Mini Brushstroke Confetti Cake Recipe

5 from 4 votes

Mini Brushstroke Confetti Cake Recipe

Unleash your inner artist in the kitchen with our Mini Brushstrokes Confetti Cakes, featuring layers of moist funfetti cake adorned with vibrant brushstroke-inspired designs and a burst of colorful confetti.

Prep Time2 5

Cook Time15

Course: Desserts

Cuisine: Cakes

Keyword: confetti cake

Servings:

Calories: 422kcal

Equipment

Mixer
Large mixing bowl
Small mixing bowl
Parchment paper
Food safe paintbrush
Baking sheet
Rectangle cake pans
Spatula
Cookie cutter
Cooking spray

Ingredients

For the icing candies:

16 oz powdered sugar
1 tsp cream of tartar
5-6 tbsp 100% liquid egg whites
1 tsp flavored extract optional
Edible gold paint or edible gold luster dust
Gel food coloring assortment of your choice

For the funfetti cake:

1 box cake mix white or vanilla (15.25 ounces)
1 cup whole milk
1/2 cup vegetable oil
3 large eggs
1 tsp vanilla extract
Frosting of your choice

Instructions

To make the brushstrokes icing candies:

In a mixing bowl, combine the powdered sugar and cream of tartar. Stir well.
Slowly, add the liquid egg whites to the powdered sugar mixture. Stir on low speed. Once combined, turn the speed to medium and whisk for 1-2 minutes, until the icing forms soft peaks.
Add in 1 teaspoon of warm water and flavored extract (optional). Mix until combined.
Distribute the icing into separate bowls, designating one bowl per the desired color. Add in 1-2 drops of food coloring to each bowl. Then, mix with until you achieve the desired hues.
With a swift motion, “paint” brushstrokes onto the parchment paper over a baking sheet. Experiment with different lengths, widths, and patterns. Allow the strokes to overlap for a more dynamic look. If you would like gold icing candy, leave some icing candy plain since you’ll need to paint them gold later. completely dry.
Set aside to dry on the parchment paper. This can take a few hours or overnight, depending on the humidity of your environment. For the gold pieces, brush the reserved icing candies with gold cake paint or luster dust after the icing candies are dry.
Once fully set, carefully peel the icing candies off the parchment paper.

To make the mini confetti cakes:

Preheat your oven according to the instructions on the cake mix box, typically 350°F (175°C). Grease and 2 rectangle cake pans or line them with parchment paper.
In a large mixing bowl, combine the white cake mix, whole milk, vegetable oil, eggs, and vanilla extract. Mix well until the batter is smooth and all ingredients are fully incorporated. Or prepare your cake mix as directed.
Add a handful of the dried icing candies into the cake batter. Use a spatula or spoon, break the candies down to small (¼-inch or smaller) pieces. Gently fold in the icing candies. Ensure even distribution, but be careful not to overmix.
Divide the funfetti cake batter evenly between the 2 prepared cake pans.
Bake the cakes in the preheated oven according to the package instructions, usually around 15-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes. Then, transfer them out to cool completely.
Once cakes are completely cool, use a circular cookie cutter to cut out circles of cake.
Assemble cakes 3 layers high with frosting in between each layer.

To decorate the cake:

With a piping bag or spatula, spread a thin layer of frosting over the entire cake and let the crumb coat set for about 10-15 minutes in the refrigerator.
Apply your second layer with a generous amount of frosting. Smooth out the surface.
Apply your icing candies around the cake exterior.

Notes

Cake ingredients vary on what ingredients your box cake calls for.
Depending on your cookie cutter, this recipes makes 4 mini layer cakes.

Nutrition