Mini Easter Cakes
Treat your family to these adorable Mini Layer Cakes ... they make a wonderful Easter dessert!
Servings: 7 mini cakes
Ingredients
- nonstick cooking spray
- all-purpose flour
- 1 white cake mix
- gel food coloring
- 2 containers white frosting
- candy-coated chocolate eggs
Equipment
- 1 2.5-inch round cookie cutter
Instructions
Prepare Cakes:
- Spray cake pans with nonstick spray, then lightly coat with flour. Set aside.
- Prepare cake mix according to package directions.
- Measure cake batter, then divide evenly between three bowls.
- Add food coloring to batter, mixing well to distribute evenly.
- Transfer batter to prepared pans, then spread into an even layer with a spatula.
- Bake cake until a toothpick inserted in center comes out mostly clean, about 8 to 12 minutes (watch closely).
- Transfer pans to a wire baking rack, then let cake cool.
Decorate Cakes:
- Use a 2.5-inch round cutter to cut 7 circles from each cake layer.
- Cover a cake circle generously with frosting. Add another layer and frost, then add the final layer and frost the top. Repeat with remaining cake circles to make 7 individual cakes, each with 3 layers.
- Use the flat side of a knife to remove excess frosting from the sides of the cakes.
- Top cakes with mini eggs, pressing lightly into frosting.
- Eat cakes immediately or store in an airtight container until ready to serve. Enjoy!
Notes
Check out info before this recipe card for tons of tips, variations, and step-by-step photos.
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