Hop into Easter with these Mini Pastel Cakes

Bake and decorate these mini pastel easter cakes with us! We're using all the colours from our Pastel Pack, to bring our easter pastel dreams to life. These cakes are not only adorable and impressive, they're also delicious!

• 225g self-raising flour
• 300g plain flour
• 650g caster sugar
• 1.5 tsp baking powder
• ½  tsp salt
• 475g full cream milk
• 2 Tbsp lemon juice
• 200g water
• 200g vegetable oil
• 1 Tbsp vanilla paste
• 3 large eggs
• 250g white chocolate (for chocolate drip)
• 80 g heavy cream (for chocolate drip)
• Colour Mill Pastel Pack: Lavender, Mint, Baby Pink, Peach, Baby Blue, Lemon
• Colour Mill Gloss Frost
• Sprinkles 
• Chocolate Easter eggs 

• Preheat a fan-forced oven to 175°C / 347°F. 
• Line two sheet pans with baking paper .

• Sift all the dry ingredients into the bowl of your stand mixer.  
• In a jug, mix the milk and the lemon juice and put it aside for 5 minutes.
• In a separate bowl, gently whisk all of the wet ingredients together - ensure all of the wet ingredients are at room temperature.
• In the stand mixer, combine the wet ingredients with the dry ingredients. Be careful not to over mix!

• Pour the cake batter into your prepared sheet pans. 
• Bake for 30-40 minutes. Insert a toothpick into the centre of the cakes to ensure they're fully cooked!
• Allow the vanilla cakes to cool at room temperature. 
• Once the cakes have cooled, use your cookie cutter to cut your cakes into 9 rounds - 3 rounds for each cake!

• Divide the Gloss Frost into 3 bowls and colour them with Baby Pink, Baby Blue and Lavender.
• Using a turntable frost the 3 cakes, each using the different coloured buttercreams, and put them in the fridge for at least 30 minutes to firm up!

• To make the chocolate drip, melt together the white chocolate and heavy cream and divide the mixture into 3 bowls.
• Colour the chocolate drips with Lemon, Mint and Peach.
• Now for the fun part! Add the chocolate drips to the cooled mini cakes - make sure the drips are not too hot otherwise they will melt the cake and will run down the sides too quickly!
• Place the cakes back into the fridge for at least 30 minutes.

• Pipe some extra Gloss Frost on top of each cake and decorate with some sprinkles and chocolate Easter eggs. 
• Admire your work and enjoy!