Mini Easter Egg Cakes #dessert #cake

Mini Easter Egg Cakes #dessert #cake

How fun are these Mini Easter Egg Cakes? The best part is they are produced using locally acquired cake! Besides, you can improve them to such an extent or as meager as you need. These are incredible for a fun Easter festival with your loved ones!

Peach, mint green and gold appeared to be a characteristic approach with the shading palette, however so as to keep the small egg cakes increasingly present day, an example appeared all together. Stencils prove to be useful for this and with some experimentation, it functioned admirably to stencil the fondant first before adding it to the cakes.

Also try our recipe Easter Egg Sugar Cookies

Mini Easter Egg Cakes #dessert #cake

Make these Mini Easter Egg Cakes using store-bought cake and icing! A super easy yet impressive treat for Easter dessert.

  • 1 – 16 oz. Store Bought Pound Cake
  • 2 – 16 oz. Tubs of Store Bought Vanilla Icing (not whipped)
  • 1 1/2 pounds White Fondant
  • Vodka or Clear Extract
  • Blue, Yellow and Pink Gel Paste
  • Egg Cookie Cutter (2 1/2″ Long)
  • Chevron Cake Stencil
  • Edible Gold Dust
  • Light Pink Cupcake Liners
  • Paintbrushes

  1. Tint half of the fondant peach (pink gel paste + touch of yellow gel paste) and the other half of the fondant mint green (blue paste + touch of yellow gel paste).  Set the fondant aside, tightly wrapped in plastic and inside a plastic ziplock bag.
  2. Next, divide one of the tubs of frosting into two bowls and match your fondant colors.  Place plastic wrap on the surface of the green icing.
  3. Pull the frozen pound cake out and let it sit for a few minutes until slightly thawed.  Slice the rounded edge off the top of the cake, flip the cake over and cut the entire cake crosswise into two even layers.
  4. Use the small egg cookie cutter to cut out 12 egg shapes.
  5. Place 6 of the eggs on a sheet tray fitted with a cooling rack, place the other 6 eggs in the freezer.
  6. Place the peach icing in the microwave and heat for 10 seconds, stir and then heat for 10 more seconds.  It should be the consistency of a pourable glaze.  Immediately pour the icing over the eggs, making sure to thoroughly cover each egg.  If you run out of icing before all 6 eggs are covered, don’t sweat it.  Just scape up any icing off of the tray and reheat as necessary before continuing.
  7. Let the eggs sit until the icing sets a bit, about 15 minutes.  While the eggs sit, use scissors to trim the height of your cupcake liners so that they are more shallow.  This will make placing the eggs easier and look prettier!  Use a spatula to transfer each egg to a cupcake liner. Repeat this entire process with the remaining eggs and the green icing.

For more detail :

Read more our recipe The Perfect Watermelon Lemonade

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