Chocolate cake and Bavarian Crème inside a dark chocolate cup topped with a swirl of Caramel and Vanilla Perfect Finish Bettercremes and decorated with a piece of caramelized sugar.
1 Each | 1/2 Sheet Chocolate Cake Layer Naturally & Artificially Flavored (#03277) |
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.5 oz | Caramel Naturally & Artificially Flavored Bettercreme® |
.5 oz | Perfect Finish Vanilla Artificially Flavored Bettercreme® |
1 oz | Bavarian Creme Filling (#02881) |
1 Each | Dark Chocolate Cup |
1 |
Using a ½ sheet chocolate cake, split the cake in half horizontally. Using a 2” round cutter, cut 5x7 making sure to cut through both layers creating 70 circles of cake. |
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2 |
Using Bavarian Crème Filling pipe a single swirl on the bottom of a dark chocolate cup. |
3 |
Place a single circle of chocolate cake on top of the Bavarian Crème Filling. |
4 |
Using a #825 border tip and Caramel Bettercreme, pipe a single swirl on top of the chocolate cake circle. Smooth flat to the top of the dark chocolate cup. |
5 |
Using a #825 border tip and a swirled Vanilla Perfect Finish Bettercreme and Caramel Bettercreme, pipe on a double rosette on top of the cup. |
6 |
Using super fine sugar and a chef torch, create burnt sugar piece. Place a small piece of burnt sugar on top of rosette. |