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Mini Tin Can Cakes

October 12, 2016

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Valentine's Day Mini Chocolate Cakes Baked In Tin Cans!

Buttercream, Cake recipes, Cake tins, Candy, Chocolate, Holidays, Minicakes, Recipes-export, Seasonal, Simple syrup, Valentine, Valentine's day, Valentines mini cakes

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4 lb portion Yo's Ultimate Chocolate Cake
Italian Meringue Buttercream
4 oz Semi Sweet chocolate, I recommend 72% cocoa
1/2 cup fresh raspberries, washed and laid out to dry, plus a few extra for decorating
¼ recipe of Ganache (using 8 oz. whipping cream and 8 oz. semi sweet chocolate)
Simple Syrup
Fresh Raspberries
Raffaello
Chocolate Buds
Heart Shaped Chocolates
Strawberry Marshmallow Hearts
Valentine Candy Corn
Ferraro Rocher
Roasted Hazelnuts
Jellybean Hearts
Toblerone
Almond Nougat
Valentine Milk Chocolate Yummies
Pink Mini Lips
After Eights
X + O Jelly Candies
Red Candy Hearts
Turtles
Pecans
Homemade Caramel
Red Jelly Bean Hearts
Himalayan Sea Salt

Item Name:	Availability:
12 Tin Cans approximately 3 ¼ “ diameter, lined with parchment paper
Serrated Knife
Small Offset Spatula	Add to Cart -
Small Icing Spatula	Add to Cart -
Rubber Spatula
Whisk

Prepare Chocolate Cake

Prepare your 4lb portion of Yos Ultimate Chocolate Cake. Divide the batter among the prepared tin cans. Fill the cans just slightly higher than halfway. Bake at 350 for 25 minutes or until a toothpick inserted in the centre comes out clean. Let cool completely in can.

Prepare Buttercream

Prepare your Italian Meringue Buttercream, Simple Syrup, and recipe of Chocolate Ganache. Set aside.

Level Cakes

Level the cakes while they are inside their tin cans. Remove from their tins by gently running a small spatula around the edge.

Flavour Buttercream

Set aside 2 cups of buttercream to make raspberry buttercream, and 2 cups to make chocolate buttercream.

Prepare Raspberry Buttercream

Mash the raspberries with a fork or the back of spoon. Whisk them into your buttercream until it all comes together to create a soft pink colour.

Prepare Chocolate Buttercream

For the chocolate buttercream, melt the 72% chocolate and let it cool. Whisk it into your buttercream until combined.

Fill and Layer Cupcakes

Soak all 12 mini cakes with simple syrup. Starting with four cakes, fill two cakes with raspberry buttercream, stack the second layer on top of both cakes. Now crumb coat and chill. Repeat this process making two more mini cakes filled and crumb coated with chocolate buttercream, and the final two with ganache.

Ice Cakes

Ice each cake with the same icing it was crumb coated with.

Add Toppings

Top your mini cakes with goodies! Create different patterns and designs.

Tips!

These are toppings, treats, and fruit that I can find in my area and are flavours that I love, but feel free to get creative with it! Choose whichever toppings your heart, or your sweetheart, desires!

Congratulations!

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