How to Make Buttercream Frosting
The Perfect Simple Easter Cake
Buttercream is a super delicious traditional frosting for any cake. It is so easy to mix, change the color to make the perfect consistency you need. We always make a cake for Easter dinner. Easy Buttercream frosting works perfectly for this super tall centerpiece Easter cake with chocolate eggs and bunnies.
Everyone has their favorite frosting. We always make a cake for Easter dinner. We have a traditional Lamb mold that we have made when the kids were little and this frosting works perfectly for the Lamb or this super tall centerpiece Easter cake. I wanted to make the cake super cute so I added my favorite chocolate eggs and chocolate molded easter bunnies.
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Making the Large Chocolate Egg
To make the large egg that the eggs falling out of I coated the inside of a medium plastic Easter egg (these are the ones I love so cute) with melting chocolate. I coated two eggs and put them in the refrigerator to harden. It was wise to make two as one fell apart when I tried to unmold.
- After removing the plastic egg from the refrigerator I warmed the outside of the egg with my hands.
- I then very gently pressed and squeezed the outside of the egg and the chocolate image of the egg came out.
- The one good chocolate egg did break up a little, but I was able to hide the broken side on the cake.
Making the Chocolate Molded Bunnies
- I made sure my silicon bunny mold (this one is like mine) was clean and dry. (This mold is super cute also with chicks & eggs)
- I melted chocolate melting discs in a pyrex measuring cup one minute at a time, stirring after each minute until it was just about to pour.
- Before you fill the mold put it on a cookie sheet so it does not bend when you move it.
- Carefully pour the chocolate into the mold, cleaning off any spills. (or eating any spills :))
- Put the mold in the regenerator for about 15 minutes.
- After 15 minutes take the mold out and gently twist upside down on a towel or plate to remove.
Making, Frosting & Assembling the Cake
To make this centerpiece Easter cake easy, simple, and stress-free, I made it out of Box Cake Mixes. I made one box of chocolate devil’s food and one of white. Jim’s mother always uses “Duncan Hines” and I have stayed with the tradition. I also have noticed over the years that Duncan Hines is one of the few companies that has not downsized the package. You can still get two round 8″ cake pans filed with one mix.
I followed the directions on the box, 1 cup of water, 1/3 cup of vegetable oil, and 3 eggs. Put all this in the mixer and mix for 30 seconds on slow and 2 minutes on medium. Then I divided the mixture into the two 8″ round cake pans. I set my timer for 25 minutes to check if it was done. I use the toothpick method to test my cakes. I stick a toothpick in the cake in the middle and if it comes up clean the cake is done. If it is wet leave the cake in for another 3 minutes and test again.
When the cake is done set the pan on cooling racks for 10 minutes. After 10 minutes, run a knife around the edge of the pan and turn the cake out of the pan onto the cooling rack. Make sure you do not try to frost too soon. The cake has to be completely cool. If it is even warm your frosting will start to melt and run off the cake.
When the cake is completely cool you can assemble the cake.
- Start with a Beautiful Cake Stand.
- Put 2 to 3 small pieces of waxed paper, or parchment paper around the edge of the stand so that it hangs over the edge and a little under the cake. This way if some of the frostings at the bottom gets messy you can gently remove the paper and the mess is gone.
- Put one of the Chocolate layers on the stand on top of the edges of the waxed paper.
- Frost the top of this first layer with a thin layer of frosting using an Offset Spatula. (The best tool for the kitchen I ever bought)
- Set a white layer as layer two and again frost.
- Now set a chocolate layer as the top. You can add the 4th layer if you want the cake super high, but I stopped at three.
- Now that the cake is stacked you want to coat the entire cake with a thin layer of plain white frosting, called a crumb coat. You may want this batch of frosting to be a little thinner than what you will use as your final coat. Us your offset spatula and make sure any spills on the side go on the wax paper.
- Let the cake sit for a few minutes or put it in the refrigerator to let this crumb coat harden up a little.
- Color the frosting any color that is perfect for your season.
- Now you are ready to put the final coat of frosting on your cake. Use your spatula to make it smooth if that is the look are are going for.
- Make another batch of frosting to color the pink accent color to be piped.
- For piping, you will need Piping Bags and a Decorative Tip. Again use your imagination and make your accents any style you like. I used a ruffle tip I had in the drawer. But you may like a full kit of tips so you can experiment.
- As a final touch to my table, I made purple Pom Poms with my Easy Pom Pom Maker as napkin holders. I used this baby yarn which made them look more like bunny tails.
Use your imagination and think of the colors that you like and are perfect for the season you are making a cake. It is so much fun once you get started to host a party or family dinner. A cake with the perfect and easy buttercream frosting is a wow centerpiece. This one stopped everyone in their tracks as they entered the front door.
Enjoy family & friends whenever you can and often. My Aunt Lois always said, “if you have a cake mix and a pot of coffee you have a party”.
So start planning your party today.Print
- 1 Stick Room Temperature Butter
- 1/2 bag of Powdered Sugar
- 1 to 2 tablespoons of Milk
- 1 tsp of Vanilla
- Plan ahead and set out the butter to get it to room temperature. If you are careful you can microwave cold butter a little at a time to soften. But do not melt.
- Put the butter & the powdered sugar in an electric mixer.
- Start mixing slowly and add vanilla.
- Add the milk a little at a time to get the frosting to the consistency you need for your cake. You want it to spread easily.
- If you are piping a border or flowers add less milk.
- Prep Time: 1 hour for butter to soften
- Category: Dessert