Hello! Today I wanted to share with you a little behind-the-scenes from the cake-decorating world. Along with every beautiful cake posted to Instagram comes leftover buttercream, extra ganache, and leveled-off cake domes sitting off to the side in a bowl. So, I’m often asked, “What do you do with all of the cake scraps?” The answer: mini-dome cakes.
Yes, these little domed confections are similar to entremets, but without the mousse (though, you can add it, if you prefer.) Inside the smooth outer shell of chocolate is a decadent cake/buttercream mixture and a gooey ganache or jam center, all sitting atop a crunchy cookie base.
This method is a super fun way to utilize all of your ingredients and cut down on food waste. Plus, they’re pretty stinking cute, if you ask me. They make great gifts, especially for those who have a sweet tooth, but not a need for an entire cake to themselves. Or, you can freeze them and just thaw one when you get a craving for cake that you just can’t beat!
Today I’ll share the easy method so you can make your own mini-dome cakes. You can also use this same method to create cake pops or cakesickles. Whether you have cake scraps begging for a purpose, or you create the components specifically to create these treats, the outcome will be the same: delicious! So, gather your baking materials, and let’s get started!
What You’ll Need To Create Mini Dome Cakes
The recipe measurements to create these cute cake domes are very flexible. You can create an entire sheet cake to make a lot of domes, or you can use cake scraps to just make a few! You may also choose to purchase a pre-frosted grocery store cake to use as well!
For a rough estimate, one cake dome requires approximately 1/4 cup of cake ball mixture (cake/buttercream), 1 tbsp of ganache or jam filling, one cookie base, and 3 tbsp chocolate ganache for the shell/decor.
Here’s your ingredients and materials list:
- Cake, buttercream, and ganache (I used leftovers from this recipe, but you can use any flavors)
- White, milk, or dark chocolate chips to create a smooth outer shell and ganache
- Heavy cream to use with the chocolate to create a ganache decoration
- Sprinkles or other decorative elements (optional – these [affiliate link] are the sprinkles I used )
- Hard cookie to create a solid base (I’d recommend Oreos with a chocolate cake, or Nilla Wafers with vanilla)
- Silicone half-circle/dome molds (I use this one [affiliate link] and it works great)
Mini Dome Cake Flavor Pairing Ideas
I love how versatile these domes are. You can customize this method with any combination of flavors and fillings. Here are some ideas to get you started:
- Hot chocolate cake, salted caramel buttercream, caramel center, nutty base, chocolate shell (find the recipe here)
- Vanilla cake, coconut buttercream, passionfruit curd, Vanilla Wafer, white chocolate shell
- Chocolate cake, peanut butter buttercream, milk chocolate ganache, Oreo, milk chocolate shell
- Chocolate cake, vanilla buttercream, strawberry compote, Oreo, dark chocolate shell (find the recipe here)
- Red Velvet cake, cream cheese frosting, chocolate ganache, Oreo, white chocolate shell
- Cinnamon cake, vanilla bean buttercream, apple pie filling, Graham cracker, white chocolate shell (find the recipe here)
- Funfetti cake, strawberry buttercream, custard filling, Vanilla Wafer, white chocolate shell (dyed pink)
How To Assemble Your Mini Dome Cakes
Follow the method below to build your mini dome cakes! Have fun with the process – and enjoy!
Mini Cake Domes
- 1½ cups cake, crumbled
- ½ cup buttercream frosting
- 6 tbsp leftover ganache or jam (or, make more ganache by doubling the recipe below)
- 3 tbsp sprinkles, luster duster, cookie crumbles, or other decorative elements (optional)
Chocolate Outer Shell
- 1 cup white, milk, or dark chocolate chips
- ⅔ cup heavy cream
Chocolate Ganache Drizzle
- ½ cup white, milk, or dark chocolate chips
- ¼ cup heavy whipping cream
Prep Your Chocolate Outer Shell & Ganache Drizzle
- Begin by melting the chocolate for your outer shell in a microwave-safe bowl. Heat it on half-power (or the defrost setting) in thirty-second intervals, stirring in between until fully melted. Set aside for a few minutes to cool and thicken.
- In a heat-proof bowl, set the chocolate for your ganache. Then, in a microwave-safe cup, heat the heavy cream until it starts to bubble and scald. This should take 30 seconds to one minute – watch it carefully so it doesn't bubble over. Immediately pour the heavy cream over the chocolate, and let it sit untouched for one minute. Then, slowly begin to stir the ganache together, starting from the center, until it all comes together. Set aside for a few minutes to cool and thicken.
Cake Dome Assembly
- Coat the wells of your silicone mold with a few tablespoons each of melted chocolate. Use the back of the spoon to help smooth the chocolate up around the sides and edges. This works best if the chocolate is relatively thick (close to room temperature.)Set the filled mold(s) in the freezer for 10-15 minutes to chill and harden the shell.
- In a mixing bowl, combine your cake crumbles and the buttercream. Use a small spatula to thoroughly mix the two components together. Once the chocolate shells are solid to the touch, scoop about a ¼ cup of the cake/buttercream mixture into each. Use the back of the spoon to press down in the center, spreading the cake evenly around the edges, creating a well in the center.
- To the small well in each center of the cakes, spoon some of your ganache or jam. Then, press a cookie on top, flattening it into the cake mixture, level with the edges of the dome. If cake begins to bulge past the edges of the molds, simply scrape away the excess to create a flat bottom. Place the domes into the refrigerator to chill for 10-15 more minutes. This helps you remove them easily from the mold.
- Remove your cake domes, one by one, from the silicone molds. It helps to pull the edges of the mold away from the domes, first, and then gently press on the bottom to invert the mold while pulling the cake out.
- Place the domes, cookie-side down, on a serving platter or plate. Spoon out or drizzle your cooled ganache over top. Add sprinkles or other types of decoration for an elegant finishing touch. Refrigerate until you're ready to serve. At that time, you can let them warm up to room temperature if you prefer.
Have Fun & Enjoy Your Mini Dome Cakes
I hope you enjoy this easy little recipe hack! Not only are these cake domes delicious, but it’s a great way to cut down on food waste! Plus, they make a great treat to freeze, for those times when you only
want – need – a little bit of cake!
Feel free to comment below or message me on Instagram with any questions you may have, and so we can keep in touch! You can tag me in any photos you post of your baked creations, too. I love to see what you’re up to in the kitchen!
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Take care guys! Until next time…
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