Easter Egg Cake

It’s not Easter without a themed cake! Rather than deal with a fussy animal-shaped pan, bake two round cake layers with an 8-inch diameter and let a little food styling and frosting do the work. You can use a box cake mix make a favorite recipe from scratch, depending on the level of effort you want to put in. This method can also be used for the Carrot Easter Cake and Easter Bunny Cake. 

By Sarah Epperson
Recipe by Well Done

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Read the full recipe after the video.

Recipe Summary test

active:
20 mins
total:
20 mins
Yield:
Serves 12 (serving size: 1 slice)
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Ingredients

Directions

  • Assemble cake layers on a flat surface. Place 1 cake layer on top of the other cake layer, so the sides of the cake meet, but there is a 2- to 3-inch border on the bottom of the lower cake. With a small knife, carve out the 2- to 3-inch crescent moon-shaped border using the top layer as a tracing guide. Place the moon-shaped piece below the non-cut cake layer to resemble an oval egg shape. Trim the remaining cut cake piece to resemble a small egg.

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  • Frost the tops of the eggs with frosting, reserving 1 cup of frosting to pipe on cake. Divide reserved frosting among 4 small bowls, and dye with pastel food colorings. Fill piping bags with colored frostings, and pipe fun designs on cakes.

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