Gifted Ganache Mini Cakes
sifted cocoa powder
raspberry pastry filling
Each mini cake serves 1.
In advance, make chocolate accent pieces. Cover patterns with waxed paper and outline with melted candy in cut parchment bags. Refrigerate to set; carefully peel waxed paper from candy. Set aside.
Cut cake into 3 in. squares. Using Dessert Decorator Pro™ fitted with tip 230 and raspberry filling, fill cakes. Lightly ice with ready-to-use chocolate icing.
Position cakes on cooling grid positioned over cookie sheet. Cover with Ganache Glaze and let set. Prepare whipped icing according to package directions, adding 1/3 cup cocoa powder to mix and an additional 1 to 2 teaspoons of water if needed. Using Dessert Decorator Pro™ and whipped icing, pipe tip 125 ruffles on cake tops beginning at outside border and working inward. Insert accent pieces.
*Brand confectionery coating.
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