5” Mint Chip Rosette Cake
Two layers of chocolate cake filled and iced with Mint Chip Bettercreme and garnished with Andes Mints and chocolate chips.
Yield:
1 5" Cake
Ingredients
| 8 oz | Bettercreme® Mint Chocolate Chip Icing, 9-lb Pail |
|---|---|
| 8.25 oz |
Allen® Round Uniced Single Layer Chocolate Cake, 5 In (#05280)
|
| .25 oz | Andes Mints |
| .25 oz | Chocolate Chips |
Directions
|
1
|
Place one 5 inch chocolate layer on a gold board. |
|---|---|
|
2
|
Fill center of cake with Mint Chip Bettercreme. |
|
3
|
Place other chocolate layer on top, and ice the cake with Mint Chip Bettercreme. |
|
4
|
Using a large star tip and Mint Chip Bettercreme, pipe five large rosettes on outside edge of cake and one in the center. |
|
5
|
Sprinkle a few mini chocolate chips on the outer rosettes and place a chocolate dessert mint cut in half diagonally on top of the center Rosette. |