Easter Egg Cakes

Another option is to hold the brush in one hand and then tap it against your other hand over the cake. This is the method I did in the video below.

Do this all over the top and sides of the egg cakes.

How to Serve Egg Cakes

After the egg cakes have set, they can be moved. I simply took a cupcake liner, flattened it out with my hand, and then placed the liner on a serving platter. Using a small offset spatula, carefully lift the egg and then set the egg cake on top of the cupcake liner. You can also serve them individually on a small side plate. I preferred to eat them with a fork, but my kids really enjoyed just picking one up and taking a big bite!

From-Scratch Egg Cakes

I will share a recipe for delicious pound cake below. I do recommend working with a chilled homemade pound cake as it will help maintain the perfect egg shapes. If you would like to use homemade buttercream, just prepare your favorite recipe as you normally would then heat it for a few seconds so it becomes pourable. Follow the instructions above for how to assemble the cakes.

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Pound Cake

PREP TIME5MINUTES MINS

COOK TIME1HOUR HR

TOTAL TIME1HOUR HR 5MINUTES MINS

This recipe for an easy and delicious pound cake is perfect for making mini Easter Egg Cakes!

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Ingredients

▢1 cup (2 sticks or 226g) butter, room temperature▢6 eggs, room temperature▢3 cups (600g) granulated sugar▢3 cups (384g) all-purpose flour▢2 cups (1 pint or 476g) heavy whipping cream▢1 tablespoon McCormick Vanilla Extract

Instructions

Preheat oven to 325°F. Grease and flour two loaf pans. (rectangle pans)

Cream butter and sugar in a stand mixer or with a hand-held mixer until light, about 3 minutes.

Add eggs, one at a time and mix well.

Pour heavy cream into a large measuring cup and add the vanilla extract to it. Stir to combine.

Add flour, one cup at a time. After you have added 1 cup flour, add in 1/3 the whipping cream. Repeat with another cup of flour and then remaining whipping cream. Add the last cup of flour and mix until combined.

Pour batter into prepared pan.

Bake at 325°F for 1-1/2 hours or an inserted skewer or knife is removed with some crumbs. (No wet batter.) Let cool in the pan for about 5 minutes then invert onto a cooling rack.