Green Grinch Cake Pucks With Red Velvet Cake

Bake the red velvet cake according to the package directions.

Once it’s done, let it cool completely before continuing. Otherwise, you can burn your hands and the warmth can cause the frosting to melt which affects its consistency.

Once the cake is cooled, break it into small pieces. You can do this with your hands or a fork. Put these into a big mixing bowl.

Add about ¼ cup of frosting to the bowl.

Using a hand mixer or a stand mixer, blend everything together. If you don’t have a mixer, you can mix with a sturdy spoon or spatula, but it might take a little elbow grease.

Check the mixture to see if it will stick together when you press it.

You should not be able to see the cream cheese frosting. But it should add just enough stickiness to hold the cake together.

If it’s still too crumbly, add a little more frosting, one tablespoon at a time. Mix after each addition.

Spoon the mixture into your cake puck molds. Each mold should get about 1/4 cup of mixture.

Use the back of the spoon or a small spatula to press it down firmly.

Place the molds in the freezer and chill until the pucks are firm, about 20 minutes.

Once chilled, gently pop the pucks out of their molds.

If they crumble, they probably need a bit more chilling time, so put them back in the freezer for a few more minutes.

We will need to melt a total of 21 ounces of green candy melts in the microwave.

But you don’t want to do it all at once since it will harden again before you get finished with it. And if you only have one mold, you’ll need to wait for the first batch to harden before you can do the next one.

So start with about 7 ounces (1/3 of the total amount).

Microwave for 1 minute. Then stir. Microwave for another 30 seconds and then stir. Repeat the 30-second microwaving and stirring process until the chocolate is completely smooth.

Don’t be tempted to rush this step. The chocolate will often look like it isn’t melted on top but it actually is underneath. Which you won’t find out until you stir it. And it goes from not melted to being burnt very quickly.

Use a basting brush to coat the inside of your molds with the melted green chocolate. Cover the bottom and sides thoroughly.

Then press a red velvet cake puck into the center of each mold. Tap the mold gently on the counter to help push out any trapped air bubbles which can cause bumps or holes in the coating.

Finally, cover the tops and sides of the pucks with more melted green chocolate.

Tap the mold again to help air bubbles escape.

If you still see bubbles, you can use a toothpick to pop them. But work quickly because the chocolate can start to set if you take too long.

If the surface of the chocolate still looks bumpy, you can use a scraper or a flat spatula to smooth it out. Then tap again to level.

Chill the molds in the fridge for about 15 minutes until the chocolate is set and firm.

Gently pop the pucks out of the molds once they’re ready.

To make the clean up easier after you have decorated them, it helps to put them on parchment paper.

Get your Grinch sprinkles and candy hearts ready. You’ll need to get them on the cake pucks quickly once the chocolate is melted.

Put 9 ounces of green melts and 3 ounces of white melts together in a microwave-able bowl. Melt them using the same 30-second melt and stir process you used before. This will give you a lighter green color than the original coating.

Pour the melted chocolate into a ziploc bag.

Twist the top to close it, then snip off a tiny corner with scissors, just enough to make a small hole.

Hold the bag over the first puck and drizzle the chocolate in a zigzag pattern. Don’t worry about perfect lines. Just go back and forth across the puck.

While the drizzle is still wet, sprinkle some Grinch sprinkles on one side of the puck and place a larger heart sprinkle on the opposite side. Do this quickly before the chocolate dries.

Repeat with the other pucks.

Let everything set and dry completely before handling.