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Gifted Ganache Mini Cakes

The sweet taste of raspberries goes perfectly with a mellow mousse or a sweet cake—especially chocolate. Surprise your guests with individual cocoa ganache cakes laced with a raspberry center—pipe in the filling and the blossom on top using the Dessert Decorator Pro™.

4.9 Average of 7 ratings

Difficulty: Medium
Average of 5 reviews




Instructions:

Step 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.

Step 2

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.

Step 3

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.