Description
Sweet chocolate cake crumbles get rolled into delightful Easter egg cake bites that sparkle with festive charm. Spring celebrations come alive with these charming miniature treats packed with creamy richness and playful decorative sprinkles.
Ingredients
Scale
Cake Base:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter
- 1/4 cup milk
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
Decoration:
- 1 cup powdered sugar
- 1/4 cup heavy cream
- 3 tbsp food coloring (pastel colors)
- 1/2 cup sprinkles
- 2 tbsp corn syrup
Coating:
- 8 oz white chocolate melting wafers
- 4 oz colored chocolate melting wafers
- 2 tbsp vegetable oil
- 1/4 cup Easter-themed edible decorations
Instructions
- Preheat the oven to 350°F and line a baking pan with parchment paper, ensuring complete coverage for easy cake removal.
- Cream together butter and sugar in a large mixing bowl until the mixture becomes light and fluffy, creating a smooth base for the cake.
- Incorporate eggs one at a time, mixing thoroughly after each addition to maintain a consistent texture and prevent lumping.
- Sift together flour, baking powder, and salt in a separate bowl to eliminate potential clumps and ensure even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, alternating with milk and vanilla extract to create a silky, well-blended cake batter.
- Pour the batter into the prepared pan, spreading evenly with a spatula to guarantee uniform baking and consistent cake texture.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is perfectly cooked.
- Allow the cake to cool completely on a wire rack, which prevents moisture accumulation and ensures a firm texture for cutting.
- Crumble the cooled cake into fine, uniform crumbs using your hands or a food processor, creating a consistent base for cake bites.
- Mix cake crumbs with corn syrup to bind the mixture, forming a moldable consistency that holds shape when pressed together.
- Shape the mixture into egg-like forms, using gentle pressure to create compact, smooth bite-sized shapes.
- Melt white chocolate wafers with vegetable oil in a double boiler, stirring until achieving a smooth, glossy coating consistency.
- Dip each cake bite into the melted white chocolate, ensuring complete and even coverage using a dipping fork.
- Drizzle pastel-colored melted chocolate over the white-coated bites for a decorative Easter-themed design.
- Immediately sprinkle Easter-themed decorations and additional sprinkles while the chocolate remains wet to ensure proper adhesion.
- Refrigerate the cake bites for 15 minutes to set the chocolate coating and stabilize the decorations.
Notes
- Ensure room temperature ingredients blend more smoothly, creating a more uniform cake texture and preventing potential lumping during mixing.
- Use gel food coloring for pastel drizzles to maintain chocolate’s consistency and achieve vibrant, Easter-themed colors without compromising coating quality.
- Freeze cake bites briefly before dipping in chocolate to help them maintain shape and create a cleaner coating that sets more quickly and evenly.
- Store cake bites in an airtight container in the refrigerator for up to 5 days, separating layers with parchment paper to prevent sticking and maintain decoration integrity.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg