Egg-shaped Easter cakes

By Jennifer Fujita on February 23rd, 2024
Devilish egg cakes 600x600

Whip up some fun with these egg-shaped cakes. Made from a white cake mix and canned frosting, this devilled dessert ascends to angelic heights when served in a delicious shell of white chocolate. Your guests are sure to crack a smile when they see these devilled Easter egg cakes on your dessert table!

Yield: 6 to 8 cakes

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Devilish egg cakes 600x600


  • 1 box white cake mix
  • 16 oz. white chocolate chips
  • 6- or 8-cavity egg-shaped silicone mould
  • 1 can yellow frosting, plus pastry bag and star tip
  • Powdered sugar
  • Red sugar sprinkles (for paprika)


  1. Prepare white cake batter according to box instructions and pour batter into silicone mould. Bake, and let cool completely.
  2. Remove cakes from mould and set aside. Wash and dry mould for the next step.
  3. For chocolate shells, melt the white chocolate chips in the microwave, stirring every 30 seconds. With a pastry brush, paint a layer of chocolate in each cavity of the mould. Let cool and then repeat with a second layer of chocolate. Set the mould aside to allow the chocolate shells to harden. You can place the mould in the refrigerator, but it may cause some condensation on the chocolate. Carefully remove shells from mould once they have hardened.
  4. To assemble the eggs, level the cake tops using a serrated knife.
  5. Scoop yellow frosting into a pastry bag fitted with a star tip.
  6. Place each cake into a chocolate shell using a dab of frosting at the bottom of the shell to secure. Sprinkle the top of the egg cake with powdered sugar.
  7. Pipe on the yellow frosting “yolk” in a small circle at the centre of the egg cake.
  8. Sprinkle yolk with red sugar sprinkles.

Jennifer Fujita
Hometown: St. Louis, Missouri
Artistic style: Easy peasy
Inspiration: A family of good cooks and big eaters!
Happy place: Cooking in my kitchen with the music blaring.
Favourite project or work of art: Any art you can eat