Today I prepared for you a tutorial on how to make these precious treats for your Easter. Fabergé eggs were the inspiration for these Mini Easter Cakes. As last year I made chocolate egg, this time I decided to create mini cakes.
You can bake any of your favorite cupcake recipe using half egg cake molds. I used one of my chocolate cake recipes and put the half cakes together with dark chocolate ganache. There are many options that you can choose for icing, such as butercream or ganache, rolled fondant or modeling chocolate. As I wanted one dark and one white egg, I chose modeling chocolate and rolled fondant. To evoke the beauty of the bejeweled Russian Faberge eggs, I used on my own version gold embellishments, sugar roses and pearl dragées (sugar balls).
How to Make Mini Easter Egg Cakes
You will need:
Oval cakes, flavor of choice, baked in half egg cake molds.
Ganache or buttercream.
Modeling Chocolate or rolled fondant.
1. Level the tops of the baked cakes so that they are flat. Place the cakes on parchment paper.
2. Coat the cakes with ganache or buttercream and chill in the fridge for at least 20 minutes.
3.Cover it in modeling chocolate or rolled fondant, shaping the icing around the base. Trim the excess icing away with a small, sharp knife. Use your hands to smooth the icing. Repeat to cover the remaining half cakes. Leave the icing to harden for a few hours or overnight.
4. Sandwich two cakes together with ganache or buttercream. Roll out modeling chocolate or rolled fondant and use 1/2-inch circle cutter to cut out 25 circles. To add a perfect finish, stick the circles around the edge of the egg so that they overlap one another. Decorate as desired.