That’s right—you read the title correctly: Mini Sprinkles Cake. It’s a single-serving cake, perfect for one person, or to share if you prefer. I only shared with one small helper whose fork skills aren’t quite developed yet, and I still managed to finish three slices before he even realized. An hour after our snack he asked, “Are we having cake for dinner, Mama?”
Finally—a kid of mine who loves cake with sprinkles! Naturally, I said, “It’s Saturday . . . so yes!” With a little help from Christina Lane’s book Dessert for Two, Sweet & Simple, I’m never far from a quick, scaled-down dessert when my little one asks.
If you already know Christina’s work, you likely own her previous books, Dessert for Two and Comfort and Joy. If not, they’re worth checking out, along with her blog, where she shares more recipes scaled for two. Her approach makes it easy to satisfy a sweet craving without leftovers or complicated equipment.
This latest book contains six chapters and more than 75 recipes, all designed for simplicity and minimal equipment. I’ve already tried three recipes from it, and I’ve flagged several others to make soon:
- Orange Chocolate Chunk Cookies
- Pecan Pie Carmelitas
- Beer Brownies
- Marshmallow-Filled Cupcakes
- Earl Grey Crème Brûlée
- Berry-misu
- No-Bake Granola Bars
- Doughnut Gooey Butter Cake
See what I mean about tempting choices? Next step: consult my designated dessert taster to decide what we’ll bake together next.
Note: The only change I made to Christina’s recipe was adding a few drops of pink food coloring to the frosting and sprinkling the confetti on top rather than folding it into the frosting.