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These handcrafted Holiday Mini Cakes (Festive Home-Style Chocolate Rounds) are a quick treat that brings bright, cheery goodies perfect for Christmas gatherings. With stacks of bright cake, smooth buttercream, and shiny chocolate on top, these small treats mix eye-catching looks with yummy flavor for a knockout Christmas sweet.
What Makes These Festive Treats Irresistible
These cute little cakes bring together great looks and amazing taste. The bright red and green stacks make them pop at any Christmas party, while the mix of soft cake, smooth filling, and hard chocolate gives you different feelings in each bite. They're great for Christmas get-togethers, giving as presents, or just making fun times with your loved ones.
What You'll Need For Mini Holiday Cakes
- For the Cake Stacks:
- 1 package vanilla or white cake mix
- 1-ounce green food coloring
- 1-ounce red food coloring
- 1 teaspoon vanilla extract
- Eggs, oil, and water (follow box instructions)
- For the Inside Cream:
- 2 cups buttercream frosting
- 1/4 teaspoon peppermint extract (if you want)
- For the Outside Shell:
- 16 ounces Candyquick Chocolate
- 2 tablespoons shortening (when using regular chocolate)
- Tools You'll Want:
- Two 9x13 baking pans
- Parchment paper
- 2 1/2-inch round cookie cutter
- Cooling rack
- Offset spatula
How To Make Your Holiday Treats
- Get Your Cakes Ready
- Heat oven to 350°F. Put parchment in pans and spray with baker's spray. Mix your cake stuff like the box says. Split it into two bowls. Make one bowl red and one green.
- Cook The Cakes
- Pour your colored mixes into the pans. Bake for 12-15 minutes, giving the pans a tap halfway through. Let them cool all the way on racks.
- Build Your Layers
- Smooth buttercream all over the green cake part. Put the red part on top. Stick it in the fridge until it gets firm, about 30 minutes.
- Shape And Set Up
- Take your round cutter and punch out mini cakes. Put them on a wire rack over a sheet with parchment.
- Cover With Chocolate
- Melt your chocolate how the package tells you. Pour it over your cakes so they're fully covered. Wait for it to harden.
Helpful Tricks For Best Results
Go with gel food colors for bright shades that won't mess up your batter. Let cakes cool completely before you stack them. Chill them good between steps for clean cuts. Keep your chocolate at the right heat for smooth pouring. Don't dawdle when coating or your chocolate might start to set too fast.
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Ways To Serve Your Holiday Creations
Show them off on a Christmas plate with some fresh mint for decoration. Make them the star of your dessert table by setting them at different heights. Pair them with hot chocolate or coffee at your Christmas party. Wrap them up in clear boxes to give as pretty gifts. Try adding Christmas sprinkles before the chocolate hardens for extra flair.
Keeping Fresh And Planning Ahead
Keep your finished treats in a sealed container at room temp for up to 3 days. They'll stay good in the fridge for a week. You can make your cake layers ahead and freeze them for up to a month. Just thaw them completely before putting everything together. Don't keep them somewhere too warm or the chocolate might get soft.
Frequently Asked Questions
- → How long should I mix the cream?
- Mix it at medium-high or high speed for at least 3 minutes. For an extra fluffy texture, continue whipping for up to 7 minutes.
- → Can I prepare this in advance?
- Sure, keep the filling in the fridge for up to 2 weeks, but give it another whip before using.
- → How do I fix thick cream?
- Add milk a little at a time while mixing until it becomes spreadable.
- → What cakes pair best with this?
- Try their white cake recipe for homemade cakes, but any base will work fine.
- → Why is sifting sugar necessary?
- It helps break up lumps so your filling turns out silky and smooth.