1 container(16 ounces)creamy supreme white frosting (not whipped, not cream cheese, not fluffy)
Food coloring
1/3cupwhite chocolate chips
Optional: Easter sprinkles
Instructions
Place a large cooling rack on top of a large sheet pan. Set aside.
Allow the pound cake to thaw for about 5 minutes. Using an extremely sharp serrated knife, thinly slice off the very top rounded part. Evenly slice the cake into two pieces.
Using an egg cookie cutter, cut out 12 egg cakes. (Use the leftover pound cake and eat it with strawberries + whipped cream!) Place the mini egg cakes on the prepared sheet pan and then in the freezer while you prepare the frosting.
Open a package of frosting and add food coloring. Stir until the color is even throughout all the frosting. Transfer 1/4 of the frosting to a small microwave safe container and microwave for 10 seconds.
Pour the melted frosting evenly over as many cakes as you can cover. Repeat the steps (microwave frosting & pouring it over cakes) until all the cakes are evenly covered.
Place the eggs in the fridge for 15 minutes to set.
Decorate
Place the white chocolate in a microwave-safe bowl and melt in bursts of 15 seconds until it is completely melted and smooth. Transfer the melted chocolate into a small plastic bag and cut off the very tip.
Pipe the melted chocolate over the cakes however you like! (See the video for a few variation ideas). Immediately cover in sprinkles if desired.
Store loosely covered at room temperature. Best enjoyed within 1-2 days of making. (Very best on the first day).