Mini Egg Cake!
A four-layer vanilla cake with vanilla buttercream frosting, mini eggs, a chocolate drip and more - the perfect mini egg cake showstopper!
Nutrition Facts
Ingredients
Instructions
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Continue Reading at Janespatisserie →Chef's Notes
If your ganache isnt fully melted after the mixing the chances are that the cream wasn’t hot enough – heat it for 10 seconds at a time in the microwave until its smooth. Its important to leave it to cool before decorating the cake otherwise it might melt the cake.
As its for easter, you could easily dye the frosting a pale shade of pink, blue, etc – add in a little of colouring as you’re whipping the frosting up!
All of the decorations are completely optional – but I love this style of cake! (You can also make half of the recipe to make a smaller cake, as this is a beast… but it really is a showstopper!)
I bake the cake at 150ºfan in my oven as its a deeper cake, and it makes it bake flat. It also tends to stay moister. If you’re in a rush you can bake it at the usual temperatures, but adjust the baking time accordingly.
This cake will last in an airtight container for 3 days, at room temperature.
Recipe updated February 2022 - notes on the post for the original recipe.
For this cake I recommend using:
A cake turntable
A large metal scraper
A small angled spatula
A 2d closed star piping tip
Small disposable piping bags
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Reviews from the Original Source
Hi jane another amazing recipe!! I have a couple questions this is my first time trying a cake like this... does the butter cream have to be thinner then cupcake buttercream? And my ganache was too thick..could I just heat it abiy more? Thank you in advance
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