Name: Lucy Wang’s Mini Jellycat Cakes
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 servings
Ingredients: 6 tablespoons unsalted butter; 1 cup whole milk; 2 tablespoons extra virgin olive oil; 1-1/2 teaspoons vanilla extract; 3 large egg, room temperature; 1 cup sugar; 1 cup all-purpose flour; 1-1/2 teaspoons baking powder; 1/2 teaspoon salt; 2 cups heavy whipping cream; 1/2 cup seedless strawberry jam; Sliced fresh fruit, for garnish; 1/4 cup chocolate candy melts; 4 tablespoons confectioners' sugar

A super cute cake that’s mini so you can indulge in just a few bites? Say less. You’ll need one sheet pan and one cookie cutter for these adorable single-serve cakes that deliver big flavor in a charmingly small package. —Lucy Wang, Los Angeles, California

Watch How to Make Lucy Wang’s Mini Jellycat Cakes

Lucy Wang’s Mini Jellycat Cakes

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Prep Time 30 min

Cook Time 30 min

Yield 6 servings

Ingredients

6 tablespoons unsalted butter
1 cup whole milk
2 tablespoons extra virgin olive oil
1-1/2 teaspoons vanilla extract
3 large egg, room temperature
1 cup sugar
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups heavy whipping cream
1/2 cup seedless strawberry jam
Sliced fresh fruit, for garnish
1/4 cup chocolate candy melts
4 tablespoons confectioners' sugar

Text Ingredients

Directions

Preheat oven to 350°. In a small saucepan, combine butter, milk, oil and vanilla. Bring to a simmer over low heat until butter is melted. Remove from heat; keep warm.

Add eggs to a large bowl. Whisk, gradually adding sugar, until light, fluffy and tripled in size.
In a separate bowl, combine flour, baking powder and salt. Gradually add to egg mixture until combined. Gradually add in milk mixture until no lumps remain. Pour batter onto a parchment-lined 15x10x1-in.baking sheet. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool completely. Once cool, cut cake into small circles.
Put heavy whipping cream in a large bowl and beat until stiff peaks form. Transfer to a large piping bag.
Place one cake layer on a serving plate. Top with a small amount of whipped cream and jam. Top with a second cake circle, whipped cream and fresh fruit. Repeat with remaining cake and fillings.
Melt chocolate candy melts in the microwave. Transfer to a small piping bag. Draw eyes and mouth on cakes. On a sheet of wax paper, pipe chocolate into the shape of legs and shoes. Once cooled, remove from paper and attach to cakes. Garnish with a dusting of confectioners sugar.