Mini Pear and Bourbon Cakes

45min
Bake Time
350°F
Temperature
Temp
55
2oz. mini cakes

What you'll need

Directions

Prep

Prepare batter: In a large bowl, combine cake mix, oil and 3 pounds plus 2 ounces water and mix according to bag directions. In a blender, puree pears and bourbon together. Mix puree into cake batter. Deposit 3 1/2 pounds batter into a half-sheet pan. Reserve remaining batter for another use. Bake cake at 350 F for 45 minutes and let cool. Meanwhile, in a saucepan, melt chocolate. Using a decorating brush, create chocolate brushstrokes on parchment paper. Set chocolate pieces aside and let harden. Once the cake has cooled, use a 2-inch round ring to cut out 55 pieces. Using small tabs of buttercreme, apply approximately 7 toffee rectangles in a shingle pattern along each cake’s perimeter. Pipe roughly 1/3 ounce of buttercreme onto each cake, and top with 3 red chocolate brushstroke pieces each.
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Mini Pear and Bourbon Cakes

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