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Little Peppermint Cakes

These tiny triangular petits fours are coated in a surprisingly delicious fondant frosting made from white chocolate and canned frosting. Wrap several in a small decorated box for a gift, or place in small cupcake liners on a platter.

2.5 by 6 people
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  • Makes: 16 servings
  • Start to Finish: 30 mins

Little Peppermint Cakes



  1. Using a serrated knife, cut cake lengthwise in half. Cut each half into eight wedges.
  2. In a heavy small saucepan, cook and stir chopped white chocolate over low heat until melted. Add frosting; heat over low heat, stirring until smooth. Stir in peppermint extract.
  3. Insert a fork into the side of a cake piece. Holding the cake over the saucepan, spoon on enough icing to cover sides and top. Using another fork, gently push the cake piece onto a wire rack set over waxed paper. If necessary, spoon icing onto side of cake where fork was inserted. If desired, arrange two peppermint candies on each cake. Repeat with remaining cake pieces, icing, and peppermint candies. Let stand until icing sets. Makes 16 cakes.

Nutrition Facts (Little Peppermint Cakes)

    Per serving:
  • 256 kcal cal.,
  • 12 g fat
  • (5 g sat. fat,
  • 2 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 24 mg chol.,
  • 139 mg sodium,
  • 35 g carb.,
  • 0 g fiber,
  • 29 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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