Cake In Eggshells Cute Easter Treat
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
- Cake Mix (we used Yellow Cake Mix)
- Gel Food Coloring
- 1 dozen One dozen jumbo white eggs
- Salt, water
- Small paintbrush
- Piping bag
- Round piping tip
- Sharp knife, toothpicks
- Vegetable oil
- 12 count muffin tray
- Dry rice
- 3 Small bowls
Step 1. Blow out your dozen eggs (one cake mix is enough to fill about a dozen eggs). Use a sharp knife to tap a hole on the wider bottom of the egg, then use the tip of the knife to make small cracks around your hole. Break open the shell gently, and make sure the hole is wide enough to insert a piping tip. You can use then insert a toothpick to break up the yolk then empty the egg in a bowl to save for later. If your cake mix calls for eggs, reserve for that.
Step 2. Clean the blown out shells in a solution of salt water, we used about a 1:3 ratio of salt to water. You will need to fill the empty shells with water so they stay submerged and don’t bob around. We let them sit for about 30 minutes in salt water. Gently rinse out in cold water and allow the egg shells to dry fully, hole size up.
Step 3. Prepare your cake mix according to the package direction and preheat the oven to 350 degrees. Split batter into 3 bowls and tint 3 colors (we made yellow, pink and green – note the cake mix is yellow, so we actually added BLUE to make green cake batter).
Step 4. Add your cake batter to a piping bag with the rounded tip. If you only have one tip, you will need to do one color at a time.
Step 5. Add a small amount of rice to your muffin tray, make an indent the middle with your finger to lay the egg, hole side up. Add a teaspoon of oil to each egg and swirl to coat all the sides, place on top of the rice.
Step 6. Fill the egg shell with batter until halfway full. Don’t make our mistake and do 2/3 or 3/4 full as there will be lots of overflow. However, it’s hard to eyeball exactly so no need to panic. If you have overflow, you can simply let baked eggs cool for 5-10 minutes (not too long or the cake will “set”) and simply scrape off the extra cake batter. Watch the video to see how we did this. Some of the rice sticks to the eggshells so you can scrap off too.
Step 7. Bake in a preheated 35- degree oven for 20-25 minutes. if the tops are puffy and spring back when lightly tapped, they are done.
Step 8. Let your eggs cool completely, you’re done at this point. It’s so fun to give someone an “egg” and have them crack it open and see cake!
However you can go a step further and decorate! We left some cracked open for you to see and some decorated. Simply use some gel food coloring and a small clean paint brush and paint designs. As noted above, if some oil gets on the eggshell, the gel coloring won’t dry well. Use food markers if you want a more matte, dried look.
Calories: 1923kcal | Carbohydrates: 420g | Protein: 21g | Fat: 19g | Saturated Fat: 10g | Sodium: 3582mg | Potassium: 320mg | Fiber: 5g | Sugar: 217g | Calcium: 113.2% | Iron: 56%