Mini Carrot Garden Cakes Step x Step
These bite size mini cakes make a great place setting for the Easter table. Store bought cake and icing make this project a cinch and no need for hand molded carrots...a simple chocolate mold does all the work.
STEP 1: MAKE CARROTS
Heat the green candy coating in the microwave on half power in 30 second intervals, stirring in between until completely melted. Once melted, carefully spoon a little coating into the top of the chocolate mold. Once all the cavities are filled, place the mold in the fridge for 5-10 minutes until the coating is firm. Repeat this entire process, filling the remaining part of each cavity in orange candy coating. Tap the mold on the counter a few times to remove any air bubbles and then place in the FREEZER this time for 5-10 minutes until very firm. Flip the mold and pop the carrots out. (Note: The carrots can be made several days in advance. Store between wax paper in a snap lid container in a cool area)
STEP 2: BAKE THE MINI CAKES AND COVER IN ICING AND "DIRT"
Prepare the box mix and bake the mini cakes, being sure not to overfill them with batter so that you have room for the icing.
Next, microwave the store bought fudge icing for 10 seconds or so and stir. Continue to heat for just a few seconds at a time until the stirred consistency is like a thick glaze.
Pour the icing over the top of the mini cakes, using the back of a spoon to gently spread the glaze.
Sprinkle each cake with ground cookie crumbs while the icing is still wet. Once the icing is harder and more set. Insert the mini carrots.