As you know, it’s easy to get overwhelmed in the kitchen, and often the smartest thing you can do is delegate responsibilities. Trust me when I tell you it is perfectly safe to farm out this recipe to some antsy houseguests or eager, enterprising children. It’s virtually infallible and can take on just about any flavor you like, no matter how clumsy the chef. Find the vanilla sauce–filled center too timid? Stir in a tiny bit of beet juice to make it a little more Hollywood.

　　

Ingredients

makes 28

　　2 cups red velvet crumb base (page 116)

　　1/2 cup vanilla sauce (page 91)

　　1/4 cup chocolate sauce (page 93)

　　

Step 1

Preheat the oven to 325°F. Line a baking sheet with parchment paper.

　　

Step 2

Using a melon baller, scoop the crumb base onto the prepared baking sheet, leaving 1 inch between portions. Press your thumb into the center of each to make a small indentation. Bake the volcanoes on the center rack for 16 minutes, rotating the sheet 180 degrees after 6 minutes. The finished volcanoes will be firm and slightly crunchy to the touch.

　　

Step 3

Let the volcanoes stand on the sheet for 15 minutes, or until completely cooled. Fill each volcano with vanilla sauce. Fill a squeeze bottle or a small bowl with the chocolate sauce and drizzle some over the tops. Serve right away, or store in an airtight container at room temperature for up to 3 days.

　　From Babycakes by Erin McKenna, (C) 2009 Clarkson Potter