Just one more week and than Easter is here! Do you have plans? Celebrate with the family? Invite some friends for brunch or coffee? We usually spend Easter with our families, either mine or my boyfriends family. But this year we are going on vacation! I really cant wait, right now when you read this post we are already in Ireland and we will stay for one week. I will come back on the Easter weekend itself, so maybe I will be able to bake some more Easter treats just for the two of us, and than share them with you here of course, maybe a bit delayed 😉 But for now I already have prepared something Easter-y which would look so sweet on a coffee table and has the perfect size to be indulged in one bite: Easter Cake Ball Eggs!
I have ones before made cake balls which turned out so rich that I called them cake pralines, but this time I wanted everything just a little lighter for Easter. Therefore I used my basic lemon cake and my home made lemon curd. Last time I used the leftovers of my Snowflake cake, but this time I baked a cake only to destroy it. Deliberately! I felt so bad really, to destroy my lovely cake… I could only hope that in the end the result would be even better than my plain but delicious lemon cake…
And I think it did! Although they were again quite rich (I guess cake pops/cake balls are just that?) I liked the freshness of the lemon coming through. These required a bit more work than my previous cake balls which I just added to a silicon form to end up with small mini cake praline gugls! This time I actually had to shape my cake balls, but I made it easy for myself by using a measuring spoon and therefore got equally sized one tablespoon big cake balls. All I had to do was to make the shape a bit more oval than round and voila, Easter Eggs!
The next difficult step was the covering with chocolate, instead of just pouring the chocolate in the silicon form and let everything harden up in the fridge as with my cake pralines, I now had to cover them by hand. I found that this was quite tricky as white chocolate is difficult to melt and to color properly. Of course you could use differently colored candy melts, but I didn’t had them on hand. Here a few tips for working with white chocolate and covering cake balls:
Covering Cake Balls with White Chocolate:
- White chocolate should not be heated too much, use a heatproof bowl above simmering water. Don’t let the water cook!
- If the chocolate is too thick to easily spread over the cake balls, thin it out by using some vegetable oil!
- Melt the chocolate in small batches and color it with food color paste. The past will not dilute your chocolate any more. Use small batches and work quickly to avoid the chocolate from thickening up again too quickly .
- For some reason purple food color does not work with white chocolate, use preferably red, blue, green or yellow to get these nice pastel shades I had.
Once you have covered all of your Easter Eggs store them in the fridge and enjoy them together with a coffee or some refreshing lemonade! I already wish you a very happy Easter Weekend!
PS: What do you think about my cute little wooden Easter Decoration? Aren’t they just adorable? I find them almost a bit old fashioned but that’s part of the reason why I love them so much! The bright colors, the wood. I think they look just sweet 🙂 My boyfriend actually discovered them and wanted to have them, and I am really happy he did!
- 800g Cake (for example make this Lemon Cake.)
- 1-2 heaped Tbsp Lemon Curd
- 400g White Chocolate
- Food Color (Paste)
- Crumble the cake by hand or use a food processor
- Add the lemon curd and mix until you get a sticky mass and you are able to form cake eggs, if the cake eggs fall apart add a little more lemon curd
- Chill the cake eggs in the fridge until set
- Chop the white chocolate super fine
- Gently melt the chocolate in a heat proof bowl above simmering water, if it is too thick add a little vegetable oil
- Divide the chocolate in little bowl and color with different food colors
- Cover the cake eggs with the colored chocolate and decorate with some white chocolate lines, sprinkles or dark chocolate. Whatever you like 🙂
- Keep in the fridge and enjoy!