Caramel Macchiato Flight
Chocolate cake in a chocolate cup covered in coffee infused Made with Hershey's Bettercreme, drizzled with fudge and caramel icings and decorated with chocolate curls.
|1 Each||1/2 Sheet Chocolate Cake Layer Naturally & Artificially Flavored (#03277)|
|7/8 oz||Bettercreme Perfectly Sweet Whipped Icing Chocolate Made With Hershey's Cocoa (#13608)|
|1 Each||Dark Chocolate Cup|
|1/2 oz||Caramel Dip|
|1 pk.||Instant Coffee|
|1/4 oz||Fudge Brownie & Donut Icing (#04201)|
|3 Piece||Coffee Bean|
|1/8 oz||Chocolate Curls|
|1/2 oz||Chocolate Pieces|
|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.|
|2||Using a piping bag and caramel dip, pipe a single swirl on the bottom of a dark chocolate cup.|
|3||Place a single circle of chocolate cake on top of the caramel dip.|
|4||Using instant coffee and water, make a coffee slurry. Mix the coffee slurry into Made with Hershey’s Chocolate Bettercreme to create Coffee Chocolate Bettercreme.|
|5||Using a open coupler and Coffee Chocolate Bettercreme, pipe a single swirl on top of the chocolate cake circle. Smooth flat to the top of the dark chocolate cup.|
|6||Using a open coupler and Coffee Chocolate Bettercreme, pipe on a double rosette on top of the cup.|
|7||Using a piping bag and caramel dip, drizzle top of rosette.|
|8||Using a piping bag and warmed Fudge Brownie & Donut Icing, drizzle top of rosette.|
|9||Using chocolate curls, cover bottom edge of rosette.|
|10||Using your choice of chocolate pieces and coffee beans, place on top of rosette.|
70 Servings servings
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