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Easter Mini Cakes
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Apr 15, 2025
Let’s use cupcakes to make these cute and fun Easter mini cakes! 💫Start your FREE 7 day trial on my cake school https://britishgirlbakes.teachable.com/p/all-you-can-cake/ 🎂LEARN The Basics of Cake and The Basics of Buttercream in my most popular online courses! https://britishgirlbakes.teachable.com/ 👩🏼🍳My 4 Minute Buttercream recipe https://www.britishgirlbakes.com/recipes/buttercream-frosting/ 📄READ a written version of this tutorial (with photos!) https://www.britishgirlbakes.com/3-mini-easter-cakes/ 👍Please LIKE and SUBSCRIBE to my channel for a new cake decorating tutorial every week! 💬 SAY HI! Website: https://www.britishgirlbakes.com Instagram: https://www.instagram.com/britishgirlbakes
View Video Transcript
0:00
let's use cupcakes to make these cute
0:02
and fun Easter mini cakes you'll need
0:04
three cupcakes to make each mini cake
0:07
after baking when the cupcakes are cool
0:09
unwrap them and trim off the tops so
0:11
don't worry if they're domed or
0:13
overflowing because you're going to cut
0:14
that part off anyway three trimmed
0:17
cupcakes makes a nice tall mini cake
0:20
next make your buttercream the recipe
0:22
for this 4minute buttercream and my
0:24
cupcakes are in the video description or
0:26
go to British girl bases. comom for easy
0:29
fillings for these mini cakes you can
0:30
use DOA leche or caramel or Jam or lemon
0:34
curd or whatever you like it's easiest
0:36
to put these mini cakes together with
0:38
the buttercream in a Piping Bag you'll
0:40
need a cakeboard at least 4 in wide this
0:43
is 6 in and start with a blob of
0:46
buttercream on the middle of the
0:47
cakeboard push the first cupcake down
0:50
onto it and then you'll need a
0:51
buttercream Dam to stop the filling
0:53
oozing out from between the cake layers
0:55
which you pipe around each cake layer
0:57
like a wall to hold the filling in then
1:00
put the next cupcake on top and the
1:02
filling will stay where it's supposed to
1:04
check the cupcakes are lined up directly
1:06
on top of each other so the cake will be
1:08
straight and then repeat with another
1:10
layer of filling and the final cupcake
1:12
for an Easter egg mini cake put the
1:15
bottom cupcake upright and the next two
1:17
upside down for a chick and a bunny it
1:20
doesn't matter for the bottom layers but
1:22
put the top cupcake upside down put the
1:25
assembled minic cake into the fridge for
1:27
30 minutes or the freezer for 15 minutes
1:29
before you frost it so that it gets firm
1:32
and less crumbly and now it will be much
1:34
easier to spread the frosting onto it
1:36
this first layer is called a crumb coat
1:38
which is a thin layer of buttercream to
1:40
trap any crumbs that come off the cake
1:42
and you can smooth this with the side of
1:44
your offset spatula or pallet knife or
1:46
use a cake comb but don't worry about
1:48
getting it really neat because it's
1:49
going to be covered up soon for an
1:52
Easter egg mini cake before frosting it
1:54
you need to carve it into an Easter egg
1:56
shape which is much easier than it
1:57
sounds when it's cold after taking it
2:00
out of the fridge or freezer use a
2:02
serrated knife like a bread knife to cut
2:04
diagonally down around the top of the
2:06
cake starting by taking just a little
2:08
bit off the top cupcake and then
2:10
gradually carve off more and more until
2:12
you have a cone shape with a rounded top
2:15
I put the bottom two layers this way the
2:17
bottom one upright and the next one
2:19
upside down so that they naturally make
2:21
the rounded shape of the bottom of the
2:23
egg after carving the cake if it's still
2:25
cold you can crumb coat it straight away
2:27
and although the crumb coat doesn't need
2:30
be smooth it's a good idea to practice
2:31
smoothing the crumb coat so you're
2:33
confident by the time you get to the
2:35
final coat using a piece of acetate is
2:37
the best way to smooth a curved surface
2:40
because the acetate wraps around the
2:41
cake without leaving trails along the
2:43
sides put the cake back into the fridge
2:46
for 30 minutes or the freezer for 15
2:48
minutes and now it's time to decorate
2:50
for the chick cover the whole cake in
2:52
yellow buttercream and this design is
2:54
great because you don't need to smooth
2:56
the frosting when the whole cake is
2:58
covered up use the tip of your SP
2:59
spatula or pallet knife to gently press
3:01
against the frosting and then pull away
3:03
leaving little yellow Peaks like fluffy
3:05
chick feathers smooth out a little patch
3:08
where the eyes will go and then use
3:09
black buttercream in a Piping Bag with a
3:11
tiny piece cut off the end to squeeze
3:13
out a DOT for each eye letting it bulge
3:16
out until the eye is as big as you'd
3:18
like it to be and we'll add some white
3:19
Flex in a minute to make these look less
3:21
ghostly put the leftover yellow
3:23
buttercream in a Piping Bag with a
3:25
larger piece cut off the end and squeeze
3:27
a DOT on each side of the chick to make
3:29
a swiping it sideways with the back of a
3:32
spoon for the beak and feet cut a v into
3:35
the end of a Piping Bag like this and
3:37
use a spoonful of orange buttercream and
3:39
hold the Piping Bag like this like
3:41
Pac-Man with an open mouth and squeeze
3:43
the buttercream out and stop squeezing
3:45
as you pull away to make a pointed beak
3:47
do the same thing for the feet with
3:49
three little spikes on each side of the
3:51
chick with the yellow buttercream I'm
3:53
piping a tail and adding some texture to
3:55
make that look fluffy to finish off the
3:57
eyes add a tiny white dot using plain
4:00
white buttercream and a Piping Bag with
4:02
a really small piece cut off the end
4:04
trying to get the dot in the same place
4:06
for each eye such a cutie now the Easter
4:09
egg cake you can use any color for the
4:11
frosting and spread it to cover the cake
4:13
from top to bottom and once you have the
4:15
rough shape of an egg use a little piece
4:17
of acetate to scrape upwards to smooth
4:19
the frosting mine started to look like a
4:22
Troll's hair do so remember to scrape
4:24
over the top as well and if you notice
4:26
faint lines of texture going vertically
4:29
up the cake like I have here hold the
4:31
acetate sideways and scrape around the
4:33
cake instead to get rid of those and
4:36
leave the smoothest surface on the
4:37
frosting to decorate the egg I'm just
4:40
piping simple dots by cutting the end
4:42
off piping bags with different colors
4:45
the same colors I'm using for the other
4:46
mini cakes and the dots are simple to
4:48
pipe but the trickiest part is keeping
4:50
the line of dots straight you could
4:53
measure the height and use a toothpick
4:54
to poke a few dots around the cake to
4:57
use as a guide as you pipe or just do
4:59
what I did and try to hold your Piping
5:01
Bag in the same position and spin the
5:03
cake on the turntable with the other
5:05
hand so that all of the dots are the
5:07
same height and if they aren't scrape
5:09
them off with acetate and pipe them
5:10
again by cutting different amounts off
5:13
the end of the piping bags you can make
5:14
your dots bigger to add some variety or
5:17
leave more or less space in between each
5:19
dot for the Easter Bunny start the same
5:22
way you made the chick by covering the
5:24
cake with frosting without smoothing it
5:26
then use your offset spatula or pallet
5:28
knife or a spoon and drag it in little
5:30
Arc motions around the cake to add
5:33
texture to look like fur put the
5:35
leftover white buttercream into a Piping
5:37
Bag with the end cut off to make a
5:39
fairly large hole and pipe two dots for
5:41
the bunny's muzzle or cheeks and two
5:43
dots for its feet I'm piping a tail and
5:46
adding some texture to make that look
5:48
fluffy with pink buttercream in a bag
5:50
with less cut off the end Piper nose and
5:53
you can use a toothpick to shape this
5:54
into more of a triangle nose shape We'll
5:57
add more details to this soon pipe two
5:59
eyes just like for the chick with black
6:01
buttercream squeezed for a few seconds
6:03
to expand to a big flat Dot and then put
6:07
the cake in the fridge for at least 30
6:08
minutes to set these details while you
6:10
make the ears put a spoonful of sugar
6:13
into a bowl and add a very small drop of
6:15
pink coloring stir this around smushing
6:18
it with the sugar against the side of
6:20
the bowl to spread it through all of the
6:21
sugar and then cut a marshmallow in half
6:23
diagonally and press the cut side down
6:26
into the sugar to make it Pink do the
6:28
same for the other half of the
6:29
marshmallow poke a toothpick into the
6:31
bottom the flat part of each ear take
6:35
the cake out of the fridge and to finish
6:37
off the eyes add a tiny white dot in the
6:39
same place for each eye use a toothpick
6:42
to score two lines on each foot to make
6:44
toes and then poke some holes into the
6:46
muzzle or cheeks finally poke the ears
6:49
in and this is easiest to do by pulling
6:51
the marshmallow off the toothpick and
6:53
poking just the toothpick in first and
6:56
then push the marshmallow onto the
6:57
toothpick using the whole the tooth pick
6:59
made earlier isn't this bunny adorable
7:03
these can be kept in the fridge for 2 to
7:04
3 days and if you want to transfer them
7:06
from their cake boards onto a platter or
7:08
cake stand it's easiest to do that when
7:11
they're cold so the frosting is firm and
7:13
you won't damage it cakes taste best at
7:15
room temperature so if they're in the
7:17
fridge take them out about 2 hours
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before you eat them so that the cake and
7:21
buttercream warm up and soften yum get
7:24
the recipe for these Easter minic cakes
7:26
on British girl bases. comom and you'll
7:27
also find my cake school there with
7:29
online courses and memberships to take
7:31
your cake decorating skills to the next
7:33
level see you there
7:37
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