Mini Easter Egg Cakes are ridiculously cute and perfect for giving to friends and family. Decorate them with fondant or icing to give them an extra special personal touch.
Growing up, Easter was one of my favorite holidays. I remember as a little girl waking up on Easter morning so excited to see what the Easter Bunny left for me. Usually the Easter Bunny brought me a stuffed animal, lots of chocolates, and a few toys. I loved the Easter Bunny. When I got older and started having nieces and nephews, we would all make Easter Bunny cakes. You know what I’m talking about, right? Where you take two round cakes and turn them into a bunny? I know you do.
Now that I’m an adult, I like to play around and experiment with baking. This year I knew I wanted to make special Easter Egg cakes, but I wasn’t sure exactly. Then I saw on Amazon these silicone baking molds in the shape of eggs. Bingo. I knew exactly what I was going to do. And let me tell you right now, I love these molds. The cakes came out perfectly shaped, and they are absolutely the perfect size for giving Easter cakes as gifts. Who wants to lug around a huge cake anyways? Not me. So, if you have kids, I highly recommend these bad boys.
Chocolate happens to be my favorite cake flavor, so I went with Ina Garten’s chocolate cake recipe, because Ina is the queen of deliciousness and I knew the Easter Egg cakes would come out incredible. Luckily, I had a big bag of Bob’s Red Mill to bake with. I really love this flour because not only is it organic, which is super important, but it’s also the same flour used by professional bakers. It’s super versatile, and I absolutely love it. I also love baking bread with it. The bread always comes out really well-textured. Good quality flour equals good quality products, ya know? That reminds me. Click here for a $1 off coupon for any Bob’s Red Mill product. Back to the Easter cakes. I then decorated them with different colored fondant.
From there I just winged it. Some I painted, some I stuck stuff on, some I left plain. However you want to decorate them I say go for it. Not a fan of fondant? Use icing. No biggie. Not a fan of chocolate cake? Make your favorite flavor.
Once they’re all done, decide what to do with them. Take them to church. Give them to your friends and family. Let your kids give them out to their friends. They fit really nicely in treat bags. The cakes fit in the palm of your hand, so they aren’t super tiny, but they aren’t huge. They’ll look really cute in gift bags.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
- 5-Cavity Egg Shape Silicone Mold
- 1¾ cups Bob's Red Mill Organic Unbleached All Purpose White Flour
- 2 cups sugar
- ¾ cups good cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- ½ cup vegetable oil
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
- Your favorite icing
- Fondant, optional, can be purchased at Michael's, or any store that sells cake decorating supplies. For 10 cakes, you will need one pack of multicolored fondant and one box of white fondant. They come in a pack of 4 colors, cut each color in half to get two cakes out of it, then make the rest with white if you like.
- Stencils, optional
- Food Paint, optional
- Paint Brushes, optional
- Sprinkles, optional
- Whatever You Want
- Preheat oven to 350.
- Place the molds on a baking sheet.
- In a large bowl, sift the dry ingredients together.
- In a medium bowl mix the wet ingredients except for the coffee.
- Add the wet ingredients slowly to the dry ingredients with a mixer on low. Slowly pour in the coffee. Stir with a wooden spoon until the coffee is thoroughly combined.
- Pour the batter into the molds until just a bit over half way.
- Place into oven and bake for around 22 minutes. Check with a toothpick to see if cakes are done. If the toothpick comes out clear, they're done. Bake for an additional two minutes at a time if they need more cooking time.
- Cool for 3 minutes, then place on a cooing rack.
- Repeat until batter is gone.
- If you want to serve them with icing, ice them with your favorite icing.
- If you want to layer with fondant, add a very thin layer of icing so the fondant won't fall off. Place in fridge for 30 minutes before adding fondant. Roll the fondant out until large enough to cover the cakes. Carefully place the fondant over the cake and spread out evenly. Cut excess fondant off with a knife.
- If using sprinkles or similar decorations, use a bit of icing to keep the sprinkles in place.
- You can also use food markers, stencils, and food paint. The options are endless!