Lucy Wang’s Mini Jellycat Cakes

Directions

1. 1

   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.
2. 2

   Add eggs to a large bowl. Whisk, gradually adding sugar, until light, fluffy and tripled in size.
3. 3

   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.
4. 4

   Put heavy whipping cream in a large bowl and beat until stiff peaks form. Transfer to a large piping bag.
5. 5

   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.
6. 6

   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.