Candy-Coated Mini Cakes
Each mini cake serves 1.
In advance: Make birthday cake candies and candy shells. Tint portions of melted white candy pink, violet, yellow, green and blue. Mold birthday cake candies without sticks using painting method; refrigerate until firm.
Make candy shells in baking cups using jumbo muffin cups and 3 tablespoons melted white candy for each; refrigerate until firm. Leave shells in baking cups.
Bake and cool 1-layer cake. Cut cake into rounds using circle cutter. Tort cakes with knife; fill with icing. Place cakes in shells; seal bottom with a thin layer of melted candy. Refrigerate until firm; carefully remove baking cups.
Position cakes bottom side up. Using melted candy in cut parchment bags, pipe garlands 7 pleats wide. Pipe candy dots at garland points. Attach birthday cake candy to each with dots of melted candy.
*Brand confectionery coating.
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