Mini Easter Egg Cakes


Serve these adorable cakes at a special holiday brunch and watch everyone's surprise when they discover the lemon curd "yolk" in the center. Making them is simple enough that family or friends can help. You'll need a 2 1/4- by 2 3/4-in. egg-shaped cookie cutter*; if you don't have one, make an oval out of cardboard and cut around it. You'll also need a small paintbrush and cotton swabs. If you start with the cakes still slightly frozen, they'll be easier to cut.

What you will need

2 frozen pound cakes, such as Sara Lee, each 10.75 oz. and about 3 1/2 by 7 in., thawed

About 1/4 cup lemon curd, store-bought or homemade

4 1/2 cups powdered sugar, sifted

1 1/2 tablespoons light corn syrup

1 teaspoon lemon extract

Gel icing color in white, pink, and yellow*

Gold pearl dust* (optional)


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