This simple six-step Easter recipe is ideal for making with the kids over the holidays.
Mini Easter Egg Cakes
350g sponge cake
150g cream cheese
1/2 teaspoon vanilla essence
Dark / milk or white chocolate Sprinkles to decorate
In a mixing bowl, break up the sponge to a fine crumb.
Add the cream cheese and vanilla and mix to form a soft ball.
Divide the mixture into 20 equal sized balls and roll into an oblong shape and place on a tray and chill for 30 minutes.
While these are chilling, melt your chocolate of choice and set aside.
Using a kitchen fork, dip the chilled cake into the chocolate tapping to remove the excess and place on a lined tray and decorate with your sprinkles.
Chill for 20 minutes and enjoy!