Mini Easter Egg Cakes (Print Version)

# Ingredients:

→ Vanilla Cake Base

01 - 1 teaspoon vanilla flavoring
02 - 1/4 teaspoon almond flavoring
03 - 2 tablespoons sour cream
04 - 1 cup milk
05 - 1/2 cup canola oil
06 - 3 eggs
07 - 1 box basic white cake mix

→ Frosting Mixture

08 - Small pinch of salt
09 - 1/2 cup soft unsalted butter
10 - 1 1/2 cups powdered sugar
11 - 1 1/2 teaspoons vanilla flavoring
12 - 1 (7-ounce) jar of marshmallow cream
13 - 1 tablespoon heavy cream
14 - 1/4 teaspoon almond flavoring

→ Cake Decorations

15 - Sprinkles and food-safe coloring gel
16 - 2 tablespoons of coconut oil
17 - 32 ounces of white almond bark or melting candy coating

# Instructions:

01 - Set your oven to 350°F (175°C). Line an 18×13 baking pan with parchment paper. If you’re using smaller pans, that works too—split the batter evenly.
02 - Toss the cake mix, milk, eggs, canola oil, sour cream, vanilla, and almond flavoring into a big bowl. Use a hand mixer and stir until everything's nicely blended.
03 - Pour the cake mix into your lined pan. Bake it for about 15 to 18 minutes. You’ll know it’s ready when a toothpick comes out clean from the middle. Let the cake cool to room temperature.
04 - Beat the butter and marshmallow cream until fluffy and smooth. Add the cream, vanilla, and almond flavoring. Slowly mix in powdered sugar and salt till it’s creamy.
05 - Take an egg-shaped cutter and press it into the cooled cake to make about 16 pieces. Remove the scraps as you go.
06 - Spread frosting on 8 cake pieces using a knife or piping bag. Keep the frosting a little away from the edges. Stack another cake piece on top of each.
07 - Pop the stacked cakes into the fridge or freezer for 30 to 60 minutes. This makes them easier to dip in coating.
08 - Heat up the coconut oil and almond bark together in a microwave-safe bowl. Stir to combine and set aside a small portion (about 2/3 cup) for decorating later.
09 - Use forks to dunk the chilled cakes into the melted bark. Let the extra bark drip off, then lay them on parchment paper until hardened.
10 - Mix a tiny bit of coloring gel into the leftover almond bark. Drizzle it on top of the cakes with a spoon or ziplock bag. Sprinkle on decorations while it’s still wet.

# Notes:

01 - Chilling the cakes first helps the almond bark stick better.
02 - Gel-based coloring makes vibrant designs that won’t mess up the texture of your bark.

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