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Poinsettia Mini Fluted Cakes

Poinsettia Mini Fluted Cakes

1   package (18.25 ounces) devil's food cake mix (plus ingredients to make cake)
   Red or pink candy chews or taffy
   Red or pink crystal sugar
   Melted chocolate or frosting
   Minature yellow candies
  1. Preheat oven to 375°F. Prepare cake mix according to package directions. Grease and flour wells of Stoneware Mini Fluted Pan. Divide batter evenly into wells. Bake 25-30 minutes or until wooden pick inserted in center comes out clean. Cool cakes in pan 5 minutes. Carefully invert onto Stackable Cooling Rack; cool completely. Cakes can be wrapped individually and frozen for up to one month. Thaw completely before decorating.
  2. To decorate, microwave red or pink candy chews or taffy on HIGH 5 seconds; knead until smooth. If necessary, microwave for additional 5-second intervals until softened.
  3. Sprinkle surface of candy with red or pink crystal sugar and roll out candy to form a thin ribbon, evenly coating the candy with sugar.
  4. For each poinsettia blossom, cut out six 2 1/2-inch petals and six 1 1/2-inch petals using Kitchen Shears. Arrange the first layer of larger petals over top of cake, securing with melted chocolate or frosting. Arrange the smaller petals, slightly offset, over first layer.
  5. Fill center of blossom with miniature yellow candies. Wrap each cake individually and decorate with bow. Do not decorate or wrap cakes while warm. Cakes can be stored at room temperature for up to 3 days. Do not refrigerate or freeze after decorating or the candy decoration will become sticky.

Yield: 6 mini cakes