Each year I make a number of Easter eggs to give to friends and family. The pan(s) that I use are actually the copper colored jello-type molds that were popular some years ago. Each pan holds 1/2 cake mix, so I am fortunate to own two, which allows me to bake two at one time. The pans have some ridges in them, so they seem to stand up between the ridges in my oven racks.
I decorate them in many different ways. Sometimes I make them look like the old fashioned hollow sugar eggs that had a viewing area and something in the middle to see. I decorate the tops with a cross with flowers or as in the case of this one, just with assorted spring flowers.
For this Easter Egg Cake, I used yellow cake with white buttercream frosting. I frosted the cake with white and added a white border. I tinted frosting pink and purple for the flowers and green for the leaves (and a small bit of yellow for the centers). I used the bright (fluoro) food coloring for all. I used flower tips to create easy flowers, and the leaf tip for the leaves. The hot pink "dots" on the borders were made with a tube of purchased hot pink gel.
I put coconut into a container with a few drops green food coloring - shaking the closed container until the coconut was evenly tinted. I added jelly beans for interest. This cake can be decorated in many ways.
For this Easter Egg Cake, I used my regular chocolate cake recipe (from Baker's Chocolate) that is normally for two 8" round cakes and baked it in Wilton's 3-D Egg Pan. Then, I prepared buttercream icing. I used the recipe on the Wilton website (I only used butter and no vegetable shortening). I also made rolled marshmallow fondant with the recipe found on the Wilton website.
Once my cake was baked and cooled, I put both parts of the egg together and iced it with the buttercream. Then, I let it sit in the refrigerator while I coloured my fondant so that the icing would be hard. To colour my fondant, I used Wilton's icing colour. I used "Lemon Yellow", "Violet" and "Rose". Once, my yellow fondant was ready, I rolled it out and transferred it to the cake. I cut out the extras and smoothed it out. Then, I put it back in the refrigerator while I got my other colours ready. After, I used Wilton's daisy fondant cut-outs to make my shapes with the fondant. Using a little bit of water, I stuck them on the cake. With the left-overs of fondant I made the little "eggs" at the bottom.
Overall, this took my about 5 hours including baking the cake and everyone was very impressed with this cake.
This Easter Egg cake was very easy to make and turned out great! Perfect for Easter or in fact pretty much any occasion if you replace the eggs for any other sweet/chocolate.
I used two round sandwich tins and used a Devils food cake mix as well as a chocolate fudge cake frosting. Once the cakes were baked I used the frosting to cover and fill the cakes including on the sides. I then used Kitkats for the fencing around the sides of the cake- the frosting made it easier to stick them to the cake. I kept them in doubles. I then used green and blue sugar sprinkles (Dr Oetker candy crunch) for the grass effect, and mini eggs on the top.
The flowers are actually edible cake decorations, however, they wouldn't be too difficult to make out of fondant icing. An alternative to this would be to use dessicated coconut dyed green to give a more realistic grass look- but I felt this would make the cake taste funny and I don't much like coconut!
My family were very impressed with this cake and it tasted great! Highly recommended!