Ever hesitate to make a cookie or cake recipe because it’ll yield too much? Or you went ahead and baked cake layers and after trimming you have a lot of extra cake leftover? Here are some tips on what to do when you have too many cookies (does that even exist?!) or excess cake.
- Too many cookies! If you find that your batter yields too many cookies, you can simply pop all the extras in the freezer. The caveat for this is that this method works best with drop cookie doughs. All you do is drop as you would onto a baking sheet (but you can place them closer together since you won’t be baking and therefore they won’t be spreading), then place the entire cookie sheet into the freezer. Once the dough has hardened, about an hour, you can transfer them into a freezer safe ziplock bag. Now you have cookies for whenever the craving hits you or unexpected guests show up. For baking, bake it at about 25F lower than the original baking temperature for add on 5-10 minutes.
- Cookies have gone stale! When left out too long, a lot of cookies lose their chewiness and moisture and become crumbly and dry. The best use for these is in the form of a crust, and more specifically for cheesecakes. Crush up the cookies and add a bit of butter, as you would with graham crumbs, and press it into your cake pan. Another solution is to use these cookies for ice cream sandwiches because then they’ll absorb some of the liquid from the ice cream soften up.
- Trimmed a cake and there’s extra random pieces! More often than not I’m sure that when you bake a cake, there’s extra icing too right? If so, you now have all the components needed for cake pops! If you don’t have popsicle sticks or rods to make them official cake pops, just call them cake truffles. All you need to do is crumble the cake, mix with frosting, and roll into a ball shape. Let them set in the fridge for an hour or so and then proceed to dip them in chocolate.
- Extra cake layer! Not sure if this happens too often, but if your recipe yields 2 – 9″ layers but you only want 1 of the 9″ layers, you can store the other layer in the freezer and take out for later dinner parties. Ideally, you’ll want to brush the to-be-frozen cake layer with some simple syrup to help keep it moist. Then wrap tightly in saran wrap and place into a freezer safe bag. Try not to keep the cake for more than a few months for optimal tastiness. If you have extra cupcakes, freeze them individually on a tray, and once frozen place in freezer safe ziplock bag.
If you have any nifty tips for leftover cookies and cakes, please share them below! Thanks for stopping by and have a great day!