Tim Burton Mini Cakes
In honor of one of my favorite directors I made these black and white Tim Burton mini cakes for Halloween this year. Tiramisu is one of my favorite cakes to make (and eat), so I wanted to change up my recipe for Halloween by stacking layers of cake. Starting with two simple boxed cakes I took my traditional tiramisu recipe and substituted layers of cake for ladyfingers for a Nightmare Before Christmas inspired treat.
I used a simple boxed white cake mix and chocolate cake mix, following the instructions on the box and 25 mintues later I had my cakes.
Once your cakes are cooled remove them from the pans. Take a flat plate and place it on the top of your cake pan. Flip both the pan and plate over so the plate is now on the bottom and lift.
Now take a round cookie cutter and cut into your cakes (don’t worry about the top and bottom of the white cake looking yellow or dark. You won’t see it once you start stacking only the inside of the cake, which is white). You can now start on the mascarpone to finish your cakes.
- 6 egg yolks
- 3 tablespoons sugar
- 1 pound mascarpone cheese
- 1 1/2 cups strong espresso, cooled
- 2 teaspoons dark rum
- powdered sugar (garnish)
In a large bowl, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.
You can now begin stacking your cakes. I used 2 whites and 2 chocolates for my stacks but you can stack as many as you want (until it falls over). In a small shallow dish, add remaining espresso and rum. Dip each layer into espresso for only 5 seconds. Letting the layer soak too long will cause them to fall apart. Start stacking your layers adding a layer of mascarpone cheese after the first 2 layers. Dip the top layer in cocoa powder only.
Cover with plastic wrap and refrigerate for at least 2 hours.
Before serving, sprinkle with powered sugar.