Mini Easter Egg Cakes #dessert

How fun are these Mini Easter Egg Cakes? The best part is they are created utilizing privately obtained cake! Plus, you can improve them to such a degree or as pitiful as you need. These are mind boggling for a fun Easter celebration with your friends and family!

Peach, mint green and gold seemed, by all accounts, to be a trademark approach with the shading palette, in any case to keep the little egg cakes progressively present day, a precedent seemed all together. Stencils turn out to be valuable for this and with some experimentation, it worked outstandingly to stencil the fondant first before adding it to the cakes.

Also try our recipe : MINI TRIPLE CHOCOLATE TRIFLES #cakerecipe

Ingredients :

1 – 16 oz. Store Bought Pound Cake
2 – 16 oz. Tubs of Store Bought Vanilla Icing (not whipped)
1 1/2 pounds White Fondant
Vodka or Clear Extract
Blue, Yellow and Pink Gel Paste
Egg Cookie Cutter (2 1/2″ Long)
Chevron Cake Stencil
Edible Gold Dust
Light Pink Cupcake Liners
Paintbrushes

Instructions :

Tint half of the fondant peach (pink gel paste + touch of yellow gel paste) and the other half of the fondant mint green (blue paste + touch of yellow gel paste). Set the fondant aside, tightly wrapped in plastic and inside a plastic ziplock bag.
Next, divide one of the tubs of frosting into two bowls and match your fondant colors. Place plastic wrap on the surface of the green icing.
Pull the frozen pound cake out and let it sit for a few minutes until slightly thawed. Slice the rounded edge off the top of the cake, flip the cake over and cut the entire cake crosswise into two even layers.
Use the small egg cookie cutter to cut out 12 egg shapes.
Place 6 of the eggs on a sheet tray fitted with a cooling rack, place the other 6 eggs in the freezer.
Place the peach icing in the microwave and heat for 10 seconds, stir and then heat for 10 more seconds. It should be the consistency of a pourable glaze. Immediately pour the icing over the eggs, making sure to thoroughly cover each egg. If you run out of icing before all 6 eggs are covered, don’t sweat it. Just scape up any icing off of the tray and reheat as necessary before continuing.
Let the eggs sit until the icing sets a bit, about 15 minutes. While the eggs sit, use scissors to trim the height of your cupcake liners so that they are more shallow. This will make placing the eggs easier and look prettier! Use a spatula to transfer each egg to a cupcake liner. Repeat this entire process with the remaining eggs and the green icing.

Read more our recipe : PEANUT BUTTER CHOCOLATE LAYER CAKE #cake
Source : bit.ly/2FfSBIP