Each year I make a number of Easter eggs to give to friends and family. The pan(s) that I use are actually the copper colored jello-type molds that were popular some years ago. Each pan holds 1/2 cake mix, so I am fortunate to own two, which allows me to bake two at one time. The pans have some ridges in them, so they seem to stand up between the ridges in my oven racks.
I decorate them in many different ways. Sometimes I make them look like the old fashioned hollow sugar eggs that had a viewing area and something in the middle to see. I decorate the tops with a cross with flowers or as in the case of this one, just with assorted spring flowers.
For this Easter Egg Cake, I used yellow cake with white buttercream frosting. I frosted the cake with white and added a white border. I tinted frosting pink and purple for the flowers and green for the leaves (and a small bit of yellow for the centers). I used the bright (fluoro) food coloring for all. I used flower tips to create easy flowers, and the leaf tip for the leaves. The hot pink “dots” on the borders were made with a tube of purchased hot pink gel.
I put coconut into a container with a few drops green food coloring – shaking the closed container until the coconut was evenly tinted. I added jelly beans for interest. This cake can be decorated in many ways.
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