I love these cakelets! Soft and fluffy cake delicately flavored with white chocolate coated in green candy melts and covered in sprinkles; the perfect amount of softness and crunch. These are the perfect Christmas Eve dessert!!
Ingredients: White Chocolate Cakes (adapted from here)
2 (4 oz.) white chocolate baking bars
2 and 1/4 cups all-purpose flour
2 and 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons unsalted butter, cold and cubed
1 and 1/3 cups granulated sugar
4 large eggs, room temperature
1 and 1/2 teaspoons buttery vanilla bakery emulsion
1/2 cup + 2 tablespoons whole milk
1/2 cup + 2 tablespoons full-fat sour cream
Green Candy Melts
Recipe: White Chocolate Cakes
Preheat the oven for 350F. Grease a silicon Christmas tree pan with Bakers Joy.
Melt chopped chocolate in a double boiler and let cool for ten minutes.
Whisk together flour, baking powder, a baking soda and salt; set aside.
Cream butter and sugar for 3-4 minutes until light and fluffy.
Add eggs one at a time, and buttery vanilla bakery emulsion, beating after each addition.
Stir together the milk and sour cream.
With mixer on low speed, alternately add flour mixture and sour cream/milk, mixing until just combined.
Gently mix in white chocolate.
Fill Christmas tree pans about 3/4 of the way through. You will need to do this twice.
Bake for 30-35 minutes, or until a toothpick comes out clean.
Release cakes from molds after cooling and chill in fridge for at least 30 minutes before rolling in melted candy melts and decorating in sprinkles.