Mini Mirror Glaze Easter Cakes


When it comes to bakes that say ‘Easter’, everyone’s got a special place in their hearts for chocolate eggs sitting in chocolate nests, atop a chocolate cake topped with chocolate icing… everyone who loves chocolate, anyway! We made ours super-shiny using super-easy mirror glaze for a guest-impressing finish.


For the sponge

  • 175g self-raising flour
  • 2 tbsp cocoa powder
  • 1 tsp baking powder
  • 150g caster sugar
  • 2 tbsp golden syrup
  • 2 eggs, beaten
  • 150ml sunflower oil
  • 150ml semi-skimmed milk

To decorate


  1. Preheat the oven to 180°C/Gas 4. Lightly grease our 12 Hole Loose-Based Mini Sandwich Tin and set aside.
  2. To make the sponge, sieve the flour, cocoa powder and baking powder into a bowl. Add the caster sugar and mix well.
  3. Make a well in the centre of the dry ingredients and add the syrup, eggs, oil and milk. Beat with an electric mixer until smooth and well combined.
  4. Divide the mixture between the holes in the tin and level with the back of a teaspoon. Bake on the middle shelf of the oven for about 15 minutes, or until well-risen and firm to the touch. Leave to cool in the tin for 2 minutes and then ease out onto a wire cooling rack and allow to cool completely.
  5. Once fully cool, cut the tops off the cakes so that they are completely flat. Using a palette knife, cover in chocolate frosting then put in the freezer on a plate for ten minutes to firm up the frosting. Remove, smooth with a warm palette knife and replace on the cooling rack.
  6. Following the instructions on the pack, warm a pot of Cake Angels Glossy Mirror Glaze and pour over your cakes. Place the cakes in the fridge to set for an hour.
  7. While the mirror glaze is setting, use a vegetable peeler or large flake grater to create chocolate shavings to make ‘nests’ to top your cakes. Once the mirror glaze has set, top each cake with a sprinkle of shavings and finish off with a few mini chocolate eggs.