Easy Valentine’s Day Mini Cakes

Valentine’s Day is almost here, and I have the sweetest little cakes to help you celebrate! These single-serving Valentine’s Day mini cakes are gorgeous, festive, and most importantly, easy! They’re made using chocolate wafers and whipped cream, which means that you can whip up a batch of them in just a few minutes.

I love miniature cakes, but I’m always put off by the process of baking a larger cake and then painstakingly cutting out smaller circles. That takes a long time, and then there’s all those perfectly good cake scraps going to waste… no thank you! I think all of my mini cakes will be made with chocolate wafer cookies from now on. They have a deep, dark chocolate flavor, and after a few hours in the refrigerator, the whipped cream softens the cookies, so they develop a wonderful cake-like texture. (If you’ve ever dunked an Oreo in a glass of milk to get it to soften, then you know what I’m talking about!)

Ingredients

• 3 cups cold heavy cream
• 3/4 cup powdered sugar
• 1 9 oz package (about 48 cookies) chocolate wafers
• Valentine’s candy, like Sixlets, mellocreme candy hearts, red mini hearts, sour lips, Valentine’s gumballs, and red and white M&Ms

Directions

1. Combine the cream and powdered sugar in the bowl of a stand mixer fitted with a whisk attachment. Whip the cream on medium-high speed until it forms firm peaks.
2. You can use a knife to spread the whipped cream between each layer of cookie, but I prefer to put the cream in a piping bag fitted with a round tip–it’s faster and neater. Either way, spread a thin layer of cream on the bottom of a cookie, and place the cookie onto a plate, cardboard round, or other serving surface.
3. Pipe or spread a layer of whipped cream on top of the cookie, then add a second cookie on top of the first. Continue to add layers of cream and cookies until you have stacked up 6 cookies.
4. Spread more whipped cream along the outside of the cakes, and smooth it into an even layer. Don’t worry about being too precise, since you can use the candy to cover up any big mistakes. After all of the cakes are assembled, refrigerate the cakes for at least 3 hours, to give the cookies time to soften. The cakes can be made several days in advance and kept, refrigerated, until you’re ready to decorate them.
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