Speckled Egg Cake
Speckled Egg Cake
1 Hr(s) 15 Min(s) incl. refrigerating
45 Min(s) Prep
30 Min(s) Cook
Bring Eastertime fun to the dessert table this year with the Speckled Egg Cake recipe! This fun, whimsical take on cake is a sure crowdpleaser. Add the Speckled Egg Cake to your Spring holiday traditions!
What You Need
Select All
16 servings
Original recipe yields 16 servings
2 Tbsp. water
7 Tbsp. butter-flavor shortening, divided
2 Tbsp. vanilla, divided
4-1/2 cups powdered sugar, divided
teal gel food coloring
1 filled and frosted 2-layer cake
7 speckled malted milk eggs
Let's Make It
1
Microwave marshmallows and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until marshmallows are puffed; stir until marshmallows are completely melted and mixture is well blended. Add 5 Tbsp. shortening and 1 Tbsp. vanilla; stir until shortening is completely melted and mixture is well blended.
2
Add 3 to 4 cups sugar gradually to marshmallow mixture, using just enough sugar to form ball and mixing well after each addition. Brush remaining shortening into 15-inch round on work surface; spoon marshmallow mixture onto center of prepared work surface.
3
Knead in remaining sugar, 1/4 cup at a time, until blended. Knead in enough of the food coloring until fondant is evenly tinted to desired shade of blue.
4
Roll out fondant to 1/8-inch-thick round, turning and lifting fondant as it is rolled out to prevent it from sticking to work surface. Gently lift fondant and place over rolling pin to position fondant over center of cake. Lightly brush excess sugar off fondant.
5
Beginning at center of cake top, lightly press fondant with your hands onto top and down side of cake to completely cover cake. Use sharp knife to trim excess fondant at base of cake.
6
Mix cocoa powder and remaining vanilla until blended. Dip tip of new paint brush (or toothbrush) into cocoa powder mixture, then use fingers to flick brush toward cake to create a splattered design. Repeat until cake is evenly coated with speckles. Refrigerate cake 30 min. before garnishing with malted milk eggs and coconut.
Kitchen Tips
Tip 1
Make Ahead
The marshmallow fondant can be prepared ahead of time. Rub lightly with additional shortening, then wrap tightly in plastic wrap. Refrigerate until ready to use as directed.
Tip 2
Size Wise
Balance out your choices throughout the day so you can enjoy a piece of this cake.
Tip 3
Variaton
For a change of pace, prepare using your favorite flavor of extract or color of food coloring.
Tip 4
How to Toast Coconut
To create a crispy texture and complex flavor, toast BAKER'S ANGEL FLAKE Coconut before using. MICROWAVE METHOD: Spread coconut in microwaveable pie plate; microwave on HIGH 3 min. or until lightly browned, stirring every minute. OVEN METHOD: Spread coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Watch carefully as coconut can burn easily!
Nutrition
Calories
590
Calories From Fat
0
% Daily Value*
Total Fat 26g
33%
Saturated Fat 7g
35%
Trans Fat 1.5g
Cholesterol 75mg
25%
Sodium 390mg
17%
Total Carbohydrates 85g
31%
Dietary Fiber 0g
0%
Sugars 71g
142%
Protein 4g
8%
Vitamin A
0%
Vitamin C
0%
Calcium
4%
Iron
35%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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