Hello from Brooklyn! My name is Sarah, and my blog, Tales of Expansion, is all about hunting down good food (especially when it is free!) and making sure that every morsel gets used in a delicious way. My recent birthday-baking project is a prime example. Upon noticing that my freezer had taken up an ever-expanding collection of amazing and rich baked goods from various work and school events, I knew I needed to address the situation. I chopped all of the fruity baked goods I had collected (blueberry and pumpkin muffins, oatmeal raisin cookies, yellow cake, and more) into cubes and immersion-blended them into a modified batter based on this recipe for strawberry layer cake from Cooking Light.
The result was a deliciously moist, healthy(er), and festive dessert perfect for my May birthday. Not only did I not spend a penny to make this cake, but I also managed to move nearly a pound of sugary baked goods out of my apartment without wasting a single crumb 
Remember, next time you have leftover desserts that you do not want to eat all by yourself, there is a solution that doesn’t involve the trash can!
Sarah
NYC
Tales Of Expansion
{ 11 comments… read them below or add one }
Hello from Upstate, NY!
That’s SUCH a creative idea, I love it. Looks moist and yummy
Jenn
Wow! That is super creative, inventive and innovative. Nice way to make something out of good, healthy things.
I don’t understand
haha, yeah I’m confused too
i never thought about doing that before. too bad baked goods at my house never last long enough to need used up
that. looks. soooo. delicious! i love cooking light.
thanks for sharing!
The cake looks amazing!
Hm, do you re-bake the blended baked goods? Do you mold them into a cake form? I’m confused.
I’m confused, too. How is this lighter?
That cake looks awesome! I’ve been meaning to try out that recipe too!
Sorry some of you are confused!! If you click on the link for “the result” above, you can see the actual post with more details. But to answer your questions …
I blended the old (frozen) baked goods into the new cake batter. I used less flour in the batter (and whole wheat instead of all-purpose) and no sugar to compensate for what the older goods were bringing to the mix. It’s not necessarily lighter than the cooking light recipe, but it IS lighter and more delicious than the cake and cookie pieces I had taking up space in my freezer. I brought the cake to class that night where it was promptly devoured, so it was also lighter because I didn’t end up having to eat it ALL.
I hope that helps, and feel free to leave me a comment with more questions if you have them!