These adorable Easter Mini Cakes are a festive twist on traditional pound cake, ideal for spring gatherings or as thoughtful party favors. Using a convenient frozen pound cake base, you can easily create uniform mini layers that are brushed with vibrant, flavored icing. The result is a tender, moist cake with a sweet, colorful glaze that sets beautifully. Decorated with gourmet jelly beans, these cakes offer a playful texture contrast between the soft cake, smooth icing, and chewy candies. They are simple to assemble, requiring no baking, making them a stress-free dessert option for busy hosts. Perfect for Easter brunch, children’s parties, or as a sweet addition to your holiday table, these mini cakes are sure to be a crowd-pleaser.
Easter Mini Cakes
Description
These adorable Easter Mini Cakes are a festive twist on traditional pound cake, ideal for spring gatherings or as thoughtful party favors. Using a convenient frozen pound cake base, you can easily create uniform mini layers that are brushed with vibrant, flavored icing. The result is a tender, moist cake with a sweet, colorful glaze that sets beautifully. Decorated with gourmet jelly beans, these cakes offer a playful texture contrast between the soft cake, smooth icing, and chewy candies. They are simple to assemble, requiring no baking, making them a stress-free dessert option for busy hosts. Perfect for Easter brunch, children's parties, or as a sweet addition to your holiday table, these mini cakes are sure to be a crowd-pleaser.Ingredients
Directions
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Thaw the frozen pound cake according to package directions until soft enough to cut.
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Trim the dark crust from the top and sides of the pound cake.
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Cut the cake in half horizontally to create two even layers.
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Using a 3 1/2 inch cookie cutter, cut three mini-cake circles from each half of the pound cake.
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In a large bowl, stir together powdered sugar and milk until the mixture is smooth and free of lumps.
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Divide the icing into smaller containers and tint with food coloring and flavor with extract as desired.
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Place the mini-cake circles on a wire rack set over a large bowl to catch drips.
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Spoon the colored icing over the mini-cakes, allowing the excess to drip into the bowl below.
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Once the first batch is iced, move the rack to an empty bowl and spoon the collected icing from the first bowl over these cakes to finish glazing.
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Immediately decorate the wet icing with gourmet jelly beans in various flavors.
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Refrigerate the cakes until the icing is set and firm, about 20 minutes.
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Place each mini-cake in an Easter bake cup and wrap individually in plastic wrap for serving or gifting.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 79.0kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 17.2g6%
- Dietary Fiber 0.4g2%
- Sugars 0.0g
- Protein 1.7g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
