These mini cakes are loads of fun with sprinkles and edible flowers.
Use a small round cutter to cut out the layers from asheet cake.
Gently presssmall edible bloomsor sprinkles into the top and sides of the cake before serving.
Credit:Antonis Achilleos; Prop Stylist: Kay E. Clarke; Food Stylist: Torie Cox
Ingredients
1(13.25-oz.)
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.
Make whipped cream:
Prepare the Homemade Whipped Cream.
Slice each mini cake in half horizontally, making 2 layers per mini cake.
Cover tops and sides of cakes with whipped cream.
Press edible flowers directly onto cakes.
Alternatively, you’re able to use more sprinkles in place of the flowers.
