Mini Easter Sweet Table

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5lbs Yo's Ultimate Chocolate Cake Recipe
1 batch of Yo's Sugar Cookies
1 Easter Egg Surprise Cake (optional)
Royal Icing
Crushed Meringues (purchase at a local bakery)
1 Tablespoon Clear Piping Gel
Edible Pearls or Drages
1/2 lb Pink Fondant
1 recipe of Italian Meringue Buttercream
Fresh Flowers

Item Name:	Availability:
2 x 7" Round Cake Pans, lined with parchment
3" Oval Cookie Cutter
3" Flower Shaped Cookie Cutter
Paint Brush
Palette Knife
14" Piping Bag
#805 round tip
Serrated knife
2 1/4" Round Cookie Cutter	Add to Cart - $24.99

Prepare Cake Batter

Prepare your Ultimate Chocolate Cake batter, and divide evenly among pans. Bake at 350 degrees for 50 minutes or until a toothpick comes out clean. Allow to cool completely in their pans.

Prepare Sugar Cookies

Prepare your Sugar Cookie recipe. Cut out the cookie shapes with your cookie cutters and place on parchment lined cookie trays. If your dough has become soft during this time, chill it for 10-20 minutes. Bake at 350 for 10-12 minutes, depending on the size of your cookies. They will be ever so slightly browned on the edges. Let cool.

Crush Meringues

Crush the meringues in a bag, using a rolling pin.

Prepare Icing

Prepare your royal icing.

Dip the Cookies

Dip the face of each egg-shaped cookie into your bowl of royal icing - using a palette knife, gently wipe off any excess and lay on your cookie sheet. Once cookies are iced, take handfuls of your crushed meringues, and sprinkle away!

Cut Out Fondant Flowers

Roll out your pink fondant to appx 1/8" thick and chill for 20 mins.Cut 24 flower shapes out of your fondant using the same cookie cutter used to make the flower shaped cookies! Using a paint brush, gently brush a little clear piping gel on one of your sugar cookies. Take your palette knife and pick up fondant flowers, gently placing on the cookie.

Add Pearls to the Cookies

Using your paint brush, brush a touch of clear piping gel on the centre of your cookie. Apply your edible pearls.

Level Cakes

Remove both cakes from their pans, and level off the top with your serrated knife. Using a ruler, cut each cake in half horizontally so that each layer is 1 high.

Cut 24 Rounds of Cake

You will now have 4 layers of chocolate cake. Take your round cookie cutter, and cut 24 rounds.

Prepare Buttercream

Prepare your Italian Meringue Buttercream and fill piping bag with tip. It's time to stack, pipe and repeat! Make a row of 8 cake rounds, and pipe each one with your buttercream. Now layer that with another 8, pipe again, and top with your final 8 cake rounds.

Time to Decorate!

Decorate the sweet table with some beautiful accents like flowers, mason jars, or vases.