• Place your Mini Spiral Flexipat® Tray on the top of your Medium Perforated Baking Sheet. Set aside.
• Preheat oven to 350F/180C.

PISTACHIO BUNDT CAKES PREPARATION

• In a mixing bowl, whisk together eggs and powdered sugar. Add the pistachio paste, heavy whipping cream, vegetable oil and 2 drops of green food coloring. Then, combine the all-purpose flour and baking powder. Whisk until smooth.
• Spoon your preparation into the Flexipat®. Cover with your bonMAT™ in order for the mini cakes to rise flat.
  

BAKE!

• Bake for 15 minutes at 350F/180C. (Every oven heats differently, monitor your mini cakes from 12min). It is ready when the toothpick inserted comes out clean.
  
• Once your Pistachio Mini Bundt Cakes are out of the oven, let them cool down for about 10min before unmolding them onto your cooling rack.

WHITE CHOCOLATE GANACHE PREPARATION

• While your cakes are cooling down, prepare the chocolate ganache.
• Pour the heavy whipping cream into the Mini Round Mold and bring it just to a boil in microwave, about 30 seconds at a time. Add the white chocolate chips and swirl to coat all chips. Allow to sit for 2 minutes, then stir. Dip the cakes into the ganache, and decorate with sprinkles to create the "Pot of Gold" effect. Enjoy & Bon Appétit.