Mini Eggs Easter Cake Recipes

MINI EGGS EASTER CAKE

Steps:

• Preheat the oven to 180°C/160°C Fan/Gas 4. Grease two 18cm sandwich tins and line them with baking parchment.
• Using a food mixer or a hand-held electric whisk, beat the butter and sugar until light and creamy. Beat in the eggs one at a time, adding a little flour with each egg to prevent curdling.
• Sift in the flour and cocoa powder and mix on a low speed until everything is well combined. Add the milk and beat the mixture until it is smooth.
• Divide the mixture between the prepared tins and level the tops. Bake the cakes in the preheated oven for 20 minutes until they are well risen and a thin skewer inserted into them comes out clean. Leave to cool in the tins.
• To make the chocolate frosting put all the ingredients into a bowl and beat until they are smooth with a hand-held electric whisk.

MINI EGG CHOCOLATE CAKE!

Steps:

• Preheat your oven to 180C/160C Fan, and line three 8"/20cm cake tins with parchment paper.
• Beat your Butter and Sugar together for a couple of minutes until light and fluffy!
• Add in your Flour, Cocoa Powder, Baking Powder and Eggs and beat again till a delicious cake mixture is formed.
• Split evenly between your cake tins, and bake in the oven for about 25-30 minutes. Can take less or more time, depending on your oven.
• Check the cakes are cooled with a skewer! Leave to cool in the tins for 10 minutes, and then transfer to a wire rack to cool fully.
• Make sure your butter is at room temperature, and beat on its own for about 5 minutes to really loosen it.
• Add in the Icing Sugar roughly 1/3 at a time, and beat fully.
• Add in your vanilla and beat till smooth - I will beat it for about 3-4 minutes to really fluff it up.
• Split the mixture evenly between three bowls - make one purple, one pink and leave the last as it is for yellow/white.
• Get your first sponge, and spread/pipe over your first colour. Sprinkle on some crushed mini eggs if you like!
• Get your second sponge and repeat till you have your top sponge!
• Add on your last colour, and decorate how you like - use any leftover buttercream, or whatever you fancy and add on as many Mini Eggs as you prefer with some cute sprinkles!

MINI EGG COOKIE CAKE!

Steps:

• Preheat your oven to 190C/170C Fan and line two 8″ circle tins with parchment paper, and leave to the side for now.
• Whisk/mix the plain flour, bicarbonate, salt and cornflour together so its evenly distributed - leave to the side.
• In a larger bowl, melt the butter. Add in the two sugars, and whisk for about 2 minutes so the sugar starts to dissolve and the mixture is smooth. Add in the eggs and the vanilla, and whisk again briefly until smooth.
• Add in the dry ingredients, the two different chocolate chips, the Mini Eggs, and mix with a spatula until a thick cookie dough is formed.
• Press the mixture into the bottom of the two different tins - I weighed it out so they were the same as it made baking them easier and more even.
• Bake in the oven for 25-30 minutes, until the top of the cookie bake looks 'dry' and doesn't wobble.
• Leave the cookies to cool in their tins for about 10 minutes, then leave to cool fully on a wire rack.
• In a stand mixer, beat your butter for a couple of minutes until really smooth and supple.
• Add in the icing sugar 1/2 at a time and fully beat in before you add the other half.
• Add in the vanilla extract and beat the buttercream for about 4-5 minutes until smooth and fluffy. If you think its still a little stiff, add in a couple of tbsps of whole milk, or boiling water and beat till you have the texture you want.
• Pipe your buttercream onto the bottom cookie, and place the second cookie on top.
• On the top cookie, decorate with the rest of the buttercream and some more Mini Eggs if you wish!

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!

MINI EGG CAKE

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.

MINI EGG CHOCOLATE FRIDGE CAKE

Steps:

• Line a small rectangular baking tray or cake tin with baking parchment. If you don't have any, tin foil also works.
• Place the digestive biscuits in a strong freezer bag. Using a rolling pin, bash the biscuits to roughly smash them.
• Break or chop the milk chocolate and dark chocolate into chunks and place in a large microwave safe bowl. Add the butter and golden syrup.
• Heat in the microwave for short bursts of around 30 seconds, stirring in between, until the chocolate has almost melted. Be careful not to overheat or burn the chocolate.
• Once the chocolate is melted, stir with a spoon until all the ingredients are fully combined and the mixture is smooth.
• Pour the smashed digestive biscuits into the bowl and mix together until the biscuits are completely coated in the chocolate mixture.
• Add half of the mini eggs to the bowl and mix in with the rest of the ingredients.
• Tip the fridge cake mixture into your lined tin, spread it around and push it down with the back of the spoon to press it into the tin.
• Scatter the remaining mini eggs on top, then carefully push them all into the fridge cake, working quickly before it sets.
• Pop the tray into the fridge and leave to set for around an hour. Once the fridge cake has set hard, take it out and cut into pieces.

NO-BAKE MINI EGG EASTER NESTS

Steps:

• Grease a 12-cup muffin tray and set aside.
• Place the marshmallows in a large microwave-safe bowl and heat for 25-30 seconds. Stir well, and repeat heating as needed.
• Add the melted coconut oil and vanilla extract to the marshmallows and stir well to incorporate.
• Add the rice cereal cup at a time, gently folding it into the marshmallow mixture, until all of the cereal is incorporated.
• Scoop heaping 1/4 cup portions of the rice krispie treats into the prepared muffin tray.
• Wet your hands and press the rice krispies into a cup or tart-shape.
• Place in the fridge for 2 hours or overnight to set.
• When the nests have had a chance to set and harden, pop them out of the muffin tray using a butter knife and fill with treats. We used mini eggs but jellybeans or a some berries would also be delicious.
• You can either just set the mini eggs in the nests, or add a half Tablespoon of melted chocolate chips to each and then add the mini eggs so that when the chocolate sets and hardens it holds the eggs in place.

MARTHA'S MINI EGG CAKE

Steps:

• Grease and line a deep 18cm round cake tin. Preheat the oven to 160°C, gas mark 3.
• Place the butter, sugar and vanilla into a stand mixer fitted with the paddle attachment and beat together until pale and fluffy, about 3-4 minutes. Scrape down the sides of the bowl using a spatula, and beat in the eggs one at a time. Add 1 tbsp of flour if the mixture starts to curdle.
• Beat in the yoghurt, and then fold in the flour with the salt, beating on a medium speed until the mixture is thick and smooth. Finally, mix in the milk, then spoon into the tin and bake for 1 hour 10 minutes or until risen and golden. A skewer inserted should come out clean.
• Leave the cake to cool in the tin for 20 minutes, and then turn out onto a wire rack to cool.
• Make the buttercream by first melting the white chocolate carefully in the microwave, or in a bowl set over a pan of simmering water. Use an electric whisk to soften the butter in a large bowl, and then gradually add the icing sugar and whisk until paler in colour. Beat in the white chocolate until the mixture looks pale and fluffy.
• Level off the cake, and then use a serrated knife to divide into three equal layers. Place the bottom layer on a cake stand and spread with a quarter of the icing using a palette knife. Repeat with the second layer before placing the final layer on top. Apply a thin layer of icing over the whole cake to seal in the crumbs, then refrigerate for 20 minutes.
• Remove the cake from the fridge, and then apply the final layer of icing all over the cake using a palette knife.
• Starting at the base of the cake, begin sticking the eggs to the cake in colour pairs, repeating the pattern all around the cake. For the second row of eggs, repeat the same pattern of colour pairs but shift the pattern one egg to the right.
• Build up the layers of eggs one row at a time, shifting to the right each time, until the whole cake is covered. Use the remaining eggs to decorate the top of the cake.