Mini Easter Egg Cakes

This simple six-step Easter recipe is ideal for making with the kids over the holidays. 

Mini Easter Egg Cakes

Makes 10


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 10 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!

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