SPECKLED EGG CAKE
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!
Provided by My Food and Family
Categories Spring 2019
Time 1h15m
Yield 16 servings
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 590, Fat 26 g, SaturatedFat 7 g, TransFat 1.5 g, Cholesterol 75 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
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