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Mini Easter Cakes
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Mini Easter Cakes

Pastel coloured mini cakes with vanilla buttercream and mini eggs
Course Dessert
Cuisine British
Keyword Cake
Prep Time 45 minutes
Cook Time 15 minutes
Servings 6
Calories 1537kcal
Author thebakingexplorer

Ingredients

For the sponges

  • 360 g Butter or baking spread (120g per sponge)
  • 360 g Caster sugar (120g per sponge)
  • 6 Eggs, large (2 per sponge)
  • 360 g Self raising flour (120g per sponge)
  • 3 tsp Vanilla extract (1 tsp per sponge)
  • Pink, purple & yellow Food colouring

For the buttercream & filling

  • 400 g Icing sugar
  • 200 g Butter
  • 2 tsp Vanilla extract
  • 2 tbsp Milk
  • 150 g Lemon curd good quality shop bought or homemade

For decoration

  • 24 Mini eggs

Instructions

  • 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 3 inch 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

Nutrition

Calories: 1537kcal | Carbohydrates: 186g | Protein: 14g | Fat: 83g | Saturated Fat: 51g | Trans Fat: 3g | Cholesterol: 365mg | Sodium: 809mg | Potassium: 157mg | Fiber: 1g | Sugar: 141g | Vitamin A: 2579IU | Calcium: 63mg | Iron: 1mg