How to Make The Most ADORABLE Mini Speckled Egg Cakes


Now, I know what you’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 can’t.

I literally squealed out loud when I finished this first mini speckled egg cake and took a step back to look at it. They’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:

  1. Afternoon Tea
  2. Brunch
  3. Mother’s Day - That’s next weekend…hint hint!
  4. Spring parties
  5. Easter
  6. Birthdays - people, pets, etc.
  7. Just because - that’s what I made them for 😉

If the cuteness doesn’t convince you, I’m sure that list will! Look how versatile mini speckled egg cakes are!

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 they’re incredibly cute and your guests will just love them. That is a promise.

Mini Speckled Egg Cakes

Yield: 1/2 dozen mini cakes
Time: Approx 6 hours
Difficulty: Intermediate
Payoff: Well worth it

A Few Notes:

  • I would definitely recommend making these for any of the above occasions if you’re going to host a small gathering. I made 6 of these and it took me about 6 hours. It’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 didn’t mind the buttercream recipe that I used, but it’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 - it’s creamy and not greasy at all!
  • It’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 Olson’s cookbook Back to Baking and it was probably one of the best vanilla cake recipes I’ve ever tried. I did end up with 9 cupcakes, but only wanted to decorate 6 of them. The rest were eaten plain 😉 You can purchase Anna’s Cookbook here: Back To Baking: 200 Timeless Recipes To Bake, Share And Enjoy 
  • 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 to 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: Wilton 53 Piece Supreme Cake Decorating Set)

Stand Mixer + Bowl
Rubber Spatulas
A Scale
Flower Nail
Parchment Squares
Petal & Leaf Tips
2 disposable
piping bags + couplers
A Mid Sized baking tray
Serrated Knife
Plastic Scraper for Masking
A Clean Paintbrush
Offset and Straight Edge Spatulas
Anything else you like for cake decorating!



  1. 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.
  2. Once fluffy, turn the mixer off and add half the icing sugar. Turn to stir and allow to combine. Repeat with remaining icing sugar
  3. Add the vanilla extract and stir. Once all combined, gradually turn the mixer back up to high and beat until light and fairly fluffy.
  4. Your icing is now ready to be split and coloured.
  5. You can just eyeball the amounts, they don’t have to be exact. I took out about 1/3 cup icing and put it into a small bowl to be made green.
  6. Next take out about 1 cup of the icing and put into a medium bowl to be dyed pink.
  7. Leave the remainder in the mixing bowl as this will become your light teal.
  8. GREEN: 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
  9. PINK: 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!
  10. TEAL: 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.

Flower Piping:

  • For piping the flowers and leaves, I used a #104 Tip for the petals and a #65 Tip for the leaves. I had started off with a smaller petal tip, but didn’t like the way they were coming out, so I think the size 104 tip 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 you’ll have the perfect amount! Alternately, use the 6 cupcakes and add the small extra flowers around the bottom of the cake if you’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 don’t get crushed when you handle them!
  • Also, this is the video that I watched for a rose piping tutorial.

Cake Assembly:

  1. 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.
  2. 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.
  3. Add a small amount of teal icing to your cupcake for your filling.
  4. Level with a spatula and add the top of the cupcake.
  5. Now take a big dollop of icing and start to give the cake a crumb coat. It’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.
  6. Once the crumb coat is complete, stick the cupcake in the freezer and allow it to set for about 10-15 mins.
  7. 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.
  8. Now it’s time for the fun part - the speckles! Take a small bowl and add about 1 tsp of water to the bowl.
  9. Take your toothpicks that you used for your pink and green food colouring and get a pin sized dollop of each
  10. Mix them into the water until you achieve a dark brown colour. Alternately, just use brown food colouring if you have it 🙂 Clearly, I did not.
  11. 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.
  12. 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 you’ll get the hang of it quickly!
  13. Lastly, it’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.
  14. Now, all you have to do is repeat that all for your remaining cakes and you’ll have some damn adorable mini speckled egg cakes for your next party/ celebration / regular Saturday 😉

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 couldn’t get over how adorable the little slice was when I cut it from the cake!

I’m sure you’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 you’ll get from making these little cakes.

I’d love to know what you think of my mini speckled egg cakes and if you’d attempt to make them!


xo, tess.



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84 responses to “How to Make The Most ADORABLE Mini Speckled Egg Cakes”

  1. Chauntel says:

    Oh my goodness these are darling! I am not much of a cake decorator but I would certainly be willing to give these a try.

    • Tess says:

      Thank you so much Chauntel! I’d love to see how they turn out if you do make them!

  2. Dani says:

    They are so beautiful! I love the colors. This is certainly something I would like to try!

    • Tess says:

      Thank you so much Dani, glad you liked them! And I hope you try making them 🙂

  3. rachelkaly says:

    Wow!! I think these must be the most beautiful little cakes I’ve ever seen! Definitely a labor of love to make them so pretty! They’d be perfect for Mother’s Day!

    • Tess says:

      Thank you so much Rachel!! They definitely were, but you’re right they would be perfect for Mother’s Day!!

  4. Uma Srinivas says:

    wow! looks so delicious 🙂 the color and design so much cute 🙂

  5. These are gorgeous!! I’m definitely going to have to try them!!

  6. Houston says:

    So cute!!

  7. I like it when cooking becomes an art project. 🙂

  8. asipofbliss says:

    These are gorgeous!! Amazing job!


  9. Laura says:

    Oh my! These are stunning!!!

  10. Klauss says:

    Amazing! You did a great job, and the result exceeded all expectations! It looks fine 🙂

  11. Amy says:

    These stunning works of art couldn’t possibly be eaten >.< I think your list forgot WEDDINGS! These would totally work instead of or in addition to a wedding cake or as favors! You're talented, girl!

    • Tess says:

      Haha! Thank you so much Amy! 🙂 They would be great for weddings if you had the time to make them all!

  12. Sophie says:

    I don’t think I can dare eat these. So pretty! 🙂

  13. Ninz says:

    They look so beautiful… You are such a pro 🙂 . Definitely pinning it to my Yummy food board.

  14. Sarah says:

    so adorable and perfect for easter time.

  15. Anvita BM says:

    These pics are so tempting, the mini cakes look gorgeous. Pinning this post for a share

  16. welcomepresence says:

    Wow, these just look amazing!

  17. Isabel says:

    Wow! These mini cakes are so adorable. They should seriously be on the cover of a magazine 🙂 And I especially like that you made them “just because,” haha.

    • Tess says:

      Thanks Isabel 🙂 Haha I did try to get Martha Stewarts attention and get them in her magazine, but so far no response 😛

  18. These are beyond adorable! I wish I had the time, patience, and talent to create something like this. 🙂 - HilLesha

  19. Samantha says:

    Those are so cute! And you’re right - they’re perfect for any occasion!

  20. Christie says:

    THESE ARE SO PRETTY! My goodness! *insert heart eyes emoji here*
    I’m not much of a baker, but damn would I love to attempt this!

    Christie’s Take on Life. x

  21. Kateryna says:

    Wow!! These look amazing!! I am so scared of baking but I think I have to give these a try because they look way to delicious and pretty!!!

    • Tess says:

      Thank you Kateryna!! Awe, don’t be scared, it just takes a little practice! You definitely should! Always here to answer any questions as well! 🙂

  22. OMG THESE are absolutely stunning!! I have no words! I am just so impressed!

  23. Oh my word these are probably the prettiest cakes I’ve ever seen! I must admit…I am a little intimidated by the method but you’re right, the proper occasion and bam! Perfect little cakes that would make anyone swoon (and let’s be honest, we all love the occasional swoon lol).

    • Tess says:

      Thank you so much Jolina!! They definitely do seem a bit tricky at first, but once you get going and get the hang of it, it’s easy. And fun!

  24. The most adorable EVER! So beautiful!

  25. Candy says:

    What to try making these for mother daughter luncheon.

  26. These cakes are adorable!! Almost too cute to eat!!

  27. Oh my gosh, these are the sweetest little things! Love desserts that look almost too good to eat (almost…!)

  28. LouAnn says:

    These are so pretty Tess! Definitely something I’d make for a baby shower or wedding <3

  29. Hena says:

    oh wow these are amazing.. love them.

  30. Renée ♥ says:

    These are so lovely. They simply shout “Spring”!

  31. Sofia says:

    These are so pretty 🙂

  32. Charlotte says:

    Wow, I love the colors of the cakes! And your photos are stunning. Definitely pinning this 😀

  33. Pinned for later. These cakes look wonderful!

  34. agentbeautylife says:

    Oh my gosh, these are adorable! And look so delicious.

  35. Absolutely loveeee it! I plan to bake these adorable mini cakes, thanks for sharing the recipe! 😀

  36. Sophia Reed says:

    These look so pretty. Very nice, and you can use them for many occasions.

  37. These look really awesome! They remind me of easter and now I want to decorate eggs with my nieces and nephews and eat chocolate. Oh, and you know, these cakes!

  38. I love this, they are so pretty.

  39. Teddy says:

    Those are the cutest little cakes I have ever seen! I love the color combination so much. I’d love to make them for my birthday tea party, so I am definitely going to need to practice making the flowers because there is no way mine are going to look that good! They look so tasty, but I am sure it is difficult to cut something that pretty. I’d just want to keep it somewhere as decoration…

    • Tess says:

      Thank you so much Teddy! That’s definitely the way to go - practice makes perfect! I just watched a bunch of youtube videos and also found that if you use a bigger tip it’s easier!

  40. meaganmade says:

    These are beautiful Tess, haven’t seen anything quite like it before!

  41. Fifismile:) says:

    I am making this! How much icing sugar do I use in cups or tablespoons etc.????

  42. Jennifer Matthews says:

    Where did you get the little individual white serving circles in your pictures?

    • Tess says:

      Hey Jennifer!

      I actually made them out of clay, cut them out with a scalloped cutter and painted them white. Probably not the most food safe option, but I just used them for display and not to actually eat off of.