Hi friends! I’m sharing how to make a pastel robin’s egg cake for Easter. Robin’s egg cake is one of the popular Easter cake trends. It is a fuss-free cake decorating technique using a brown gel color and a paintbrush! You can add additional cake decorating accents as much as you want to the cake. Scroll down for a material list and a short video below. For more Easter cake inspiration, click here. It’s a perfect Easter dessert!
Robin’s Egg Cake Tutorial
I decided to go with a pastel color for the buttercream instead of the standard blue buttercream.
Robin’s Egg Cake Supply Guide
- 6 inch Cake Pan
- Offset Spatula
- Deep Pink Gel Color
- Violet Gel Color
- Brown Gel Color
- Disposable Piping Bags
- Piping Tip 1M
- Paint Brush
- White Chocolate (such as Sweet Tooth Fairy Meltables, needs to be white, not ivory)
- Yellow Gel Color
- Cake Comb
- Fancy Sprinkles Sprinkle Blend (Rabbit Hole)
- Cadbury Mini Eggs Candy (found at Walmart, Target, or your local grocery store)
Robin’s Egg Cake Instructions
- Bake your favorite recipe using a stand mixer and pour the cake batter into the 6-inch cake pans. Recipe suggestions at the bottom of the post.
- Let the cake cool for 10 minutes then take the cake layers out of the pans.
- Cut the top using a serrated knife or a cake lever if there is a significant dome.
- Make your favorite buttercream.
- Tint the buttercream using a tad bit of violet and mix it with deep pink to get a pastel purple with a touch of pink. You can use blue food coloring if preferred.
- Crumb coat the cake with buttercream covering all of the naked spots using an offset spatula.
- Put it in the fridge for 10 minutes.
- Fill one disposable bag with the buttercream.
- Pipe from the bottom to the top.
- Use the cake comb to smooth the cake. Fill in the holes with buttercream until you get a smooth coat.
- Heat up the comb for the final smooth.
- Place the cake in the fridge until cold.
- Drop a bit of brown gel food coloring on a plate and dillute it with a tiny drop of water. Mix it with the paintbrush.
- Flick the paintbrush with your finger and work your way around the cake. I recommend using a glove for this step. My finger was stained for less than 24 hours.
- Apply the Easter sprinkles to the sides of the cake at the bottom. If you have trouble getting them to stick, let the cake warm up a little bit but not too warm.
- Mix 3oz of chocolate melts with 1oz of heavy cream in a small bowl and microwave at 30 seconds then 15 seconds to get it melted.
- Squeeze a drop of yellow in the bowl and let it sit for 5 minute. You don’t want it to be too hot or too cold.
- Use a spoon to apply the drips around the cake.
- Place it back in the fridge to let the chocolate firm up a little bit before piping the border.
- Use a 1M piping tip and create a ruffle effect in a zig zag motion as seen in the video.
- Sprinkle on more Easter sprinkles on the top.
- Place Cadbury mini eggs or any other candy eggs on the top of the cake.
- Enjoy your Robin’s Egg cake!