If I could make a cake so small that you couldn't even see it, I would.
But I can't do that, so I've settled for these teeny-tiny mini no-bake cakes.
They look innocent, but they have a secret.
You see, these aren't actually tiny cakes - they're frosted Oreos! But before you call me a fraud, hear me out.
You make this insanely fluffy frosting, stack two Oreos on top of each other and then frost the Oreo stack. When you've frosted all the stacks you want to frost, you place them in a sealed container overnight (or at least a few hours).
While they're in there, the Oreos absorb moisture from the frosting, softening them and turning them into a VERY cake-like consistency.
This approach to tiny treats saves you heaps of hassle and they're actually way more delicious than real cake. I made this batch with Golden Oreos but they're just as good if not better with regular chocolate Oreos.
No-Bake Baby Cake Ingredients
makes 14 mini cakes
No-Bake Baby Cake Frosting Ingredients
- 5 tablespoons flour
- 1 cup milk
- 1 cup butter
- 1 cup granulated sugar
No-Bake Baby Cake Frosting Instructions
1. In a small saucepan, whisk together flour and milk then turn on low heat
2. Stir CONSTANTLY until it gets very thick (about as thick as brownie batter)
3. Remove it from the heat and let it cool completely
4. Beat together the butter and sugar with an electric stand mixer or electric hand mixer – you want it to be incredibly fluffy and smooth (a full 5 minutes of beating is ideal)
5. Add the cooled milk/flour mixture to the butter/sugar and beat it all until it looks a bit like whipped cream (light, fluffy and not at all separated) – this could take another 4-5 minutes of beating
No-Bake Baby Cake Frosting Instructions Assembly
1. Dollop about a teaspoon of frosting onto an Oreo
2. Stack another Oreo on top of it, smooshing it down so the frosting binds them together
3. Hold the Oreo stack with your forefinger on the top and your thumb on the bottom and frost the sides of the stack
4. Set the stack onto a plate or sheet of baking paper and gently frost the top (note: you’ll use about 1 tablespoon of frosting per mini Oreo cake)
5. Repeat with the rest of the Oreos
6. THIS IS IMPORTANT: Once they’re all frosted, slide a thin spatula under each tiny cake to transfer them to a large container (or multiple containers if you don’t have one big enough to fit them all). Put lids on the containers so they’re airtight and leave them for 3-5 hours (or overnight). This is when the magic happens! The Oreos absorb moisture from the frosting, turning them into a soft cake texture instead of a crunchy Oreo.
7. After they softened, I transferred the whole container to the refrigerator to let the frosting harden up a bit; after it was hard, I smoothed it out with a butter knife so the cakes would look super-sleek.
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