Prepare the cake mix according to the directions on the back of the box.
Divide the batter evenly and pour into two 9 X 13 size baking pans that have been lined with parchment paper.
Bake in a preheated 350 degree oven for about 15 minutes. Checking frequently to make sure you don't overcook the cakes. Remember, you're not baking ONE cake as the instructions on the box says, so it shouldn't take as long.
Let the cakes cool completely before cutting the egg shapes.
Using the parchment paper, gently remove the cakes from the pans and place on a cutting board.
Using an egg shaped cookie cutter, begin cutting out the shapes for the cakes. You may need to dip the cookie cutter in flour to help cut a clean cut.
Place the mini egg cakes on a baking rack that is on top of a sheet pan lined with aluminum foil.
Place half the cream cheese icing in a microwavable safe bowl and heat for 10 seconds, stir and then heat again for another 10 seconds. The frosting should be the consistency of a pourable glaze.
Immediately pour the icing over the egg cakes making sure to thoroughly cover each egg. You will need to heat up more icing and if you run out of icing before the egg cakes are completely covered, just scrape up any icing off of the tray beneath the baking rack and reheat and continue pouring on top of the egg cakes.
Once the mini egg cakes are covered, let them dry completely. I placed mine in the refrigerator uncovered overnight.
Heat up the colored icing and using either an icing drizzling tool or plastic decorating bottle, decorate the Mini Easter Egg Cakes.
Notes
You will not use all of the colored icing as we are using it just to drizzle on top of the mini egg cakes.Store the leftover colored icing in the refrigerator to use for another recipe.