This last Saturday we had a great time celebrating Easter as well as my niece’s 2nd birthday! I cannot believe she’s already 2! We had so much fun eating delicious food and hunting for Easter eggs. Of course, there was plenty of preparation making fun desserts for her birthday! Here are some of the pictures as well as instructions of how to do it!
The first cake was a flower box cake. I thought it would be a fun way to integrate her birthday as well as Easter with a fun spring flair! There are so many variations that you could make with this. I thought about making a layered trifle, or doing a dirt cake, but this recipe was so fun and easier to transport up to the high desert!
The original recipe called for a 13×9 cake, but I decided it would be easier to just do the cake in a loaf pan. I made a chocolate cake, covered cut off the top to make it flat, frosted it in chocolate frosting, topped it with crumbled up cake (what I cut off the top), and then used the Pepperidge Farm Pirouette Rolled Wafers along the sides. The Pirouettes needed to be cut in half with a bread knife. The flowers and butterflies were cake pops. You could do any kind of treat, though. You could do cookies, cakes, or even just make little paper ones. You could make flowers and bees, butterflies, dragonflies…anything you’d like!
The next thing we made were Cupcake Bites and Cake Balls. We took this idea from Bakerella’s Cake Pop book. Both recipes start off with a basic boxed cake mix made as directed. Let the cake cool, then crumble it up into a large bowl. The smaller the crumbles, the better. Then mix in a tub of frosting. Using 3/4 of the tub makes them easier to shape…the whole tub makes them that much more moist. Let the mixture cool in the fridge for a little bit while you clean up the mess. This will make them easier to shape. I then took a medium scoops of the cake mixture and rolled them into balls. Placing them on a tray with parchment paper or wax paper will help to move them to the freezer for about 15 minutes to get extra cold.
We then melted some melting chocolate and candy coating to cover the balls we had made. You just drop the balls in one at a time and pull them carefully. Be sure to allow the excess chocolate to drip off into the bowl of chocolate. Then place them, again, on a sheet of wax paper or parchment paper to harden.
If you want to make them into cupcake bites, then you can take a really tiny cookie cutter shaped like a flower to create the paper-liner look. Let the excess cake mound on top to form the top of the cupcake. After shaping all of the balls into the cupcake look, throw them back in the freezer for another 15 minutes to cool back down. Then dip the bottom into the dark chocolate and let it harden. Then dip the top with whatever color you want and decorate with sprinkles and a red M&M right away before the coating hardens. You can store these in the refrigerator for several days! They stay hard in room temperature.
They were a total hit! Everyone loved them and enjoyed being able to eat bite-sized pieces of cake.