I found myself with a bowlful of red cake scraps from the O Canada Day Cake I made earlier this week. What to do with those scraps aside from eating them? I did use some of the scraps to make crumbs to decorate the sides of the O Canada Day Cake and I would gladly eat cake scraps but they're not the healthiest thing to munch on. If I'm going to have cake I try to have it as dessert and share it with family and friends. I suppose I could have made bright red cake pops but I find those cloyingly sweet and a bit fussy to make just to get rid of cake scraps. So I put the said scraps in the freezer until I could think of something more suitable to do with them. But they didn't stay there long because I decided to make another cake with them. Yes, another cake using the same principle as the O Canada Day Cake.
I made another recipe for the white cake and used a bundt cake pan. You can find the recipe for the white cake HERE.
I had a few cake crumbs left from decorating the sides of the O Canada Day Cake. I mixed them with 2 tablespoons sugar and a tablespoon of butter and packed them in the bottom of a well greased bundt pan.
I had a few cake crumbs left from decorating the sides of the O Canada Cake. I mixed them with 2 tablespoons of sugar and 1 tablespoon of butter and packed them in the bottom of a well greased bundt pan.
I trimmed off any overly browned bits on the cake scraps. I carefully spooned white batter over the crumbs in the bottom of the pan and then placed the red cake scraps around the batter, then more batter and more cake scraps and topped with the last of the white batter. I baked the cake at 325 degrees about 1½ hours until it tested done with a cake tester.
The cake turned out lovely.
It looks quite nice with the frosting running down the sides and a sprinkling of red sugar.
And there's the leftover hidden treasure buried inside the cake.
The cake is ready for a church picnic/barbeque that we'll attend.
It's safely hidden away in the freezer until then.
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