Wednesday, May 8, 2013

Mini Oreo Sprinkle Cakes

If these little party cakes look familiar, it's because they were inspired by this sprinkle cake I made a few years ago. The minute I spotted Birthday Cake Oreos (!) at the grocery store, I knew they were destined to crown little chocolate sprinkle cakes. I baked one inside each cake, too!

A few people have asked how/where the pugs are lately, so I decided to include them in this post! They make regular appearances on my Instagram feed if you'd like to keep up with their curly tails (and antics) there.

To answer the question - they are well. Sweet and spoiled and all-around stinkers!

Oreo surprise inside!

I baked these in straight-sided paper muffin cups (found here) then unwrapped the cakes and leveled the tops before frosting. These could certainly be made in a jumbo muffin tin, but I think they're pretty cute as mini cakes.

For the sprinkling of these cakes, I mixed together equal parts multicolored jimmies, jumbo nonpareils and regular nonpareils. You'll need about 2 cups of sprinkles for coating, so be sure to have plenty on hand before you begin. Getting the sprinkles on evenly can be tricky, but I found that frosting and coating the sides of the cake first works best. Then you can frost the top of the cake and sprinkle on more nonpareils with a spoon (see above).

This recipe uses Swiss buttercream, and if you've never made this icing before you can check out my how-to video in this post. It's not as sweet as a quick confectioners' icing, and it doesn't crust so you can take your time applying the sprinkles after frosting.

The Oreos inside are a nice surprise when you cut into the cake, and if you can find the Birthday Cake variety, the middles are dotted with sprinkles, too. A perfect match!

Mini Oreo Sprinkle Cakes
[click for printable version]
Source: Basic recipes from the SprinkleBakes book
Yield: 10 mini cakes 
Prep: 2 hours

10 Oreo cookies (Birthday Cake Oreos, if you can find them!)
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. salt
2 eggs
3/4 cup hot water
3/4 cup heavy cream
3 tbsp. canola or other vegetable oil
2 tsp. vanilla extract

  1. Preheat oven to 350 degrees.
  2. Place 10 straight-sided muffin cups on a large baking sheet, or line a large capacity muffin tin (often called “Texas” tin) with paper liners.  Place an oreo in the bottom of each cup.
  3. Sift together cocoa, flour, sugar, baking soda, baking powder and salt into a large bowl.  Add eggs, water, heavy cream, oil and vanilla.  Mix with a hand held mixer until smooth.  
  4. Divide batter among muffin cups, filling each three-quarters full.  Bake for 20 minutes.  Let cool before frosting.

Swiss buttercream/sprinkle decor
5 egg whites
1 cup sugar
Pinch of salt
1 pound unsalted butter, cubed, softened (room temperature works too, but takes longer to come together)
3 teaspoons clear vanilla extract
2 cups various multicolor nonpareils
10 Oreo cookies

  1. Set a saucepan filled one-third full of water over medium-high heat and bring to a simmer.
  2. Whisk together the egg whites, sugar, and salt in a large heatproof bowl ( I suggest a stainless bowl). Set over the simmering water and whisk until the mixture is hot to the touch and the sugar has dissolved (120-140 degrees on a candy thermometer, to be sure).
  3. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.
  4. Beat on low speed for 2 minutes. Increase to medium-high until stiff peaks are formed.
  5. Continue beating at medium-high speed until the mixture is fluffy and has cooled (the mixing bowl should feel cool to the touch).
  6. Turn the mixer off and switch from the whisk attachment to the paddle. Turn the mixer on medium-low and add the butter, a few cubes at a time, beating until well incorporated before the next addition.
  7. Add the vanilla extract.  Divide batter and tint with food coloring, if desired.
  8. Beat until the frosting is thick and completely smooth.
  9. Place the mix of nonpareils in a shallow dish. Frost the sides of a cake and roll in the sprinkles until completely coated. Place the cake on the shallow dish and frost the top of the cake; cover top of cake with nonpariels using a spoon to sprinkle them over. Lift cake with a spatula onto desired serving plate. Repeat with remaining cakes.
  10. Transfer remaining icing to a piping bag fitted with a large star tip. Pipe a mound of frosting on top of each cake. Place an Oreo standing upright into each icing mound. Garnish further with Allsorts candies, if desired.


Gerry @Foodness Gracious said...

Hey, these candies are called Dolly Mixtures back in the U.K.! I grew up with them, lot's of them. Love these mini cakes, awesome and cute!

Ashley said...


Ashley said...

Where do you draw your inspiration from? I wish I were this creative!

Rosa's Yummy Yums said...

So pretty and dainty! Your dog is really photogenic.



Anonymous said...

Lovely <3

Belinda Lo said...

these are so adorable! I love the use of licorice all sorts, who would of though oreos and these could work?


miss messy said...

Oh how cute! I LOVE sprinkles and these are just adorable!! :) Those photos really pop i just wish i had enough light to take photos like that!

Pane e Pomodoro said...

I love your works, you're so good! Well done!

RosieB said...

These look darling! I'm always so inspired by your photographs, they're always so crisp and clean. Gorgeous! And the pugs are too cute! :)

Patricia @ ButterYum said...

I love seeing all the cute things you come up with. Once again - adorable (the pugs too)!!

Maxi said...

These look absolutely delicious! I love anything rainbow sprinkles and yours look so beautiful... Almost too pretty to taste... ALMOST. Thanks for all of your recipes and fun decorations!

Sam @ Better With Sprinkles said...

I didn't realize you had pugs!! We just got one two days ago :-D

Lauren at Keep It Sweet said...

These are so adorable! I need to find one of those muffin pans!

Wenderly said...

Those just make me happy. *sigh*

ashley - baker by nature said...

The dog... the cakes... so much amazing, adorableness happening in this post!!!

Heather @ Snookie's Cakes said...

That is the sweetest little cake I've ever seen! Well done.

Rachel @ Baked by Rachel said...

Super cute and I love how moist the cakes are!

Diana Staveley said...

LOL, made mine & Hubby's day seeing the Pugs, so sweet, thank you :)

Anonymous said...

Love the recipe but it's all about the pugs ; )

Monica said...

This is giving me great inspiration for my little one"s&b upcoming birthday! Thank you! Your mini Oreo cakes are so cute and look very tasty!

KWahlman said...

these are adorable! question, have you ever tried reusing the straight-sided muffin cups? baker on a budget over here...

katie @

Katrina @ Warm Vanilla Sugar said...

Bah!! so cute!! Love this idea!

PR said...

These are gorgeous!!

Erin @ The Spiffy Cookie said...

Very cute! I don't think the stores near me sell the bday oreos anymore, but definitely can still use regular ones!

Courtney said...

These are totally fabulous. Heather, you're a dessert wonderwoman!

Joaquina said...

Irresistibles!!! además de muy bonitos.. para una fiesta infantil me encantan. Besosss,

vanillasugarblog said...

one can never have enough Oreo's or sprinkles--especially during the summer.

Becca Looney said...

These cakes are absolutely precious! I love how little and colorful they are. Plus birthday cake oreos are like 10x better than regular oreos! :)

Vicki Wilde said...

I said it earlier today. Never enough sprinkles!!! Love these cakes, I want to make them now.

Fashion-isha said...

These are so pretty..and hard to look at when you're on a diet!

girlsgonescrappin said...

Love these, but do you think this pan would work?
The paper ones are just too expensive to just throw away.

Heather Baird said...

I think that pan would work, but since it's cast iron the edges of the cake might get a little crispy.
I think this one may work a little better, but the cakes might not be as tall

A few of these would be ideal, but a little pricey. But you could use them again so...

Sue said...

I adore these mini cakes, and it looks like your little buddies do too! :)

marcie@flavorthemoments said...

These are adorable little cakes, and your pug photos are just priceless!

bakinginpyjamas said...

These are so cute, I like how's you've added liquorice allsorts on the top too, I love them.

Thanks for sharing the tip of how to coat the sides with sprinkles, It seems easy enough to do with small cakes, but how do you go about doing so with a large cake?

shaz said...

What a happy cake! and your blog exudes happiness! My dreary Friday has just been brightened up considerably. :) Happy weekend!

awesomeon20 said...

I so admire your endless creativity. These cakes are so fun and adorable. It's a smile on a plate.

Anonymous said...

Kim -
I love these! Where did you get the little plates? I think I've seen them before with domes.

Laura (TLN) said...

Love it! Makes me want to plan a party ASAP! :)

Lora said...

Don't know which are cuter, the cakes or those pugs. Love!

Jen @ Jens Favorite Cookies said...

I love that little Oreo cookie surprise inside! What a fun little cake!

Katrina Bahl said...

So you know I adore these cakes. But I adore your pup too :) xoxox- K

Lynna said...

These are TOO adorable! I`m loving the sprinkles as the decorations for the cake!

Kate said...

I really appreciate your linking back to your swiss buttercream how-to. Sometimes when deciding whether or not a recipe can be tried, that's the deciding factor (whether or not I think I can do it).

All in all, I agree with Lynna - these look way too cute not to at least try for my next party.

Thanks so much!

Anonymous said...

Hi, where do you purchase the multicolored jimmies and nonpareils? I found several brands on but worry they may not be a quality brand.

Heather Baird said...

I usually pick up the jimmies in the ice cream aisle at the grocery store. They don't dissolve or bleed on the frosting like others.

Sara said...

I tried these today... no luck! The middles did sunk in more than I could fix with the filling. Bummer!

Heather Baird said...

Oh no! I'm sorry to hear that. Hard to say what happened.

Erin @ Brownie Bites said...

Such a cute idea, re-purposing cupcakes as proper full on mini cakes - these would be awesome for a colorful birthday party!

Anonymous said...

Hi there! Love these!

Just wanted to let you know that somebody is posting these pictures and claiming them as their own.
As a baker myself I know how much love and time goes into coming up with creative recipes and ideas, and then of course actually baking them, so just thought you'd want to know that somebody was doing this (i know i would)

I'll be happy to let you know their instagram and facebook so you can talk to them if you'd like to, just let me know if you'd like me to send you their details privately or if you're happy for me to post them in the comments (i don't want to cause any unnecessary trouble by posting it in comments without your permission!)


Heather Baird said...

Thank you for letting me know! I appreciate that so much. Sadly, there's so much of this going on right now it's out of control. If not for kind hearts such as yourself bringing it to my attention, I'd never know. I'd at least like to know the facebook page name. I know I can get those removed, but I'm not so sure about IG.


Mary said...

i don't have a stand mixer... unfortunately my kitchen is pretty small and it'd be hard to fit one in the storage space left, nor can i afford one right now. any advice on how to make the swiss buttercream without one?

Heather Baird said...

Hi Mary,
You can make this frosting with a hand mixer, but it may take about 10 minutes of holding the mixer upright, and mixing on high speed which can take a little endurance.


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