Step 1

Using your hands, break up the cake scraps into crumbles.

Step 2

Use your hands to knead the frosting into the cake scraps. Keep kneading until you can't see the frosting anymore. It should all come together into a ball that's moist yet not sticky.

Step 3

Use a tablespoon-sized scoop to form the cake mixture into balls and put onto a cookie sheet. Refrigerate the balls for at least 15 minutes; if they aren't cold, they may fall apart when dipped into chocolate.

Step 4

When they come out of the refrigerator, set a cooling rack over a cookie sheet. When you place the dipped balls on the cooling rack, the extra chocolate will drip onto the cookie sheet and you'll be able to reuse it.

Step 5

One a time, stab the balls with a wooden skewer and dip them into melted chocolate. Turn so they are completely coated.

Step 6

Use your finger to remove the skewer as you set each ball down on the cooling rack. When you take the skewer away, there will be a hole in the ball. Dip the same skewer back into the chocolate again and then use it to cover up the hole with fresh chocolate.

Step 7

Decorate with sprinkles, crushed Oreos, fruit powder, or drizzled ganache.

Step 8

Once the chocolate hardens (about 15 minutes), store at room temperature in an air-tight container for up to one week.