Preheat your oven to 175°C (350°F). Grease mini cake pans and line with parchment paper.

Cream the butter and sugar until pale and fluffy. Add eggs one at a time, then mix in vanilla extract.

Sift together flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with whole milk until smooth.

Pour batter into prepared pans, filling two-thirds full. Bake for 15-20 minutes until a toothpick comes out clean.

Cool the cakes in pans for 5 minutes, then transfer to a wire rack to cool completely.

Whip heavy cream with powdered sugar and vanilla in a chilled bowl until stiff peaks form.

Heat heavy cream over medium heat until steaming but not boiling. Pour over chopped dark chocolate and whisk until smooth. Let cool to thicken.

Drizzle ganache over cooled cakes, allowing it to cascade down the sides. Pipe whipped cream on top.

Adorn with festive toppings like candied orange peel, mini gingerbread cookies, and silver sprinkles.