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Gaby's Bakery - Individual Mini Egg Easter Cakes

March 16, 2024

Gaby's Bakery - Individual Mini Egg Easter Cakes

Here's a way to bring some colour and the joys of Spring into the home. I had to barricade the chocolate eggs from the family whilst baking, else I'd have had none left for the cakes.

Individual Mini Egg Easter Cakes

180g butter (room temp)
170g sugar
170g self raising flour
30g cocoa powder
3 eggs
3 tbsp milk
1 tsp baking powder
Pinch of salt

For the Frosting/Decoration:
375g icing sugar
100g butter (room temp)
40ml milk
A few drops vanilla extract
150g mini eggs
Cocoa powder to dust

Preheat oven to 160c fan. Grease mini cake tins of choice. I used jumbo muffin trays and placed a small circle of parchment paper at the bottom of each cavity.

In a large bowl beat the butter and sugar until light and fluffy, then add the eggs one at a time, lightly beating between each. In a bowl combine the flour, cocoa powder, baking powder and salt, add this to the butter mixture and fold in until all is just incorporated.

Lastly fold in the milk and then divide among the cavities until each is 2/3 full.

Bake for appx 15 mins until cakes have risen, are firm to touch and a skewer inserted comes out clean.

Take out the oven and allow to cool for a few mins, then turn out the cakes and place on a wire rack. Once fully cooled, cut each cake in half horizontally through the middle.

For the frosting, beat the butter, icing sugar, milk and vanilla until it is light and fluffy. Using a piping bag and nozzle put the frosting in the bag.

Take the top half off each cake and pipe some frosting over the surface of the bottom half, then replace the top half of the cakes and pipe the frosting on to the top of the cake. Decorate with mini eggs and chicks. Dust with cocoa powder before serving.


Gaby Van Clarke

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