Ingredients
For the Cake:
3 C STD universal baking mix*
1/2 C ground freeze dried apples (I ground them up in my food processor!)
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking powder
3 eggs
1/2 C oil
3/4 C water
1 heaping C peeled and cubed apples
Pretzel Crust:
1 1/2 C ground Dutch apple pie pretzels from @popdaddy (regular pretzels work too!)
1/4 C sugar
1/2 C melted butter
For the Buttercream:
Add 3-4 TBL ground freeze dried apples to 1 C buttercream (I only used about 3/4 C total)
Other:
Melting chocolate (I used white, but you can use what you'd prefer!)
*I like the universal baking mix from @savethedayspice because it’s less sweet, doesn’t have all the extra additives and it’s a great base for flavors. You can use BENTYCAKES for a discount on your first order. But you can use a regular yellow cake mix or a spice cake mix in this recipe - just omit the baking soda!
Directions
1. Mix together 1/2 C of the baking mix, the cinnamon and nutmeg, then toss in the chopped apples (not the freeze dried).
2. Mix together the wet ingredients, then add the remaining dry and mix until combined.
3. Add in your coated apples, mix, and then add the ground up freeze dried apples.
4. Bake at 350 until golden brown. (This recipe only uses half of the cake, I froze the rest of mine for another time)
5. Crumble up the cake once it's cooled, then set aside.
6. Mix your buttercream with the additional 3-4 TBL freeze dried apples, and combine with the cake crumbles, mix gently.
7. Crush your pretzels, add in your sugar and butter, then mix gently.
8. Press a TBL of the pretzel mixture into the small mold of your Cake Puck mold set and flatten.
9. Scoop in some of the cake mixture, press it in using the bottom of a measuring cup, and scrape it flat.
10. Pop your mold into the fridge until completely chilled and ready to dip!
Dipping Instructions
1. Melt your chocolate for 1 minute. Add a tsp of Crisco or coconut oil to thin if needed. Continue to microwave in increments of 20 seconds (mixing each time) until chocolate silkily slides off your spoon (110 F-120 F).
2. Place larger mold (with the Benty Cakes logo on the bottom) on the plastic tray and fill one cavity with 2 tablespoons (less if you’re using the mini cake puck mold set) with melted chocolate.
3. Place chilled center on melted chocolate. Gently apply even pressure as you slowly press the center down until chocolate comes up from the sides and covers the top of the center.
4. Scrape off any excess chocolate. If there is not enough chocolate to cover the center, add chocolate and then scrape away excess.
5. Tap the mold tray on the counter to allow air bubbles to rise to the top, removing them from the sides of your cake pucks.
6. Repeat these steps until all cavities are filled. Start out pouring chocolate for one at a time, once you are comfortable begin pouring 2-3 at a time. Take care not to pour too many at the same time as chocolate will set.
7. Because the centers are cold your pucks will set up quickly. Usually, it takes about 15 minutes on the counter depending on how warm your house is, but you can stick them in the fridge if you're in a hurry!
8. You can tell your pucks are ready to pop out if the mold pulls away cleanly. If you see any chocolate stick as you gently pull, they are not set yet.
The most satisfying part is popping out your shiny, professional looking Pucks! Check out my other posted videos for decorating ideas / tricks!!
Tips + Tricks
SPACES ON THE SIDE: If there are spaces on the sides there wasn't enough chocolate or not all the air bubbles were eliminated. To avoid this take care to tap out air bubbles each time a puck center is covered with melted chocolate. More chocolate may be needed to ensure the melted chocolate comes up over all the edges when centers are being pressed down. Scrape off excess chocolate.
CRACKED TOPS: If tops are cracked, centers were pressed too far down. That's ok! You will get the feel for it, or the "eye" for it, as you press your centers in you will start to see how much of a chocolate layer you want on the bottom.
DIFFICULTY PRESSING CENTERS IN: If there's difficulty pressing centers in, then chocolate is too thick. It should come up over the sides. Ensure if using candy melts they are thinned with a little shortening or coconut oil.