Pink Pound Cake

Covered in pink frosting, edible flowers, and Maraschino cherries, this might be the prettiest sprinkle-filled cake ever.


  • Batter: (18cm pound cake mold)
  • 1/2 cup butter, room temperature
  • 3/4 cup powdered sugar
  • 2 eggs, beaten
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 3 1/2 tablespoons milk
  • 2 tablespoons rainbow sprinkles
  • Icing:
  • Lemon juice
  • Powdered sugar
  • Pink food coloring
  • Topping:
  • White chocolate, melted
  • Dragées
  • Edible flowers
  • Maraschino cherries


  1. Preheat oven to 350 degrees. Prepare a loaf pan with cooking spray and parchment paper.
  2. In a mixing bowl, whip butter then slowly add the beaten eggs. Add remaining batter in ingredients and whisk to combine.
  3. Transfer batter to prepared pan and smooth the top with a spatula. Bake for about 50 minutes. Once cooled, decorate as desired.