Mini Easter cakes are a creative way to give a small piece of a homemade cake to multiple people. You can make several mini cakes from one normal-sized cake. Each cake is separate, so you can decorate each one differently.
Bake a single-layer rectangular cake, no thicker than your cookie cutters (which should be 3 1/2 inches) Allow the cake to cool completely before separating it into mini cakes.
Use a serrated knife to cut the edges from around your cake, and any rise in the center of the cake. This will ensure a smooth, even surface for your mini cakes.
Press Easter-themed cookie cutters into your cake to cut your cakes out. Press straight down in one movement to avoid dragging and ripping the cake.
Place your cakes onto a cookie sheet at least 1 inch apart to avoid icing colors running together.
Pour 2 cups of powdered sugar into a mixing bowl, and slowly add 4 tbsp. of milk until you have the consistency of gravy.
Add a few drops of food coloring into the mixing bowl with the icing. Mix it until it is even in color.
Pour the icing over each mini cake on your cookie sheet that you wish to be that color. Cover them completely, and do not worry about excess icing on the cookie sheet.
Mix the same icing recipe for each new color you would like to make until all of the cakes are covered.
Add shredded coconut to the cakes by sprinkling it over them while the icing is still freshly poured. This will ensure that the coconut sticks to the cakes.
Press various types of Easter candy into the cakes to add more decoration to them. Use licorice, jelly beans and even chocolates onto your cakes to create a pattern or embellishment.