Creamy Chocolate Winter Cake
What you'll need
Directions
Working Method
The day before you plan to decorate:
Paint egg whites on rosemary sprigs and sprinkle with granulated sugar. Place in floral foam upright and let dry at room temperature overnight.
Use the pasteurized egg whites listed to follow food safety precautions
Mix cake according to manufacturer’s instructions. Measure out 3 pounds batter, deposit 1 pound into a sprayed and papered 8-inch cake pan. Repeat two times to make 3 cakes total. Bake at 350 ͦF until cake springs back lightly when touched. Let cool completely.
Fill and crumb coat cake. Turn over prepared rosemary sprigs and place on top of cake, sprinkle with cranberries.
Baker’s Note: for a vegan version of this cake, simply substitute 02502012 Dawn Balance Vegan Chocolate Creme Cake Mix 25# for the cake mix, 02467547 Dawn Balance Cleaner Ingredients Vegan White Buttercreme Style Icing 28# for the icing, and decorate with fresh rosemary and cranberries
Creamy Chocolate Winter Cake
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