Food and Recipes Desserts Cakes Mini Confetti Cake Recipe Be the first to rate & review! These adorable mini-layer cakes are easier to make than they look. Use a small round cutter to cut out the layers from a sheet cake. Instead of frosting, which can be tricky to spread evenly over such a small cake, we used homemade whipped cream, which gives the exterior of the cake a nice smooth texture. Gently press small edible blooms into the top and sides of the cake before serving. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on February 8, 2019 Print Rate It Share Share Tweet Pin Email Photo: Photo: Antonis Achilleos; Food Styling: Torie Cox; Prop Styling: Kay E. Clarke Active Time: 45 mins Total Time: 2 hrs 10 mins Yield: 15 serves Ingredients 1 (15 1⁄4-oz.) pkg. vanilla cake mix (such as Betty Crocker Super Moist Favorites Vanilla Cake Mix) 3 tablespoons pink candy sprinkles (pink jimmies) Homemade Whipped Cream Edible flowers (such as violas, tuberous begonias, English daisies, and pansies) Directions Preheat oven to 350°F. 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. Prepare the Sweetened Whipped Cream. Cut out 15 mini cakes from cooled cake using a 2 1⁄2-inch round cutter. Slice each mini cake in half horizontally, making 2 layers per mini cake. Using a small offset spatula, spread Sweetened Whipped Cream on half of layers, and top with remaining layers. Cover tops and sides of cakes with whipped cream. Press edible flowers directly onto cakes. Rate it Print