Easter Mini Cakes Recipe
Servings: 6
Ingredients
- 1 pkt 10.75 ounce. frzn lb. cake Thawed
- 2 c. Powdered sugar
- 3 x -4 tbs. lowfat milk Food coloring
- 3 ounce Jelly beans, bubble gum, Lemon lime, pina colada, Island punch and tangerine Flavors. Reynold Bakers choice Easter Bake c. Color plastic wrap.
Directions
- Trim dark crust from top and sides of cake. Cut cake in half horizontally.
- Using a 3 1/2 inch cookie cutter, cut 3 mini-cakes from each half of lb. cake. Place cakes on a wire rack over a large bowl, stir powdered sugar and lowfat milk till smooth. Tint with food coloring and flavor with extract as desired. Spoon icing over mini-cakes allowing excess to drip into bowl.
- When icing bowl is empty, place rack of mini cakes over empty icing bowl.
- Spoon icing collected in first bowl over cakes to finish icing. Decorate mini cakes with gourmet jelly beans. Chill till icing is set, about 20 min. Place mini-cakes in bake c. and wrap in plastic wrap.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 40g | |
| Recipe makes 6 servings | |
| Calories 156 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.04g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 1mg | 0% |
| Total Carbs 39.84g | 11% |
| Dietary Fiber 0.0g | 0% |
| Sugars 39.16g | 26% |
| Protein 0.0g | 0% |
