As a child my favorite part of Easter was coloring Easter eggs. I would get so excited when my mom would buy me the egg coloring kit at the supermarket. The year they came out with the sparkle kit I didn’t even know what to do with myself! I guess things haven’t changed much over the years 😉 On a recent trip to Home Goods I found this adorable miniature egg cake pan. Due to a complete lack of restraint when it comes to anything kitchen related and my love for miniature desserts, I had to buy it.
What a great find! The only thing that could possibly be better than coloring eggs would be coloring egg cakes. Where was this when I was a kid?!
There are so many possibilities when it comes to these miniature cakes. You could make cute little egg shaped muffins for an Easter brunch, or tea cakes for a luncheon. When it comes to decorating you could frost them with different colors of buttercream, glaze them, or cover them with fondant. I whipped up my favorite chocolate cake and covered the eggs with fondant. I love all the pastel colors associated with Spring and Easter so I used lavender, mint green, and rose pink food coloring to color my fondant. I cut out different sized stripes, polka dots, and flowers to decorate them. Working with fondant can be a little tedious, but I find the end result is totally worth the effort. I hope you enjoy my grown up version of coloring Easter eggs!
My tips for working with fondant:
- Always wrap fondant you are not using in plastic wrap. It dries out very quickly.
- One of my most useful tools is a small pizza wheel that I use for trimming excess fondant around cakes.
- Powdered sugar prevents fondant from sticking to counters/rolling pin when you’re rolling it out.
- I always keep a pastry brush on hand for getting rid of excess powdered sugar once the cake is covered.
- A fondant smoother is key to achieving a clean, smooth finish.
- I use a ruler and pizza wheel to cut all my stripes.
- I use the small end of a pastry tip to cut out polka dots.
- Have patience!