Use the dome trimmed from cake layers and an extra layer if you have it. Just pulse the layers in a food processor to make crumbs. Add enough leftover frosting and filling to bind the crumbs. Pop the mixture in the freezer or refrigerator. Once cold use a cookie scoop to portion the pops. Roll into balls. Dip in tempered chocolate and top with chopped nuts, coconut or drizzled white chocolate. Back in the refrigerator to set and for storage.
I’ve used leftovers from Chocolate Caramel Cake including a few tablespoons of caramel sauce and leftovers from Pina Colada Cake including a few tablespoons of coconut pastry cream and Pecan Cupcakes that were lingering in the freezer with ganache. Each time the cake pops have turned out moist and delicious. They are a hit at my house!
