Make Egg Cakes for Surprise Easter Egg Hunting/Hosting

Imagine a friend handing you a pastel or plain white egg as a gift before any egg related holiday. It isn't as heavy as a normal egg but neither is it empty like a blown one. You crack it open and are surprised to find this egg that was gifted to you is actually a little ball of cake baked inside the shell of a blown out egg..

Small ball of cake within the shell of an egg is fairly simple and should take only a minimal amount of time to make.

Step 1: Hollow the egg

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The first thing you will need to do is to hollow out the egg.

You will need eggs -either plain or already dyed. I've only done this project with commercial chicken eggs, but go ahead and experiment with any type you’d like.

A pointed object - I prefer to use a tack, but feel free to use a straight pin,
pen, or even an ice pick if you feel more comfortable with them.

A bowl/ sink- this is to empty out the insides in. Use a bowl to set aside
the amount of egg you will need with your cake recipe to limit the
waste that comes from this project. Also, the bigger the bowl you
use the less misses you'll have when emptying the egg. 

Step 2: Make the cake batter

The only requirement of the cake batter that you use is that it must be fairly liquid in batter form. Remember, we're going to be filling in the eggs through a small hole. This means you can use a store bought cake mix, or an old family recipe (as long as it's still a liquid). Egg foam cakes are ill advised.

Ingredients

1 box white cake mix, the brand doesn't matter
1 1/4 cups buttermilk
1/3 cup vegetable oil
3 eggs (remember the hollowed eggs you saved? Use them!)
1 tablespoon unsweetened baking cocoa
1 1/2 teaspoons royal blue gel food color
1 toothpick of violet gel food color

Preheat oven as directed on box instructions.

Combine the ingredients in a stand mixer or a large mixing bowl and mix on a very low speed until there is not any loose, dry materials and then switch the speed to medium for 2 minutes, stopping to scrape the bowl every once and a while.

you are ready to move on to the next step

Step 3: Pour cake batter into eggs

You will need:
Liquid greasing product (I used non stick spray)
Flour
Cake Batter
Empty Eggs
Decorating bag (disposables are fine. If you don’t have one, use a sandwich bag with a corner snipped off after you fill it.)

First we need to prep the eggs. Set the eggs up so that the hole is upwards. You can stabilize then by using a mini-cupcake pan Use your pan greasing agent by adding a bit more than what is needed to coat it to the inside of each egg. Take the eggs one at a time, cover up the hole with a finger and shake the egg to coat. Your finger should not block the release of pressure from inside the egg. An egg will crack open if you allow air pressure to build up inside of it. Shake out any excess grease.

Now take that decorating bag (small tip if it is an adjustable one.) and fill it half way up. Place the small point inside the hole at the bottom of the egg.

Twists the bag closed at the top, and squeeze enough batter to fill at least one third of the eggshell. Put back into the mini cupcake pan with the hole pointed upward.

Step 4: Bake your eggs

Preheat your oven according to baking instructions.

Bake your egg cakes. My first interval of time was ten minutes followed by a five minute time after that.. Check to see if they are done by sticking a toothpick through the hole in the top. If the tooth pick comes out clean, they are done if not, it's back into the oven.

If your eggs over flow within the first ten minutes, take a wet paper towel and wipe away the overflow so hat they look much more presentable. Be gentle with the eggs while cleaning, they are very fragile, especially near the opening. Once the eggs are fully done, it is almost impossible to clean off the outer shells.

After the egg cakes cool, set them up for presentation. Either put them back in the egg carton or nestle them among Easter basket grass with the end without the opening pointed up so that they look unmutilated by eyesight.

Step 5: Tips to egg shell free cake

Yes, I realize that egg cakes run the risk of eggshells getting into the cake when they are broken open to eat, but there is a simple way to grantee that your egg cakes can be shell free every time.

First off, do not crack them open like you would a regular egg.

Start at the hole on the end and take you fingernail and place it through the hole and break a little piece of the egg outwards. Then you can break off bigger pieces by continuing to put your finger between the eggshell and the actual cake. Keep peeling until the ball of cake is liberated from its shell.

Presto! Shell-bit free cake ball ready for consumption.

Author : rowdyrosiepiper via instructibles