Mini Confetti Cakes

Name: Mini Confetti Cakes
Cuisine: American
Ingredients: 1 (13.25-oz.) pkg. vanilla cake mix (such as Betty Crocker Favorites Super Moist Vanilla Cake Mix); 3 Tbsp. pink candy sprinkles (pink jimmies); Edible flowers (such as violas, tuberous begonias, English daisies, and pansies); 1 pint heavy whipping cream (COLD) (2 cups); ▢½ cup powdered sugar; ▢1 tsp pure vanilla extract

8 steps

These mini cakes are loads of fun with sprinkles and edible flowers. These adorable mini cakes are easier to make than they look. Use a small round cutter to cut out the layers from a sheet cake. Instead of frosting, which can be tricky to spread evenly over such a small cake, we used homemade whipped cream, which gives the exterior of the cake a nice smooth texture. Gently press small edible blooms or sprinkles into the top and sides of the cake before serving. (southernliving.com)

Updated at: Thu, 02 May 2024 14:21:26 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories241.3 kcal (12%)

Total Fat13.6 g (19%)

Carbs29.7 g (11%)

Sugars19.9 g (22%)

Protein2.1 g (4%)

Sodium133.1 mg (7%)

Fiber1.5 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

15 servings

1 x 13.25 ozvanilla cake mix

such as Bett Favorites Super Moist Vanilla Cake Mix

3 Tbsppink candy sprinkles

flowers

Edible, such as violas, tuberous begonias, English daisies, and pansies

Whipped Cream

1 pintheavy whipping cream

COLD

½ cuppowdered sugar

1 tsppure vanilla extract

Instructions

Whipped Cream

Step 1

Put the bowl of a standing mixer or a large mixing bowl (glass or metal preferred) into the refrigerator to chill for at least 15-30 minutes (or longer).

Step 2

Add whipping cream, powdered sugar and vanilla extract to the chilled bowl of a standing mixer (or chilled mixing bowl).

Step 3

Use the wire whisk attachment to a standing mixer, or a hand-held mixer, and beat the ingredients together, starting on low speed and increasing to high slowly as it begins to firm up.

Step 4

Beat for 60-90 seconds until stiff peaks form. Stopping once halfway through to scrape down the sides of the bowl.

Step 5

Transfer mixture to a piping bag to pipe onto your favorite dessert or into hot chocolate. Or put in a serving dish to serve.

Cake

Step 6

Preheat oven to 350°F. Prepare cake batter according to package directions, stirring pink candy sprinkles into batter. Pour batter into a greased and floured 13- x 9-inch baking pan. Bake until a wooden pick inserted in center comes out clean, 28 to 33 minutes. Cool cake in pan on a wire rack 10 minutes. Invert cake onto rack; cool completely, about 45 minutes.

Cut Cake

Step 7

Cut out 15 mini cakes from cooled cake using a 2 1/2-inch round cutter. Slice each mini cake in half horizontally, making 2 layers per mini cake.

Assemble

Step 8

Using a small offset spatula, spread Sweetened Whipped Cream on half of layers, and top with remaining layers. Cover tops and sides of cakes with whipped cream. Press edible flowers directly onto cakes. Alternatively, you can use more sprinkles in place of the flowers.