Mini Easter egg cakes will delight the whole family this Easter.


Makes 10 

  • 350g sponge cake 
  • 150g cream cheese 
  • 1/2 teaspoon vanilla essence 
  • Dark / milk or white chocolate 
  • Sprinkles to decorate 


  1. In a mixing bowl, break up the sponge to a fine crumb. 
  2. Add the cream cheese and vanilla and mix to form a soft ball 
  3. Divide the mixture into 10 equal sized balls and roll into an oblong shape and place on a tray and chill for 30 minutes. 
  4. While these are chilling, melt your chocolate of choice and set aside. 
  5. Using a kitchen fork, dip the chilled cake into the chocolate tapping to remove the excess and place on a lined tray and decorate with your sprinkles.