Mini Pastel Party Cakes

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.

Mini Pastel Party Cakes

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 Wilton pastel decorating kit.

Let’s decorate!

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 found here, ball-shaped found here). I also tied some ribbon wands just by using scrap ribbon and the lolly sticks.

I tried out some new-to-me cake equipment, Wilton’s Tasty-Fill 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. Perhaps these pans could be used regularly with a sturdier crumbed cake, such as pound cake. Instead, use these 4-inch springform pans if making this recipe.

Mini Pastel Party Cakes

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 here.   

Mini Pastel Party Cakes

I can’t decide which cake color is my favorite! You may already know that I love every color in pastel (see here!).

Mini Pastel Party Cakes

The yellow was definitely the sunniest sight to behold.

Mini Pastel Party Cakes

Each of these cakes will serve two generously, but if you’re serving small slices to kiddos, each cake could easily serve four. 

Mini Pastel Party Cakes

Heather Baird
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.
5 from 1 vote
Prep Time 1 hr
Cook Time 35 mins
Total Time 1 hr 35 mins
Course Dessert
Cuisine American
Servings 5 cakes

Equipment

  • 4 inch cake pans

Ingredients
 
 

White cakes

  • 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

Buttercream frosting

  • 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)

Instructions
 

  • 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.
Keyword american buttercream, lollipops, mini cakes, pastel buttercream
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beej
beej
1 year ago

these are SOOO CUTE and have me wishing for warm, sunny summer days! i would love to win the adorable pastel supplies! <3

beej
beej
1 year ago

and my favorite cake flavor is chocolate – as chocolate as you can get it! 🙂

Heather Baird
Heather Baird
1 year ago
Reply to  beej

I'm with you on that!

Erica medina
Erica medina
1 year ago

Vanilla is nice but strawberry is my fav and would look KEWT once the cake is cut!

Liz Bushong
Liz Bushong
1 year ago

Pretty Cakes!!! Inspires me with the bright colors. I will have to make my favorite cake flavor, chocolate and add bright buttercream and sprinkles. Thank you for sharing your creativity with all of us. Liz Bushong, TN

Graciesmom
Graciesmom
1 year ago

Such a lovely collection…and with Easter coming up, too! My favourite cake flavour is Black Forest and if you know how to make that from scratch, please, would you share it some time?

Sheri
Sheri
1 year ago

Vanilla…….always vanilla!

Vee
Vee
1 year ago

Chocolate Cake is by far my favorite. I love it all, Dark Chocolate, Milk Chocolate, Cocoa cake.

Traci
Traci
1 year ago

Chocolate has been my go to, but carrot has slowly taken over.

Anonymous
Anonymous
1 year ago

My favorite cake… depends on the season. In Autumn, it's a Mennonite recipe for an apple/raisin/walnut Bundt cake. In Summer, it's a Peach Sunrise Bundt. In Spring, it's a fresh cherry/almond Bundt. In Winter, carrot cake with attitude! Thanks for this opportunity! Debbie the NY Baker

kucing
kucing
1 year ago

Oh my! Those are the cutest baby cakes ever! Fabulous as always Heather, love the colours and overall cheerfulness! I'd love to win if you're shipping to France! Xoxo

AnaEatsEverything
AnaEatsEverything
1 year ago

My all-time favorite cake combination is Devil's food cake with caramel Swiss meringue buttercream.

I really appreciate your honesty about the difficulty you had with this particular mold and cake variety! Tiny cakes are already really difficult to ice without that extra hassle. 🙂 I bet they'd be great with pound cakes filled with lemon curd, though!

Sara
Sara
1 year ago

I love funfetti or chocolate flavor cakes.

Agos
Agos
1 year ago

These are so cute 😀 I love all cakes but I'll go with chocolate!

Tori
Tori
1 year ago

I've been getting into rolled cakes lately (especially with standout flavours like lemon, gingerbread, ube, matcha, etc.), but these are gorgeous! I absolutely love the bright colors.

Kay
Kay
1 year ago

My favorite cake flavor is peanut butter with chocolate. ¡Gracias por la oportunidad!

Ann
Ann
1 year ago

Classic yellow cake is my favorite!

JudyR
JudyR
1 year ago

Chocolate cake is my favorite.

Rachel D.
Rachel D.
1 year ago

I love a lemon blueberry cake with sharp tart lemon curd between the layers! So yummy!

Rachel D.
Rachel D.
1 year ago

I love a lemon blueberry cake with sharp tart lemon curd between the layers. So yummy!

Rachel D.
Rachel D.
1 year ago

I love a lemon blueberry cake with sharp tart lemon curd between the layers. So yummy!

Vivi
Vivi
1 year ago

Lemon cake!

keshakeke
keshakeke
1 year ago

These cakes are so pretty and cheerful. I love them. My favorite cake flavor is chocolate or a 12 layer yellow cake with cooked fudge frosting!

Revathi
Revathi
1 year ago

Chocolate cake is my favorite flavour.

Dee Parker
Dee Parker
1 year ago

My favorite is chocolate!

Sara Gómez V
Sara Gómez V
1 year ago

I looove mini cakes! And sprinkles! These really look perfect.
My favorite flavour is chai spiced cake. It is also quite good with nearly every frosting flavour!

starzine
starzine
1 year ago

I would say a marble cake with fudge with vanilla.