instructions
Tools:
- Bite Size Cookie Cutters
- 1 2 x 18 Wilton Jelly Roll Pan
- Parchment Roll or Waxed Paper
- 14 1/2 x 20 Non-stick Wilton Cooling Grid
- Pastry Brush
Ingredients:
- Vegetable Pan Spray
- 1 2-layer cake mix
- 1/2 cup seedless raspberry jam, melted
Chocolate Glaze:
White Glaze:
Preheat oven to 350°F. Spray 12 x 18 inch pan with vegetable pan spray. Line bottom of pan with parchment or waxed paper. Prepare cake mix according to directions on package. Pour batter into prepared pan spread evenly. Bake 17-20 minutes or until cake springs back when touched. Cool 10 minutes in pan, invert on rack and cool. Cut into desired bite-size shapes with cookie cutters. With a pastry brush remove excess cake crumbs and brush with melted jam. Place on cooling rack; pour glaze over pieces, touch with spatula if necessary. May require two coatings. Allow to dry before decorating.
Chocolate Glaze:
Heat cream until bubbles just break at side of pan or microwave container. Remove from heat, add Premium Candy Melts®, cover and let set five minutes. Stir until smooth.
White Glaze:
Melt Premium Candy Melts® according to package directions. Add vegetable oil, cool slightly, Stir until smooth.
Recipe Courtesy of Wilton Enterprises.