This is a sponsored post written by me on behalf of The Chinet® brand . All opinions are 100% mine.
These pretty Mini Cranberry Fluff Cakes are the perfect dessert for Thanksgiving or Christmas.
I hope you guys are ready for this because today we’re combining two of my favorite desserts…cranberry fluff and cake! Yep, that’s right, we’ve taken cranberry fluff, and all of it’s sweet & tart, crunchy, marshmallow-y goodness and we’ve filled a cake with it! I’m going to give you a second to imagine just how good it is. Got it? Trust me it’s even better than you’re imagining.
These amazing Mini Cranberry Fluff Cakes were actually inspired by Christmas decorations. Melinda went ga-ga over these beautiful Christmas decorations in light pink, silver, and gold that she wanted to use for this year’s Christmas party. When I saw them I knew just what to make for dessert! Cranberry fluff is the perfect shade of pink and it’s so good we could have served it all on it’s own but I wanted to try something new. Enter mini cranberry fluff cakes! We cut out small circles from a sheet cake and sandwiched cranberry fluff in between two layers of cake. The top layer was frosted with vanilla frosting and I topped each mini cranberry fluff cake with a white chocolate snowflake and sugared cranberries. Simple, beautiful, and delicious!
The holiday table followed the lead of our cakes and we kept it simple but beautiful. You know our aversion to washing dishes. Melinda pulled out the Chinet® Cut Crystal® glasses, plates, and cutlery and we went to work creating a table that was pretty enough for a party but quick and easy to clean up. We used a silvery/gold glitter scrapbook paper as a place mat and cut a circle out of sparkly pink paper that fit the bottom of the dinner plates. Then we printed Eat, Drink, and be Merry on a piece of white 8.5″ x 11″ cardstock and I used my minc to coat the words in gold foil. Each one was cut into a circle that fit the bottom of the dessert plate and we layered all of the pieces together for a lovely place setting. See? You don’t have to pull out the fancy china to have a beautiful table for the holidays. The clear design and elegant swirl pattern of the Chinet® Cut Crystal® products work perfectly with a few accents of pretty holiday paper and they even have a stemless wine glasses. Sold! Chinet® Cut Crystal® products are also recyclable so after the family is done with dinner and dessert you can clear the table in just a few minutes and then get back to the important part of the holidays, spending time with loved ones.
Oh, and before I forget, if you don’t want to take the time to make mini cranberry fluff cakes don’t let that stop you from giving this a try! Bake a cake following the instructions for two round cakes (1 box of mix) and assemble as one big cake rather than 8 mini cakes. Still delicious! 🙂
- 12 oz. Fresh Cranberries
- ¾ c sugar
- 8 oz crushed pineapple, drained
- 1 c sliced red or green grapes
- 1 c chopped pecans
- 2 c marshmallows, small
- 8 oz (3 cups) Cool Whip
- 2 boxes White Cake Mix + ingredients listed on box
- 1 container White Icing
- 1 -2 c Fresh or frozen Cranberries (about 24 cranberries)
- 1 c Sugar, divided
- ½ c Water
- 1 c White Almond Bark
- Chop cranberries in food processor slowly adding sugar as you go.
- Place the sugared cranberries in an airtight container and leave them in the refrigerator for at least 2 hours, or overnight.
- Remove cranberries from refrigerator and add pineapple, grapes, pecans, and marshmallows stirring together until thoroughly mixed.
- Add Cool Whip and fold mixture together.
- Place in refrigerator until ready to use.
- According to the instructions on the cake mix bake two separate cakes in 13" x 9" rectangular pans.
- Whiles the cakes bake make your sugared cranberries and white chocolate snowflakes (instructions below).
- Remove the cakes from the oven and let cool completely then use a sharp knife to remove the domed part of the cake so it is flat.
- Using a cup or cookie cutter cut out circles that are about 3 inches in diameter. You should be able to get approximately 8 circles from each cake for a total of 16.
- Place 8 of the cake rounds on a baking sheet.
- Spread about ⅓ c of cranberry fluff on each round.
- Take the remaining 8 pieces of cake and frosting each one with white frosting then place them on top of the cranberry fluff layers. Run the flat side of a butter knife around each cake to smooth our the cranberry fluff center.
- Top each cake with 2-3 sugared cranberries and a white chocolate snowflake.
- Add water and ½ cup of sugar to a small saucepan and cook it over medium high heat until the sugar is completely dissolved.
- Add the cranberries and stir them in the sugar solution until they are thoroughly coated.
- Remove them from the sugar solution and place them on a silicone mat or a piece of parchment paper to dry for about 1 hour.
- Roll the cranberries in the remaining sugar and set to the side until you are ready to use them.
- Find a simple drawing of a snowflake and print it out the size you would like your snowflakes to be I suggest about 2 inches across. Place the print out under a piece of parchment paper or a clear silicone mat.
- Melt the white almond bark in the microwave cooking for 15 seconds at a time and stirring in between until it is completely smooth.
- Add the melted almond bark to a zip lock baggie and snip the tip of one corner off.
- Pipe the almond bark on to your parchment paper/silicone mat tracing the snowflake you printed out. Let the almond bark harden and then remove from the paper/mat and place on a plate. Keep in the refrigerator until you are ready to use.