Mini Easter Cakes With Chocolate Eggs Recipes

MINI EASTER CAKES WITH CHOCOLATE EGGS

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet (about 13 x 9 in size) with parchment paper and set aside.
• In a medium-sized bowl, sift together flour, baking powder and salt.
• Using an electric mixer, beat together eggs and granulated sugar until creamy.
• Add vanilla extract and canola oil. Continue mixing.
• Alternate between adding dry ingredients and milk into your wet ingredients, ending with the dry ingredients.
• Add pink gel food coloring and beat until completely tinted.
• Evenly spread cake batter onto lined baking sheet.
• Bake for approximately 15 minutes or until a toothpick comes out clean when inserted in the center of the cake. Allow to cool completely.
• Use a round cookie cutter (3 inches in diameter) to cut out 12 circles from your cake. (Extra cake can be used for cake pops or parfaits.)
• Make your teal buttercream by beating 1 stick of butter, 2 cups powdered sugar and 2 tablespoons milk with an electric mixer. Once buttercream is smooth, add teal gel food coloring and mix until completely tinted.
• Scoop teal buttercream into a decorating bag with a round piping tip, Wilton #10. Frost 6 of your mini cakes. Top with an unfrosted cake.
• To make the green buttercream, beat ½ stick butter, 1 cup powdered sugar and 3 tablespoons milk. Add green gel food coloring.
• Scoop green buttercream into a decorating bag with Wilton icing tip #233 attached.
• Frost the top of each mini cake with green buttercream.
• Add 4-5 candied eggs on top of each mini cake. Serve and enjoy!