For today, I am once again drawing inspiration from the incomparable Bakerella. As you may remember from the raspberry cupcake bites I did, Bakerella is responsible for single-handedly making the world swoon over her adorable cake bites. She even has a book coming out this year that is completely devoted to them. You can pre-order Cake Pops by Bakerella through amazon now!
Today, I’d like to share one of my cake bite endeavors: Easter egg cake bites. They look like eggs and they’re decorated like eggs, but they’re actually cake bites! I experimented with this idea last Easter, and kept things pretty simple. I’ve had some more practice with cake bites since then, so I stepped it up a bit this year.
To make cake bites you just need a 9 x 13 cake and about 16 ounces of frosting, in the flavors of your choice. You can make them from scratch, or use a boxed mix and ready made frosting. I chose white cake to make these look more like real eggs, but go with whatever your favorite flavor is! Just bake the cake as you normally would and allow it to cool completely.
Just a little tip: You don’t have to grease and flour a cake pan. I have always been led to believe that if I did’t slather on the grease, or butter, and throughly coat my pan with flour, then the cake would stick and it wouldn’t come out of the pan in one piece. While this is very true for shaped or character pans, it doesn’t apply to basic squares, rectangles, and rounds. Just cut a piece of parchment paper to cover the entire bottom of the pan, lightly spray the pan with a little cooking oil, and lay the parchment in the pan. As soon as the cake comes out of the oven, run a paring knife around the edge and allow it to cool for 10 minutes. Flip the cake onto wire cooling racks, remove the parchment, and allow to finish cooling. Pretty easy, huh? Okay, back to the cake bites…
Once chilled, I shaped the yellow mixture into tiny yolks (about two dozen). Next, I shaped the white mixture around them. I did this by dividing the white mixture into equal pieces and rolling it into balls. Then I tore a ball in half, placed a “yolk” on one half, and put the other half on top. Then I rolled it between my hands to smooth it out and give it an egg shape. Once all of the eggs are shaped, cover them with plastic wrap and refrigerate for about two hours or overnight.
Now it’s time to coat the eggs. Once they’re chilled, I like to put them in a stick to make them easier to coat. I don’t always leave them on the stick, but they are much, much easier to coat this way. Melt a bag of white chocolate or candy melts. When I use white chocolate, I add one to two tablespoons of shortening to the chips while melting. This will thin out the chocolate a little, making it easier to coat with. It will also give the finished bite a little more of a snap when the chocolate hardens.
Just dip your egg into the chocolate, turning it to coat it completely.
Now for the fun stuff: decorating the eggs! I mostly used colored sugars and sprinkles, but you could also use food writers and other decorating tools. Be sure to pick bright easter colors like these, or…
To decorate, dip the end of your egg into more melted chocolate, tapping off any excess. Now dip the wet chocolate into some sugar or sprinkles. You can also apply confetti pieces individually by using a toothpick to place a tiny dot of melted chocolate on the back, then sticking the confetti to the egg. I also used a toothpick to draw shapes and lines on the eggs with melted chocolate, then I dipped them in the sugars while the lines were still wet to create fun designs! Be sure to draw or dip one section at a time and allow it to dry before moving on to another section or design.