Ingredients

1 Each 1/2 Sheet Yellow Cake Layer
1 oz Bettercreme Whipped Icing Sea Salted Caramel
1/4 oz Heath Toffee Bits
3/4 oz Caramel Dip
1 Each White Chocolate Cup
1/4 oz White Chocolate Curls

Directions

1
 Using a ½ sheet yellow cake, split the cake in half horizontally. Using a 2” round cutter, cut 5x7 making sure to cut through both layers creating 70 circles of cake.
2
 Using a piping bag and caramel dip, pipe a single swirl on the bottom of a white chocolate cup.
3
 Place a single circle of yellow cake on top of the caramel dip.
4
 Using a #825 border tip and Salted Caramel Bettercreme, pipe a single swirl on top of the yellow circle. Smooth flat to the top of the white chocolate cup.
5
 Using a #825 border tip and Caramel Bettercreme, pipe on a double rosette on top of the cup.
6
 Using a piping bag and caramel dip, drizzle top of rosette.
7
 Using heath toffee bits, cover bottom edge of rosette.
8
 Using your choice of chocolate pieces, place on top of rosette.
70 Servings