Ingredients:
- 1 batch vanilla cake batter
- 1 container orange food color paste
- ½ cup heavy cream
- 13 ounces white chocolate chips
- 2 cups chocolate hazelnut spread
- 6 cinnamon sticks (cut in half)
Directions
Preheat oven to 350° F. Grease and flour two 12 cavity mini Bundt cake pans, or bake in two batches.
Fold in 1 teaspoon of food coloring. Divide the batter among the Bundt cake cups, filling them ¾ full. Bake until the tops spring back when touched, 12-15 minutes. Let cool in the pan for 15 minutes before turning out onto a wire rack. Chill in the freezer for 20 minutes, or until firm.
In a microwave-safe bowl, combine heavy cream and white chocolate chips and microwave on high in 1 minute intervals, stirring for 2 minutes in between, until there are no lumps. This should take 2-3 minutes.
Measure out ½ cup ganache and stir in ¼ teaspoon food coloring. Set aside. Leave the remainder white.
Once cakes are firm, use a serrated knife to level each mini Bundt so the bottoms are flat.
Place the cakes back into the pan for stability and use a teaspoon to dig out a ¼ inch deep trench all around the center hole, leaving ¼ inch of cake on both sides. Repeat for all cakes.
Place the chocolate hazelnut spread into a zip-seal bag and cut off a small corner. Pipe the spread into the trench to just below level with the cake.
Place the orange ganache mixture into a zip-seal bag, snip off a corner, and pipe a thin line along the outer and inner rims of the cakes. Pair up the cakes, turning one upside down and placing it on top of the other, to glue together. Refrigerate for 15 minutes to set.
Place the white ganache into a zip-seal bag and cut off a small corner. Pipe the ganache over the cakes, starting in the center and allowing the ganache to drip down the sides. Place a piece of cinnamon stick in the center of each cake to be the stem.