Ingredients

1 Each Allen® 5 In Round Uniced Single Layer Cake Chocolate (#05280)
6 oz Bettercreme® Whipped Icing Mint Chocolate Chip Naturally Flavored
2.5 oz Dark Crispearls
3 Each Andes Mints

Directions

1
 Place a 5” split chocolate cake layer on a 6” cake board and place on turntable.
2
 Using a speed icer tip and mint chocolate chip Bettercreme, pipe filing on top of the first layer.
3
 Place second layer on top and repeat the process of filling , then place the third and final split layer on top.
4
 Using a speed icer and mint chocolate chip Bettercreme, ice the sides and top of the cake, use a cake smoother to smooth the sides and top of cake.
5
 Using the tip of a spatula, form a spiral design on top of the cake by starting at the top edge and working your way to the center of the cake while spinning the turntable.
6
 Using a gloved hand, coat side of cake by gently patting Dark Crispearls against the side of cake to the top edge.
7
 Place indies candies on top center to garnish.
One 5" Cake