Mini MOM Cakes
Warm, simple, and perfect for Mother’s Day, these mini MOM cakes are quick to make with a fun decorating process ideal for all ages.
Ingredients
Cake base
- 2 boxes boxed cake mix (use vanilla or your favorite flavor)
Frosting & decorations
- 16 ounces vanilla frosting
- sprinkles (optional)
- 15 edible flowers
Instructions
Preparation
- Follow the directions on the back of the cake box and prepare the batter; you’ll use two cake boxes to make this recipe.
- Pour the cake batter into one 18" sheet pan with 1" sides and spread it so it fills the pan evenly.
- Bake for about 20 minutes (timing may vary by oven); bake until a toothpick comes out clean.
- Let the cake cool in the pan briefly, then transfer to a cooling rack to finish cooling.
Cutting and Decorating
- Use 3" cookie cutters to cut out M and O shapes to create MOM; you can stack for a layered look or keep them single-layer for ease.
- Place the cut shapes on a cooling rack or serving tray.
- Pipe on vanilla frosting and add edible flowers and sprinkles to decorate.
Notes
Check doneness early — sheet cakes can overbake quickly; start testing at 18 minutes. Cool fully before cutting to keep shapes clean and prevent crumbling. Use a serrated knife to level uneven areas if needed. Pipe frosting from a chilled bag for neater decorations. Store in an airtight container in the fridge for up to 3 days.