Gingerbread Tiny Cakes with Cream Cheese Frosting Recipe

These tiny cakes are a breeze to make in our Silicone Bar Pan and so cute with the little round apple on top.
  • Ready in: 2 hours
  • Prep time: 30 minutes
  • Chill/Cook time: 1 hours, 30 minutes
  • By:
  • Servings: 16 servings

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ingredients

cooking methods

  • Bake

directions

Special Equipment: Silicone Bar Pan

  1. Preheat oven to 350°F. In large bowl, combine Maple Iced Gingerbread Mix packet 1, water and ¾ cup melted butter. Divide among Silicone Bar Pan.
  2. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Let cool. Remove from pan and cut each cake in half horizontally.
  3. In medium bowl, combine Maple Iced Gingerbread Mix packet 2, cream cheese, powdered sugar and 3 tablespoons softened butter; mix until well combined. Frost bottom and top layers of tiny cake and place together.
  4. Mix lemon juice in 2 cups water; set aside. Using a melon baller, scoop out 16 round pieces of apple. Place apple balls into lemon water for a few minutes. Remove and dry off. Dunk in warm Creamy Caramel Sauce and top tiny cakes.

Makes 16 servings.

Nutrition per Serving: Calories: 310 Total Fat: 16g Sat. Fat: 10g Cholest: 50mg Sodium: 330mg Carbs: 38g Fiber: <1g Sugar: 23g Protein: 3g

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