{Bake} The Outlaw Mom’s Gingerbread Sweetheart Mini Cakes and Cake Balls
July 21, 2011 in All Posts, Bake, Celebrate
E & C are getting married!
To celebrate, Jane and I made them Gingerbread Sweetheart Cakes.
These sweet little cakes would be perfect for celebrating Valentine’s Day, a birthday or an anniversary, too!
Ingredients
- gingerbread cake (from scratch or mix)
- almond buttercream frosting (or cream cheese frosting)
- fondant
- candy melts (or white chocolate)
- heart-shaped cookie cutter
Step 1
Follow my cake pop tutorial to combine your gingerbread cake and my favorite buttercream frosting (or any vanilla frosting) into cake pop mix. Instead of using all of the mix to create cake balls, form and flatten three or four palm-sized balls of the mix and use a cookie cutter to cut out heart-shaped cakes. With the remainder of the mix, form your standard cake balls used for making cake pops.
Step 2
While your mini cakes and cake balls are chilling in the refrigerator, roll out and cut your fondant using the same cookie cutter from Step 1. (If you dislike the taste of fondant, you could substitute the fondant with marzipan or leave it out completely and stick with the buttercream or cream cheese frosting). You can also cut out any other decorative shapes now.
Step 3
Attach the fondant heart cutouts to the mini cakes with a generous layer of frosting. I used my favorite buttercream frosting, but substituted the vanilla extract with almond extract for a more exciting flavor against the warm and spicy gingerbread.
Step 4
Turn your cakes upside down and spread a layer of melted candy melts to the entire base of each cake. This will give the cake a more solid surface to sit on and also add another sugar kick to the overall taste of the cakes. You could always substitute white chocolate for the candy melts, but keep in mind that if the weather is warm, the chocolate will melt or sweat, while the candy melt will stay put longer.
Step 5
After your cakes have been chilled and the candy melt bases have dried, start decorating! For fun, I decorated the cake balls with Xs and Os, attached with a candy melt base. Again, you could substitute chocolate for the candy melts.
Happy Baking! And Long Live Love!
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Chrissy – who has written 422 posts on The Outlaw Mom® Blog - Creative Living in a Conventional World.
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[…] - for its Oreo dessert. I also wanted to incorporate cream cheese since J had mentioned my Gingerbread Sweeheart Mini Cakes would have been tastier with a cream cheese frosting. With no extra time on hand and two little […]
Thank you so much for stopping by Cast Party Wednesday last week. I really appreciate you sharing your recipe with us. I hope you will join us again for another awesome party filled with yummy recipes.
Thanks Again!
Your sweetheart mini-cakes look and sound delicious! I especially love the almond buttercream filling and the way you scalloped the edges of the fondant.
Thank you so much for linking up to “A Little Birdie Told Me…” Tuesday at Rook No. 17!
Best,
Jenn
Thanks for hosting a great link party, Jenn!
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