One of my family’s Spring Break traditions is to spend lots of time together in the kitchen. Spring Break for my kids starts tomorrow (we have a late one this year!) so I’m just barely starting to think about all of our spring traditions.
We love to hard boil and dye eggs, make batches and batches of sugar cookies and bowls full of homemade frosting in a rainbow of pastel colors and then decorate them (and eat them for days!).
It’s all about the Easter food!
This year I’m in mourning because our kitchen is STILL only half-functional, and it’s going to be a bigger challenge to make dyed Easter eggs, sugar cookies, or other treats. I’m so excited for the weekend when we’ll be getting together with our friends for a big Easter dinner (and I can use their kitchen to cook all day!).
If you’re luckier than I am this week and have a full-functioning kitchen, these cake ball eggs are not only super cute and festive, but they are beyond delicious, too! Use funfetti cake mix for a fun look inside your cake ball eggs, and mix up the flavors and use yellow cake mix with strawberry frosting. The great thing about this recipe is that there’s so much room for variations in color and flavor!
Here’s what you need to start:
- 12 cupcakes, made from your favorite cake mix or cake recipe (funfetti cake is super fun with this recipe!)
- 1 container or batch of marshmallow fondant (my daughter loves to make marshmallow fluff fondant. It’s SO easy! Just take a 16 ounce container of marshmallow fluff and mix in 6-8 cups of powdered sugar, about a teaspoon of vanilla, and a few drops of gel food coloring. Knead it in a greased surface with greased hands until it’s smooth!)
- 1 can of your favorite frosting (again, we like to make our own frosting, but if you want to save a step, then grab a can!)
- 10-15 drops pink GEL Food Coloring
- Spoon
- Knife
- Rolling Pin
- Baking Sheet
- Parchment Paper or Wax Paper
Crumble cupcakes into a large bowl and stir in frosting until completely combined.
Form mixture into 12 egg shapes with your hands and place on a baking sheet lined with parchment paper or wax paper. Place in the freezer for 10 minutes to set.
While cake ball eggs are chilling, grab your fondant. Set aside a small amount of uncolored fondant for the polka dots at the end.
Work pink GEL food coloring into larger portion of fondant until the desired color is consistent throughout. Separate fondant into 3 equal-sized pieces, set 2 aside and work with one piece at a time.
Roll one section of fondant flat (about 1/8-inch thickness).
Cut rolled out fondant into 4 sections with a sharp knife.
Remove eggs from the freezer and wrap one egg in one of the sections of fondant you just cut.
Repeat until all eggs are covered in fondant. Do not try to work the egg too much, just get it covered–the more you handle the fondant, the more sticky it will get.
Place eggs into the freezer for another 10 minutes to set. Remove eggs from freezer and make tiny circles with the white fondant you set aside earlier; mash those tiny circles randomly onto the outside of the eggs.
Chill your Easter egg cake balls until ready to serve.
Easter Egg Cake Balls
Ingredients
- 12 cupcakes, made from your favorite cake
- 1 container or batch of marshmallow fondant
- 1 can of your favorite frosting
- 10-15 drops pink GEL Food Coloring
Instructions
1. Crumble cupcakes into a large bowl.
2. Mix cupcake crumbles with frosting until completely combined.
3. With your hands, form mixture into 12 egg shapes and place on a baking sheet lined with parchment paper or wax paper.
4. Place in the freezer for around 10 minutes to set.
5. Set aside a small amount of fondant for use at the end.
6. Work pink GEL food coloring into larger portion of fondant until the desired color is consistent throughout. I like to knead the fondant by hand. It's messy but it works great!
7. Separate fondant into 3 equal-sized pieces, set 2 aside and work with one piece at a time.
8. Roll the ¼ section of fondant flat (about ⅛-inch thickness).
9. Cut into 4 sections with a sharp knife.
10. Remove eggs from the freezer and wrap one egg in one of the quarter sections of fondant you just cut.
11. Repeat until all eggs are covered in fondant. Do not try to work the egg too much, just get it covered--the more you handle the fondant, the more sticky it will get.
12. Place eggs into the freezer for 10 minutes to set.
13. Remove eggs from freezer and make tiny circles with the white fondant you set aside earlier.
14. Mash those tiny circles randomly onto the outside of the eggs.
15. Place eggs back into the freezer until ready to serve. Serve cold.
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