Easter Egg Cake

Soft pastel colors make this Easter egg cake just as beautiful as it is delicious. Speckled Candy Melts candy Easter eggs adorn the top of the cake and colorful piped flowers make for a lovely finishing touch. Simple and classic, this lovely spring layer cake is sure to be the crowning touch to your Easter celebration brunch.

Prep2 hr 15 min
Total Time8 hr 45 min
Skill LevelBeginner

Amount28 Servings

Ingredients & Tools
Instructions

Instructions

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Make Candy Melts candy eggs. Divide 2 oz. candy into six dipping containers. Melt candy following package instructions.
Using candy colors, tint the candy pale shades of orange, pink, yellow, violet, green and blue.
Place melted candy into disposable bags and cut off the tips of bags. Pipe candy into the silicone mold, filling the cavities. Tap mold on the counter to remove air bubbles.
Chill until set for about 15 to 20 minutes. Unmold and repeat with the remaining candy for a total of 24 candy eggs. Place the completed eggs on parchment paper.
Combine the Color Dust with a small amount of almond extract until the mixture is a thin consistency. Dip the brush into the mixture and flick the brush bristles toward the candy with a finger to create a splatter pattern on the candy eggs. Let dry for about 4 to 5 hours.
Make the buttercream frosting. In a large bowl, cream the butter and shortening. Using an electric mixer, beat on medium speed using the paddle attachment until light and fluffy, about 1 minute. Beat in vanilla and scrape down the bowl occasionally.
Gradually add powdered sugar, one cup at a time, starting by mixing each cup on a low speed then beating well on medium speed. Scrape sides and bottom of the bowl after each cup of sugar is added. When all sugar has been mixed in, the frosting will appear dry and stiff.
Gradually add milk or water, adding small amounts at a time until the desired consistency is reached. Continue to beat at medium speed until light and fluffy. Scrape down the bowl once more and beat again to make sure all the ingredients are incorporated. Add a pinch of salt if too sweet and mix until completely dissolved.
Reserve 5 cups white frosting. Divide remaining frosting into six bowls, with 1/2 cup frosting per bowl. Tint the frosting yellow, orange, blue, violet, pink and green as indicated below:
- Yellow: Combine yellow with ivory to get yellow shown.
- Orange: Combine orange with ivory to get orange shown.
- Blue: Combine blue with ivory to get blue shown.
- Violet: Combine violet with ivory to get violet shown.
- Pink: Combine pink with ivory to get pink shown.
- Green: Combine green with ivory to get green shown.
Bake cake. Prepare two 10 inch round pans with vegetable pan spray. Prepare box cake mix according to instructions.
Bake following instructions until a toothpick inserted into the center comes out clean. Cool in pans on a cooling rack for 10 minutes. Remove from pans and allow the cakes to cool completely.
Trim the cake layers to 1 1/2 inches high for a 3 inch high cake. Fill, stack, and frost the cake with white frosting, leaving spatula marks on sides and top of the cake. Reserve 1/2 cup of frosting for the border and remaining frosting for the flowers.
Decorate cake. Place candy eggs around the top edge of the cake.
Prepare four decorating bags with tip 2D. Using a spatula, stripe and fill with small amounts of frosting in the following color combinations:
- violet, blue, white
- pink, yellow, white
- yellow, blue, white
- violet, orange, white
Pipe flowers around candy eggs. Prepare the decorating bag with tip 67 and green frosting. Add leaves around the flowers and eggs.
Prepare the decorating bag with tip 5 and reserved 1/2 cup white frosting. Pipe a bead border around the bottom edge of the cake.