Golden Mini Egg Cakes - Powerful Handmade site

Golden Mini Egg Cakes

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Golden Mini Egg Cakes

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Yellow is the color of spring and sunshine, and individual golden egg shaped cakes allow for a dessert with festive and colorful decorations.

At a glance

Prep
Bake
Total
Yield
14 to 16 egg cakes

Nutrition information

Ingredients

Cake

  • 1/2 cup (8 tablespoons) unsalted butter, soft
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon Princess Cake Flavor (See “tips”, below.)
  • 3 large eggs
  • 1 3/4 cups King Arthur Unbleached Cake Flour Blend
  • 1 tablespoon cornstarch
  • 1/4 cup milk
  • 1/2 cup coconut
  • candy covered chocolate bits; or chopped Candied Cherries, or 1/4 cup nonpareils (optional)

Glaze

  • 3 tablespoons meringue powder
  • 3 to 3 1/2 cups glazing sugar or confectioners’ sugar
  • 3 tablespoons water
  • 3 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • food coloring

Cake

  • 4 ounces unsalted butter, soft
  • 7 ounces sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon Princess Cake Flavor (See “tips”, below.)
  • 3 large eggs
  • 7 ounces King Arthur Unbleached Cake Flour Blend
  • 1/4 ounce cornstarch
  • 2 ounces milk
  • 1 1/2 ounces coconut
  • candy covered chocolate bits; or chopped Candied Cherries, or 1/4 cup nonpareils (optional)

Glaze

  • 1 1/8 ounces meringue powder
  • 12 to 14 ounces glazing sugar or confectioners’ sugar
  • 1 1/2 ounces water
  • 1 1/2 ounces heavy cream
  • 1 teaspoon vanilla extract
  • food coloring

Cake

  • 113g unsalted butter, soft
  • 198g sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon Princess Cake Flavor (See “tips”, below.)
  • 3 large eggs
  • 198g King Arthur Unbleached Cake Flour Blend
  • 7g cornstarch
  • 57g milk
  • 43g coconut
  • candy covered chocolate bits; or chopped Candied Cherries, or 1/4 cup nonpareils (optional)

Glaze

  • 32g meringue powder
  • 340g to 397g glazing sugar or confectioners’ sugar
  • 43g water
  • 43g heavy cream
  • 1 teaspoon vanilla extract
  • food coloring

Instructions

  1. Preheat the oven to 350°F. Grease a mini-egg pan.
  2. Beat together the butter, sugar, salt, baking powder and flavor of your choice.
  3. Add the eggs one at a time, scraping the bottom and sides of the bowl and beating well after each addition.
  4. Whisk together the flour and cornstarch.
  5. Add the dry ingredients to the creamed mixture alternately with the milk, mixing until well blended.
  6. Stir in the coconut or any optional add-ins.
  7. Fill greased mini egg cups 3/4 full and bake in a preheated 350°F oven for 16 to 18 minutes, until a cake tester comes out clean.
  8. Cool in the pan for 10 minutes, then turn out onto a rack to cool completely. Repeat with remaining batter.
  9. When the eggs have cooled, trim the bottoms and any edges so they sit flat.
  10. To make the glaze: Sift together the meringue powder and 3 cups of the sugar.
  11. Add the water, cream and flavor, mixing on slow speed to form a thick glaze (about the consistency of molasses), adding additional sugar if needed.
  12. Divide into portions and color each as desired.
  13. To make spotted or striped eggs, smooth a layer of glaze over an egg. Set the egg on a rack, and pipe dots or stripes onto the egg. Work quickly mdash; if the glaze sits more than a minute or two, the dots or stripes won’t smooth out on the egg.
  14. To make marbled eggs, mix a portion of glaze in one color, then swirl a second color through another portion of glaze. Swirl together, but do not mix. Spread over the eggs.
  15. Allow the glazed eggs to sit for several hours to harden.
  16. After a few hours, when the glaze is partially set, use a knife to trim the edges to loosen the egg from the rack.
  17. When the glaze is set, wrap the eggs to prevent the bottoms from drying out.

Nutrition Information

  • Serving Size1 egg, 83g
  • Servings Per Batch14 to 16
Amount Per Serving:
  • Calories300 cal
  • Calories from Fat
  • Total Fat9g
  • Saturated Fat
  • Trans Fat
  • Cholesterol65mg
  • Sodium150mg
  • Total Carbohydrate50g
  • Dietary Fiber0g
  • Sugars36g
  • Protein4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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