Supply List

  • Easy Layer Tins or 10 Inch round Cake Tin
  • 8 Icing Colour set
  • Cake Release
  • Easter Egg Mould
  • Primary Candy Colours
  • 340g Bright white candy melts
  • If you want to mix colours using coloured candy melts rather than the primary colour set, you will also need (amount depends on your colour choices)
    • Pink candy melts
    • Yellow Candy Melts
    • Green candy melts
    • Blue candy melts
  • Brown Colour Dust
  • Cooling Rack
  • Parchment paper
  • 5 Piece Decorating Brush Set
  • Decorator Preferred 13-inch Angled Spatula
  • Wilton White Decorator Icing 2 kg (if you don’t want to make your own icing/buttercream)
  • Tips – 2D
  • Piping bags

Step 1 – Cake and Icing

  • Bake your favourite 2 layer (or multilayer) cake recipe or mix
  • For this design, we suggest you use a 10-inch cake tin
  • Your Favourite Buttercream or Icing Recipe (or you can use Wilton White Decorator Icing)

Step 2 – Make Candy Melts candy eggs.

  • Place 56g of candy into six bowls and melt the candy following package instructions.
  • Mix white Candy Melts with pink, yellow, green and blue Candy Melts to make pale colour shades.
  • Using the Primary Colours Candy Colour Set, mix red and blue with white Candy Melts for purple and red and yellow with white Candy Melts for orange
  • Place melted candy into disposable bags and cut off the tip of the bags
  • Pipe candy into the silicone mould, filling cavities. Tap mould on the counter to remove air bubbles.
  • Chill until set, about 15 to 20 minutes. Unmold. Repeat with remaining candy for a total of 24 candy eggs
  • Place completed eggs on parchment paper
  • Combine Color Dust with small amount of lemon extract until mixture is thin consistency
  • Dip brush into mixture and flick brush bristles toward candy with a finger, creating splatter pattern on candy eggs
  • Let dry, about 4 to 5 hours

Step 3 – Prepare and tint icing

  • Prepare buttercream icing following recipe instructions
  • Reserve 5 cups of white icing.
  • Divide remaining icing into six bowls, 1/2 cup icing per bowl. Tint icing yellow, orange, blue, violet, pink and green as indicated below:
    • Combine yellow with ivory to get yellow shown
    • Combine orange with ivory to get orange shown
    • Combine blue with ivory to get blue shown
    • Combine violet with ivory to get violet shown
    • Combine pink with ivory to get pink shown
    • Combine green with ivory to get green shown

Step 4 – Prepare Your Cake

  • Trim layers to 1-1/2 inches high for a 3-inch high cake.
  • Fill, stack, and ice cake with white icing, leaving spatula marks on sides and top of cake
  • Reserve 1/2 cup for border and remaining icing for flowers.

Step 5 – Decorate cake

  • Place candy eggs around top edge of cake
  • Prepare four decorating bags with tip 2D.
  • Using spatula, stripe and fill with small amounts of icing in the following colour combinations:
    • violet, blue, white
    • pink, yellow, white
    • yellow, blue, white
    • violet, orange, white
  • Pipe flowers around candy eggs
  • Prepare decorating bag with tip 67 and green icing.
  • Add leaves around the flowers and eggs
  • Prepare a decorating bag with tip 5 and reserved ½ cup white icing.
  • Pipe bead border around bottom edge of cake.
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