Delightful Hidden Surprise Easter (Ready-to-Print Version)

Mini bundt cakes with candy center, pastel glazes, and festive colors for a playful treat.

# What You’ll Need:

→ Cake Base

01 - 1 box yellow or vanilla cake mix (approximately 15.25 oz)
02 - Ingredients called for on cake mix box (usually 3 large eggs, 1/2 cup vegetable oil, 1 cup water)
03 - 1 large egg (add one extra for structure)
04 - 1 teaspoon pure vanilla extract

→ Pan Preparation

05 - Unsalted butter, for greasing pans
06 - All-purpose flour, for dusting pans

→ Candy Core

07 - 1 cup assorted small Easter candies (such as mini chocolate eggs, pastel jelly beans, small chocolate pieces, pastel M&Ms, Sixlets)

→ Glaze and Decoration

08 - 2 cups confectioners' sugar (powdered sugar)
09 - 2–4 tablespoons whole milk
10 - 1/2 teaspoon pure vanilla extract
11 - Gel food coloring, assorted pastel shades
12 - Decorative candies or sprinkles, for garnish

# Step-by-Step Guide:

01 - Generously grease each cavity of a mini bundt pan with unsalted butter, ensuring all ridges are coated. Dust with flour to cover all surfaces, then tap out excess. Chill prepared pan in refrigerator to facilitate easier cake release.
02 - Combine cake mix, eggs, vegetable oil, water, and vanilla extract in a large bowl. Using an electric mixer, beat on medium speed for 2–3 minutes, scraping bowl as needed, until smooth and slightly aerated.
03 - Divide batter evenly among prepared mini bundt pan cavities, filling each two-thirds full. Smooth tops with a spatula. Bake in a preheated oven at 350°F (177°C) for 18–24 minutes. Begin checking for doneness 5–7 minutes before suggested time; cakes are ready when edges pull slightly from pan and centers are springy.
04 - Allow cakes to cool in pan for 10 minutes. Invert onto a wire rack and cool completely. Use a serrated knife to trim and level bases of each cake for stable presentation.
05 - Using a small spoon, gently scoop out the center core of each cake from the base, keeping the outer ring intact. Fill cavities with assorted Easter candies, ensuring the surprise is fully hidden.
06 - Whisk confectioners' sugar, milk, and vanilla extract in a medium bowl until glaze is smooth and pourable. Adjust consistency by adding milk a few drops at a time. Divide glaze into small bowls and tint with gel food coloring to achieve desired pastel shades.
07 - Pour or drizzle colored glaze over cooled cakes, using a piping bag or spoon for precision around bundt ridges. Keep center holes clear for the surprise effect. Let glaze set for 15–20 minutes.
08 - Adorn glazed cakes with decorative candies or sprinkles on top. Place each cake upright to conceal the hidden center. Serve at room temperature for the full surprise reveal.

# Handy Tips:

01 - Chill the prepared pan before filling to ensure clean cake release once baked.
02 - Reserve cake trimmings for trifles or parfaits to minimize waste.
03 - For advance preparation, fill cakes with candy and glaze on the day of serving for optimal texture and freshness.

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