![\"512\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2014\/12\/512.jpg\")
<\/a><\/p>\nCake in a Glass\u3000<\/strong><\/p>\n There was still a little rustic cake left, so I decided to play with it a bit.<\/p>\n <\/p>\n Using a cookie cutter I made a few small round cakes.<\/p>\n I let the cakes soak up rum flavored syrup and placed them in glasses that were already half filled with chocolat cream. <\/p>\n These are so small and pretty! It’s not a bite size, but let’s say, three-bite size maybe?<\/p>\n I think these will be perfect for a party with girls as the stem glasses will bring a little bling! <\/p>\n small round cakes (rustic cake<\/a>) 1. Make syrup. Combine all the ingredients and mix well. Let the cakes soak in the syrup for a few minutes. \u30b1\u30fc\u30ad\u30fb\u30a4\u30f3\u30fb\u30b0\u30e9\u30b9<\/strong><\/p>\n \u5148\u65e5\u4f5c\u3063\u305f\u7530\u820e\u98a8\u30b1\u30fc\u30ad\u3092\u3061\u3087\u3063\u3074\u308a\u304a\u3057\u3083\u308c\u306b\u76db\u308a\u4ed8\u3051\u3066\u307f\u307e\u3057\u305f\u3002<\/p>\n \u4e38\u578b\u3067\u304f\u308a\u629c\u3044\u305f\u3089\u3001\u30e9\u30e0\u9152\u3092\u304d\u304b\u305b\u305f\u30b7\u30ed\u30c3\u30d7\u3092\u518d\u5ea6\u304b\u3089\u3057\u3063\u304b\u308a\u6d78\u307f\u8fbc\u307e\u305b\u3066\u3001\u30b7\u30e7\u30b3\u30e9\u30af\u30ea\u30fc\u30e0\u3092\u5165\u308c\u305f\u30b0\u30e9\u30b9\u306b\u306e\u305b\u305f\u3082\u306e\u3002<\/p>\n \u30b7\u30e7\u30b3\u30e9\u30af\u30ea\u30fc\u30e0\u3092\u4e0a\u306b\u3082\u5c11\u3057\u306e\u305b\u305f\u3089\u3001\u30c1\u30e7\u30b3\u30ec\u30fc\u30c8\u3092\u305f\u3089\u308a\u3068\u304b\u3051\u3066\u51fa\u6765\u4e0a\u304c\u308a\u3002<\/p>\n \u30e9\u30e0\u30b7\u30ed\u30c3\u30d7\u3067\u3057\uff5e\u3063\u3068\u308a\u3068\u3057\u305f\u30b1\u30fc\u30ad\u306b\u3001\u30b7\u30e7\u30b3\u30e9\u30af\u30ea\u30fc\u30e0\u3001\u7f8e\u5473\u3057\u304f\u306a\u3044\u308f\u3051\u304c\u3042\u308a\u307e\u305b\u3093\uff08\u7b11\uff09\u3002<\/p>\n \u4e00\u6c17\u306b\u5927\u4eba\u306e\u30c7\u30b6\u30fc\u30c8\u306b\u306a\u3063\u305f\u304b\u306a\uff1f<\/p>\n \u5c0f\u3055\u3044\u30b0\u30e9\u30b9\u306a\u306e\u3067\u3001\u307a\u308d\u3063\u3068\u98df\u3079\u3089\u308c\u308b\u30df\u30cb\u30c7\u30b6\u30fc\u30c8\u3002<\/p>\n \u8db3\u4ed8\u304d\u30b0\u30e9\u30b9\u306b\u5165\u308c\u308b\u3068\u3001\u304d\u3089\u3063\u3068\u304a\u6d12\u843d\u3067\u3001\u5973\u5b50\u30d1\u30fc\u30c6\u30a3\u30fc\u306b\u826f\u3055\u305d\u3046\u3067\u3059\u3002<\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n Cake in a Glass\u3000 There was still a little rustic cake left, so I decided to play with it a bit.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-34497","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34497","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=34497"}],"version-history":[{"count":11,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34497\/revisions"}],"predecessor-version":[{"id":34530,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34497\/revisions\/34530"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=34497"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=34497"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=34497"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nrum syrup
\n– 3 tablespoons hot water
\n– 3 tablespoons sugar
\n– 1 teaspoon rum
\nchocolat cream
\n– 2\/3 cup whipped cream (sweetened with sugar)
\n– 1 teaspoon melted dark chocolate
\nadditional melted chocolate<\/p>\n
\n2. Make chocolat cream. Combine the ingredients.
\n3. Put the chocolat cream in glasses. Leave a little for decoration. Place the cakes on cream. Right before serving decorate the cake with the cream and melted chocolate. <\/p><\/div>\n<\/a><\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"