Hey Ya'll! Easter is coming, and we are crafting our little hearts out with fun new DIY projects to share with you. In the meantime, check out these easy Easter Ferrero Mini Cakes from last year.
I like the
idea of putting one at each place setting on Easter dinner or placing a
pretty cake stand in the center of the table for dessert. Mini cakes are
always fun and the individual sizes are great for kids, I know Ellia
loves them!
I also decided to make them even more delicious with some Ferrero Rocher chocolates. I adore the hazelnut flavour, and of course they are so pretty to look at.
I started by making a box cake, which I normally wouldn't do, but we all know how yummy and easy they are. Bake in a 9x13in pan, and make sure you line it with parchment paper so it comes out easily and is smooth! I cut off the top with a cake leveler and then used various sized round cookie cutters to cut out the mini cakes. Scrapes are excellent for taste testing ;)
While the cake is baking, make a batch of your favourite frosting or buttercream. I used The Perfect Crusting Buttercream from I am Baker because I wanted something that was easy to make and would hold a design when I piped it out. I always use it with butter instead of shortening though to make it a little more yummy. I split the icing into three bowls and used gel food colouring to dye each one. Then I used a Wilton 1M tip, starting in the center and swirling out to make the little flower design. I layered a few cakes to have mini 2-tiered cakes and topped with some super delicious Ferrero Rocher Eggs.
I also decided to make them even more delicious with some Ferrero Rocher chocolates. I adore the hazelnut flavour, and of course they are so pretty to look at.
I started by making a box cake, which I normally wouldn't do, but we all know how yummy and easy they are. Bake in a 9x13in pan, and make sure you line it with parchment paper so it comes out easily and is smooth! I cut off the top with a cake leveler and then used various sized round cookie cutters to cut out the mini cakes. Scrapes are excellent for taste testing ;)
While the cake is baking, make a batch of your favourite frosting or buttercream. I used The Perfect Crusting Buttercream from I am Baker because I wanted something that was easy to make and would hold a design when I piped it out. I always use it with butter instead of shortening though to make it a little more yummy. I split the icing into three bowls and used gel food colouring to dye each one. Then I used a Wilton 1M tip, starting in the center and swirling out to make the little flower design. I layered a few cakes to have mini 2-tiered cakes and topped with some super delicious Ferrero Rocher Eggs.
Thanks for all the treats, Ferrero! :)
XO Nat
XO Nat
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