Mini Easter Cakes

Pastel coloured mini cakes with vanilla buttercream and mini eggs

Course Dessert

Cuisine British

Keyword Cake

Prep Time 45

Cook Time 15

Servings

Calories 1537kcal

Author thebakingexplorer

Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line a 9" square tin
Make one sponge at a time. Mix the butter and caster sugar in a large bowl, ideally with an electric mixer, until fluffy and pale
Add the eggs and vanilla extract, and whisk until fully incorporated
Add the self raising flour and whisk in gently until you can't see any flour anymore
Add your chosen food colouring and mix in
Pour the batter into the tin and bake for 10-15 minutes until a skewer inserted into the centre comes out clean
Remove the sponge from the tin and cool on a cooling rack
Re-line the tin with baking paper and repeat steps 2-7 for the other two sponge layers
Once all of the layers are cool, use 7cm round cookie cutter to cut 6 circles out of each sponge
Make a vanilla buttercream by mixing together the butter, icing sugar, milk and the vanilla extract. If the buttercream is too stiff, you can add a little more milk
Put the buttercream into a piping bag and pipe a ring around the edge of the bottom cake layer, then fill the centre with lemon curd
Cover with the middle cake layer and again pipe a ring around the edge of the cake, then fill the centre with lemon curd
Add the final cake layer and pipe a rosette on top, then decorate with Mini Eggs
Store leftovers in an airtight container in a cool place and eat within 3 days

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
I used a baking spread for the cakes and unsalted butter for the buttercream.
I recommend using a good quality vanilla extract for the best flavour. Avoid using essence if you can as this is an artifical vanilla flavour.
You can decorate the cakes with any Easter chocolate or sweets you prefer. Or if it's not Easter, any chocolates, sweets, sprinkles or edible flowers.
The lemon curd filling is optional, you can replace it with jam or leave it out and just add an extra blob of buttercream in the centre of the cakes.
I recommend using professional grade food colourings for the best results. They are easily available for purchase online. My favourite brands are Pro Gel and Sugarflair. Other good quality brands are Colour Mill and Americolor.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.