Mini Drip Cakes (Print-Friendly Version)

Enjoy Christmas with bite-sized sponge treats, velvety ganache, and festive elements like cranberries and golden pearls. A delightful dessert showpiece for holiday parties. Click to save.

# Ingredients You’ll Need:

→ Sponge Cake Base

01 - 1 cup plain flour
02 - 3/4 cup white sugar
03 - 1/2 cup soft unsalted butter
04 - 1/2 cup full-fat milk
05 - 1 teaspoon baking powder
06 - 1/4 teaspoon salt

→ Whipped Cream Frosting

07 - 1 cup chilled heavy cream
08 - 2 tablespoons confectioners' sugar
09 - 1/2 teaspoon vanilla extract

→ Chocolate Ganache

10 - 3 ounces dark chocolate, chopped small
11 - 1/3 cup heavy cream
12 - 1 teaspoon unsalted butter (adds extra shine if you want)

→ Festive Toppings

13 - Fresh red berries or cranberries
14 - Gold sugar balls or edible gold dust
15 - Cinnamon sticks
16 - Tiny sprigs of food-safe pine or rosemary

# How to Make It:

01 - Heat your oven to 350°F. Coat and line your mini cake pans, silicone molds, or a muffin tin with paper liners. Beat the soft butter and white sugar in a bowl until they're fluffy and pale. Mix in milk completely. Gently add the flour, baking powder, and salt after sifting them, and stir just until mixed. Split the batter between your pans, about 1/3 to 1/2 cup for each space. Pop in the oven for 20 to 25 minutes. They're done when a toothpick comes out clean from the middle. Let them cool fully on a wire rack.
02 - Put your cold heavy cream, confectioners' sugar, and vanilla in a cold bowl. Beat with a mixer or by hand until you get firm peaks. Put your whipped cream in a piping bag with a star tip to make pretty designs.
03 - Warm up the heavy cream in a small pot until it's hot but not boiling. Drop your chopped dark chocolate in a bowl and pour the hot cream on top. Wait a minute, then stir until it's smooth and shiny. You can mix in butter for extra shine if you want. Let it cool until it's thicker but still easy to pour.
04 - After your cakes have totally cooled down, make whipped cream swirls on each cake using your piping bag. Drizzle or spoon the chocolate ganache over the cream, letting it run down the sides in a pretty way.
05 - Top each cake with your festive bits: some fresh red berries or cranberries, gold sugar balls, cinnamon sticks, and little sprigs of rosemary or pine to make them look holiday-ready.
06 - Keep your decorated cakes in a sealed container in the fridge for up to 3 days. Put parchment paper between them so they don't mess up each other's decorations. If you want them a bit warm, take undecorated cakes out to reach room temp or zap them for 10 seconds in the microwave before adding toppings.

# Extra Suggestions:

01 - If you need gluten-free cakes, swap the plain flour for the same amount of gluten-free flour mix.
02 - For the perfect ganache drip, wait till it's cooled enough to thicken a bit before you pour it.
03 - A piping bag with star tips makes your whipped cream look fancy and detailed.

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