Shop our NEW live baking classes. Get up to 35% off when you bundle.
Contact us: shop@howtocakeit.com
USD
  • AUD
  • CAD
  • EUR
  • GBP
  • USD
HOW TO CAKE ITHOW TO CAKE ITHOW TO CAKE IT
  • Home
  • Classes
  • Masterclasses
  • Books
  • Recipes
  • SALENew
Search
Login
0Wish List
0Cart

Mini Easter Sweet Table

October 11, 2016
In Recipes 0 comment

 With Sugar Cookies and Naked Mini Chocolate Cakes!

Download my Surprising & Sweet Easter Treats for more baking inspo!

A spring theme cake, Buttercream, Chocolate, Collection--holiday-cake-recipes, Cookies, Easter, Holidays, Mega cakes, Minicakes, Recipes-export, Seasonal
Leave a comment
Share on Facebook Share on Twitter Share on Email Share on Pinterest Share on Tumblr Share on Telegram
Easter Egg Surprise Inside Cakes!Back to RecipesEmoji Cake Recipe

Related Articles

Indulge Your Senses with Matt Adler's Chocolate Orange Fudge Cake
October 11, 2016
Lyndsay Sung’s Apple Caramel Cake with Oatmeal Cookie Crumbles
October 11, 2016
Yo’s Tennis Ball Novelty Cakes
October 11, 2016
Yo’s Chocolate Swiss Meringue Buttercream
October 11, 2016
Cinnamon Cookies
October 11, 2016

Leave a comment

Your email address will not be published. Required fields are marked *

Please note, comments must be approved before they are published

Mini Easter Sweet Table

 With Sugar Cookies and Naked Mini Chocolate Cakes!

Download my Surprising & Sweet Easter Treats for more baking inspo!

I had the amazing opportunity of putting together an Easter-themed sweet table with my good friend and flower, design and event guru Caspar Haydar! We had a blast putting together sweet tables on our Food Network show Sugar Stars, and it was no different here! If you want to take your sweet table to the next level, bake an Easter Egg Surprise Inside Cake as a centerpiece.

Share this recipe

  • Ingredients
  • Tools
  • Instructions
  • 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 -

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.


Congratulations!

Get in touch

HOW TO CAKE IT

shop@howtocakeit.com
Follow on FacebookFollow on TwitterFollow on InstagramFollow on PinterestFollow on YouTube

Discover Us

  • About Us
  • Recipes
  • Blog
  • FAQ

Learn More

  • Rewards Program
  • Courses
  • Media Kit

More Info

  • Our COVID-19 Plan
  • Return Policy
  • Privacy Policy
  • Terms of Use
  • Contact Us

Newsletter Signup

Subscribe for the latest recipes, promotions, and news!

Copyright © 2025 How To Cake It all rights reserved.
Sunday,Monday,Tuesday,Wednesday,Thursday,Friday,Saturday
January,February,March,April,May,June,July,August,September,October,November,December
Not enough items available. Only [max] left.
Add to WishlistBrowse WishlistRemove Wishlist
Shopping cart

Your cart is empty.

Enable cookies to use the shopping cart
Subtotal:
$0.00

Taxes and shipping calculated at checkout

View Cart
Shop
Filter
0Cart
Search