A mini sweet orange cake covered in vanilla buttercream frosting and topped with crunchy sprinkles and a gummy orange.
- FOR THE ORANGE CAKE:
- 1 box (16 1/2 oz size) Orange Cake Mix
- Required additional ingredients specified in the mix packaging (usually water, eggs and oil)
- 1 box (3.4 oz. Size) Vanilla Pudding Mix
- 1 extra egg
- 2 tablespoons Extra Vegetable Oil
- 1 teaspoon Vanilla
- FOR THE VANILLA GLAZE:
- 1 cup Salted Butter, I Used Butter Challenge
- 1 cup Shortening
- 8 cups Granulated sugar
- 2 teaspoons Vanilla
- 6 tablespoons Water or as needed
- FOR GARNISH:
- ½ cups Orange asparagus
- Orange Jimmies, as needed
- 8 gummy oranges
For the orange cake:
Grease a mini cake pan (I used an 8 cavity Wilton pan) and set aside.
In a large bowl, combine the cake mix (you will usually need water, eggs, and oil, as directed in the mix’s package). Add pudding mix, extra egg, extra oil and vanilla. Beat about 2 to 3 minutes.
Bake according to the instructions on the back of the box for the cupcakes. Make sure they are done by testing with a toothpick. Due to the thickness of the cake, they take longer to bake depending on the oven.
For the vanilla frosting:
In a mixing bowl, mix butter and shortening until smooth and creamy. Add half the powdered sugar and mix until smooth. Add the vanilla extract and 2 tablespoons of water.
Add the remaining powdered sugar and another 2 tablespoons of water. Blend until smooth. Add an additional 1-2 tablespoons of water if desired.
Once the cakes have cooled, place them on a cake stand or desired work surface. Spread or pipe frosting around cake and on top. I use an icing smoother to smooth the icing around the cake and a small spatula on top. Be sure to leave about a cup of frosting for the decorative design at the top of the cake.
After smoothing your frosting, place a layer of sprinkles at the base of the cake. I grabbed about half a tablespoon at a time and lightly pressed them into the frosting. It took me about two full turns to get them to cover the cake.
Using a piping bag with a small star-shaped tip, pipe a small ring of stars (or whatever shape of tip you’ve chosen) around the top of the cake. Sprinkle orange jimmies over the pattern and top with a gummy orange.