Mini Drip Cakes (Recipe for Printing)
Celebrate Christmas with hand-sized sponge cakes, creamy ganache, and festive touches like cranberries and gold pearls. A seasonal dessert centerpiece for gatherings. Save & click.
# What You Need:
→ Sponge Cake Base
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 -
1/4 teaspoon salt
→ Whipped Cream Frosting
07 -
1 cup cold heavy cream
08 -
2 tablespoons powdered sugar
09 -
1/2 teaspoon vanilla extract
→ Chocolate Ganache
10 -
3 ounces dark chocolate, finely chopped
11 -
1/3 cup heavy cream
12 -
1 teaspoon unsalted butter (optional, for shine)
→ Festive Toppings
13 -
Fresh cranberries or red berries
14 -
Gold sugar pearls or edible gold dust
15 -
Cinnamon sticks
16 -
Small sprigs of food-safe rosemary or pine
# How to Make It:
01 -
Preheat oven to 350°F. Grease and line mini cake pans, silicone molds, or a muffin tin with papers. In a bowl, cream the softened butter and granulated sugar until light and fluffy. Add milk and mix well. Sift in all-purpose flour, baking powder, and salt, stirring gently until just combined. Divide the batter evenly among prepared pans, using about 1/3 to 1/2 cup per cavity. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
02 -
In a chilled bowl, combine cold heavy cream, powdered sugar, and vanilla extract. Whip using a mixer or whisk by hand until stiff peaks form. Transfer whipped cream to a piping bag with a star nozzle for best decorative results.
03 -
Gently heat heavy cream in a small saucepan until steaming. Place chopped dark chocolate in a bowl and pour the hot cream over. Let sit for 1 minute, then whisk until smooth and glossy. If desired, add unsalted butter for added shine. Allow ganache to cool until thickened but still pourable.
04 -
Once cakes are completely cool, pipe whipped cream swirls on top of each mini cake. Spoon or drizzle chocolate ganache over the whipped cream, allowing it to drip down the sides artfully.
05 -
Finish each cake with selected festive toppings: fresh cranberries or red berries, gold sugar pearls, cinnamon sticks, and sprigs of rosemary or pine for a holiday-inspired presentation.
06 -
Store decorated cakes in an airtight container in the refrigerator for up to 3 days, placing parchment paper between cakes to preserve decorations. If desired, serve slightly warm by bringing undecorated cakes to room temperature or microwaving for 10 seconds before adding toppings.
# Extra Tips:
01 -
For gluten-free mini cakes, substitute all-purpose flour with an equal amount of gluten-free flour blend.
02 -
The perfect ganache drip is achieved by allowing the mixture to cool just enough to thicken before applying.
03 -
Use piping bags with star-shaped nozzles for detailed whipped cream swirls.