Ingredients

WESTCO RED VELVET CAKE MIX (#31712  1/50 LB)
WESTCO CREAM CHEESE RTU ICING (#11864  1/20 LB)
WESTCO COATING SUGAR (#09411  1/25 LB)
BAKESENSE RED VANILLA ROLLED FONDANT (#52252  1/5 LB)
BAKESENSE YELLOW VANILLA ROLLED FONDANT (#52258  1/5 LB)
C'EST VIVANT DIABLO DÉCOR SQUARE (#74754  1/465 CT)

Directions

Mix

Mix the batter following the directions provided on the bag of Westco Red Velvet Cake Mix for a small batch.

Make-Up

Cake Sheets: Scale 4 LB of batter into full sheet pans. Spread the batter evenly.

Fondant Snowflakes: Roll some BakeSense Red Vanilla Rolled Fondant between 1/16” and 1/8” thick. Cut mini red fondant hearts with a fondant cookie cutter. Repeat with BakeSense Yellow Vanilla Rolled Fondant. Spray the yellow fondant hearts with gold edible spray, if desired

Bake

Bake at 325-360°F for 25-30 minutes. Place the cooled sheets in the freezer overnight.

Finish

Cut 2 ¾” round discs out of the sheet cakes. Top half the discs with Westco Cream Cheese Icing. Place the remaining discs on top of the filled discs.

Use a stencil to sift the top disks with Westco Coating Sugar. Fill a pastry bag with a large star tip with Westco Cream Cheese Icing. Pipe a rosette in the center of each cake. Garnish each rosette with a piece of C’est Vivant Chocolate Diablo Square and a mini fondant heart.

Approx. Yield: 60 – 2 ¾” mini cakes

Formulation courtesy of BakeMark