It’s summer fete season, oh lord it is. Baking and buying cakes for school and community fairs and then … buying them back again. And chez StorrCupboard it’s birthday season, so there’s an awful lot of butter, eggs, flour, sugar and all sorts going everywhere.
You get your tupperware back or you bring your box of cake from the fair and there’s a mass of crumbs …. everywhere. Or as you clear away a birthday cake, how much goes in the kids and how much on the floor, plates, mashed everywhere?
Cakes are wonderful, delicious and flipping expensive to bake. Full of butter, eggs and sugar, cakes are food-energy high foods. The chicken that laid your egg needed feeding and that egg was transported all around the goddam country for before it got as far as your basket. The (likely) wheat in your cake may be UK but could also be from as far as the US or Canada. The sugar is probably not British sugar beet, and is likely to have come from countries in Africa.  Not to mention the feed that the cows ate to produce to the milk that was transported to make the butter –
Sorry what? You were going to chuck that cake? No, come on now, you weren’t, were you?
This leftover idea comes from the amazing Rosie Ramsden. I have simplified a simple recipe, but sometimes it doesn’t take much to go from bin fodder to something delicous and more-ish. Take your cake crumbs, icing and all (which will bake into the cake and help it to caramelise), pop them in a warm oven and ten minutes later you have a tasty, topping for a bowl of ice-cream. You can use any cake for this, so happy baking!

Crunchy cake crumbe for ice cream

Barely adapted from Rosie Ramsden, ‘The Recipe Wheel, p253

Ingredients

As many cake crumbs as you have!

Tools
Baking tray

Time
Time for your oven to preheat
5-10 minutes to bake

Level
Super easy

Method

Turn the oven to 180C
Line the baking tray with greaseproof paper
Crumble the cake onto the tray
Place the tray into the pre-heated oven
Toast for 5-10 minutes until crisp
Either leave to cool or sprinkle over whilst still warm and let it melt the ice-cream

 

 

 

 

 

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

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