This mini egg Easter cake decoration recipe is just what you need to bring family and friends together this Easter!
Enjoy this moist and fluffy layered sponge cake with added Easter surprises! This is a recipe that family members of all ages will want to help out with. Adding mini Easter eggs and buttercream has never been this fun – or colourful!
Making it Fun for the Whole Family
Easter is a time when families come together and appreciate each other’s company. It’s also a great time to celebrate the coming spring when the weather is perfect and all of the colorful blooms are starting to grow once more. And the best way to celebrate?
With cake, of course!
This cake is a good way to get the kids involved with cooking, too. You can get creative by adding mini chocolate eggs on top, unique frosting patterns around the edges, or your child’s favorite candy dotting the cake up and down. The more colorful and sweet it is, the more like Easter it will feel!
What About Simnel Cake?
Simnel cake is the traditional Easter cake eaten in the UK before and during the holiday, but our recipe includes a simple vanilla sponge cake instead. However, it’s quite easy to substitute for an Easter Simnel cake; all you need to do is add two layers of marzipan – one in the middle of the cake, and one on top!
This will add a rich and creamy texture that can be used to thicken up the cake a bit. But make sure you’re a fan of almond paste before layering it on your fluffy Easter cake!
Get Your Ingredients!
You and your children will have a fun time perusing the baking aisle, looking for confections and fun candies to top your cake with. This is a group activity that everyone can enjoy, so what are you waiting for? Easter is right around the corner!
Mini Egg Easter Cake Decoration
- Add 350 g of unsalted butter to a bowl and whisk for 1 minute. Add 300 g of sifted icing sugar to the butter and whisk for another 3 minutes. Then, add the remaining 300 g of icing sugar, add 2-3 tbsp of double cream, 1/4 tsp of vanilla extract and ¼ tsp of yellow food colouring and whisk for another 3-5 minutes.
- Add yellow buttercream to a piping bag and set aside. Then, smooth 1 tbsp of buttercream in the center of the cake board. Add the first cake layer to the board and add buttercream. Repeat this step for every layer until the cake is fully assembled. Finally, frost the entire cake with yellow buttercream and leave to set in the fridge for 30 minutes.
- Meanwhile, add 100 g of dark chocolate to a medium sized bowl with 2-3 tsp of oil. Heat in the microwave for 30 second intervals stirring in between until liquid. Leave to cool.
- Apply a second layer of yellow buttercream to the cake and drip chocolate sauce around the rim of the cake using a spoon.
- Use a 4 star nozzle to create swirls around the rim of the cake (as shown) and add mini eggs on top of each swirl. Finally, add chopped dark chocolate pieces to the center and enjoy!
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Thanks for reading this recipe, comment below if you made this and let me know how it went! Follow @simshomekitchen on Instagram, take a photo, tag and hashtag it with @simshomekitchen.
Mini Egg Easter Cake Decoration
Ingredients
- 4 layers of 6” vanilla sponge
- Yellow food colouring
- 1 pack of mini Easter eggs
- 350 g of unsalted butter room temperature
- 600 g of icing sugar sifted
- 1/4 tsp of vanilla extract
- 1-2 tbsp of double cream
- 200 g of dark chocolate chop 100 g finely
Instructions
- Add 350 g of unsalted butter to a bowl and whisk for 1 minute. Add 300 g of sifted icing sugar to the butter and whisk for another 3 minutes. Then, add the remaining 300 g of icing sugar, add 2-3 tbsp of double cream, 1/4 tsp of vanilla extract and ¼ tsp of yellow food colouring and whisk for another 3-5 minutes.
- Add yellow buttercream to a piping bag and set aside. Then, smooth 1 tbsp of buttercream in the center of the cake board. Add the first cake layer to the board and add buttercream. Repeat this step for every layer until the cake is fully assembled. Finally, frost the entire cake with yellow buttercream and leave to set in the fridge for 30 minutes.
- Meanwhile, add 100 g of dark chocolate to a medium sized bowl with 2-3 tsp of oil. Heat in the microwave for 30 second intervals stirring in between until liquid. Leave to cool.
- Apply a second layer of yellow buttercream to the cake and drip chocolate sauce around the rim of the cake using a spoon.
- Use a 4 star nozzle to create swirls around the rim of the cake (as shown) and add mini eggs on top of each swirl. Finally, add chopped dark chocolate pieces to the center and enjoy!
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