Cake Ball Eggs

Name: Cake Ball Eggs
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 12 servings
Ingredients: Cooking spray; 1 15- to 16-ounce box yellow cake mix (plus required ingredients); 1 cup cream cheese frosting; 1 10-ounce bag bright white candy melts

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Level: Intermediate

Total: 2 hr
Active: 45 min

Yield: 12 servings

Don’t worry about finding a cracked egg in this dozen—they’re all made of cake! To create the sweet clones, we molded cake balls into egg shapes and coated them in white candy melts (you could use light brown candy melts if you’re a brown egg family!). We served them in an egg carton for the full effect; you can buy new ones online.

Level: Intermediate

Total: 2 hr
Active: 45 min

Yield: 12 servings

Ingredients

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Cooking spray

1 15- to 16-ounce box yellow cake mix (plus required ingredients)

1 cup cream cheese frosting

1 10-ounce bag bright white candy melts

Directions

Coat a 9-by-13-inch baking dish with cooking spray. Prepare the cake mix as directed and spread in the pan. Bake and let cool as the label directs.
Crumble the cake in a large bowl. Add the frosting and mix with your hands until fully combined.
Using damp hands, form the mixture into 12 compact egg shapes. (They should be slightly smaller than an actual egg.) Refrigerate until firm, about 1 hour.
Melt the candy melts in the microwave as the label directs. Dip the top of a lollipop stick or skewer in the melted candy, then insert into the wide end of a cake ball. Repeat with the remaining cake balls and melted candy.
Dip each cake ball in the remaining melted candy, turning to coat; let the excess candy drip off. If the coating isn’t smooth enough, double-dip. Place the cake balls upright in a glass until the candy sets. Remelt the candy as needed.
Once the coating is set, use a fork to carefully slide the cake balls off the lollipop sticks. Arrange in an unused egg carton.