Orange Creamsicle Mini Cake

For the orange cake:
Grease a mini cake pan (I used an 8-cavity Wilton pan) and set aside.

In a large bowl, mix cake mix (you’ll typically need water, eggs, and oil, as directed in mix package). Add pudding mix, extra egg, extra oil, and vanilla. Beat for about 2–3 minutes.

Bake according to directions on the back of the box for cupcakes. Check to make sure they are done by testing with a toothpick. Due to the thickness of the cake, they make take longer to bake depending on the oven.

For the vanilla frosting:
In a mixing bowl, combine butter and shortening until smooth and creamy Add half of the powdered sugar and mix until smooth. Add vanilla extract and 2 tablespoons water.

Add remaining powdered sugar and 2 more tablespoons of water. Mix until smooth. Add 1 to 2 more tablespoons water if desired.

Once the cakes are cooled, move them to a cake stand or your desired working surface. Spread or pipe the frosting around the cake and onto the top. I use an icing smoother to smooth out the frosting around the cake and a small spatula on the top. Be sure to leave about a cup of frosting for the decorative pattern at the top of the cake.

After you have smoothed your frosting, place a layer of sprinkles at the base of the cake. I grabbed about a half tablespoon at a time and pressed them lightly into the icing. It took me about two full turns to get them to cover the cake.

Use a piping bag with a small star tip, pipe a small ring of stars (or any piping tip shape you have chosen) around the top of the cake. Sprinkle orange jimmies over the pattern and garnish with a gummy orange.