Mini Christmas Drip Cakes (Recipe for Printing)
Celebrate December with mini cakes featuring rich chocolate ganache and festive toppings like cranberries and gold sugar pearls. Perfect for Christmas or holiday gatherings. Save & click.
# What You Need:
→ Sponge Cake
01 -
1 cup all-purpose flour
02 -
3/4 cup granulated sugar
03 -
1/2 cup unsalted butter, softened
04 -
1/2 cup whole milk
05 -
1 teaspoon baking powder
06 -
Pinch of salt
→ Whipped Cream Frosting
07 -
1 cup heavy cream, cold
08 -
1/4 cup powdered sugar
09 -
1/2 teaspoon vanilla extract
→ Chocolate Ganache
10 -
1/2 cup heavy cream
11 -
4 ounces dark chocolate, finely chopped
12 -
1 teaspoon unsalted butter (optional)
→ Festive Toppings
13 -
Fresh cranberries or red berries
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Gold sugar pearls or edible gold dust
15 -
Cinnamon sticks
16 -
Small sprigs of fresh rosemary or food-safe pine
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Candied orange peel (optional)
18 -
Mini gingerbread cookies (optional)
19 -
Silver sprinkles (optional)
# How to Make It:
01 -
Preheat oven to 350°F (175°C). In a bowl, cream the softened unsalted butter and granulated sugar until light and fluffy. Beat in the whole milk, then sift together the all-purpose flour, baking powder, and a pinch of salt. Fold dry ingredients into the wet ingredients just until combined.
02 -
Grease or line mini cake pans or muffin tins with paper liners, filling each cavity with 1/3 to 1/2 cup batter. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
03 -
In a chilled mixing bowl, combine cold heavy cream, powdered sugar, and vanilla extract. Whip with an electric mixer or whisk by hand until stiff peaks form. Transfer whipped cream to a piping bag fitted with a star tip for decorative swirls.
04 -
Heat the heavy cream in a small saucepan until steaming but not boiling. Pour over the chopped dark chocolate in a heatproof bowl and let sit for 1 minute. Whisk until smooth and glossy. If desired, blend in a teaspoon of butter for extra sheen. Allow ganache to cool slightly to achieve a drip consistency.
05 -
Pipe whipped cream swirls onto each cooled mini sponge cake. Lightly spoon or drizzle chocolate ganache over the tops, letting it gently drip down the sides.
06 -
Decorate with fresh cranberries or red berries, gold sugar pearls, cinnamon sticks, and sprigs of rosemary or pine. Garnish with candied orange peel, mini gingerbread cookies, or silver sprinkles if desired for added holiday charm.
# Extra Tips:
01 -
For uniform mini cakes, use molds holding 1/3 to 1/2 cup batter each. Allow ganache to thicken just enough to drip slowly for perfect presentation.
02 -
Cakes can be prepared a day ahead and decorated before serving. Store leftovers up to 3 days in an airtight container with parchment between each cake.
03 -
Let cakes reach room temperature after refrigeration for best flavor and texture. Apply ganache and toppings after reheating.
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Gluten-free flour can substitute for all-purpose flour if needed.