At Baked Dessert Cafe, we bake all natural, buy locally when possible, compost our kitchen waste and of course recycle all of our boxes, plastic, glass and cans, but what about recycling cake? This idea is not so far fetched, people recycle left over food all of the time! One night you might have a roast with vegetables, two days later it becomes vegetable beef soup, stale bread can be morphed into croutons or bread pudding. You see where I’m going with this?
For those of you who bake, you know first hand that there are great baking days and days where something just doesn’t go quite right. Sometimes this can be explained, other times it’s a great mystery. We recently had one of those days when we were baking our all natural Red Velvet Cupcakes. The oven was loaded and everything seemed right with the world until the end of the baking cycle. For some reason the cupcakes didn’t rise to our expectations. They tasted delicious as usual, they just didn’t look pretty. We’re not talking about a few cupcakes here, we’re talking about several dozen cupcakes. What a waste it would be to just discard them just because they weren’t perfect. What to do, what to do?
Why not recycle the cupcakes into another dessert I thought? My creative wheels began turning and then spinning wildly out of control. I landed on the idea of the cupcake pop. I have made cupcake pops before, but didn’t have any lollipop stick for this project and then it hit me. I would create the “Red Velvet Truffle Bomb”. I started by pulverizing the cake in the food processor and adding enough cream cheese buttercream frosting to form a dough, similar to the consistency of a cookie dough. I then scooped generous portions and rolled them into balls, placing them in pretty cupcake cups. When making cupcake pops you generally dip them into melted chocolate, but these were pretty big, so I decided instead to smother them with chocolate ganache and top them with a dollop of cream cheese buttercream and our all natural red sugar sprinkles.
Of course these needed to be taste tested. Shelly and I thought they were fabulous, but our customer’s opinion is most important. Several lucky patrons were given the concoction and their honest opinions solicited. Once we had their “lip smacking” seal of approval, the “Red Velvet Truffle Bomb” became our weekly dessert special and I’m proud to add a “sell out”. What was thought initially to be a disaster turned out to be a great success!
So, the next time you have an “off ” baking day, don’t pitch the end product if it isn’t perfect. Think about how you can recycle it into a new and delicious creation! Get creative and remember to get “BAKED” at the beach!