These cake eggs are a gorgeous treat that also makes a delicious April Fool's Day prank. Getting a fairly humdrum breakfast of boiled eggs and fruit and discovering that it's cake instead is an eggcellent surprise, isn't it? If you want to make these for Easter instead, then they're an Instagram-worthy dessert to grace your brunch spread. This might be the only dessert that is appropriate for both April Fool's Day and Easter.
Naomi Imatome-Yun/Food Hacks Daily
The great thing about this idea is that you can customize the cake to be any flavor or color that you like. Think brownies, confetti cake, or carrot cake for Easter. You can use white eggs, brown eggs, and even dyed Easter eggs in a pastel rainbow.
Ingredients:
- eggs
- cake batter (homemade or boxed)
Since the eggshells are smaller than cupcakes, you should use the moistest cake recipe you can find so they don't dry out while cooking.
Instructions:
- Preheat your oven to 350°F.
- Make holes in the top of each egg using a corkscrew. The hole will have to be large enough to pipe in the cake batter. Save the eggs to use in something later.
Naomi Imatome-Yun/Food Hacks Daily
Naomi Imatome-Yun/Food Hacks Daily
Naomi Imatome-Yun/Food Hacks Daily
Naomi Imatome-Yun/Food Hacks Daily
- Rinse out each eggshell.
- In a bowl of salted water, soak the eggshells for at least 30 minutes. Add more salt if they don't sink enough and make sure the eggshells are filled with the saltwater.
- Remove eggshells, rinse quickly in running water, shake out any water from inside, and then place on a plate covered with paper towels.
- Prepare a muffin tin. Make a small aluminum foil nest in each hole, with an indentation in the middle so the eggs will be able to sit up.
- Fill a piping bag with tip or sandwich bag with cake batter. If using a sandwich bag, cut one tip.
- Place eggs in a Dixie cup or egg cup. Fill carefully with cake batter to two-thirds full.
Naomi Imatome-Yun/Food Hacks Daily
- Place filled eggs into muffin tin.
Naomi Imatome-Yun/Food Hacks Daily
- Bake cake eggs for 20 minutes.
- Remove from oven and clean off any excess cake from the top of the eggs. Do this gently with a butter knife and damp paper towel or dish towel.
I experimented with filling the eggshells 2/3 and 3/4 full. The 2/3 full ones overflowed less.
- Serve as a fun April Fool's Day surprise or a spring-y Easter treat.
Naomi Imatome-Yun/Food Hacks Daily
Naomi Imatome-Yun/Food Hacks Daily
Naomi Imatome-Yun/Food Hacks Daily
Naomi Imatome-Yun/Food Hacks Daily
Cake It to the Limit
Get more fun tips and tricks to make the most of your favorite cake. Learn how to mathematically slice cake for long-lived freshness, use dental floss to cut cake (and other soft foods), make a no-bake ice cream sandwich cake, and eat cupcakes so the frosting doesn't get all over your face.
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Cover image by Naomi Imatome-Yun/Food Hacks Daily
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