Mini Oreo Sprinkle Cakes



With the school holidays coming, we were on the prowl looking for new ideas, and working on new projects which led us to the discovery of these lovely looking baby mini cakes. Don’t they look divine? We’re cake lovers, and we never like the idea slicing a huge cake up to share (hence, cupcake lovers). Mini cakes are the new way to serve deliciously good looking food, without having the need to chop them to share. Serve them as a hold on plates, or display them together on a pretty cake stand as a “whole” cake for any sort of parties. Especially great for kids, and the young at heart.

Mini Oreo Sprinkle Cakes
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.

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