Dipped Fruit Cake Tarts

Dipped Fruit Cake Tarts

SIZE: 8" Cake

1. Ice cakes smooth.

2. Apply Designer Prints® designs to the sides of the cakes.

3. Melt white chocolate and separate into four batches. Color orange, pink, blue and yellow with Lucks Premium Gel Color.

4. Cut up your favorite fruit into different sizes and shapes and dip into melted chocolate. Place on parchment paper to set. To add variation, fill a piping bag with colored melted chocolate and cut off the tip. Lay fruit slices on parchment paper and drizzle chocolate over the top. Let set.

5. When chocolate is set, arrange fruit on top of the cake: For the pineapple cake, Pineapple chunks were dipped into orange chocolate and fanned in a circle along the outer top of the cake. Pile plain mango pieces in the center to complete.
For the leaf cake, dip halved strawberries in bright pink chocolate and arrange on outside rim. Make a second inner ring of halved strawberries and drizzle blue melted chocolate over the top. Last, dip a few whole strawberries halfway into yellow chocolate and arrange in the center, tip side up.

6. Use a #22 Piping Tip and white icing to make a bottom border, or leave the cake without a border if you choose.

Decorating idea by Lori Cook & Charra Jarosz