Mini easter egg cake

Mini easter egg cake


Step 1: Start by covering your cake all over with a generous layer of buttercream, approximately five millimetres thick. Smooth it over with a palette knife; however it doesn’t need to be perfect!

Step 2: Have your chocolate eggs ready to go and, starting at the base of the cake, begin sticking the eggs to the cake in colour pairs, (two white, two pink, two yellow, two purple) repeating the pattern all the way around the base.

Step 3: Try to work quickly sticking the eggs to the cake before the buttercream dries – if it starts to crust over just add a little bit of fresh buttercream to the back of the eggs to attach them.

Step 4: For the second row of eggs, repeat the same pattern of colour pairs but shift the pattern along anti-clockwise by one egg.

Step 5: Build up the layers of eggs row by row, making sure to shift the pattern along anti-clockwise by one egg every time you start a new row.

Step 6: This design works better on a tall cake – rather than bake a larger cake, bake two smaller ones and stack on top of each other to make a double-barrelled cake.

Step 7: Repeat the pattern on top of the cake, starting from the outside edge and working inwards in concentric circles.

Project courtsey of Hobbycraft.

For more Easter makes and bakes, grab the latest copy of Yours.


It wouldn't be Easter without indulging in some chocolate eggs, and this cake is completely covered in them from top to bottom!


seven inch round layer cake (approximately five inches high)
300g buttercream
six to eight bags of mini chocolate eggs


Time: 3 hours
Serves: 10
Nutrition: n/a