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.
White candy lollipopsribbon 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