Mini Egg Cake

Table of Content

• And we admire the simplicity of arranging Mini Eggs symmetrically on white icing...
• Ooak 12th Scale Weidenkorb Set, mit drei modellierten Ostereier und Narzissen perfektes Geschenk für Puppenhaus Accessoires
• For the icing
• And they look SO pretty paired with pastel icing
• Set von 6 Kupfer Canele Formen mini Größe 35 mm professionelle Qualität Formen 35 mm hergestellt in Bordeaux Frankreich
• ways with mini eggs
• Vanilla Buttercream and Topping
• DIY Cupcakes “Backen & Basteln" 8er Set

Once the cakes have cooled completely, spread a little frosting in the center of the cake platter and place one of the cakes on the frosting. Spread about 1/3 cup of buttercream between the layers. Remove the cake from the freezer.

Again, using my go-to Vanilla Buttercream recipe as the base, I added in half a cup of chopped Mini Eggs and a healthy splash of brightly colored confetti sprinkles. This frosting was everything fun! Chunks of Mini Egg yum, pops of spring pastels, and that dreamy smooth vanilla buttercream to round out the flavor profile. I’m sorry you were disappointed with the buttercream frosting.

And we admire the simplicity of arranging Mini Eggs symmetrically on white icing...

Add the remaining icing sugar and the cream cheese and beat again until well combined – don’t overbeat or the icing will become runny. Place one leveled layer of milk chocolate cake on a cake board or plate. Top with approximately 1 cup of plain vanilla buttercream. In fact, if you're pressed for time you could buy a plain sponge cake and just follow this recipe for the decoration of the cake. We've used Nutella spread to cover the cake and stick the eggs in place.

Cover the entire cake with a thin layer of frosting, making a crumb coat which will seal the crumbs in place. To make this step easier, you can thin your buttercream a little so that it spreads easier. Place the cake in the fridge to allow the frosting to set. Fold through the flour and baking powder.

Ooak 12th Scale Weidenkorb Set, mit drei modellierten Ostereier und Narzissen perfektes Geschenk für Puppenhaus Accessoires

Once finished, make the ganache – add the dark chocolate, milk chocolate and double cream to a small bowl/jug and heat on a low heat in the microwave until smooth . Keep beating the buttercream for 5-6 minutes on a medium speed so it starts to get fluffier and lighter. If too thick, add one tablespoon of boiling water at a time till its smooth enough. For the drizzle, combine the sugar with the orange juice in a saucepan, then reduce over a medium heat to a loose syrupy consistency. Repeat with the remaining layers and apply a thin coat of vanilla buttercream all over the cake. Refrigerate for 20 minutes.

Looking for something a little bit unusual this holiday season? Prior to the egg dyeing will start, prepare the dyes. Some like to use store-bought egg tinting kits, while others favor the homemade food coloring and also vinegar method. Fill a number of tiny cups regarding fifty percent filled with warm water. Include 1 teaspoon of vinegar as well as sufficient food tinting to produce the desired shade.

For the icing

Start with one mini egg in the centre and work around it in circles, making sure there are even gaps between the eggs, to make it easier to cut the cake. (If the chocolate in the bowl starts to set, simply put it back in the microwave for another 30 seconds.) Leave for a few minutes until the chocolate has set, then serve. BBC Good Food brings you the finest mini egg Easter bakes around to make the most of chocolate season. These recipes are perfect for celebrating with friends.

These super-loaded Easter brownies are the chocolate centrepiece you've been looking for. Everyone loves a squidgy brownie and who could say no to one topped with crushed mini eggs and a chenille chick? Not a dessert for the faint-hearted. Chocolate eggs abound at Easter, but top of our list will always be the humble mini egg.

And they look SO pretty paired with pastel icing

Add 1-2 drops of blue food coloring, if using. Add coated mini eggs to the batter and fold gently until just combined. Whip together your frosting ingredients and let your cake layers cool completely before frosting and decorating. Add in the vanilla extract, and the icing sugar, and beat until smooth and delicious. Once baked, leave your cupcakes to cool fully before decorating.

Honestly, using any of the tools makes life so much easier. If you like, you can do a thin crumb coat of the buttercream first, chill it, and then go over again in a thicker layer. This prevents the cake going with the buttercream and causing a failure. You don’t want your buttercream to be too thick, but its best to not have it too thin either. It’s one of those annoying things to say, but its true.

Set von 6 Kupfer Canele Formen mini Größe 35 mm professionelle Qualität Formen 35 mm hergestellt in Bordeaux Frankreich

Just going to start hoarding mini eggs so I can make this year round. Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.

On a well-chilled cake, with a spoon or a piping bag, drip the warm chocolate ganache over the edges of the cake and put it back in the refrigerator to chill. Pipe a vanilla buttercream border around the edge and fill with approximately ¼ cup of the Mini Egg chocolate ganache filling. Gradually mix in additional powdered sugar until mixture reaches desired consistency.

YES PLEASE. I tend to get a layer of my sponge, spread on some of the buttercream, and add on some of the crushed mini eggs and repeat until the top of the cake. Of course, with it being close to Easter, I wanted the cake to be full to the brim of mini eggs as well. Yes, I realise you got that from the title of the recipe, but seriously… what could be better?! Four layers of cake, mini eggs stuffed in between with the buttercream, and a delicious chocolate drip on the outside. It's much easier than you'd think to make this Mini Eggs nest cake - and quicker too. The basic recipe is a plain chocolate sponge topped with a rich buttercream icing.

You can hang eggs from your tree or place a giant bunny on the yard. Heat oven to 350 degrees F. Lightly coat the oval pans with cooking spray .

Sort the mini chocolate eggs into different colours and arrange all over the top of the cake. 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.