Sugar Bomb Alert: Easter Egg Cakes!

Easter Egg Cakes

Okay gals and guys, I’m not going to sugarcoat this… wait, I AM going to sugarcoat this… here’s your super-duper-sweet Easter treat: Easter Egg Cakes!

We don’t sweet-eat like this all the time (no we don't!), so this little isplurge is a-okay. Lemon extract gives the crumbly cake filling a bright flavor… but you can pick your favorite flavor (strawberry? coconut?) or just keep it simple.

I used Wilton’s Candy Melts (confectionary coating), because when they harden, they wrap the egg-shaped cake in a nice hard shell… just like, let's see… a real egg! Makes decorating very easy.

I've included a step-by-step tutorial just below the recipe. Oh, and don’t worry if your eggs aren’t shaped like perfect eggs… put a stick into them and call them Easter Cake-Pops! 

Easter Egg Cakes

Easter Egg Cakes

prep: 45 minutes plus 2 hours resting in the refrigerator
cook: 30 to 35 minutes

for the Egg Cakes you’ll need…
1 package (16.25 ounce) white cake mix  (and the ingredients needed to make the cake according to the package directions)
2 teaspoons flavored extract drops of food coloring
1 cup (3 ounces) marshmallow cream
2 bags (12 ounces each) white Wilton's Candy Melts (confectionary melting wafers) 

for the Decorating Icing you’ll need…
½ cup confectioners’ sugar
2 teaspoons water
Place oven rack in middle of oven. Heat oven to 350°F. Grease the bottom only of a 13 x 9-inch pan.
Prepare cake mix according to package directions. Add extract (if using) and food coloring and blend on low speed for 30-seconds; scrape bowl occasionally. Pour into pan.
Bake according to package directions or until toothpick inserted in center comes out clean. Cool completely on wire rack.
Crumble cooled cake into a large bowl. Fold in marshmallow cream until well blended. Shape into 3-inch balls then roll to form an egg shape. Refrigerate 2-hours. Melt Wilton's Candy Melts (confectionary melting wafers) as directed on package. With a fork, dip Easter Egg Cakes one at a time, allowing excess to drip off. Place on a wax paper-lined tray to dry completely.
Mix the confectioners’ sugar and water in a small bowl until well blended. Divide evenly between 4 piping bags* (see below for how-to). Place a few drops of desired food color into each bag. Gently knead the bag to mix the colors.
Decorate the eggs with the piping bags. Let stand 15 minutes or until hard. Refrigerate until ready to serve.

*Cooking know-how: I like to use Ziploc® Brand Gallon Size Bags for my piping bags, I think they're stronger.  On a diagonal, cut off the bottom two corners of one Ziploc® Brand Gallon Size Bag.  This will give you two small bags to fill. Place the "bag," corner tip down, into a small glass. Fill with the Decorating Icing. Place a few drops of the desired food color into each bag; twist the top of the bag to close (or tape closed). Gently knead the bag to mix the colors; set aside.  

Tutorial: Easter Egg Cakes 

1. Gather your ingredients:

For the cakes you'll need 1 package (16.25 ounce) white cake mix, 1¼ cup water, ⅓ cup vegetable oil, 3 egg whites, 2 teaspoons flavored extract, drops of food coloring, 1 cup (3 ounces) marshmallow cream, 2 bags (12 ounces each) white Wilton's Candy Melts (confectionary melting wafers).

For the Decorating Icing you'll need ½ cup confectioners’ sugar, 2 teaspoons water.

Ingredients Easter Egg Cakes

2. Place oven rack in middle of oven. Heat oven to 350°F. Grease the bottom only of a 13 x 9-inch pan. I used Betty Crocker Super Moist Cake Mix, so  I mixed the water, oil, egg whites, extract (see below), and food coloring (I used a blue and red combo to make lavender) in a large bowl on low speed for 30-seconds, then on medium speed 2-minutes. Make sure you scrape the bowl occasionally.

Easter Egg Cakes-Extract and Color

3. Pour into the greased pan.

Pour Easter Egg Cakes Mix  into pan

4. Bake for 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. My cake cracked, but it doesn't matter because I'm going to break it up anyway.

Cool Easter Egg Cakes on wire rack

5. Crumble cooled cake into a large bowl.

Crumble Easter Egg Cakes

6. Fold in marshmallow cream until well blended.

Add Marshmallow Cream and Mix Easter Egg Cakes

7. Shape into 3-inch balls then roll to form an egg shape. My Easter Egg Cakes look like purple potatoes, so don't worry if yours don't look like perfect eggs. Refrigerate 2-hours.

Form Easter Egg Cakes

8. Melt Wilton's Candy Melts (confectionary melting wafers) as directed on package.

Melting Wafers for Easter Egg Cakes

9. Dip Easter Egg Cakes one at a time with a fork, allowing excess to drip off. Place on a wax paper-lined tray to dry completely. I used my Silpat silicone non-stick pan liner because I was out of wax paper.

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