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+ servings
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5 from 3 votes

Mini Confetti Print Cakes

Playful funfetti cake with DIY confetti inside and outside
Prep Time2 hrs 5 mins
Cook Time15 mins
Course: Desserts
Cuisine: Cake
Keyword: confetti, diy cake, funfetti
Servings: 4 cakes
Calories: 938kcal


  • Parchment paper
  • Cake decorating brush
  • Mixer
  • Mixing bowl
  • Baking sheet
  • Rectangle cake pans
  • Spatula
  • Cookie cutter


  • 16 oz powdered sugar 1 pound
  • 1 tsp cream of tartar
  • 5-6 tbsp 100% liquid egg whites
  • 1 tsp flavored extract optional
  • 1 box cake mix white or vanilla
  • Edible gold cake paint or luster dust
  • Dood coloring assortment


How to make the brush stroke icing candies:

  • Add the powdered sugar and cream of tartar into your mixing bowl. Stir to mix. 
  • Using a whisk attachment, turn your mixer on to low speed and slowly add in the liquid egg whites.
  • 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) and mix until combined.
  • Distribute the icing between bowls, designating one bowl per the desired color.
  • Add in 1 – 2 drops of food coloring to each bowl. Then, mix with a spoon. If you’re following along with the napkin print, you’ll need yellow, pink, peach, light blue, teal, and red.
  • Set a piece of parchment on a baking sheet or a level work surface. Use food-safe brushes to add brush strokes of each icing color onto your parchment.
  • Set aside to dry overnight.
  • For the gold pieces, wait until the icing candies are completely dry. Then, brush a handful of them with gold cake paint or luster dust.

How to make the mini confetti cakes:

  • Preheat the oven to 350 degrees F. Line two rectangular cake pans with parchment paper and coat with cooking spray.
  • Prepare your choice of white or vanilla cake mix as directed.
  • Add a handful of the dried icing candies to the batter.
  • Use a spatula or spoon to break the candies down to small (¼-inch or smaller) pieces.
  • Divide the batter between the pans.
  • Bake 15 to 20 minutes. 
  • Once cakes are completely cool, use a circular cookie cutter to cut out circles of cake.
  • Assemble cakes, three layers high with frosting in between each layer. 
  • Use a spatula to frost the exterior of the cakes. Frost an initial (crumb coat) of frosting around the cakes.
  • Freeze the cakes for 10 minutes, and then add a second layer of frosting.


Serving: 15g | Calories: 938kcal | Carbohydrates: 219g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Sodium: 935mg | Potassium: 204mg | Fiber: 1g | Sugar: 165g | Vitamin A: 163IU | Calcium: 283mg | Iron: 3mg