HOW to MAKE YOUR CUSTOMERS HAPPY with leftover cakes

Updated: Mar 20, 2019

We have all been there. You bake a cake, you cut it to layer it and you are left with all your cake tops (which, in my opinion, is the best part of the sponge…) and three options:

1| You eat half of it because you probably haven’t had time to seat down and make yourself a lunch yet (you’re so busy with cake orders…) and bin the rest.

2| You bin it all cause you already had a nice lunch or breakfast and don’t fancy anymore sugar (you’re so strong!)

3| You wrap it all and save it for later, because there must be a sweet table coming up, or a photo shoot, or a birthday, and you could make cake pops out of them. Could. But would?...

From all these options, I usually have a mix of 1 and 3. But mostly 3. Only, I have decided to NOT wait for a sweet table display, or a birthday, or anything else to use it. I have decided that when I go to set up a wedding cake, or when my couples drive all the way back to return a cake stand, there will be a nice selection of “Cake Truffles” as I like to call them, waiting for them.


By doing this little gesture, I make my customers happy, which makes me happy. But not only that, when you give them something to thank them for trusting you with their cake, it greatly helps them building a sturdy customer relationship with you for their future cake orders. Now I know, said like that it sounds like it is all part of a marketing plan, but really it isn’t: food waste in general makes me sick. In my everyday life, I always try to find ways to use everything I have and not throw away any type of food that can be saved (I make LOTS of soup and stews at home as these are the best food rescuer ever!). So, I try to apply the same philosophy to my business. It just means that I have to invest in cute packaging. But at the end of a busy cake week, I have saved as much ingredients as I could, and knowing that it will bring my customers a little bit of sweet joy, well, that’s just the “cherry on the cake”!


The same way that you would make cake pops, you can develop a huge range of flavours, and instead of sticking them on a stick, you leave them as such, like chocolate truffles. The good thing with that is, you can place them beautifully in a box, or a sachet, close it with your branded sticker if you have one, and it will look like a professionally made chocolate box.

Flavour-wise, I suggest you separate the nuts-based cake scraps from the others, and if you can, separate them per flavour before storing them in your fridge. After being done with my week’s wedding cakes, I will regroup everything I have left which usually consists in chocolate ganaches (white and dark), buttercream and of course, sponges scraps. In about two hours, you can make you truffles and freeze them.

Obviously, the fun part is to flavour them! Why not try with Vanilla Sponge leftovers some white chocolate ganache, or vanilla buttercream, flavoured with fresh orange zests and some Orange Blossom water? And if you have some at hands, throw a bit of freeze-dried raspberries in the mix - see photos below ( I made chocolate, raspberry and orange truffles with rest of vanilla sponge, orange zests, freeze dried raspberries and dark chocolate ganache. So yum) - or just a spoonful of raspberry jam. And if you prefer Rose water to orange Blossom, that’s another option.

If you have Chocolate and/or Red Velvet sponge left, mix it with dark chocolate ganache or chocolate buttercream, and add either a generous scoop of praliné and/or roasted chopped nuts (pecans, almonds, walnuts, whatever you fancy). But if you want to make them nut free, leave them at that