Chocolate Dipped Mini Cakes

Tiffany Hill

Servings

24 Mini Cakes

Category

Dessert

Here’s what you’ll need:

Suggested Selling Price: $10-$12. Please see my pricing formula here.

Chocolate Dipped Mini Cakes

Ingredients

  • 7.5 oz. white cake mix (brand does not matter even if oz vary)

  • ½ cup all purpose flour

  • 1 /2 cup granulated sugar

  • 1 TBSP vegetable oil

  • 2 egg whites

  • 2/3 cup water

  • 4 oz. sour cream

  • ¼ tsp vanilla extract

  • 8 oz. chocolate (second chocolate option if first is sold out)

Directions

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    1. Preheat oven to 325 degrees

    2. Place all ingredients in mixing bowl and mix on medium speed until incorporated

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    1. Lightly spray cake trays with baking spray.

    2. Fill each cavity of the silicone molds with 30 grams of batter.

    3. Place molds on a cookie sheet and bake at 325 F for 14-17 minutes.

    4. Note: Mini cakes may rise slightly and form a dome while baking. For a smooth, even finish, gently level the tops with a knife while still in the mold.

    5. Allow cakes to cool completely before removing from mold. Note: chilled or semi-frozen is better for clean removal.

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    1. Once your cakes are baked and removed, complete the following steps:

    2. Clean the mini molds thoroughly and dry completely.

    3. In a microwave-safe bowl, add 8 oz chocolate (chips or wafers).

      (second chocolate option if first is sold out)

    4. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.

    5. Do not overheat, chocolate should be silky and pourable, not thick.

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    1. Spoon melted chocolate into each cavity (about ¼ full)

    2. Gently tilt or tap the mold to spread the chocolate, coating the bottom evenly.

    3. Place one baked mini cake back into each cavity, gently pressing it into the melted chocolate.

    4. The chocolate will rise slightly around the sides…this is perfect.

    5. Transfer the mold to the refrigerator for 15–20 minutes, or freezer for 5-10 minutes, or until the chocolate is fully set and firm.

    6. Carefully pop each mini cake out of the silicone mold.

    7. The chocolate should release cleanly, creating a smooth shell base.

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    1. Re-melt any remaining chocolate if needed.

    2. Using a spoon or piping bag, drizzle chocolate over the tops of each mini cake.

    3. Note: For accessory pieces (such as butterflies, bunnies, or other shapes), I fill a mini mold with either fondant or melted chocolate, then allow it to set before adding to the tops of the mini cakes.