A rich and decadent 5 inch cake with layers of chocolate cake and Caramel Bettercreme that is topped with pieces of Baby Ruth candy bars.
5 oz | Caramel Naturally & Artificially Flavored Bettercreme® |
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7 oz | Allen® Uniced 5" Split Layer Chocolate Cake, Naturally & Artificially Flavored |
1 oz | Crushed Baby Ruth Candy Bar |
1 oz | Allen® Donut & Roll Icing Caramel Naturally & Artificially Flavored |
2 oz | Allen® Ganache Dark Chocolate Naturally & Artificially Flavored |
1 |
Place first split layer onto 6” gold circle. |
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2 |
Using a pastry bag and just a coupler, fill bag with caramel Bettercreme. |
3 |
Pipe icing on first layer to cover it and then add next layer of cake and repeat. |
4 |
Add top layer of cake. Press down gently, make sure layers are straight. |
5 |
Pour melted caramel icing over the top of cake and let it drop down the sides. |
6 |
While the caramel is still wet sprinkle crushed Baby Ruth candy over the top of the cake. |
7 |
Drizzle melted ganache over the top of the entire cake. |
8 |
Place a rosette of Bettercreme in the center and place a Baby Ruth fun size candy bar on it. |