1 Each 1/2 Sheet Chocolate Cake Layer Naturally & Artificially Flavored (#03277)
.5 oz Caramel Naturally & Artificially Flavored Bettercreme®
.5 oz Perfect Finish Vanilla Artificially Flavored Bettercreme®
1 oz Bavarian Creme Filling (#02881)
1 Each Dark Chocolate Cup


Using a ½ sheet chocolate 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.
Using Bavarian Crème Filling pipe a single swirl on the bottom of a dark chocolate cup.
Place a single circle of chocolate cake on top of the Bavarian Crème Filling.
Using a #825 border tip and Caramel Bettercreme, pipe a single swirl on top of the chocolate cake circle. Smooth flat to the top of the dark chocolate cup.
Using a #825 border tip and a swirled Vanilla Perfect Finish Bettercreme and Caramel Bettercreme, pipe on a double rosette on top of the cup.
Using super fine sugar and a chef torch, create burnt sugar piece. Place a small piece of burnt sugar on top of rosette.
70 Servings