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Mini Easter Cakes with Cook School
A fun activity to keep little ones busy over the school break, with tasty treats to be enjoyed together. This recipe from Cook School is suited to small and big bakers alike.
Cook School are a not-for-profit organisation that aims to equip young people with the skills, knowledge and confidence to cook delicious, affordable and healthy meals at home. Working with primary and secondary schools across the UK, they’ve hosted in-person and online cook-along classes for more than 150,000 students to date, all featuring straightforward ingredients, equipment and easy-to-follow recipes. If you love what Cook School is doing, please give them a follow on Instagram and sign your local school up for free cookery courses on their website.
Mini Easter Cakes
“Make a vanilla sponge traybake, cut it into circles, then let the kids decorate their own mini Easter cakes to bring to your celebration table,” says Amanda Grant, co-founder of Cook School.
Makes 6–7
Equipment:
20cm x 30cm baking tin
Greaseproof paper
Large mixing bowl
Wooden spoon
Small mixing bowl
Large metal spoon
Round cutter (whichever size you have to hand)
Table knife
Ingredients:
For the cake:
200g softened butter
200g caster sugar
1 teaspoon vanilla extract
4 free-range eggs
200g self-raising flour
1 teaspoon baking powder
For the filling:
100g butter, softened
200g icing sugar
4 tablespoons strawberry jam
To decorate:
Mini eggs, sprinkles and sugar flowers – or whatever you fancy!
Method:
Preheat the oven to 180℃/fan 160℃/gas 4. Line a 20cm x 30cm baking tin with greaseproof paper and set aside.
Place the softened butter, sugar and vanilla extract in a mixing bowl, and beat with a wooden spoon until pale and fluffy.
Crack the eggs into a separate bowl and whisk with a fork.
Gradually add the eggs to the butter and sugar mixture, mixing all the time. As you stir, add a little of the flour, to help prevent the mixture curdling.
Add the rest of the flour, carefully folding it into the mixture using a large metal spoon. Be careful not to beat all the air out of it.
Spoon the mixture into your pre-lined tin, and bake for 40–45 minutes, until golden.
Remove the cake from the oven and check it’s cooked through – a toothpick or knife should come out clean after inserting it into the cake. If not, bake for five more minutes. Leave to cool.
Meanwhile, make your buttercream filling by beating the softened butter and sugar together until fluffy.
When the cake is cool, use a round cutter to cut circles of cake out of the sponge. Spread a little buttercream onto one cake, then top with some jam then place another cake on top.
Decorate the top of the cake with whatever you fancy – mini eggs, sugar flowers and sprinkles are our favourites. Then, repeat to create multiple small cakes.
Cook School tip
Don’t waste any cake leftover from cutting – serve it with custard for a weeknight treat.
The Thread
Find stories to inspire you, ideas from people we admire and our expertise for a home well curated, a wardrobe well put together, a life well lived.
