How to Make The Most ADORABLE Mini Speckled Egg Cakes
Now, I know what youâ€™re thinking - mini speckled egg cakes are an Easter thing. But hear me out.
How can you limit cuteness of this caliber to a single day in a year?! I just canâ€™t.
I literally squealed out loud when I finished this first mini speckled egg cake and took a step back to look at it. Theyâ€™re adorable, teal, floral and oh-so-perfect for a number of different occasions this spring season.
They are a decent amount of work, but the cuteness payoff is well worth it.
These mini speckled egg cakes can be used for any of the following occasions:
- Afternoon Tea
- Motherâ€™s Day - Thatâ€™s next weekend…hint hint!
- Spring parties
- Birthdays - people, pets, etc.
- Just because - thatâ€™s what I made them for ðŸ˜‰
To be fair, these cakes are a fair amount of work. But if you love decorating cakes, and you love a bit of a challenge, then you will adore making these mini speckled egg cakes! Not to mention that theyâ€™re incredibly cute and your guests will just love them. That is a promise.
Mini Speckled Egg Cakes
Yield: 1/2 dozenÂ mini cakes
Time: Approx 6 hours
Payoff: Well worth it
A Few Notes:
- I would definitely recommend making these for any of the above occasions if youâ€™re going to host a small gathering. I made 6 of these and it took me about 6 hours. Itâ€™s so worth it though once you get to the end and assemble all of the pieces together! It was also amazing to see the reactions of people who saw the cakes - they were super impressed!
- This was actually my first time piping flowers, so I think they came out pretty well. I watched some youtube tutorials before hand just to get a feel for the rose piping technique.
- I didnâ€™t mind the buttercream recipe that I used, but itâ€™s not the best for piping and masking. If you have a tried and true buttercream that you love for piping - go with that! Also, my recipe is a bit on the sweet side for some people, but I love the flavour - itâ€™s creamy and not greasy at all!
- Itâ€™s a bit difficult to get the cake masked at first, but I found that you have to get it to stick to the turntable from the bottom and when you start to mask it around the sides. After I realized that, it was much smoother sailing!
- Feel free to use any vanilla (or even chocolate) cake recipe that you like. I halved a recipe from Anna Olsonâ€™s cookbook Back to Baking and it was probably one of the best vanilla cake recipes Iâ€™ve ever tried. I did end up with 9 cupcakes, but only wanted to decorate 6 of them. The rest were eaten plain ðŸ˜‰Â You can purchase Annaâ€™s Cookbook here:Â Back To Baking: 200 Timeless Recipes To Bake, Share And EnjoyÂ
- I also had extra icing for flowers and for masking the cakes, so if you baked 9 cupcakes, you could probably get away with being able toÂ make all 9 mini speckled egg cakes.
6 baked & cooled standard size vanilla or chocolate cupcakes with the liners removed
Icing & Decoration:
154g cream cheese (room temp)
306g butter (room temp)
616g icing sugar
10g pure vanilla extract
Teal, Moss Green & Rose Pink Wilton gel food colouring (available here, here & here)
Brown Wilton Gel food colouring (optional)
Pink Mini eggs (optional, but recommended)
A lot of what I used came from my Wilton Cake Decorating Kit (similar here:Â Wilton 53 Piece Supreme Cake Decorating Set)
Stand Mixer + Bowl
Petal & Leaf Tips
piping bags + couplers
A Mid Sized baking tray
Plastic Scraper for Masking
A Clean Paintbrush
Offset and Straight Edge Spatulas
Anything else you like for cake decorating!
- Add your butter and cream cheese to the bowl of a stand mixer and beat on high until light and fluffy. Scrape down the bowl occasionally so that everything gets mixed well.
- Once fluffy, turn the mixer off and add half the icing sugar. Turn to stir and allow to combine. Repeat with remaining icing sugar
- Add the vanilla extract and stir. Once all combined, gradually turn the mixer back up to high and beat until light and fairly fluffy.
- Your icing is now ready to be split and coloured.
- You can just eyeball the amounts, they donâ€™t have to be exact. I took out about 1/3 cup icing and put it into a small bowl to be made green.
- Next take out about 1 cup of the icing and put into a medium bowl to be dyed pink.
- Leave the remainder in the mixing bowl as this will become your light teal.
- GREEN:Â take a tooth pick and stick it into your Moss Green gel food colouring and get a tiny little bit on the toothpick. Then add the food colouring to your icing and mix. Start with a very small amount and gradually add more if you want the colour to be darker. I wanted very pale colours, so I started with very small amounts at a time
- PINK:Â take a toothpick and stick it into your Rose Petal Pink gel food colouring and get a small ball on the end of your toothpink. You want a bit more than the green, but still want to achieve a pastel colour. Go slowly and add small amounts at a time, mixing thoroughly before you add more. Sometimes the colour is hiding!
- TEAL:Â for the most beautiful shade of teal, get a small pin sized amount of your food colouring and add it to your mixing bowl. Mix until the food colouring is well incorporated and you have achieved your desired shade.
- For piping the flowers and leaves, I used a #104 TipÂ for the petals and a #65 Tip for the leaves. I had started off with a smaller petal tip, but didnâ€™t like the way they were coming out, so I think the size 104 tipÂ is better.
- I did a couple of different sizes of flowers and buds to get some variety in the look of my cakes. Feel free to get as creative as you want with the flowers, or do different types other than roses - this part is up to you!
- I did end up with about 27 - 30 flowers in total. There were extra that I used for decoration in my photos. However, if you end up decorating all 9 cupcakes, then youâ€™ll have the perfect amount! Alternately, use the 6 cupcakes and add the small extra flowers around the bottom of the cake if youâ€™ve got the space!
- As you pipe your flowers onto the parchment squares, take them off of the flower nail and line them up on a baking tray
- Refrigerate your flowers until you are ready to assemble. Make sure that this is at least 30 - 45 minutes so that they donâ€™t get crushed when you handle them!
- Also, this is the video that I watched for a roseÂ piping tutorial.
- Take each of your 6 cooled cupcakes and using a serrated knife, cut them in half. Try gently scoring them around the outside first to ensure that you have an even line.
- Working with one cupcake at a time, place a small amount of icing on your turntable followed by the cupcake bottom. This will help your cupcake to stick while you mask it.
- Add a small amount of teal icing to your cupcake for your filling.
- Level with a spatula and add the top of the cupcake.
- Now take a big dollop of icing and start to give the cake a crumb coat. Itâ€™s tricky at first to get the cupcake to stay still, but once the icing starts to touch the turntable, it helps to hold the cupcake in place. With the crumb coat, you are really looking to get the shape of a mini cake, as a cupcake narrows at the bottom. Ideally, we want straight sides and a flat top.
- Once the crumb coat is complete, stick the cupcake in the freezer and allow it to set for about 10-15 mins.
- Once set, mask your mini cake how you would normally mask a regular size cake. Start by adding a big dollop of icing to the top and then working it around the sides. Use your scraper to make the sides smooth and straight. Then take your offset spatula and level off the top.
- Now itâ€™s time for the fun part - the speckles! Take a small bowl and add about 1 tsp of water to the bowl.
- Take your toothpicks that you used for your pink and green food colouring and get a pin sized dollop of each
- Mix them into the water until you achieve a dark brown colour. Alternately, just use brown food colouring if you have it ðŸ™‚ Clearly, I did not.
- Now dip your paintbrush into your brown colour and then holding the paintbrush directly over the top of the cake, lightly tap the paintbrush so that spots of food colouring come off and look like speckles. Start with a small amount at first! Repeat until you have the desired amount of speckles on the top.
- For the sides of the cake I did the same thing but had to sort of tilt my brush so that it was still parallel with the cake. It will feel weird at first, but youâ€™ll get the hang of it quickly!
- Lastly, itâ€™s time to add your flowers and eggs to the top of your cake. I started by adding about 2-3 flowers per cake along with 1-3 pink Cadbury Mini Eggs. To finish it all off, I pipped some leaves into the spaces to give the cakes a more finished look and fill in any gaps.
- Now, all you have to do is repeat that all for your remaining cakes and youâ€™ll have some damn adorable mini speckled egg cakes for your next party/ celebration / regular Saturday ðŸ˜‰
Written out like that it looks like a ton of work, but it was honestly a lot of fun to put together these mini speckled egg cakes. To make it less work for you, you could make this a party activity - everyone make their own!
I just couldnâ€™t get over how adorable the little slice was when I cut it from the cake!
Iâ€™m sure youâ€™ll love making these mini speckled egg cakes! I brought one to my Nonnie for her birthday and she loved it!
I can pretty much guarantee that all of your hard work will pay off in the sheer amount of compliments that youâ€™ll get from making these little cakes.
Iâ€™d love to know what you think of my mini speckled egg cakes and if youâ€™d attempt to make them!
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