Because a half-eaten cake should never go to waste.
The decorations are up, the lights are dimmed, and the table is set.
The only thing missing from this picture?
Credit: Joy Howard
A glorious dessert finale, in the form of cake.
Here atSouthern Living, we believe that no occasion is complete without a stunning cake.
Whether you opt for atowering layer cakeor acrowd-pleasing sheet cake, there is a cake to suit every gathering.
Something about having a cake on the table just says, “party.”
But sometimes, our eyes are bigger than our stomachs.
It isn’t a proper celebration unless there’s plenty of cake to go around and then some.
Then comes the question of the hour: What should we do with the leftovers?
With icing and crumbs everywhere, you might be wondering just how to make use of your leftover cake.
My favorite way to use leftover cake is to make cake truffles.
The icing is the “glue” that will hold these cake truffles together.
Don’t be shy about adding extrawe’re looking for a one-to-one ratio of cake to icing.
Do not overmix, or the cake truffles will be dense.
Repeat until you’ve rolled all the cake mixture into truffles.
Place the truffles in the freezer for at least 10 minutes and up to 24 hours.
In the meantime,melt chocolatein a microwave or using a double-boiler.
Remove the truffle from the chocolate and let the excess drip off before placing it on a sheet tray.
Repeat with remaining truffles.
Garnish the chocolate-coated cake truffles with sprinkles, sea salt, or a white chocolate drizzle.
Allow the chocolate shell to harden, then store the finished truffles in the fridge orfreezer.
The best part about these cake truffles is that they’re completely customizable.
Make coconut “snowball” truffles by coating them in white chocolate and rolling them in coconut.
These truffles make a great hand-held party dessert or addition to a gift box.
Now, all you have to do isbake that cake.
