Friday, January 6, 2012

Trifling with Cake Scraps

Whenever I make a wedding cake I always have piles of cake scraps left over. They are the remnants from leveling the tops of each cake.

In the summer, when I do three or four wedding cakes a week, there are mountains of cake scraps in the kitchen. And my family thinks they need to eat all of it. They'll gladly eat the cake plain, grabbing bits and bites whenever they walk through the kitchen leaving a trail of cake crumbs wherever they go.

But sometimes they get lucky and there will be leftover cake filling and icing too. In this case that's lemon curd and lemon cream.

I take the leftover cake bits and throw them in a bowl, layering them with whatever is available- cake filling, fresh fruit, jam and my light cream icing.

It ain't purty but I've never heard anyone complain about that. It's a good thing there are going to be lots of cousins and extra people around here this weekend because lemon curd is my favorite and this is not a good thing to have around when I'm still trying to work off my holiday hips.


  1. Funny story... at one of the Marylhurst rehearsals, one of the trumpets asked Mr. Balogh if he could "hold the rest a trifle." I just found that hilarious because, well, how does one measure a "trifle" in metered music? So, per usual, your son was late and missed that part of rehearsal and I told him about it which caused the great discussion as to what a "trifle" actually is in dessert terms. Well, we couldn't quite settle on whether a dessert was called a trifle based on how it was set up or what the ingredients were. But, the last line was Seth saying, "Well, whatever it is, it's really good when my mom makes it!"

  2. Funny, Esther! Thanks for sharing. This is kind of a trifle. Real Trifle in my mind has to have sherry and custard. This is an imitation anyway. It sounds better than "cake mess in a bowl" or something.

  3. Years ago I dabbled in decorating cakes and those cake scraps were my downfall! I really love your cakes with the fresh flowers--reminds me of our wedding cake 32 years ago--all white with simple icing designs and decorated with silk flowers. Fresh would have been prettier.


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