The effect of inulin addition on sensory characteristics of confectionery products was evaluated. Inulin was added to yeast cake at 2, 4 and 6%, while in sponge cake it was used at 4, 6 and 8% as fat replacement. The chemical composition of the products was also determined. It was found that the addition of inulin had different effects on sensory characteristics of confectionery products. In the case of sponge cake more favourable sensory characteristics were achieved when 4% of inulin was added. In the case of yeast cake the 2% and 4% inulin additions had favourable effects. The results of the studies show that inulin can be used in confectionery products as a functional additive.