Easter cakes baked in egg shells - recipe!

Posted by Emma Patterson on

Easter is coming and I've been planning the most epic DIY Easter treat recipe blog post EVER! I've seen other bloggers baking cupcakes in egg shells (see picky below) but I thought I would take it one step further, remove the shell and decorate the cake too. easter_cake_eggs_homely_creatures As you know I'm all about presentation so you can imagine my excitement when I received a surprise gift of the cutest wooden mini succulent planters (or as I'm using them - egg cups!) made by Wind and Willow Home. I instantly knew they would make the perfect final touch to my colourful plan. Some might say it was EGGendipity! easter_cake_eggs_homely_creatures Anyways, at risk of Easter arriving before I publish this post, here is the recipe! I hope you have as much fun as I did making them... Preparing Eggs 1. Gently tap the bottom of the egg onto the table or on the blunt end of a knife so that only a couple of small cracks appear. 2. Then use your fingers to carefully peel the shell away until you make a small hole (about 1cm in diameter). 3. Tip the egg white and yolk out into a clean bowl, shaking a little and using a implement if it doesn't come out. 4. Wash the gunk out of the egg using warm water from the tap. 5. Fill each egg shell up with very hot water and a pinch of salt. Leave to soak for at least an hour. 6. Rinse out with cold water and let each egg dry upside-down. The recipe will fill at least 8 eggs. I made 10 and had a little batter left over. I just collected my egg shells over a couple of days of breakfasts, and also there is one egg used in the recipe. homely_creatures_easter_recipe_steps Cake Ingredients 1 cup plain flour 1 teaspoon baking powder 1/4 teaspoon salt 1/3 cup milk 1/2 teaspoon vanilla essence 90g unsalted butter, softened 1/2 cup 1 large egg Oil for greasing inside of each egg shell Decorating Ingredients Various food colouring I cup (or less) of icing sugar (alternatively get some fondant) Sprinkles - Bit of trivia: Australians call these 'Hundreds and Thousands'! Whatever else you feel like using! homely_creatures_easter_egg_cake Method 1. Put oven rack in middle position and preheat oven to 180°C. 2. Line a normal muffin tray with foil so that the eggs will sit happily in each space, OR be as lucky as I was and find a mini-muffin tray where they fit like a glove! 3. Grease the inside of each egg shell by adding a couple of drops of oil and spinning it around until the inside of the shell is coated. Be sure to pour out any excess oil. 4. Stir together flour, baking powder, and salt in a bowl. 5. Stir together milk and vanilla in a cup. 6. Beat together the softened butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy (about 4 minutes.) 7. Add egg and beat until just combined. 8. Reduce speed to low, then add flour and milk mixtures alternately in batches, beginning and ending with flour and mixing until just combined. 9. Put the mixture into an icing piper or, do what I did and put it into a large plastic bag and chop the corner off (to make a small hole.) 10. Pipe the mixture into the egg shells, only filling them about two thirds full, no more! The hope is that the cakes will rise and come out of the top a little. 11. Bake until the bits coming out of the top are pale golden and a wooden pick or skewer inserted in centres comes out clean (usually about 15-20 minutes.) 12. Put cakes eggs (still in shells) on a rack and cool. 13. When room temperature, remove the top overflow from each egg (and eat it!) then peel the shell of each cake egg carefully. homely_creatures_easter_recipe Decorating I chose to do two different decorating styles. For the sprinkles eggs I made a wet icing sugar mixture, rolled the cake egg in the mixture until completely covered. I don't think there is a no mess way of doing this so I used my fingers! Wipe off the excess mixture before rolling the eggs in a dish of sprinkles. Just like crumbing a fish! HC_easter_recipe For the other style of decoration I made a much more dry icing sugar mixture with a couple of drops of water and food colouring in it. It was dry enough that I could manipulate it in my hands but wet enough so that it didn't crumble. I used tooth picks to hold up the white bunny ears. If you aren't as patient (stubborn) as I am, I would recommend getting yourself some pre-made fondant to do this, as icing and water isn't as easy to manipulate. Be creative! Get yourself some edible glitter or cute shaped sprinkles. Oh and let me know how you get on! x IMG_4380

Share this post

← Older Post Newer Post →

Leave a comment

Please note, comments must be approved before they are published.