If you’re looking for a fun and festive Easter treat that looks like it came straight from a bakery – but without all the fuss – these Mini Easter Egg Cakes are it! Made with store-bought pound cake and icing, they’re as easy as they are adorable. Each little cake is glazed in pastel shades, topped with pretty fondant patterns, and finished with a touch of edible gold for that perfect spring sparkle. Whether you’re decorating with the kids or hosting Easter brunch, these mini cakes are guaranteed to steal the show!
Mini Easter Egg Cakes
Ingredients:
- 1 (16 oz) store-bought pound cake
- 2 (16 oz) tubs of store-bought vanilla icing (not whipped)
Also Needed:
- Food coloring
- Sprinkles (optional)
- Edible Flowers (optional)
- Egg-shaped cookie cutter (2½” long)
- Cupcake liners
Directions:
- Divide 1 tub of icing into as many bowls as colors you desire.
- Trim and slice pound cake into two layers.
- Use egg-shaped cutter to cut 12 egg shapes.
- Decorate the egg shapes with icing, sprinkles, edible flowers
- Eggs can be placed on cupcake liners to serve and display!
- Enjoy!
Click HERE for a Downloadable Recipe Card!
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Hi I’m Teresa!
I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!
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