We make a lot of party and wedding cakes at Bee’s Bakery, and to ensure that the party goers get only the best, tastiest cake at their party, we trim off the edges, tops and bottoms of our cakes. This normally leaves us with a giant, dangerous bowl of leftover crumbs, chunks and knobbly bits, and I hate throwing them away, so I’ve been looking for some fun ways to use them up.
You can easily freeze cake crumbs or chunks in a sandwich bag for use later – they last at least one month. Or, if you don’t have any cake leftovers, but would like to try this recipe anyway, any old cake will do…
MAKES 6–10 ICE LOLLIES, DEPENDING ON THE SIZE OF THE MOULDS USED
- 6 scoops of low-fat vanilla frozen yoghurt (regular ice cream works well too)
- 4–6 tbsp milk (or non-dairy milk)
- 1 tsp vanilla-bean extract (mint extract also works well)
- 1–2 tbsp sprinkles or chocolate vermicelli of your choosing
- 6–12 tbsp leftover cake crumbs (frozen, if you have them)
- Ice-lolly moulds
- Wooden ice-lolly sticks
- 200 g dark/milk chocolate, melted
- Extra sprinkles
- Dollop the frozen yoghurt or ice cream, milk, vanilla and sprinkles into a large bowl and mix until smooth. You’re looking for a consistency of well-melted ice cream, here.
- Add in your cake crumbs and mix as little as possible to avoid breaking up the bigger pieces – I prefer to have a variety of smaller and larger pieces so you can really get the texture when you bite into your lolly.
- Pour the mixture into the lolly moulds and insert the sticks to around two-thirds of the way in.
- Carefully put your lollies into the freezer and allow to freeze for around 3–5 hours before serving.
- If you really want to jazz them up before serving, melt some milk or dark chocolate and pour on to the top of the ice lolly, letting it drizzle down the edges. Add a few sprinkles on top and serve!