Every time I bake a cake, I set aside a little batter and use this mini bundt charm pan to make a few mini cakes to freeze. I try to keep about 8 in the freezer for "emergency desserts". Recently we had last minute company for dinner and I was happy that there were some in the freezer!
Let me share how I like to serve them:
I also always have some chocolate wafers or dipping chocolate on hand, so I melt a little chocolate....
I
...add a little dollop on top of each cake...
....and I make a few chocolate leaves with this candy mold:
I scoop a tablespoon of frosting...
...into a zip bag, microwave a few seconds and cut a corner off the bag....
...and drizzle a bit on each little cake!
They can sit in the refrigerator until its time for dessert....
...and then assemble right before serving:
These are a perfect little dessert!
Stress free, but sadly, not calorie free!!
That's brilliant, Patti!
ReplyDeleteI wish I had one of those yummy bundts with my coffee this morning! Have a great weekend, Patti.
ReplyDeleteThis is a wonderful idea, Patti. I've done similar with my pan of autumn mini-leaves with a pumpkin bread recipe but doing it with cake is really brilliant. The chocolate leaves are such a pretty finishing touch! I just might have to do this sooner rather than later! Happy Weekend!
ReplyDeleteFun idea, and so smart to freeze them!
ReplyDeleteThese are so cute....neat pan!
ReplyDeleteLove this cake pan and it is on my list. :) Your cakes are pretty and look so good.
ReplyDeleteI have a mini pan too but all the same shape. Love this one with different shapes. Love how you serve them, looks delicious.......
ReplyDeleteDang Patti, you make everything look so divine, pretty and good! Hugs and blessings, Cindy
ReplyDelete