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Top-down view of an elegantly plated, candy-covered wedding cake on a rustic wooden table.

Candy Covered Wedding Cakes

These delightful mini sponge cakes are transformed into festive treats with a generous layer of vanilla frosting and a colorful assortment of candies, perfect for any celebration. They offer a charming and customizable dessert option that's as fun to make as it is to eat.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 12 cakes
Course: Dessert, Party Food
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 12 mini sponge cakes (pre-made or baked from scratch)
  • 1 tub white vanilla frosting (16 oz)
  • 0.5 cup assorted small candies (e.g., sprinkles, edible pearls, mini heart candies)
  • Edible glitter Optional

Method
 

  1. Ensure mini sponge cakes are completely cooled.
  2. Generously frost each mini cake with white vanilla frosting.
  3. While frosting is wet, roll cake sides in candies or press candies onto top and sides.
  4. Optionally, use tweezers for intricate candy placement.
  5. If desired, sprinkle with edible glitter for sparkle.
  6. Place decorated cakes on a platter or in individual cupcake liners.
  7. Allow frosting to set for 30 minutes at room temperature or chill briefly before serving.

Notes

For best results, ensure your mini cakes are firm and fully cooled before frosting to prevent crumbling.