Blue Speckled Egg Cake Bite Step x Step
MAKES 36 EGGS
These molded, speckled, cake filled eggs are a simple, sweet way to celebrate spring. An egg mold and sugar do all the work on these trompe l'oeil treats.
STEP 1: PREPARE CAKE POP FILLING
Prepare just the cake pop filling from the CAKE POPS recipe on the RECIPES page. Set aside in the fridge. Next, place 1/8 teaspoon of Brown Sugar Crystals and 1/8 teaspoon of Brown Sanding Sugar in each cavity of the egg mold. Set aside.
STEP 2: MELT COATING AND CREATE EGG SHELL
Place half of the Blue Candy Coating discs in a bowl and microwave on half power in 30 second intervals, stirring in between and removing when 3/4 of the discs are melted. Continue to stir until completely melted, then stir in a heaping teaspoon of paramount crystals to make the coating more fluid for painting.
Scoop a small dollop of coating (approx. 3/4 tsp.) into a few cavities of the egg mold.
Using your paintbrush, stir the coating into the sugar and then continue by painting the speckled coating on the interior of the mold, creating a 1/8" thick shell. Repeat with the remaining cavities. Lift the mold up and look underneath to see if there are any visible spots that did not get filled and touch up any thin areas with additional coating. Place in the freezer until firm, 5 minutes of so. (Note: If you tend to work slowly, only fill and paint a couple of cavities at a time and then reheat the coating as necessary before spooning it into the other cavities)
STEP 3: FILL AND SEAL
Press a small scoop of cake pop filling into each egg shell, leaving a slight gap at the top. Spread the back of each egg with melted coating to competely seal and place in the freezer until firm, 5 minutes or so. Flip to release.
If you have any rough edges, use a craft knife or paring knife to trim around the edges of the eggs.