Hey guys! As Easter is getting even closer (I am repeating myself, am I?) I thought I’d share yet another Easter project with you. And this time it’s getting sweet: Easter Egg Drop Cakes! They’re drop cakes, but in egg form. I think this is a perfect weekend baking project, and in my opinion such a cool recipe to make with your kids.
Actually, I almost felt like I kid myself when I baked them last weekend. When I was still in elementary school, there used to be a cooking project group I participated in. Among others we baked some traditional drop cakes, so this really reminds me of that time. Side note: Did you know that they are called ‘Amerikaner’ in German, which translates into ‘Americans’? Although they came to Germany from the US in the 1950s, and I thought that was a German invention! Stupid me…So let’s get to the recipe!
- 100 g of butter (room temperature)
- 100 g of sugar
- 1 package of vanilla sugar
- 2 eggs
- A pinch of salt
- 60 ml of milk
- 1 package of vanilla custard powder
- 250 g of flour
- 3 level tsp. of baking powder
- Milk to coat
- 200 g of powdered sugar
- Some lemon juice
- Sugar sprinkles
Start by mixing the vanilla custard powder with the milk. In a next step, beat the butter until fluffy. Then add sugar, vanilla sugar, eggs, salt and the vanilla custard mixture. Beat the mixture well.
After that, mix flour and baking powder and add that to your existing mixture. The dough should be relatively firm. If it’s not firm enough, add some extra flour! Now, grease a baking sheet. Fill the dough into a piping bag with a large nozzle and form ten egg-shaped drop cakes.
Preheat your oven to 190°C and bake your drop cakes for overall 15-20 minutes. After ten minutes, coat the drop cakes with some milk. Let them cool completely.
Now it’s time to decorate! Mix the powdered sugar with a bit of hot water and some lemon juice until you have a relatively firm mixture. Then, fill the mixture into a piping bag with a small nozzle. Start painting the lower half of a cracked egg onto the back of one of the drop cakes. Sprinkle this half with sugar sprinkles, then coat the other half with icing.
Repeat this with the other drop cakes. You can alternate between different designs or coat them completely in sprinkles. Let everything dry and enjoy!
First of all, those little drop cakes are super delicious because they’re quite fluffy and not too sweet. Plus, the icing on top is a wonderful addition to the soft sensation in your mouth! Since Saturday last week I started a bit obsessing about baking layered cakes and decorating and all that stuff. This craft is so interesting! However, with this project I realized that I still have soooo much to learn when it comes to decorating. Although my dough is good the icing was, well, difficult. But, I am still learning. So what do you think?