Confetti Cake Push Pops are guaranteed to bring back childhood memories. These fun, colorful and interactive vanilla cupcakes will bring a smile to anyone celebrating a birthday, no matter the age.
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Even though my birthday isn’t for a few months, all the birthday talk this week has me thinking about my favorite birthdays as a kid:
- When I turned 3, I was obsessed with the movie 101 Dalmatians. (Okay, okay, still am.) My parents threw me a black-and-white, spotty dot party I’ll always remember. My mom made me a dalmatian cake.
- When I turned 8 or so, I had a tea party. Everyone dressed up in our cutest dresses and my mom made a teapot shaped cake with fondant and everything. It was seriously impressive.
- For multiple years of high school I was way too cool for cake and instead had fondue with my best friends. In other words: cake dipped in chocolate, forever and ever, amen.
And as an adult:
- When I was in college, some design school friends baked me the cutest-ever rabbit-shaped cake with a big carrot. I wish I had pictures because it was lavish and delicious.
- And after college, some friends surprised me with a chocolate cake with peanut butter frosting and covered in peanut butter cups. I ate it for breakfast every day for a week.
- And just last year, my mom and dad came together to throw me a super surprise party with friends from all over. The cake was covered in raspberries and mint leaves. (Thankfully, there are pics!)
The common thread? THE CAKE.
I’ve never really considered myself a “cake person,” so it kind of surprised me that I remember so many of my birthday cakes so clearly. (Destined to be a food blogger, I guess?)
Let me explain: I suppose I’m not a “cake person” because I’m not really an “icing person.” I desire a specific icing to cake ratio. To me, all cake needs a little extra something. But there is a very, very fine line between just enough icing and way too much. Call me weird. It’s fine.
But then I discovered push pop cakes. I tried one in Washington, D.C. last summer, and I knew I had to make them for Feast + West. I was inspired to make Pumpkin Spice Cake Push Pops, which were a big hit in the fall.
As soon as I made those, I knew I had to make more. I washed and saved the push pop containers and have been planning these Confetti Cake Push Pops ever since.
Reminiscent of the orange sherbet push pops and the ‘funfetti cakes’ of my youth, these are the best treat for bringing out anyone’s inner 1990s kid.
If you know what I’m talking about, these Confetti Cake Push Pops are for you.
I made them with layers of white vanilla cake studded with multicolored sprinkles. I cut them out with biscuit cutters, pushed them into the push pop holders and layered them with piped vanilla buttercream icing and hundreds and thousands of rainbow nonpareils.
The best, you guys. The best. You need them. Especially you 90s kids.
And with that, we blow out the candles and gear up for another 52 weeks of recipes and travel inspiration. I’m so excited to spend another year with you!
It’s been so fun and I’m so grateful for the love and congratulations in comments on Instagram and the website. It’s been a fabulous week — thank you so much for celebrating with me! // susannah
Pin these Confetti Cake Push Pops!
- Push Pop Holders (set of 12) and Stand by Wilton
- Cupcake Pan, one 12×18-inch pan or two 9×13-inch pans by Wilton
- Biscuit Cutters by Ateco
- 8-Piece Cookie Decorating Kit by OXO
- Rainbow Sprinkles/Jimmies by Cake Mate
- Rainbow Nonpareil Sprinkles by Wilton
For the push pop cakes
- 1/2 cup unsalted butter (1 stick), plus more for pan
- 1 1/2 cups granulated sugar
- 3 large egg whites
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons vegetable oil
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2/3 cup sprinkles (jimmies, not nonpareils)
For the vanilla buttercream icing
- 1 cup unsalted butter (2 sticks), room temperature
- 1/2 pound (2 cups) confectioners’ sugar, sifted
- 1/2 teaspoon vanilla extract
- nonpareil sprinkles
- Preheat oven to 350°F. Butter one 12×18-inch sheet pan, two 9×12-inch sheet pans or 24 cupcake tins.
- In the bowl of an electric mixer, beat butter until pale and creamy. Beat in the sugar. Beat in the 3 egg whites one at a time, then the whole egg. Stir in vanilla and vegetable oil.
- In a medium bowl, stir together flour, baking powder and salt. Add flour mixture to the egg mixture 1/2 cup at a time, beating well in between. As needed, scrape down the sides of the bowl with a spatula. Beat in the milk. On low speed or by hand, fold in the sprinkles/jimmies.
- Bake for 20-25 minutes or until sides are slightly browned and a cake tester comes out clean. Allow to cool completely on wire racks
- With an electric mixer, beat butter on medium speed for 2 minutes, until pale and creamy. Add the confectioners’ sugar 1/2 cup at a time. Beat on medium speed until well-beaten, scraping down the sides of the bowl with a spatula as needed. After each addition, beat the mixture on high speed for 10 seconds to aerate the frosting.
- Beat in vanilla until frosting is smooth. Store in an airtight container and refrigerate for up to 10 days. Bring to room temperature before using.
- Meanwhile, prepare the push-pop containers. Cut the cake into circles. Cut the sheet cakes with a circular biscuit cutter small enough to just fit into the push-pop containers. With the biscuit cutter, cut the cake or cupcakes into small pieces. (Cupcakes may need to be sliced horizontally as well.)
- Prepare a piping bag with a star nozzle and fill with frosting. To make a push pop, place one cake circle in the base of the push-pop containers. Working in a circular motion, top the cake circle with a swirl of frosting. Top with a pinch of nonpareil sprinkles. Add another cake circle, frosting and more sprinkles. Repeat once more (three layers total) and top with more sprinkles. Serve or cover with lids if not enjoying right away.