Best of The Weekend Gourmet: No-Bake Easter Egg Mini Cakes #easterdessert #nobakedessert #kidfriendlybaking #easterfun

I’m sharing a fun Easter treat today -- one that’s no-bake simple to make ahead of your Easter celebrations! I shared these versatile and festive No-Bake Easter Egg Mini Cakes a few years ago. They went viral then...so I'm sharing them again this year! The secret to these no-bake cakes? Frozen pound cake cut with an egg-shaped cookie cutter! My mini cakes come in two flavors: peanut butter and chocolate hazelnut. The cakes are topped with cute Easter candies for simple no-fuss decorating. 

No-Bake Easter Egg Mini Cakes

inspired by Woman’s Day

Ingredients (makes three two-serving cakes):

• 1 family-size frozen pound cake, thawed
• 1.5 cups milk chocolate candy melts + 1/3 cup whipping cream
• 1 package white chocolate candy melts + 1/3 cup whipping cream [NOTE: I used candy melts with pastel Spring pastel sprinkles]
• For garnish: colorful rainbow sprinkles, peanut butter eggs, miniature chocolate bunnies, and other assorted Easter candy of your choice

For the buttercream fillings:

• 1 stick butter, softened to room temperature
• 3 cups powdered sugar
• 1 tsp. good-quality vanilla extract
• 1/3 cup crunchy peanut butter (Batch 1)
• 1/3 cup chocolate-hazelnut spread (Batch 2)
  

Directions:

Step 1: Using a serrated knife, carefully remove the crust from the exterior of the thawed pound cake. Cut the pound cake in half horizontally, making two even layers. Use a 3-inch egg-shaped cookie cutter to cut three pieces of cake from each layer...you will have six pieces total. Freeze the scraps that remain in a plastic zip-top bag for another use.

Step 2: Make the buttercream fillings by combining the butter, powdered sugar, and vanilla in a mixing bowl. Divide this mixture into two equal portions. Add the peanut butter to half of the buttercream, and stir well to combine. Add the chocolate hazelnut spread to the remaining buttercream and combine. Spread the peanut butter buttercream on two pound cake pieces, and spread the chocolate-hazelnut spread on one pound cake piece. Top with the three remaining pound cake pieces to make three two-layer cakes. 

Step 3: Place the three mini cakes on a wire rack over parchment paper. Heat the chocolate candy melts and whipping cream in the microwave for 1-2 minutes, until the candy melts have softened. Stir until the mixture combines into a pourable ganache. Pour the chocolate ganache over the chocolate-hazelnut mini cake. Add a generous amount of rainbow sprinkles to the top of the mini cake, adding additional Easter décor if desired.

Step 4: Heat the white candy melts and whipping cream in the microwave for 1-2 minutes, until the candy melts have softened. Stir until the mixture combines into a pourable ganache. Pour the white ganache over the two peanut butter mini cakes. Top each with a peanut butter chocolate egg. Let the cakes cool until the ganache hardens – approximately 1 hour. 

Serve the finished mini cakes on a festive Easter plate. To complete the theme, nestle the plate in a pile of green Easter grass surrounded by miniature chocolate Easter bunnies. It's a perfect centerpiece for your Easter Sunday dinner table! 

These fun little cakes are totally adorable, easy to make, and taste amazing. They slice easily, and the buttercream fillings are smooth and decadent. Little ones especially love to help  make and decorate these Easter egg mini cakes...because there's no oven is needed to make them, they're very kid-friendly!