Easter is almost here! How is it April already? We are still having some horrible winter weather up here, so I decided to make some cheery, Spring-like mini cakes. They are super easy and great for an Easter celebration too! I like the idea of putting one at each place setting on Easter dinner or placing a pretty cake stand in the center of the table for dessert. Mini cakes are always fun and the individual sizes are great for kids, I know Ellia loves them!
I also decided to make them even more delicious with some Ferrero Rocher chocolates. I adore the hazelnut flavour, and of course they are so pretty to look at.
I started by making a box cake, which I normally wouldn't do, but we all know how yummy and easy they are. Bake in a 9x13in pan, and make sure you line it with parchment paper so it comes out easily and is smooth! I cut off the top with a cake leveler and then used various sized round cookie cutters to cut out the mini cakes. Scrapes are excellent for taste testing ;)
While the cake is baking, make a batch of your favourite frosting or buttercream. I used The Perfect Crusting Buttercream from I am Baker because I wanted something that was easy to make and would hold a design when I piped it out. I always use it with butter instead of shortening though to make it a little more yummy. I split the icing into three bowls and used gel food colouring to dye each one. Then I used a Wilton 1M tip, starting in the center and swirling out to make the little flower design. I layered a few cakes to have mini 2-tiered cakes and topped with some super delicious Ferrero Rocher Eggs.
Thanks to Ferrero Rocher for all of the yummy treats!!