Macaroni and Cheese Cake

USD

4lbs of Yo's Orange Velvet Cake
1 batch of Yo's Chocolate Ganache (substitute Semi-Sweet Chocolate with White Chocolate)
16 oz White Chocolate (or Candy Melts)
1/4 portion of Yo's Cream Cheese Frosting
2 lbs Coconut Jelly Bellies (or any White Jelly Bean)
Modeling Chocolate Cheese
Small Vanilla Cake (for breadcrumbs)
2 tablespoons Unsalted Butter
2 oz White Chocolate
ChefMaster Liqua-Gel Colour in Sunset Orange #5440

Item Name:	Availability:
Heatproof bowl
Saucepan
Wooden spoon
Small Pan for setting
Spatula
6 Mini Cocottes (Dutch Ovens)
Serrated Knife
Chefs Knife
Cutting Board
Rubber Spatula
Simple Syrup Soaker Bottle	Add to Cart -
3 & 3 1/4 Circle Cutters (or cutters that fit your mini dutch ovens)	Add to Cart - $24.99
Piping Bag
#805 Round Piping Tip
Grater
Microplane
Small Offset Spatula	Add to Cart -
Spoon
Brulee Torch

Prepare Modelling Chocolate

Prepare your modeling chocolate cheese and pour into small pan lined with parchment paper, and set overnight.

Note: Make your modelling chocolate one day ahead as you need time for it to set!

Prepare Cake Batter

Prepare orange velvet cake batter. Preheat oven to 350 degrees, and bake for 40 minutes or until a cake tester comes out clean. Let cool completely in pan.

Prepare White Chocolate Ganache

Chop 4oz of your white chocolate as finely as you can and use to prepare your white chocolate ganache. Stir your ganache with a wooden spoon until smooth. Add the orange food colouring until you have reached your desired colour. Set aside.

Prepare Cream Cheese Frosting

Prepare Yos Cream Cheese Frosting. Set aside.

Cut Cake

Remove your orange velvet cake from the pan and level it. Cut the entire slab in half horizontally. Use your circle cutters to cut out twelve cake circles that will fit inside your mini cocottes. Six of each size. You will need slightly smaller rounds for the bottom of the cocottes.

Pipe On Frosting

Fill your piping bag with your cream cheese frosting. Place the smaller circles of cake into the cocottes, and pipe your frosting on top.

Layer Cakes

Add the next layer of cake to each one of the pots and press down. Pipe a little bit of cream cheese frosting onto the top layers. Smooth the frosting across the tops with a palette knife.

Add Jelly Beans

Pour your jelly bellies into a bowl and coat them in the orange chocolate ganache. Spoon this mixture onto your mini cakes.

Add Grated Modelling Chocolate

Grate your modelling chocolate cheese, and add to top.

Brulee Pots

Butter the surface of your vanilla cake slices and cut them up into small cubes. Garnish your pots with the cake cubes. Lightly brulee your pots. When done, let your pots cool of completely. Before serving, use a microplane or a fine grater to grate on some white chocolate parmigiana!