Easter Egg Mini Snack Cakes (Print Version)

# Ingredients:

→ Vanilla Snack Cake

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

→ Frosting

08 - 1/2 cup unsalted butter, at room temperature
09 - 1 (7-ounce) jar marshmallow fluff
10 - 1 1/2 cups powdered sugar
11 - 1 tablespoon heavy cream
12 - 1 1/2 teaspoons vanilla extract
13 - 1/4 teaspoon almond extract
14 - Pinch of salt

→ Decoration

15 - 2 tablespoons coconut oil
16 - 32 ounces vanilla almond bark or candy coating
17 - Sprinkles and food coloring

# Instructions:

01 - Preheat the oven to 350°F (175°C) and line an 18×13-inch baking pan with parchment paper. Alternatively, use two smaller pans if necessary.
02 - In a large bowl, combine the cake mix, canola oil, milk, eggs, sour cream, vanilla extract, and almond extract. Mix using a hand mixer until well combined.
03 - Pour the batter into the prepared baking pan and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
04 - Using a hand mixer, cream the butter and marshmallow fluff together. Add the heavy cream, vanilla extract, and almond extract, mixing until combined. Gradually mix in the powdered sugar and salt until smooth.
05 - Using an egg-shaped cookie cutter, cut out approximately 16 cake pieces.
06 - Using a piping bag or knife, spread frosting onto 8 cake pieces, leaving a small border around the edges. Top each frosted cake with a second cake piece.
07 - Refrigerate or freeze the assembled cakes for 30-60 minutes to make them easier to coat in almond bark.
08 - Melt coconut oil and almond bark in a microwave-safe bowl. Reserve about 2/3 cup of the melted almond bark for decoration.
09 - Using two forks, dip each chilled cake into the almond bark, ensuring a full coating. Allow excess almond bark to drip off before placing each cake onto a parchment-lined baking sheet to set.
10 - Color the reserved almond bark with gel food coloring, if desired, and drizzle over each cake. Use a spoon or transfer the almond bark into ziplock bags for more precise drizzling. Top with sprinkles.

# Notes:

01 - Refrigeration before coating ensures a smooth and even layer of almond bark.
02 - Use gel food coloring for vibrant decoration that does not alter the almond bark's consistency.

Back