The Weekend Gourmet: The Weekend Gourmet Flashback: No-Bake Easter Egg Mini Cakes #nobake #dessert #noovenrequired F

Saturday, March 24, 2018

The Weekend Gourmet Flashback: No-Bake Easter Egg Mini Cakes #nobake #dessert #noovenrequired

I’ve got a fun Easter treat to share with you today -- one that’s no-bake and so simple that you can make them with your little ones next Saturday afternoon ahead of your Sunday Easter celebrations! I shared these festive No-Bake Easter Egg Mini Cakes last year, and they were very popular with y'all...so I decided to spotlight them again this year. The cakes were inspired by a petite four recipe I saw at the Woman’s Day website. My mini cakes come in two flavors: peanut butter and chocolate-hazelnut.

To up the chocolate factor on these tasty Easter treats, they’re decorated with peanut butter-filled chocolate eggs and chocolate-hazelnut candy. I used items from Vosges Haut-Chocolat's Easter collection, but feel free to have fun and choose décor that speaks to you. For setting up a themed display for these Easter mini cakes, be sure to also pick up some Easter grass and miniature chocolate bunnies!

What makes these two-serving mini cakes no-bake? The secret is frozen pound cake that's cut with an egg-shaped cookie cutter. The peanut butter version is filled with a silky peanut butter buttercream, while the chocolate version is filled with a decadent chocolate-hazelnut buttercream. The filled mini cakes are then glazed with a simple ganache made from candy melts and whipping cream. I used pastel-flecked white glaze for the peanut butter cakes and milk chocolate and colorful confetti sprinkles for the chocolate- hazelnut cakes. These cakes are a blast to make and decorate. I don’t know about you, but I’d much rather hunt for these tasty Easter eggs on Easter morning! Wait until you see how fun these easy treats are to create.

No-Bake Easter Egg Mini Cakes
inspired by Woman’s Day
Ingredients (makes three two-serving cakes):
  • 1 family-size frozen pound cake, thawed
  • 1.5 cups milk chocolate candy melts + 1/3 cup whipping cream
  • 1 package white chocolate candy melts of your choice + 1/3 cup whipping cream (NOTE: I used melts with pastel Spring pastel sprinkles)
  • For garnish: colorful rainbow sprinkles, peanut butter eggs, miniature chocolate bunnies, and assorted Easter candy
For the buttercream fillings:
  • 1 stick butter, softened to room temperature
  • 3 cups powdered sugar
  • 1 tsp. good-quality vanilla extract
  • 1/3 cup crunchy peanut butter 
  • 1/3 cup chocolate-hazelnut spread
Directions:
Step 1: Using a serrated knife, carefully remove the crust from the exterior of the thawed pound cake. Cut the pound cake in half horizontally, making two even layers. Use a 3-inch egg-shaped cookie cutter to cut three pieces of cake from each layer – you will have six pieces total. Freeze the scraps that remain in a plastic zip-top bag for another use.
Step 2: Make the buttercream fillings by combining the butter, powdered sugar, and vanilla in a small bowl. Divide this mixture into two equal portions. Add the peanut butter to half of the buttercream and stir well to combine. Add the chocolate-hazelnut spread to the remaining half of the buttercream and combine. Spread the peanut butter buttercream on two pound cake pieces, and spread the chocolate-hazelnut spread on one pound cake piece. Top with the three remaining pound cake pieces to make two-layer egg-shaped cakes.
Step 3: Place the three mini cakes on a wire rack over parchment paper. Heat the chocolate candy melts and whipping cream in the microwave for 1-2 minutes, until the candy melts have softened. Stir until the mixture combines into a pourable ganache. Pour the chocolate ganache over the chocolate-hazelnut mini cake. Add a generous amount of rainbow sprinkles to the top of the mini cake, adding additional Easter décor if desired.
Step 4: Heat the white candy melts and whipping cream in the microwave for 1-2 minutes, until the candy melts have softened. Stir until the mixture combines into a pourable ganache. Pour the white ganache over the two peanut butter mini cakes. Top each with a peanut butter chocolate egg. Let the cakes cool until the ganache hardens – approximately 1 hour. Serve the mini cakes on a festive Easter plate…or in a pile of green Easter grass surrounded by miniature chocolate Easter bunnies!
These fun little cakes are totally adorable, easy to make, and taste amazing They slice easily, and the buttercream fillings are smooth and decadent. I love that the décor options are totally up to you – for the peanut butter cakes, feel free to sub in your favorite color of white chocolate candy melts. For the chocolate hazelnut cakes, have fun picking out your favorite colorful sprinkles. If you need more than six servings, simply double the ingredients to feed a larger crowd.

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