The one thing I love about Easter is all the delicious treats that seem to always be around. So I decided it just seemed normal to be craving a delicious bite-size cake, and I came up with these Homemade Easter Cakes. Forget store bought cakes, these are the real deal!
I personally love mini cake treats that are sold in the store. The problem is, they are processed and contain a ton of calories and fat. These Homemake Easter Cakes are a bit healthier because they are less processed. Basically enjoy them in moderation and you will be good! 🙂
What You Will Need to Make Homemade Easter Cakes:
- 1 box cake mix (and the ingredients it requires)
- 1 tub whipped frosting (and flavor you want)
- 24 oz white chocolate
- 2 Tablespoons Crisco
- Egg cookie cutter
How to Make Homemade Easter Cakes:
Mix all the ingredients for the cake as directed on the box. Set aside the cake batter.
Using a paper towel, smear the crisco on the inside of your cake pans. Then dust lightly with flour. Once floured, pour in 2 cups of cake batter to each pan.
Cook on 325 for 20-22 min or until a tooth pick comes out clean. Let cakes cool on wired wrack for about 10 min. Then run a knife around the edges and flip cake pans over so that cakes are resting on the wired wrack. You can continue onto the next step or refrigerate the cakes for about 15 min to make the cake easier to cut and handle.
Use the egg cookie cutter and cut out the shapes. Cut each egg shape in half and spread on the frosting. Then place them back together. You are essentially making a cake sandwich at this point.
Melt the chocolate in the microwave in 15 second intervals or melt in a double broiler. Pour melted chocolate over the cakes and use a knife to smooth the chocolate over the cake and sides.
Add sprinkles and then let the cakes harden.
You can now enjoy them or wrap them up for gift giving!
Looking for more great Easter recipes? Check out the recipes below!