Easter Egg Cakes (Print Version)

# Ingredients:

→ Vanilla Snack Cake

01 - 1/4 tsp almond extract
02 - 1 tsp vanilla extract
03 - 2 Tbsp sour cream
04 - 3 eggs
05 - 1 cup milk
06 - 1/2 cup canola oil
07 - 1 white cake mix box

→ Frosting

08 - 1/4 tsp almond extract
09 - 1 1/2 tsp vanilla extract
10 - Pinch of salt
11 - 1 Tbsp heavy cream
12 - 1 1/2 cups powdered sugar
13 - 7 oz jar of marshmallow fluff
14 - 1/2 cup softened unsalted butter

→ Decoration

15 - Sprinkles and food coloring
16 - 32 oz vanilla almond bark or candy coating
17 - 2 Tbsp coconut oil

# Instructions:

01 - Turn on your oven to 350°F and line a pan with parchment paper. An 18x13 pan with edges works best, but if you don't have one, use two smaller sized ones.
02 - Grab a large mixing bowl and toss in all your batter ingredients—cake mix, milk, oil, eggs, sour cream, vanilla, and almond extract. Mix them up with a hand mixer until the batter is smooth and ready.
03 - Pour the batter into the lined pan and let it bake for about 15-18 minutes. Pull it out when a tester poked in the middle comes out clean. Let the cake cool completely before moving on.
04 - Use a hand mixer to blend together room temperature butter and marshmallow fluff. Next, mix in the heavy cream, vanilla, and almond extract. Add in the powdered sugar and salt, and mix that all together until smooth.
05 - Grab an egg-shaped cookie cutter and cut about 16 pieces from the fully-cooled cake. Spread or pipe some frosting on half of the pieces, leaving space at the edge to prevent spillage, then top those with the remaining cake pieces.
06 - Pop the assembled cakes into the freezer or fridge for 30-60 minutes. It'll be less messy for the coating step!
07 - Microwave the almond bark along with coconut oil in a heat-safe bowl until melted. Keep about 2/3 cup of the melted mixture aside for adding some extra flair later.
08 - Take two forks to dunk each little cake into the almond bark. Cover them thoroughly and lift them out carefully. Let the extra drip off before placing on parchment or wax paper to set.
09 - Color the set-aside almond bark with some gel food dye if you want and drizzle it on top. Use spoons or squeeze it out of ziplock bags for designs. Finally, sprinkle on your favorite toppers.

# Notes:

01 - Depending on how big your cookie cutter is, you could make more or fewer pieces. Just aim for an even total so there are tops and bottoms for each mini cake.
02 - When decorating, split the saved almond bark into smaller bowls and color each one with gel food dye. Fill ziplock bags with each color for easy drizzling!
03 - These cakes are like homemade Little Debbie snacks but with a colorful Easter spin.

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