Pretty Pastel Mini Egg Cakes Perfect for Easter
Spring has sprung and Easter is here! These delightful Easter egg-shaped mini cakes are so easy to make and, when nestled into a bed of green-tinted coconut "grass," make a dazzling centerpiece for the holiday table.
Spray mini egg pan cavities with vegetable pan spray.
In large bowl, combine cake mix, eggs and water; beat with electric mixer 3 minutes. Divide batter into 4 small bowls; tint portion of batter a different color.
Fill four disposable decorating bags fitted with tip 12 with tinted batter. Randomly pipe dollops of colored batter in pan cavities, using all of batter.
Bake 15 to 20 minutes, or until toothpick inserted in center comes out clean. Cool in pan on cooling grid 8 minutes. Remove from pan and level bottoms.
Ice egg mini cakes smooth. Roll out fondant 1/8 inch thick. Using fondant cutter or sharp knife cut fondant into straight and zig-zag strips. Cut dots using small fondant cutter. Brush all pieces with water and sprinkle with Cake Sparkles crushed through tea strainer or fine sieve. Position fondant on mini cakes.
Place coconut in food-safe plastic bag and add small amount green icing color; knead into coconut until color is evenly blended. Place coconut on serving plate; top with decorated mini cakes.
Note: A favorite pound cake recipe can be substituted for cake mix, water and eggs, if desired.