Mini Cranberry Fluff Cakes

• Produce

  • 12 oz Cranberries, fresh
  • 1 cup Cranberries, fresh or frozen
  • 1 cup Grapes, red or green
  • 8 oz Pineapple

• Baking & Spices

  • 8 oz Cool whip
  • 1 container Icing, White
  • 1 3/4 cup Sugar
  • 2 boxes White cake mix + ingredients listed on box

• Nuts & Seeds

  • 1 cup Almond bark, white
  • 1 cup Pecans

• Desserts

  • 2 cup Marshmallows, small

• Liquids

  • 1/2 cup Water

Found on homemadeinterest.com

Description

Ingredients

• 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

Directions

• 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.