Ingredients

(Makes three 4 inch cakes)

For the cake

140 g (1¼ stick) Softened butter

50 g (3½ tbsp) Coconut oil

200 g (1 cup) sugar

1 tbsp Vanilla extract

3 Large Eggs

320 g (2⅓ cups) All purpose flour

4 tsp Baking powder

240g (1 cup) Milk or buttermilk

½ tsp Salt

For the buttercream

400g (3½ sticks) Softened butter

400g (3 cups ) Powdered sugar

2 tsp Vanilla extract

Splash of milk if desired

For the sprinkles

400 - 500 g (3 - 4 cups) Powdered sugar

1 Egg white

Juice of half a lemon

Any flavour extract you prefer (vanilla, almond etc.)

Method

For the cake

In a large bowl cream together the butter, oil, white sugar and vanilla.

Add the eggs one at the time.

Add the sifted dry ingredients and buttermilk and mix to combine.

Pour the cake batter in 13 x 10 inch (30 cm x 25 cm) pan greased and lined with parchment paper.

Bake the cakes in a preheated oven at 150 °C (300 °F) for around 25 - 30 minutes, or until a toothpick comes out clean. Do not over bake.

Allow to cool completely.

For the sprinkles/decorations

Combine together egg white, powedered sugar and lemon juice. Add food coloring and flavorings if desired.

Make the sprinkles as shown in the video.

For the buttercream

In a bowl beat the butter and vanilla extract for 2 minutes until fluffy and softened.

Gradually add the powdered sugar and continue to beat this mixture until smooth, creamy and well-combined.

For a looser frosting add room temp milk or a splash of heavy cream.

Buttercream frosting can be made up to a week in advance. If making this frosting in advance, you can store it in an airtight container in the fridge. When ready to use bring it to room temperature before re-whipping and using it.

Once the cake is iced, cover the cake and store it at room temp.

Tips

Baking time will vary depending on the baking dish you use. So please keep that in mind and check your cake at the 25 minute mark.

Cut out your mini cakes only when ready to assemble the lunch box cakes.

If desired soak the cakes in simple syrup.