Mini Egg Loaf Cake Recipes

MINI EGG LOAF CAKE!

Mini Egg Loaf Cake! image

A delicious and easy oil based chocolate cake topped with Mini Egg themed buttercream frosting, and all of the mini eggs!

Provided by Jane's Patisserie

Categories Cake

Time 4h

Number Of Ingredients 12

Ingredients

200 g Self Raising Flour
50 g Cocoa Powder
200 g Light Brown Sugar
3 Medium Eggs
150 ml Vegetable Oil
150 ml Whole Milk
125 g Unsalted Butter ((room temp))
250 g Icing Sugar
1 tsp Vanilla Extract
Purple/Pink Food Colouring
200-300 g Mini Eggs
Sprinkles

Steps:

Preheat your oven to 180C/160 Fan, and line your 2lb loaf tin with parchment paper!
Add in the flour, cocoa powder and sugar to a large bowl and whisk to combine.
Add the eggs, vegetable oil and milk to the bowl and whisk briefly until combined again.
Pour into your tin and bake for 50-55 minutes, or until baked through. I test my cake with a skewer!
Leave the baked cake to cool in the tin.
Beat the butter on its own for a few minutes to loosen and make it smooth.
Add in the icing sugar and beat again! If necessary, add in 1tbsp of boiling water (ONLY IF IT'S VERY THICK)
Add in the vanilla and beat again.
Split the buttercream into three - colour one to a purple colour, the second to a pink colour, and leave the other.
Add your buttercream to a piping bag - it's easiest to add the buttercreams onto some cling film in lines, roll it into a sausage, and then add into your piping bag.
Pipe onto your cake using your favourite piping tip, and however you want to pipe it. I did swirls, in rows!
Add on some Mini Eggs and sprinkles for decoration!

Nutrition Facts : Calories 595 kcal, Carbohydrate 70 g, Protein 7 g, Fat 34 g, SaturatedFat 21 g, Cholesterol 173 mg, Sodium 49 mg, Fiber 3 g, Sugar 51 g, ServingSize 1 serving

EGGNOG MINI LOAVES

Eggnog Mini Loaves image

The seasonal flavors of eggnog, rum extract and nutmeg shine through in these moist, golden loaves. Tender slices go great with a cup of coffee. -Beverly Elmore, Spokane, Michigan

Provided by Taste of Home

Time 45m

Yield 3 loaves (6 pieces each).

Number Of Ingredients 11

Ingredients

2-1/4 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 large eggs, room temperature
1 cup eggnog
3/4 cup sugar
1/2 cup butter, melted
2 teaspoons vanilla extract
2 teaspoons rum extract

Steps:

Preheat oven to 350°. In a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. In another bowl, beat the eggs, eggnog, sugar, butter and extracts; stir into dry ingredients just until moistened., Pour into three greased 5-3/4x3x2-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 158 calories, Fat 6g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 189mg sodium, Carbohydrate 22g carbohydrate (10g sugars, Fiber 0 fiber), Protein 3g protein.

MINI EGG CAKE

Mini Egg cake image

A great bake to make with kids, this all-in-one orange flavoured Mini Egg bundt is the perfect dessert for an Easter celebration with friends and family

Provided by Sophie Godwin - Cookery writer

Categories Dessert

Time 2h

Number Of Ingredients 13

Ingredients

250g butter , softened, plus a little extra, melted, for the tin
250g self-raising flour , plus extra for dusting
225g golden caster sugar
2 oranges , zested
5 large eggs
1 tsp baking powder
2 oranges , juiced (use the ones you've zested)
2 tbsp golden caster sugar
150g butter , softened
500g icing sugar
1 tsp vanilla extract
180g tub full-fat cream cheese
4 x 90g bags Cadbury's Mini Eggs

Steps:

Heat oven to 180C/160C fan/gas 4. Butter a bundt tin or fluted cake ring (at least 2.5-litre capacity), then dust the tin with a little flour, shaking off the excess. Beat all the cake ingredients with a pinch of salt using an electric whisk until you have a smooth batter. Spoon into the prepared tin, smoothing the top with a palette knife, then bake for 35 mins until a skewer inserted into the centre comes out mostly clean with a few dry crumbs attached.
For the drizzle, combine the sugar with the orange juice in a saucepan, then reduce over a medium heat to a loose syrupy consistency. Prick the base of the cake all over with a skewer, then pour over half the syrup, adding the rest once it has been absorbed, Leave the cake to cool in the tin for 15 mins, then turn out onto a wire rack to cool completely.
While the cake is cooling, make the icing. Beat the butter with half the icing sugar and the vanilla extract until smooth and fluffy. Add the remaining icing sugar and the cream cheese and beat again until well combined - don't overbeat or the icing will become runny.
Spread a thin layer of the icing over the entire cake, taking care to get into all the crevices, then pop in the fridge for 20 mins to set. If you are short of time, you can always put it in the freezer. Spread the remaining icing onto the cake in an even layer. Once iced, the cake will keep in the fridge for three days. Bring to room temperature before decorating and serving.
Sort the Mini Eggs into different colours (a possibly therapeutic exercise, depending on your organisational tendencies). Stick the Mini Eggs all over the top of the cake.

Nutrition Facts : Calories 600 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 63 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium

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