We love our sprinkles! We added colourful Nicoletta Cake Confetti Stars to a vanilla cake batter before baking. Each confetti star became a delightful splash of polka-dot colour inside our mini cakes. These cakes practically sing ‘happy birthday’.

mini cake


  • 2 cups Castor Sugar
  • 4 Eggs
  • 1 cup Butter, melted
  • 1 tsp. Vanilla Extract
  • 3 cups Flour, sifted
  • 1 Tbs. Baking Powder
  • 2/3 cup Milk
  • 1/3 cup Cream

Whisk the castor sugar and eggs in a mixer until light and fluffy. Add the butter and vanilla essence, and mix well. Add the sifted flour and baking powder to the mixture alternating it with the milk and cream. Pour the creamed mixture into mini cake tray and bake in a preheated oven at 170°C for approx. 10 minutes or until a toothpick comes out clean.

We iced our cakes with white buttercream frosting.