Cake Pops and truffles are getting a lot of press these days. And with good reason--they're delicious.
But they don't have to be an all-out production--they can also be a clever and quick way to use up cake scraps. For instance, when I recently made a delicious Hummingbird Cake, I found that I had several cake scraps left from when I leveled the cake layers. Rather than discard them, I did the following, and suggest you do so too, the next time you have some cake scraps:
First, I mashed them up by hand, making them into cakey crumbs. Then, I mixed the crumbs with about a half-cup of the remaining cake frosting (I waited til after frosting the cake to make sure I had extra!). This doesn't have to be a scientific thing--you just need enough frosting so that the mashed cake will stick together and form into balls, but not so much that they turn into gooey, shapeless masses. Some more dense cakes actually don't need frosting at all to be able to shape into balls! You can shape them into balls by hand, or use an ice cream scoop for more free-form truffles.
Next, let the balls freeze for a good 2 hours - this will ensure that when you coat them in chocolate or candy coating, they won't melt, and will retain their shape.
At the end of the cooling period, set up a double boiler or just gently melt some chocolate or candy melt wafers (I did 2 squares of Baker's chocolate for about 10 truffles). Then dip your truffles directly from the freezer into the melted mixture, coating on all sides. Using a fork, tap them on the side of the pan to let excess chocolate drip off. Place on parchment paper or waxed paper and top with sprinkles or garnish while still quite wet, to ensure that it sticks (optional, but aren't sprinkles always cute?).
Let them set for an hour or so before eating to ensure you're not going to get too messy. Then, enjoy! these keep quite well too, for up to a week.