My daughter and I have always loved baking together, and rainy cold days make for the perfect time to get messy in the kitchen. I always have her check out Pinterest and find a recipe or fun treat that she would like to try. It has given her the confidence in baking on her own, and she is always so proud of her creations! Last weekend she found some mini Easter cakes and decided to put her own spin on them!
Off to the grocery store we went, here’s what you will need!
For the cakes:
- Your preferred cake mix and required ingredients from the box
- Cookie Sheet
- Parchment Paper
For the Buttercream:
- 1 Stick of Unsalted Butter Softened
- 1 tsp Vanilla
- 3 1/2 Cupcs Powdered Sugar (sifted)
- 1 tsp Milk
- 1/8 tsp Salt
- (Decoration) Cadberry mini eggs
- To make buttercream: In a bowl add sugar then add butter. Beat till blended. Next add salt. Then add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.
Lets Get Baking!
- Start by preparing your cake mix exactly as it mentions on the box
- Once complete, line a cookie sheet with parchment paper and pour your cake mix onto your cookie sheet. Make sure to try and spread evenly or your cake will be higher in the middle
- Bake at 325°F for about 35 minutes or until a knife comes out cleanly
- Once cooled, use a circle cookie cutter and cut out your mini cakes
- Assemble your mini cakes by stacking two of top of one another, while adding buttercream in between the two layers.
- Add a grass piping tip and pipe the grass on top – an Amazon option can be found HERE
- Add your chocolate Cadbury eggs to finish it off!
