Mini Unicorn Sprinkle Cakes for Zana



In spirit of our recent cake obsession, Robyn (of Zana Products) and I baked and photographed these mini cakes featured on Zana’s blog this week. These little pink treasures are SO simple to make and are beyond impressive.




Mini Unicorn Sprinkle Cakes

Difficulty: Easy
Prep time: 15 mins
Baking time: 30 mins
Makes: 3 mini cakes


You will need:
3 tins
100’s & 1000’s


For the cake:
4 eggs
3/4 cup castor sugar
2 tbsp vanilla extract
2/3 cup plain flour
1/3 cup corn flour
1 tsp baking powder


For the frosting:
100 g cream cheese
30g unsalted butter, softened
1/2 tsp vanilla extract
3/4 C icing sugar
a drop of pink food colouring


Preheat your oven to 160°C

Remove the paper from three empty cans and clean the inside before greasing and flouring the inside.
Place the eggs in a stand mixer and start off by beating them on a medium speed until the eggs have doubled in size (approx 2 minutes).

Slowly add the sugar in thirds, add the vanilla and continue beating for a further 5 minutes.

Combine the flours and baking powder and sift three times. Using a metal spoon or spatula, lightly and swiftly fold the flour mixture through the batter, ensuring it is all combined.

Divide the batter evenly between the tins, filling a little over half. Bake in the oven for 25 to 30 minutes or until a skewer inserted comes out clean.
Allow to cool in the tins for five minutes, remove and place on a cooling rack. If you struggle to get the cakes out because of the tin having a lip, turn it around and remove the base with a tin opener and pop the cake out of the bottom.

Once cooled down completely, use a bread knife and cut off the rounded top. Then cut the cakes into little layers. Be very careful to cut them flat and even.


For the frosting:

Place the cream cheese, butter and vanilla extract in a bowl. Using an electric mixer, beat until pale. Gradually add icing sugar, beating until combined before adding a drop of pink food colouring and mixing again.

To frost, pipe a thick line of frosting around the edge of the cake. Using a wet knife, smooth over the frosting to make it even and spread all the way to the edge. Gently place the next layer on top and repeat until you are finished. Pipe the top of the cake with frosting and smooth with a wet knife. Top with sprinkles and enjoy!




…And obviously you should Instagram your beautiful creation 😉


Nikki xx

, , , ,

No comments yet.

Leave a Reply