Easter party planning can be a snap. With store bought ready made pound cake and frosting from a can. With this easy to follow Mini Robin's Egg Cake recipe for an Easter celebration with family and friends.
My inspiration for these beautiful blue egg mini cakes is just right outside my window. I have a bird's eye view, it's Spring, pussy willows have just popped open. Bird's are chirping. My pink cherry blossom tree in front of my sitting room window is about to bloom. Every year I enjoy Mother robin coming back to the same nest to rebuild what winter has torn down. Mother robin fast at work preparing a warm safe place. She lays her eggs, their a beautiful robins' egg blue. Baby robins hatch, Mother robin red breast fly's in and out of her nest bringing back food to feed her babies.
• 1 - 16 oz. Frozen Pound Cake
• 1 - 16 oz. Canned frosting
• Blue food coloring
• 1 - T Cocoa powder
• 1 - T Vanilla extract
• Egg shaped cookie cutter (I used a 2" cookie cutter)
• Clean paint brush for speckling eggs.
Use your cookie cutter to cut egg shaped pieces of pound cake. I pressed the little cakes out of the cookie cutter from the bottom up so I wouldn't leave indents on the top of the little cakes.
Set a wire rack onto a baking sheet. Place the mini pound cake egg shapes on top of cooling rack.
Heat frosting in microwave until melted, add blue food coloring. I used a few drops of neon blue and one drop of royal blue food coloring.
Pour blue icing over top of cakes until completely coated. If your icing begins to thicken simply reheat in the microwave for a few seconds.
Let the cakes set for 15-20 minutes. While your waiting for the icing to set, mix the vanilla extract and cocoa powder together. Dip the paint brush into your chocolate paint, flick the bristles with your finger to create egg specks. I recommend practicing first on a piece of wax paper.
I just couldn't resist making one golden egg. I sprayed one frosted egg cake with Wilton Gold Color Mist, shimmering food color spray.
I'm ready for Spring! What about you?