FRESH Ideas: Mother's Day Mini Cakes

Today in our FRESH Ideas segment, a tribute to East Texas moms.

Christine Gardner shows us how to create a sweet treat perfect for this weekend's Mother's Day celebration.


1 box cake mix

2 cups powdered sugar

1/3 cup milk

1 package edible flowers (available in FRESH produce department)

Assorted sprinkles, food coloring, flavored extracts



Prepare the cake according to package directions in a 9x13 pan or a muffin tin. Remove from the oven and allow to cool. If using a 9x13 pan, slice off the top part of the cake with a serrated knife to make the top of the cake flat. Flip the cake over onto wax paper and cut into squares. Place the squares on a cooling rack placed over a baking sheet. To make the frosting, in a bowl combine the powdered sugar and milk. Pour the frosting into smaller bowls and use the food coloring and various extracts to flavor and color the frosting. Some ideas for flavoring are almond, mint or lemon extract. Add 1/2 teaspoon of extract per 1/2 cup of frosting. Spoon the frosting over the cakes so that it runs down all sides of the cakes. Decorate with sprinkles, crushed cookies or chopped nuts. Garnish with the edible flowers.


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