How fun are these Mini Easter Egg Cakes? The best part is they are made from store bought cake! Plus, you can decorate them as much or as little as you want. These are great for a fun Easter celebration with your friends and family!

How fun are these Mini Easter Egg Cakes? The best part is they are made from store bought cake! Plus, you can decorate them as much or as little as you want. These are great for a fun Easter celebration with your friends and family!

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really impressive homemade Easter egg cake recipe decorated to look like a giant egg with Cadbury mini eggs and custard yolk

really impressive homemade Easter egg cake recipe decorated to look like a giant egg with Cadbury mini eggs and custard yolk

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chocoholic;  a decadent chocolate mousse filled layer cake; layers combine cocoa and buttermilk with extra chocolate and brown sugar for a rich cake (oil based); authentic mousse filling uses 70% bittersweet chocolate and vanilla bean paste and is rich with cream and lightened with eggs; cake is frosted with a classic ganache enriched with butter

chocoholic; a decadent chocolate mousse filled layer cake; layers combine cocoa and buttermilk with extra chocolate and brown sugar for a rich cake (oil based); authentic mousse filling uses 70% bittersweet chocolate and vanilla bean paste and is rich with cream and lightened with eggs; cake is frosted with a classic ganache enriched with butter

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Could anyone really cut into this cake? It just seems really cruel in concept, but obviously it's cake... I just can't.

Could anyone really cut into this cake? It just seems really cruel in concept, but obviously it's cake... I just can't.

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The original Speckled Egg Cake! Learn how to make a Speckled Egg Cake, perfect for your Spring and Easter celebrations. Robin's egg blue with chocolate brown speckles. | by Carrie Sellman for TheCakeBlog.com

The original Speckled Egg Cake! Learn how to make a Speckled Egg Cake, perfect for your Spring and Easter celebrations. Robin's egg blue with chocolate brown speckles. | by Carrie Sellman for TheCakeBlog.com

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