Easter Surprise Inside Cake
Happy Easter! Isn’t this the cutest Easter cake ever? The idea comes from the amazingly creative Amanda Rettke over at iamBaker.net. She also has an awesome new book called Surprise-Inside Cakes which I will be reviewing soon. But I just couldn’t wait to try this cake. She has a video on her website which really explains it well, but here are a few photos from my attempts at making this super cute cake.
It’s not perfect, but not bad for my first try. And so much fun to make this Easter Surprise Inside Cake!
I love the colorful cake batter, don’t you? Recipe calls for 1 white cake mix, divided into 5 bowls to create the colors for the surprise cake egg.
Then you put the batter in ziploc bags like so.
Cut off a small corner of each bag and pipe the batter onto a cookie sheet like this. Bake at 350°F. for about 10 minutes.
Using an Easter egg cookie cutter, cut as many egg shaped cakes as you can.
Then you make the batter from another white cake mix. Pour some of the batter in the bottom of a 9×5 loaf pan. Place the “cookies” upright in the cake batter and line them up, side by side. I forgot to take a photo of this step. (Click here to see a similar cake with photo instructions.) You can see a hint of the colorful egg cake peaking out here, after I had already poured the remainder of the batter into the loaf pan. Bake 45-55 minutes or until a toothpick inserted into center comes out clean.
I was so excited to cut into this beauty that I didn’t wait long enough for the cake to completely cool, so that’s why the icing looks a little melty.
But when I did cut into it, OH BOY! How exciting! It was worth the time it took. I love it! And can’t wait to try another surprise inside cake.
- For the Cake
- 2 (15.25 oz/432g) boxes of white cake mix (prepared according to package instructions)*
- Food coloring of your choice (I used Wilton)
- *Note - keep the cake batters in 2 separate bowls. One will be colored, the other stays white.
- For the Buttercream Frosting
- 1/2 cup vegetable shortening
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla
- 4 cups powdered sugar
- 2 tablespoons milk (or more for thinner consistency)
- Pink food coloring (I used Wilton)
- For the cake-
- Preheat oven to 350°F. Prepare one of the cake mixes according to the package instructions. Add the food coloring of your choice and mix well. I used 5 different colors. You can decide how many colors you want, then divide your batter accordingly. Place the colored batter in gallon sized resealable plastic bags, cut a small corner and pipe the batter in rows onto a parchment lined large cookie sheet. The rows should be touching. Then bake for about 8-10 minutes. Do not overbake. Let cool completely. Use an egg shaped cookie cutter to cut your cake into cookies.
- Prepare the batter from the other cake mix with no color. Pour a little in the bottom of a greased 9"x5" loaf pan. Line up your cookies, so that they are standing upright and right next to each other. They should be touching. Keep adding cookies until the pan is full of cookies from left to right. Pour the rest of the batter over the top of your colorful cookies. Bake for about 45-55 minutes or until golden brown. Let cool. Frost the cake with pink buttercream frosting.
- For the frosting-
- Place shortening in large bowl and beat with an electric mixer on medium high for two minutes. Add the butter and beat until combined. With the mixer on low speed, gradually add half the sugar. Add the milk and vanilla. Beat on low for a few seconds. Keep mixer on low and add the remaining sugar. Cover mixer with a cloth, turn the mixer up to medium high and beat for 2 minutes. Add more milk if it's too thick. Add color and mix thoroughly. Frost cake.