Spring's Little Cakes
Spring's Little Cakes is a gluten free, dairy free, and fodmap friendly recipe with 6 servings. This recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 4g of protein, 20g of fat, and a total of 643 calories. Head to the store and pick up ready-to-spread vanilla frosting, vanilla candy coating, pound cake mix, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. It can be enjoyed any time, but it is especially good for Spring.
Instructions
Prepare cake batter according to package directions. Stir in extract; pour batter into a greased and floured 13- x 9-inch pan.
Bake at 350 for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on wire rack.
Microwave frosting in a glass bowl at HIGH 30 seconds or until melted. Microwave candy coating in a glass bowl at HIGH 30 seconds or until melted; stir into frosting until blended. Reheat frosting as needed.
Cut cake into desired shapes using 3- to 4-inch cutters. Dip into warm frosting; place on rack. Smooth sides with spatula, if needed.
Let stand 5 minutes. Decorate as desired.
Note: For testing purposes only, we used Betty Crocker Pound Cake
Mix, Betty Crocker Candy Cake Decorations, Betty Crocker Decor Selects Sugar Crystals, Nestle Chewy Sprees, and Nestle Chewy Sweet Tart Minis. Decorate with candy sprinkles and sugar crystals while frosting is wet.