Since our day was jam-packed with activities, we used a boxed cake mix. (I know, I know, from scratch is so much better… but boxed cake (confetti cake at that!) was what we piped into each egg.
|The night before I had attempted to dye the eggs on the right in beet juice… unsuccessfully. Let’s pretend they are dinosaur eggs, ok?|
We filled each egg with cake batter but left about a quarter of an inch from the top of each egg. We didn’t want to fill them too full, fearing that they might overflow. We baked them for about 25 minutes at 350 F.
After cutting away as much of the extra cake from the shells as possible, the eggs were still pretty hideous. I used a wet wash cloth to remove the rest of the cake from the outside of the shells. This step is labor intensive- but important if you want to give your cake eggs to ANYONE! They really do get better looking… if you work to clean them up.
And if a few break during the clean-up process, I’m sure you can find someone to help you hide the evidence.
Once cleaned up and relatively free of excess batter, a little frosting sure helps cover the multitude of sins you may still see.
And then of course, there are sprinkles…
These eggs are certainly more fun to eat (peel the shell like you would a hard-boiled egg and ENJOY!) but for the amount of clean-up, I think I will only bring these out for special springtime events like Easter or special birthdays!
What do you think? Would you try these?