place cake crumbs in mixing bowl and beat until fine crumbs. Add remaining ingredients except nuts and raisins: beat well. Stir in nuts and raisins and drop by heaping teaspoonfuls onto greased cookie sheet. Bake at 350o for 10 - 12 minutes or until golden brown. Add more cake if too thin. Makes about five dozen cookies.
Chocolate Chip Cookies Omit raisins and spices and add 12 oz. chocolate chips. (1/2 c. cocoa may also be added if desired). Chocolate Drop Cookies Use chocolate cake crumbs, omit raisins and spices and add 1/2 c. cocoa. Coconut Drop Cookies Omit spices, raisins, and nuts and add 1 c. fine coconut
Coffee Cream Cake
8 c. white cake pieces, 1 pkg. vanilla pudding, 1 Tbs.. instant coffee granules, 1 1/2 c. milk, 1 pt. whipping cream, 1/4 c. sugar, 1 tsp. vanilla, 1/4 c. chopped nuts
Place cake pieces in 9" x12" pan. Cook pudding as directed except add coffee granules and use only 1 1/2 C. milk: cool. Whip cream until stiff. Add sugar and vanilla. Beat pudding smooth and fold in about 2/3 of whipped cream and spread over cake. Top with remaining whipped cream. Sprinkle with nuts. Refrigerate.
Cake Crumb Cookies
from ICES article 1-94 by Carl Nixon-TX
1 C. shortening, 1 C. sugar, 2 eggs, 3 c. cake crumbs, ground fine, 1/2 t. soda, dash of salt, 2 C. oatmeal, 1 t. vanilla
Mix ingredients in order given. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8-10 minutes at 350o
Cake Crumb Cookies
from ICES article 4-94 by Sharon Briggs
2 eggs, 1 c. milk, 5-7 c. cake crumbs, 2/3 c. brown sugar, 1/2 c. melted margarine, 1 t vanilla, 1 3/4 c. flour, 1 t. soda, 1 t. baking powder, 1 t. cinnamon, 1/2 t. salt, pinch ground cloves, 2 c. quick oatmeal, 1/2 c. chopped walnuts
Beat eggs and milk: add cake crumbs and let stand 15 minutes. Blend in sugar, margarine and vanilla. Sift together flour, soda, baking powder, salt, and spices and add to sugar mixture. Fold in remaining ingredients. Drop 2" apart on greased cookie sheets. Bake 10 minutes at 350º
How long can I keep leftover cake batter in the frig?
2 weeks on either!! If it is left
over or you had a problem baking it, like the oven went out or you had
to leave before baking? You can put it in an airtight container for 2 weeks,