Easter Cake Eggs: Cake Filled Eggshells Recipe
Recipe Type: Desserts
- Egg shells (Jumbo would yield larger results, but in this case, I thought brown would be pretty.)
- Your favorite light in texture cake batter
- Using an icepick or other sharp pointy object, make a hole in the top of each egg shell. Carefully! Then enlarge the hole to about a 1/2 inch in diameter by carefully removing little bits of shell.
- Pour out the insides and reserve for your cake batter, and/or other uses. (If you need to separate eggs for your cake batter, like I did, just pour out the whites first into one bowl, then use a toothpick to break up the yolk, and pour it into a separate bowl. Otherwise, just use a toothpick to mix the egg up a bit in the shell, then pour out.
- Wash your egg shells
- After your eggshells are dry, it’s time to fill and bake them.
- A mini muffin tin was the perfect size to hold the eggs upright for filling and baking. If your eggs don’t fit perfectly, you might add salt or sand to the cups to provide stability, or place a little foil in the cups to fill in the space.
- Put your cake batter in a piping bag or a plastic baggie with a corner cut off, and pipe batter into egg shells, filling about 2/3 of the way up.
- If you’ve overfilled your eggs, you will have batter that comes out the top. So put a sheet pan under your muffin tin to catch any extra that might drip off.
- Bake according to the cake directions (temperature) for about 20 minutes (use cupcake directions as a guide, though these will be smaller so may not take as long.) Use the toothpick test to determine doneness.
- If your eggs have overflowed, just knock off the excess. Let cool. If you place your eggs in an air tight container or zip bag, any cake on the outside of the eggs will easily wipe off after resting.
- Peel a little of the shell off the top, add a dollop of whipped cream with some sprinkles.
- Egg cups make the perfect serving dish. Or, serve a set in a clean egg carton!
recipe source: Dabbled
Check out this step-by-step video: