Crafting Mini Oreo Wedding Cakes: A Step-By-Step Guide

Mini Oreo wedding cakes are a creative and cost-effective DIY wedding favour idea. They are made by stacking standard-sized double-stuffed Oreos with mini Oreos, using frosting or melted chocolate as glue. The chocolate coating can be tinted to match the wedding colour scheme, and sprinkles can be added for decoration. These mini cakes are a simple and stunning way to add a personal touch to your wedding.

Constructing the cakes

Next, melt some chocolate. You can do this by using a double boiler or by melting it in the microwave in 30-second intervals. Once melted, dip or spoon the chocolate onto each cookie. Be sure to tap off any excess chocolate and allow it to dry before adding the next layer. Repeat this process 2-3 times, or until you achieve your desired finish.

To decorate your mini cakes, you can use frosting or extra melted chocolate as "glue" to attach sprinkles, dragees, or other decorations of your choice. You can even get creative and make designs with more chocolate. These mini Oreo wedding cakes are quite forgiving, so don't worry if you make a mistake—simply conceal any blemishes with sprinkles or additional decorations.

Another option for creating mini Oreo wedding cakes is to purchase pre-made 2-tier mini Oreo cakes. These cakes are made from the iconic Oreo cookie and are hand-decorated. They are small in size but big on taste and can be customised with your choice of icing trim and flower.

Choosing the right ingredients

When it comes to choosing the right ingredients for your mini Oreo wedding cakes, there are a few key considerations to keep in mind. Here are some detailed tips to ensure you select the best ingredients for this delicious treat:

Oreo Cookies:

The star ingredient of your mini wedding cakes is, of course, the Oreo cookies. It's important to use the right type and amount of Oreos to achieve the perfect flavour and texture. For the cake batter, you'll need to roughly chop or crush the Oreos into small chunks. This will ensure they are well distributed throughout the cake, adding that signature Oreo crunch. For the buttercream frosting, a finer crumb or Oreo dust is preferable, as it will melt in your mouth and elevate the basic flavour profile.

Flour:

The type of flour you use can impact the overall texture and structure of your mini cakes. All-purpose flour is a good choice for this recipe, as it will provide a nice balance between tenderness and structure. Be sure to measure accurately, as too much flour can make your cakes dry and crumbly, while too little can lead to a dense and gummy texture.

Eggs:

Eggs play a vital role in the structure, moisture, and leavening of your cakes. For this recipe, you'll want to use egg whites at room temperature, as they will incorporate more easily into your batter and provide the necessary lift. Cold egg whites can curdle your batter and affect the rise of your cakes, so be sure to bring them to room temperature before adding them to your mixture.

Butter:

Using room temperature, unsalted butter is crucial for achieving a smooth and creamy texture in both your cake batter and buttercream frosting. When creaming the butter, you want it to be soft enough to easily blend with the sugar but still hold its shape. This is important for achieving the right consistency and aeration in your batter.

Sugar:

The type and amount of sugar you use will impact the sweetness and moisture of your mini Oreo cakes. Granulated sugar is typically used in the cake batter, while confectioners' sugar or icing sugar is ideal for the buttercream. Be sure to gradually add the sugar to your butter when creaming, as this will incorporate air and create a light and fluffy texture.

Milk:

Milk is an important ingredient in both the cake batter and the buttercream. For the batter, it's best to use whole milk or regular milk at room temperature. As for the buttercream, heavy cream or whipping cream can be used for a richer and more indulgent frosting.

Additional Ingredients:

Depending on your preferences, you may want to include additional ingredients to enhance the flavour and appearance of your mini Oreo wedding cakes. Vanilla extract can add a subtle depth of flavour to both the cake and frosting. Instant coffee powder or espresso powder can enhance the chocolate flavour without adding a coffee taste. Dutch-processed cocoa powder will give you a deeper, more robust chocolate flavour.

Preparing the batter

To prepare the batter for your mini Oreo wedding cakes, you'll need to follow a few simple steps. Start by preheating your oven to 335-340°F (168-170°C) and preparing three 6-inch cake pans with butter, flour, and cake strips for more even baking. You can also use cake goop or another preferred pan release.

In a large bowl, combine the dry ingredients: flour, baking powder, and salt. Set this mixture aside. In a separate bowl, combine the wet ingredients: milk, oil, and vanilla extract. Set this mixture aside as well.

Place softened butter in a stand mixer with a paddle attachment and cream until smooth. Gradually add the dry ingredients to the butter and mix on low speed until well incorporated. Scrape the bowl at least once to ensure all the ingredients are combined.

With the mixer on low speed, slowly add the egg whites one at a time, allowing each to fully combine before adding the next. Ensure that your egg whites are at room temperature, as cold egg whites will curdle the batter and affect the rise of your cake.

Now, slowly add your wet ingredients to the butter mixture, alternating with the dry ingredients in three parts. Mix until just combined after each addition. Be careful not to overmix!

Finally, fold in the crushed Oreos. You can chop the Oreos into roughly 1/4-inch chunks or pulse them in a food processor until you get fine crumbs. Add the Oreo pieces to the batter and gently fold them in with a spatula or knife until they are evenly distributed.

Divide the batter evenly among your prepared cake pans. Give the pans a light tap on the counter to remove any large air bubbles, and then pop them in the oven! Bake for around 35-45 minutes, or until a toothpick inserted into the centre of the cakes comes out clean.

Let the cakes cool in the pans for about 10-20 minutes, then turn them out onto a wire rack to cool completely before assembling and decorating your mini wedding cakes.

Baking the cakes

To bake the mini Oreo wedding cakes, start by preheating your oven to 340°F. You will need three 6-inch pans for the cake. Butter and flour the pans. You can also use cake strips on the pans for more even baking.

In a large bowl, sift and combine the dry ingredients: flour, sugar, baking soda, baking powder, and salt. In a separate medium bowl, beat the wet ingredients together. Using a standing mixer fitted with a paddle attachment, beat the butter until light and fluffy. Then, beat the dry ingredients into the butter until well incorporated. Remember to scrape the bowl at least once. Next, add the wet mixture to the butter and mix until just combined.

Now, fold in the crushed Oreos and mix until just combined. For the best results, try not to chop the Oreos too finely, as you want some crunch in the cake after baking. Also, ensure you fold in the cookie bits last and try to distribute them evenly. Finally, divide the batter evenly into the cake pans and bake at 340°F for about 25-30 minutes, or until the centres are springy to the touch.

Decorating the cakes

To build extra height, you can stack a standard-sized double-stuffed Oreo with 1-1/2 mini cookies. The custom options are endless. For instance, you can decorate with dragees, sprinkles, or even get fancy with designs made from more chocolate. These are pretty forgiving, so if you mess up, simply conceal the blemishes with sprinkles or more chocolate.

To add some crunch and texture to your cake, sprinkle crushed Oreos on top of the buttercream. You can also add a "skirt" of crushed Oreos at the bottom of the cake by pressing Oreo cookie crumbs onto the sides.

For a more polished look, use a cake scraper to smooth out the sides of the cake. You can also use a serrated knife to level the tops of the cakes so that the layers are flat. Finish off by placing individual Oreos on top of each swirl of buttercream.

Frequently asked questions