We’re celebrating Christmas with our Wilton friends all over the globe! In our Christmas Around the World Series, a guest contributor will share their favorite Christmas recipe and story with you. Today’s story comes from Noé Grande in El Salvador.
My name is Noé Grande and I live in Sonsonate, El Salvador; a beautiful and warm place in the west part of the country. Since being a pastry chef is my greatest passion, I have shared that passion with my daughters and shown them how far you can get by doing what you love every day. I love to learn different techniques that follow trends and make people happy. In 2015, I was very proud to be the first man in my country to become a certified Wilton Method Instructor.
Christmas mini cakes announce the beginning of the Season. There is nothing like preparing homemade sweet appetizers to add wonder to a magical Christmas night!
In El Salvador, it’s typical for little ones to be riddled with nerves as they anxiously await the dawn after Christmas Eve to enjoy the glee of opening gifts with their family. This dessert is an ideal occasion to bake with them, and to remember the sweet colors and magic of spending Christmas with loved ones. To make these snack-sized cakes, I used Wilton’s Delectovals Mini Cake Pan.
1 lb (500g) Vanilla Cake Mix
8oz (225g) Eggs
2oz (56g) butter
2oz (56g) Oil
4oz (113g) water
Caramelized or candied fruit (optional)
In a large bowl, mix cake mix and butter for 1 minute. Stir in eggs and beat in low speed and then increase speed for 2 minutes.
Add wet ingredients, removing the batter from the sides of the bowl when mixing. Beat for 1 more minute at medium speed. Add caramelized or candied fruit if desired. Pour the batter into each cavity of the mini cake pan.
Bake for 300ºF (160ºC) for 45 minutes. Let cool, then decorate with white chocolate and candied fruit.