Mini Eggs Cake Balls Recipes

MINI EGG CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter a bundt tin or fluted cake ring (at least 2.5-litre capacity), then dust the tin with a little flour, shaking off the excess. Beat all the cake ingredients with a pinch of salt using an electric whisk until you have a smooth batter. Spoon into the prepared tin, smoothing the top with a palette knife, then bake for 35 mins until a skewer inserted into the centre comes out mostly clean with a few dry crumbs attached.
• For the drizzle, combine the sugar with the orange juice in a saucepan, then reduce over a medium heat to a loose syrupy consistency. Prick the base of the cake all over with a skewer, then pour over half the syrup, adding the rest once it has been absorbed, Leave the cake to cool in the tin for 15 mins, then turn out onto a wire rack to cool completely.
• While the cake is cooling, make the icing. Beat the butter with half the icing sugar and the vanilla extract until smooth and fluffy. Add the remaining icing sugar and the cream cheese and beat again until well combined - don't overbeat or the icing will become runny.
• Spread a thin layer of the icing over the entire cake, taking care to get into all the crevices, then pop in the fridge for 20 mins to set. If you are short of time, you can always put it in the freezer. Spread the remaining icing onto the cake in an even layer. Once iced, the cake will keep in the fridge for three days. Bring to room temperature before decorating and serving.
• Sort the Mini Eggs into different colours (a possibly therapeutic exercise, depending on your organisational tendencies). Stick the Mini Eggs all over the top of the cake.

EASY EGGLESS HOMEMADE CAKE POPS

Steps:

• Preheat the oven to 350° F (180° C) Grease a 9-inch cake pan (round or square).
• Combine milk and vinegar in a small bowl. Let it rest for 5-8 minutes. Set aside.
• In a bowl combine the flour, baking powder and salt. Reserve.
• In a large bowl, beat the sugar and butter until creamy and pale. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add vanilla and mix to combine.
• Add the flour mixture alternately with milk to the butter mixture, beginning and ending with the flour. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well incorporated. Beat just until incorporated. Do not overmix this batter.
• Pour the cake mixture into the prepared pan. Bake for 20 - 25 minutes, or until a skewer comes out clean when poked in the center.
• Remove from the oven and allow the cake to cool.
• If using a cake box mix, follow the step in this recipe.
• Remove from the oven and allow the cake to cool.
• Crumble the cooled cake into a bowl. Make sure there are no large lumps.
• Add the frosting and mix until well combined, you can do that with an electric mixer or with your hands.
• IMPORTANT: keep in mind that the amount of frosting will depend on how moist your cake is. Start adding with 2 heaping spoons of frosting. Then is the mixture is not moist enough add 1 more tablespoon at the time. The crumbs must be barely moistened.
• Measure 1 scoop of moist cake mixture and roll into a ball. Place balls on a lined baking sheet or plate.
• Melt 3 oz (1/4 of a bag) of the candy melts in a cup in the microwave at 40% power for 10 seconds intervals until it flows easily.
• Dip a lollipop stick about 1/2 inch into the coating, then insert into the center or the cake ball. Only push it about halfway through the cake ball. Repeat with all the cake balls.
• Refrigerate all the cake balls with the sticks for 2 hours or freeze for 1 hour.
• Melt the rest of the candy melts in a 2-cup liquid measuring cup in the microwave following the packet instructions until it flows easily. NOTE: If the JUST melted candy coating is too thick and gummy, add 1 teaspoon of shortening, reheat for 10 second and mix.
• Dip the cake ball into the coating until it is completely covered. Make sure the coating covers all the sides of the cake ball, including the base where the lollipop stick is. Gently tap the stick against the edge of the measuring cup to allow excess coating to drop off.
• Add the sprinkles while the coating is still wet. Do it fast because it hardens quickly!
• Stick the decorated cake pop upright into a styrofoam block or box to finish setting. The coating will be completely set within an hour or so.
• Store cake pops in the refrigerator for up to 1 week.

BACON, EGG, AND CHEESE PANCAKE BALLS (WITH CAKE POP MAKER)

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into small pieces.
• Beat 3 eggs in a small bowl until smooth; pour into the hot skillet. Cook, stirring, over medium heat until scrambled and set, about 5 minutes.
• Preheat a cake pop maker according to manufacturer's instructions.
• Combine remaining egg, baking mix, milk, and vegetable oil in a large bowl to make pancake batter.
• Fold crumbled bacon, scrambled eggs, and Cheddar cheese gently into the batter.
• Fill wells of preheated cake pop machine with batter. Cook until golden brown, 4 to 6 minutes. Repeat with remaining batter.

MINI EGG CUPCAKES!

Steps:

• Preheat your oven to 180C/160C Fan, and get your cupcake cases ready!
• Beat together your Butter and Sugar until light and fluffy!
• Add in your Flour, Vanilla and Eggs, and beat till smooth and delicious!
• Crush your 200g of Mini Eggs, and fold through the mixture!
• Split evenly between the cupcake cases, and bake in your oven for 18-22 minutes!
• Once baked, leave your cupcakes to cool fully before decorating.
• Make sure your Butter is at room temperature! Beat the Butter on its own, for a few minutes to really loosen it and make it supple!
• Add in the Vanilla Extract, and the Icing Sugar, and beat till smooth and delicious.
• Split the Buttercream evenly between three bowls, and colour to a pastel purple, pink and leave the third as it is for a yellow colour!
• Add your three colours of buttercream to a large piping bag, with a 2D Closed Star Piping tip on!
• Pipe in swirls on top of the cupcakes, and sprinkle on some Crushed Mini Eggs, and some sprinkles if you fancy!

MINI EGGS CAKE BALLS

Steps:

• 1. Preheat the oven to 350 degrees F. Butter and flour a 9x13-inch baking dish.
• 2. Pour batter in the prepared baking and bake for 30-35 minutes until a toothpick inserted into the cake comes out clean or with only a couple crumbs attached.
• 3. Set aside and let cool completely.
• 4. Meanwhile make the chocolate icing and crush up a 200 g. bag of Cadbury's Mini Eggs (small and medium pieces, you want them small enough to roll but big enough to be able to taste them). Reserve some of the crushed Mini Eggs for sprinkling.
• 5. If using the vanilla recipe you can skip the chocolate icing and just crush up the mini eggs.
• 6. Cream together the butter and cocoa. Gradually add the hot water and icing sugar, alternating until the texture is smooth and creamy. Stir in the crushe mini eggs.
• 7. Stir in the icing and mix thoroughly, don't be afraid to get your hands dirty!! This is a fantastic emotional baking recipe!! The mixture should be moist enough to form a ball but not too gooey.
• 8. Form the mixture into 1-inch balls and place on a lined cookie sheet. Cool in fridge completely (few hours) before you dip them in chocolate. You can also freeze them. They will fall apart when dipped if not cool enough.
• 9. In a small saucepan or using a small double boiler, melt chocolate. You need enough chocolate to dip all the cake balls. "I used appx. 300 grams of dark chocolate." You can dip the cake balls in stages and melt the chocolate in batches, it thickens as it cools so it is easier to do the dipping in batches. Merckens chocolate melting wafers work really well and come in an array of colours for Easter.
• 10. ***Erin Bogar's last notes*** Get crafty with the chocolate and colours you use! Dip the cake balls in the cocolate. I used two forks to dip the balls and let the extra chocolate drip off. Place back on the cookie shee and sprinkle with some crushed Mini Eggs. Let set and leave in a cool dry place. I get a lot of sunlight in my condo so I need to deep them in the fridge. This works as well but when you remove them the chocolate will sweat a little but as we know my family ain't picky so they eat 'em!!! Cake balls will keep for 2-4 days or if they are around my brother about 5 minutes!