These shimmery little Easter Egg Cakes are gorgeous and delicious, yet SO easy to make!
While brainstorming ideas for Easter treats, I came across the perfect silicone egg molds and knew just what I was going to make… Easter egg shaped cakes.
I love working with silicone molds because they can make it so easy to create something so beautiful with pretty minimal effort.
I’m not a fan of a big solid chunk of candy melts or chocolate, so I usually try to come up with something to put in the center. I have done truffle, peanut butter, and cake fillings.
For this project, I decided to use peanut butter cake for the centers. My kids said they tasted like cake versions of Reece Eggs! I will share the recipe with you here in this post but feel free to swap it out with your own favorite cake recipe or box mix. I think my Lemon Sugar Cakes recipe would be delicious with white chocolate coating, too! (Just don’t coat them in sugar.)
Check out the video I made of the whole process and then I will go over some tips with you.
The silicone molds I purchased are oven proof so the first thing I did was bake the cake in the molds. You can find the molds here. I suggest purchasing 2-4 molds.
Make sure to coat the mold in plenty of non-stick baking spray. You can use Wilton’s mini-muffin batter scoop for the perfect amount of batter per egg.
Bake the cakes, cool them, and remove them from the molds. Then you will need to trim them down. Before you go through the trouble of washing your molds, you can do a “dry fit” for how far back the eggs need to be tried. Consider that they need to be below the top of the egg cavity by quite a bit… I’d say a little more than 1/4″ below it. Think about allowing space for 2 layers of chocolate, the cake, and then wanting to smooth chocolate over the bottom of the eggs on the cut side. See my video to get a better understanding of what I mean.
The Candy Coating
Before you can start making your candy shell, you must wash your molds really well by hand using soap and water. Then completely dry them.
Next, melt your candy coating. You could use chocolate, white chocolate, or candy melts. I used candy melts because they are quick and easy to work with. Here is where you can find the Wilton candy melts I used.
I combined half white and half color to get a nice Eastery shade. Before I stick the bowl into the microwave, I add a little spoon of shortening to thin the candy out.
Creating The Egg Shells
Once your candy is melted you are ready to create a shell. To do this you will put a spoon full of melted chocolate into each egg-shaped cavity and then spread the chocolate all over the bottom and sides with a flat paintbrush.
When each egg cavity is covered in a thin coating of chocolate, place the mold in the freezer for about 10 minutes.
After 1o minutes pull the molds out of the freezer and allow them to come back to room temperature.
Coat each egg with the second layer of melted chocolate and then place the cake into the mold over the wet chocolate. If you try to add a second layer of chocolate to cold molds you won’t be able to spread it around before it hardens.
Lastly using an offset spatula spread a layer of chocolate over the bottom of the eggs. This can be messy because it is very easy to trim back the edges later. Place molds back in the freezer for about 20 minutes.
Finishing The Eggs
Pull your egg mold out of the freezer after 20 minutes and immediately remove the candy-coated cakes out of the molds. Set the eggs aside until they reach room temperature.
Using a sharp smooth knife trim the excess chocolate from around the edges of the eggs. It comes off very nicely.
That’s it… They are ready to eat!
Happy Easter and Happy Baking! xoxo, Katie
Here are some of the products used to create these Easter Egg Cakes
Tender peanut butter cake combines with melted chocolate to create delicious little Easter Egg Cakes!
- 2 cups flour
- 1 1/2 cups granulated sugar
- 1/2 cup packed brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter
- 1 cup water
- 1/2 cup peanut butter
- 2 large eggs
- 1 teaspoon vanilla
- 1/2 c sour cream
- candy melts or any flavor chocolate
- 1 teaspoon (give or take) shortening
Peanut Butter Cakes
Coat your silicone molds in non-stick baking spray and preheat your oven to 350 degrees.
Combine flour, sugars, baking soda, and salt. Set aside.
Over medium heat, combine water and butter. Bring to a boil (make sure butter is melted), remove from heat, and whisk in peanut butter.
Whisk the butter mixture into the dry ingredients until smooth.
Whisk in the vanilla, the eggs, then the sour cream. Mix until smooth.
Pour batter into silicone mold cavities using Wilton mini batter scoop or use 1/8 cup measuring cup.
Bake 15-17 minutes.
Cool in silicone mold on cooling rack and then remove cakes from the molds.
Trim excess cake off of the tops of the eggs. (See video)
Combine your chocolate (one bag of candy melts at a time) with a spoon of shortening. Melt at 50% power in the microwave for 1 minute, stir, and then continue melting for 30 seconds at a time until completely melted.
Using a flat paintbrush, paint a thin layer of chocolate all over each of the egg cavities in the silicone mold. Make sure your molds are completely clean and dry before you coat them in chocolate.
Place the coated molds in the freezer for about 10 minutes.
Remove the molds from the freezer and allow them to come back to room temperature.
Paint on a second coating of melted chocolate and place the cake in the molds over the melted chocolate.
Spread a layer of chocolate over the bottom of the eggs/cake using an offset spatula. It's okay if it's messy.
Place molds into the freezer for about 20 minutes.
Take the molds out of the freezer and immediately remove the candy-coated cakes from the silicone molds.
After the cakes reach room temperature, trim excess chocolate off around the edges using a sharp smooth knife.
Lastly, coat the eggs with luster dust using a dusting brush.