Easter egg mini cakes

I was in the kitchen yesterday and made these mini egg cakes. I used the mini egg cake pan from Wilton. Inside is my favourite vanilla cake and I have used this petit four icing to coat them with.

I decorated them very simple with only a royal icing scroll, some piped leaves and a little yellow flower. Sweet and simple but also a bit time consuming.

I wish you all a Happy Easter!

Happy Caking!

Louise

Louise
Louise is the founder and editor of CakeJournal. She's a passionate, self taught, cake artist who has been doing cake decorating since 2002.
Around the web

Comments

  1. says

    Patricia: Well the tricky part with the icing is that it is best in the beginning then it get more and more difficult to work with :-(

    Bridget: You can find more info & tutorial on the flower here: http://www.cakejournal.com/archives/how-to-make-a-sugar-flower

    Kimberly Schmiedendorf: I have found out that the best way is to get the icing in the right consistency and use a big spoon to pour in circles the icing over. Make sure that you place it on a wire rack with a tray under for the “leftover” icing. There is a great video on MS.

    Alice Schrag: try this: http://www.joyofbaking.com/Lamingtons.html

    Keira: Its from Wilton, so all cake supply shops should have it.

  2. Alice Schrag says

    I would like the white cake favorite recipe.
    I somehow couldn’t pull it up on this email.
    Alice

Leave a Reply

Your email address will not be published. Required fields are marked *


+ 5 = fourteen

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>