Lemony Gingerbread Mini Mousse Cakes

Lemony Gingerbread Mini Mousse Cakes
48 servings


Ingredients Weights Measures
Yellow cake mix - -
ground ginger - -
ground cinnamon - -
ground nutmeg - -
ground cloves - -
cold water - -
molasses - -
Hot water (140ºF to 160ºF) - -
lemon-flavored gelatin - -
PHILADELPHIA Original Cream Cheese, softened - -
prepared whipped topping, divided - -
ground cinnamon - -


BEAT cake mix and spices in bowl of mixer fitted with paddle attachment on low speed 20 sec. Gradually beat in cold water until well blended. Stop mixer; scrape bowl and paddle. Blend in molasses. Use #24 scoop to portion 1-1/4 oz. batter into each of 48 (2-1/2-inch) panettone paper molds (or into each of 12 molds for trial recipe). Bake in 300ºF-convection oven 13 to 15 min. or until toothpick inserted in centers comes out clean. Cool completely.

ADD hot water to gelatin mix; stir until completely dissolved. Cool.

BEAT cream cheese with mixer fitted with paddle attachment 2 min., stopping occasionally to scrape bowl and paddle. Gradually add gelatin, beating well after each addition. Fold in 1-1/2 qt. whipped topping (or 1-1/2 cups whipped topping for trial recipe). Refrigerate until slightly thickened. Spoon into pastry bag fitted with large plain tip; pipe about 1/4 cup Mousse onto top of each Cake. Level tops with spatula. Refrigerate 2 hours or until firm.

TOP each cake with about 2 tsp. whipped topping. Dust with cinnamon.

Kraft Kitchens Tips

Make Ahead
Cakes can be baked ahead of time. Wrap tightly in plastic wrap or airtight container and freeze up to 1 month. Remove from freezer as needed and place in cooler to thaw. Top with prepared mousse, then refrigerate until firm. Continue as directed.
Average Rating 5  (1)
Rated  by melanie1 on 1/10/2010