Hi, I’m Jamie

A vintage loving maker with a total sweet tooth. I wear lipstick, patterns, costumes and a whole lotta hats. I like to do one too many things at all times, and share the results right here. Stay, and you’ll see recipes, personal style, DIYs, and more. Sound good? Hooray! I’m so happy you’re here!

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Mini Firework Cakes

Mini Firework Cakes- Paint the Gown Red

Before you all head out for the weekend, here’s one last 4th of July treat to make. Or think about making. Or just drool over. These bite-sized red, white and blue fireworks cakes are fun, festive and adorable. Your guest will love biting into the colorful cake and light whipped cream frosting, they’ll be going back for seconds. So end your 4th of July celebration with a bang- watching fireworks, and eating them too! Have a happy and safe holiday weekend!

Mini Firework Cakes- Paint the Gown Red


  • 1/2 cup butter, softened
  • 1/4 cup vegetable shortening
  • 1 1/2 cups granulated sugar *3 eggs, room temperature
  • 1 1/2 cups all-purpose flour
  • 1 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup reduced fat milk, room temperature
  • 1/4 cup buttermilk, room temperature
  • 1 teaspoons vanilla extract
  • Red Food Dye
  • Blue Food Dye

For Whipped Cream:

  • 2 Cups Whipping Cream
  • 2 Tablespoons Confectioners Sugar
  • 2 Teaspoons Vanilla


Yield: 24 mini cakes (72 layers)
Preheat oven to 350F. Spray silicone daisy molds with baking spray. In the bowl of your stand mixer, cream butter and vegetable shortening. Add sugar. Add eggs one at a time, beating after each addition. In a separate bowl combine flour, baking powder and salt. In a mixing glass combine milk, buttermilk and vanilla. Add alternately milk mixture and flour mixture to butter mixture until smooth. Separate batter into three smaller bowls. Add food dye to each bowl and stir until fully combined. Fill piping bag with medium tip with batter. Pipe batter into prepared silicone molds filling each cup ½ way. Bake for 13 minutes or until inserted toothpick comes out clean. Let cool. Carefully remove mini cakes. Fill piping bag fitted with a medium size star tip with whipped cream. Stack red, white and blue stars piping whipped cream between each layer. Gently push down slightly to secure layers. Top each mini cake with whipped cream. Serve and enjoy! (Original)

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