Help! Broken cake bits!!!!

[moominthecorner]

I've just tied to make a 12'' sponge cake and failed. I've cut 7 little rounds out to make mini cakes but have loads of crumbs/bits left over. The party is tomorrow - any ideas what to make?!

Tried, I mean....

I thought of trifle but what can you use instead of blamange - you canny get iot
round here

Trifle as I would make it is sponge/jelly, then custard, then cream and sprinkles.

i thought you put jelly AND blamange....any other ideas?

NO Authentic trifle does not have jelly in eurgh!

Could you perhaps do an improvised bread and butter pudding using cake instead? Or tres leches?

Cake pops?

Authentic trifle doesn't have jelly BUT 70's trifle does! An important distinction

Please do BMF. Traditional trifle does not have jelly in!

Birds trifle? That must be authentic then!

I know. How about

Trifle is jelly and blancmange

I'd make queen of puddings with the crumbs

I am Irish and we make Gur/ Chester/Donkeys Grudge cake [depends on where you live] this cake sells well, get all the left overs add some all spice, some alcohol and and egg, maybe sugar if not a sweet cake, mix well until wet and sticky, place in a tin on top of puff pastry, bake when cooled ice with pink water icing
I will try find a real weight recipe, will be back soon

280g (10 oz.) shortcrust or puffed pastry
About 350g (12 oz.) leftover cake or bread
60g (2 oz./1/2 cup) unsifted self-rising white flour
90g (3 oz./scant 1/2 cup) brown sugar, firmly packed
1 large egg, beaten (or the equivalent amount of milk or water) to mix with 1-2 teaspoons mixed spice
60-175g (2-6 oz./1/4-3/4 cup) mixed dried fruit, or to taste
A little milk, for brushing top of pastry

Place the leftover cake/and or bread, in a food processor and whiz until you have fairly fine crumbs. Stir in the rest of the dry ingredients using as much fruit as you feel you need to achieve a rich "fruity" mixture. Add the beaten egg/mixed spice (or milk or water) mixture using as much liquid as will make a stiff paste like texture.

Grease a retangular 28cm x 20cm (11x7 inch) cake tin. Roll out the pastry thinly into 2 pieces the size of the tin. Line the bottom of the tin with one layer of pastry. Spread the filling on top. Cover with the second layer of pastry. Prick the top all over (lighly) with a fork, then brush with a little milk.

Bake at 190 degrees C (375 F) Gas Mark 5, for 45-55 minutes, or until crisp and golden brown. Cool in cake tin.

that sounds yum canyou, I always save and freeze leftover bread I've made into crumbs can you use stale bread/cake too?
Is it good once it gets cold too or is it vital to eat it with custard/cream/icecream?

Vodka it is iced with pink icing must be pink with choc strips through the icing so always eaten cold I add brandy to mine.
I use cake, biscuits and bread [whatever I have to use up]
I slice and freeze if I make a large tray and use for DC lunch box

canyou, we have a similar think in Yorkshire called 'Russian slice'. The bakers used to use up their day-old cake to make this the next day.

I don't do sometimes make a cake just to crumble it up and make Russian slice with it.

I also don't do sometimes make too much bread just so I can have some left over and make bread pudding with it (that's 'bread pudding', not 'bread and butter pudding...both different, both delish!).

In our house, we would make 'holiday pudding' with your crumby scraps...

Put crumby scraps in a buttered dish.
Dot over the top with raspberry jam.
Cover with a tub of ready made custard.
Bake in the oven until you can't wait any more done.
Enjoy!

Or Queen of Pudding I forgot about that until I saw your holiday pud Amistillsexy That looks yummy and so easy
I bake and freeze cakes so I often make my cake but might try yours tomorrow
wanders off to freezer

thanks canyou, biscuits too! off to do that now with leftover fairy cakes

Amistill, that's similar to our Friday pudding

Cakey scraps (stale or not)
Caramel sauce (from shop or made from whatever you can- golden syrup/butter/brown sugar/evap/condensed milk/cream)

Pour over and put in oven until nuclear.

Serve with custard, cream and ice-cream (if you are my Dad)