These Mini Pastel Party Cakes are sure to bring lots of fun and color to your next event. Soft and fluffy white cake is covered with buttercream and festooned with lots of sprinkles and candy lollipops.
It’s been so rainy and bleak here for most of this month, so I’ve been craving sunshine and lots of color! This inspired me to whip up some pretty, eye-popping party cakes.
You’ll need a big batch of buttercream tinted in pastel colors. Be more judicious than I was with your food color – my frosting hues turned really bright after they sat for an hour. (‘Bright pastels”- is that a thing? Or is it an oxymoron? Ha!)
Aside from craving lots of color in my life, I was inspired to make the cakes after finding the cutest pastel decorating kit. I snagged a couple of extra boxes to give away to two Sprinkle Bakes readers. What’s in the box?
- 100 Pastel 8-inch treat sticks
- 12 oz. Packages (2) of Bright White Candy Melts candy
- 1.76 oz. Jar of Vanilla Jimmies
- 1.58 oz. Jar of Pastel Rainbow Confetti
- 1.76 oz. Jar of Nonpareils
- Contest is open WORLDWIDE! Winners, please respond within 48 hours. Another winner will be chosen if no response is received.
I made a few fun decors with the candy melts, sprinkles and lollipop sticks from the gift set. The only thing extra you’ll need are lollipop molds (heart-shaped , ball-shaped ). I also tied some ribbon wands just by using scrap ribbon and the lolly sticks.
I tried out some new-to-me cake equipment, mini cake pans, which bakes cakes with a little fillable divot in the center. VERY CUTE, but it makes tender and fluffy cakes, like this recipe, prone to tear upon removal. I could see using these pans regularly with a sturdier crumb, such as pound cake. I recommend using if making this recipe.
I also molded some little white candy bars with the candy melts. I ADORE how sweet and cute these little tablets turn out! You can find the molds .
I can’t decide which cake color is my favorite!
The yellow was definitely the sunniest sight to behold!
Each of these cakes will serve two generously, but if you’re serving small slices to kiddos, each cake could easily serve four.
Yields about five little cakes (4-inch double layer)
1 cup (226g) unsalted butter, at room temperature
2 cups (400g) granulated sugar
6 large egg whites
2 1/2 cups (14 oz.) all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups (300 ml) whole milk
1/4 cup (60 ml) vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups (452g) unsalted butter, softened
2 lbs. (1 bag) confectioners’ sugar
1 tsp vanilla extract
Milk or heavy cream
Gel food colors in sky blue, pink and yellow
Pastel confetti sprinkles and nonpareils
White candy lollipops, ribbon and candy decors (as shown in blog post)
Spray ten 4-inch cake pans with flour-based baking spray. Transfer the pans to a large baking sheet.
Preheat oven to 325°F.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar until pale and light (about 5-7 minutes). Add egg whites one at a time beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt. Combine the milk, oil and extracts in a glass measure with a pour spout. Add dry ingredients to the creamed mixture alternately with the wet ingredients; begin and end with the flour mixture.
Pour the batter into the prepared pans about 2/3 full. Bake at 325°F for 30-35 minutes, or until a toothpick tester comes out clean.
Let the cakes cool 15 minutes in the pan, and then carefully turn them out onto a cooling rack (this cake is SUPER fluffy and soft, so take care not to tear the layers). Let cool completely. Refrigerate to firm the layers before frosting (about 30 minutes to 1 hour or until firm). Level cakes using a cake leveler or serrated knife.
Buttercream: In a stand mixer fitted with the whisk attachment, mix together the butter and confectioners’ sugar. Begin on low speed until crumbly, and then increase to high and beat for 3 minutes.
Add vanilla extract and beat again for another minute. If you find the buttercream is too stiff, you may add milk or heavy cream 1 tablespoon at a time until the mixture is spreading consistency.
Divide the frosting evenly into 4 separate bowls. Tint a bowl with blue food color, one with pink, one with yellow, and one with yellow with a drop or two of pink (creating coral color). Transfer each color of frosting to a separate piping bag.
Fill each cake with a different color of frosting, and cover the sides of the cakes with an even layer of the corresponding color of buttercream. Toss on confetti sprinkles and jimmies toward the bottom of each freshly frosted cake.
Place a large sheet of plastic wrap on a work surface. Pipe lengths of each color frosting side-by-side on the plastic wrap. Roll the frosting together inside the plastic wrap and twist the ends. Snip one end using scissors and place inside a large piping bag fitted with a French decorator tip. Pipe a few test stars on a piece of scrap parchment; when the colors look well defined, it’s time to start piping the cakes.
Pipe stars of pastel rainbow buttercream around the top edges of the cakes. Immediately cover with pastel sprinkles, jimmies and nonpareils. Top the cakes with lollipops and candy decors. Keep refrigerated until about 2 hours before needed. Serve cakes at room temperature for best flavor.