I still love buttercream. I always will.
But this is an option that will give you a delicious cake puck center that highlights your cake flavor and is a little less sweet. And how nice to have the option if you are a cottage baker or when you don't have any buttercream on hand!
Recipe:
1 Cake mix (I used Betty Crocker)
4 eggs
1 tbl vanilla
1/4 tsp salt
same amount of oil the box calls for (different flavors vary)
1/2 cup sour cream
1/2 cup milk
Bake time will depend on your oven but about 15-25 minutes at 350
Cover with saran wrap right away and let it cool. There will be condensation on the wrap and that's fine.
Break the cake up into crumbs and add about 2/3 cup powdered sugar, I used a hand mixer, blending until its completely incorporated. You will see the crumbs shrink down as it absorbs, but they should not be "doughy."
You will know it's ready when you can gently press some of the crumbs together and they will hold their shape.
Grab the small part of your Benty Cakes Mold Set, and scoop your cake mixture into each cavity and gently press it flat with a Puck Press or the bottom of a measuring cup.
Repeat until all cavities are filled, and place in the fridge to chill. Get read 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 (1 Tbl 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.
This recipe made about 22 regular Cake Pucks or 44 minis.