Mini-cakes are all the rage, but I’ll be honest, mini-cakes are a horror to bake and decorate. They’re so… little. And mini. And soft and fragile, and so fiddly trying to get everything right. Some bakers charge exorbitant rates for them in the hopes of simply scaring you off, because no one sane wants anything to do with them. But these clever little favors don’t have temperamental cake as a base, they have our good old friend the Oreo cookie. Just dip these cookies in candy coating, stack, and decorate as you please, and you have a whole lot of WOW factor for a whole lot less aggravation.
- Almond bark or your choice of white chocolate candy coating (I like Ghiradelli A’Peels)
- Pre-made sugar flowers (optional)
- Frosting of your choice for piping. I used Royal Icing, but you can use buttercream, royal, or even pre-made frosting. (optional)
- Wilton cupcake boxes (optional)
Use a dab of candy coating to glue two regular sized Oreos together. Do the same with two mini-Oreos. Each glued pair is one layer of your cake.
A word about mini-Oreos – these little cookies aren’t as symmetrical as their big brothers in the flat package. You may have to do some repair work on them, like taking off the top and replacing it in a way to make the cookie flat. Just kind of gently apply pressure to the “fat” end and smoosh it around until it’s level. Or, you may just have to eat it now and move on to a better cookie.
Glue together all your cake layers and let them sit long enough for the chocolate in the middle to harden. 10 or 15 minutes ought to do it.
Melt your chocolate in the microwave in a somewhat shallow dish. My grocery store’s chocolate actually comes with its own microwaveable dish, which is an idea so brilliant I can’t believe I didn’t think of it first!
Start dunking your “layers” into the chocolate. Use a fork with long tines to shake off the excess. You do not want a lot of excess chocolate on these. Kind of rub the bottom of the fork against the side of your dunking vessel to strip off the excess from underneath.
Place on a sheet of wax paper and let dry completely.
You may find, like I did, that after one layer these things are still pretty bumpy and you can still see the Oreo through the chocolate. I opted for two coats of white chocolate, but this is a judgment call at this point. Let the first layer dry completely before re-dunking.
If you have some chocolate pool up around the bottom of your layers, just pick up the layer and, holding it at an angle against the wax paper, roll the edge against the wax paper to crack off the overrun. This works best if your overrun is thin – if it’s very thick, then just leave it or use a knife to trim it away.
Let these layers dry completely. When they are dry, take a dab of white chocolate and place it on the bottom of a mini-Oreo layer, and glue it to the top of a large layer.
Let these dry, and they are ready to be embellished. Now, at this stage you may be looking at these things like I was, thinking “wow, these are ugly” but never fear! All it takes is a tiny bit of piping and a few flowers to bring them to life! I embellished mine with some old-school piping like swiss dots, cornelli lace, and even drop strings. I used purchased Wilton sugar flowers and gold dragees to accent them, and that is all it took to turn Oreo cookies and candy coating into a delicate, dainty wedding cake.
For packaging I used these Wilton cupcake boxes, which are available in your local craft store or online. They have many more options than the silver base/silver bow pictured here.
I loved making these cuties and I hope you do, too!