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)
Mix the batter following the directions provided on the bag of Westco Red Velvet Cake Mix for a small batch.
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 at 325-360°F for 25-30 minutes. Place the cooled sheets in the freezer overnight.
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