Raspberry Caramel Flight
Chocolate cake and Raspberry fruit spread inside a dark chocolate cup covered in Caramel Bettercreme and garnished with chocolate curls.
|1 Each||1/2 Sheet Chocolate Cake Layer Naturally & Artificially Flavored (#03277)|
|1 oz||Caramel Naturally & Artificially Flavored Bettercreme(r) (#02261)|
|1/2 oz||Jwa Crest Raspberry Filling Art Flvrd (#02051)|
|1 Each||Dark Chocolate Cup|
|1/4 oz||Chocolate Curls|
|1/4 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 Raspberry Fruit Spread, pipe a single swirl on the bottom of a dark chocolate cup.|
|3||Place a single circle of chocolate cake on top of the Raspberry Fruit Spread.|
|4||Using a #825 border tip and Caramel Bettercreme, pipe a single swirl on top of the chocolate circle. Smooth flat to the top of the dark chocolate cup.|
|5||Using a #825 border tip and Caramel Bettercreme, pipe on a double rosette on top of the cup.|
|6||Using a piping bag and caramel dip, drizzle top of rosette.|
|7||Using chopped pecans, cover bottom edge of rosette.|
|8||Using your choice of chocolate pieces, place on top of rosette.|
70 Servings servings
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