Instructions
Preheat the oven to 350°F.
In a bowl, combine cake mix, pudding, sour cream, oil, water, & eggs.
Mix on low speed until the ingredients are combined.
Then, mix on medium-high speed for 2 minutes.
If a deeper color is desired, add a few drops of espresso food color.
Scoop the batter into a silicone hemisphere baking pan using a 4-tablespoon scoop.
Bake for 17-22 minutes, or until the cake springs back when touched.
Let the cakes cool in the pan for 5 minutes, then transfer them to mini boards to cool completely.
For the ganache topping, microwave white chocolate and cream for 30 seconds, then stir until smooth.
Transfer the ganache to a tipless bag, snip off the end, and drizzle over each cake.
Gently shake the cake board to allow the ganache to naturally drip further down the mini cake.
Add a holly decoration & spray with edible glitter.
