Sweet Satisfaction: Crafting Miniature ORION Cake Delights!

Prepare to be enchanted by a delightful treat that will transport you to a world of scrumptious flavors and exquisite textures – Miniature ORION Cake! Originating from South Korea, the ORION Cake has won hearts with its delicate sponge layers, luscious cream filling, and charming appearance. Now, we invite you to join us in our baking adventure as we recreate this beloved cake in an adorable, bite-sized version. Get ready to savor the sweetness and create your very own Miniature ORION Cake delights!

The Miniature ORION Cake is a downsized version of the popular Korean confection, the ORION Cake. This mini cake packs a punch of flavor and is a joy to behold with its tiny, artful design. Comprising soft sponge cake layers and a velvety cream filling, these miniature delights are perfect for indulging your sweet cravings or impressing your guests at a special occasion. Follow our step-by-step guide to create your own mouthwatering Miniature ORION Cakes that will leave everyone wanting more!

Ingredients:

 For the Sponge Cake:

1. 1/2 cup all-purpose flour
2. 1/2 teaspoon baking powder
3. 1/8 teaspoon salt
4. 2 large eggs, at room temperature
5. 1/2 cup granulated sugar
6. 1/2 teaspoon vanilla extract
7. 2 tablespoons vegetable oil
8. 2 tablespoons milk, at room temperature

For the Cream Filling:

1. 1 cup heavy whipping cream
2. 2 tablespoons powdered sugar
3. 1/2 teaspoon vanilla extract

For the Decorations:

1. 1/4 cup chocolate ganache (melted chocolate)
2. Assorted colorful sprinkles

Step-by-Step Instructions:

1. Preparing the Sponge Cake: Preheat your oven to 350°F (175°C). Grease a small baking pan (6×6 inches or similar) with butter or oil, and line it with parchment paper for easy removal.
2. Mixing the Cake Batter: In a bowl, sift together the all-purpose flour, baking powder, and salt. In a separate large bowl, beat the eggs and granulated sugar together until light and fluffy. Add the vanilla extract, vegetable oil, and milk, and mix until well combined. Gradually fold in the dry ingredients until you have a smooth batter.
3. Baking the Cake: Pour the cake batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into the center comes out clean. Once baked, let the cake cool completely on a wire rack.
4. Preparing the Cream Filling: In a chilled mixing bowl, whip the heavy whipping cream until it thickens slightly. Add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form. Be careful not to overwhip the cream.
5. 
6. Assembling the Miniature ORION Cakes: Using a small round cookie cutter or the rim of a glass, cut out tiny cake rounds from the cooled sponge cake. Take one cake round, spread a dollop of whipped cream on top, and place another cake round on top to create a miniature cake sandwich. Repeat this process for the remaining cake rounds.
7. Decorating the Cakes: Dip the top of each Miniature ORION Cake into the melted chocolate ganache, allowing it to drip slightly down the sides. Quickly garnish the cakes with colorful sprinkles before the chocolate sets. Let the cakes chill in the refrigerator for a few minutes to set the ganache.