Method

For the Mini Cakes:

• Preheat oven to 180°C
• Mix the egg, oil, and milk with an electric mixer for about 30 seconds until a light creamy colour. Add the cake mix.
• Beat the batter on low speed for about 30 seconds until incorporated, then on high speed for 4 minutes until smooth and combined.
• Prepare 4 x 10cm cake pans by spraying the sides with cooking spray and lining the bottom with wax or parchment paper. Pour the batter into the pans.
• Bake for 20-25 minutes or until a toothpick inserted in the centre comes out clean. Let the cakes cool completely before icing.



For the Icing:

• Beat the softened butter/margarine with an electric mixer for about 1 minute on high speed until creamy.
• Combine the icing mix with butter/margarine and mix on slow speed until it resembles breadcrumbs.
• Add the milk and mix on high speed for about 2 minutes until creamy.
• Ice the cake evenly on the top and sides.



For the White Chocolate Ganache:

• Finely chop the white chocolate and place it in a heat-resistant bowl.
• Heat the cream in a saucepan over medium-high heat until it starts to simmer, with small bubbles forming around the edge.
• Pour the hot cream over the chopped white chocolate and whisk until smooth and combined. (If needed, hold the bowl over residual heat to melt any remaining bits.)
• Add food colour gel (optional), and let the ganache cool at room temperature until it is slightly above room temperature.
• Drizzle the ganache over the iced cake for a drip effect.



For Decoration:

• Once the ganache has set slightly, sprinkle the sprinkles evenly over the cake for a festive touch.
• Arrange mini speckled eggs around the base of the cake and on top for added charm.
• Mould a simple yellow chick from the yellow fondant chick and set in the centre of the cake for the finishing touch.