For the flavored cream cheese:
Cream cheese - 4 oz
Orange juice - 5 tsp
Orange zest - 1 tsp
Sugar - 1/2 tsp
Butter - 1 tbsp, melted
Whole milk - 1 1/2 - 2 tsp
Vanilla essence - 1/2 tsp
Beat all of the above ingredients together until smooth and fluffy.
I did not want a very sweet frosting, so unlike the traditional cream cheese frostings, I just added sugar for its sake. A little bit of sweetness will also come from the orange juice. I should say that the frosting was very tasty with a subtle but distinct flavor of oranges from the orange juice and the orange zest.
Assembling the petite cakes:
Tint half of the cream cheese frosting a light orange color. This step is optional as it does not impart any additional flavor. It is entirely for a feast for your eyes.
Place the upper cut layer on the cake board.
Spread the tinted cream cheese frosting over the cake.
Place the second cake layer on top so that the bottom of the baked cake (the brown part) is actually now on the top.
Using your favourite cookie cutter/s, cut out petite cakes from the two layered cake.
Top each of the petite cake with a dollop of the white cream cheese mixture.
Place a segment of mandarin orange on top of the cream cheese mixture.
Drizzle a bit of melted chocolate over the cake.
Serve and enjoy!
- The picture shows the cake on a melted chocolate-milk puddle with mandarin orange slices and chocolate chips.