After a 2 months break from the bad weather, Mandy and I are back to baking again. This time we want to bake something fun that you could do with eggshells. Yes, we used eggshells to bake cakes, not pan! The cakes have the shape of eggs and it is just nice for the upcoming Easter. We added some colors to the cake’s batter to make them more colorful for the festival too.
The easter eggshell cake is a quick baking cake since we were using a cake mix, you can basically use any cake recipes to bake. Please bear in mind that the base color of the batter will determine the color hue of your eggshell cake. Our cake mix was yellow, so the cakes have a yellow saturated color. If you like to bake with chocolate cake, then omit the food coloring.
The most time-consuming part was preparing the eggshells and you may prepare the eggshells in advance (a day ahead). Please don’t throw away the egg whites and yolks that you have emptied out from the raw eggs. If you are not going to use the raw egg whites and yolks anytime sooner, you may freeze them in your freezer. An easy way to do this is to put them in an ice cube tray. Once frozen, transfer them to a freezer container and label. As with any frozen food, it is best to thaw eggs in the refrigerator and use them as soon as they are thawed. Only use thawed eggs in dishes that will be thoroughly cooked.
Talking about the bad weather… it was hot and humid with no rains at all for about 3 months. Though the reading at the thermometer was 38C (100F) but the real-feel was 47C (117F) due to the humidity. It was stuffy and hot yet no rain, funny right? It has no rain but it was humid! We can hardly walk into the kitchen to prepare anything for baking and cooking. The moment we walk away from fan or out from an air-conditioning room, we will be sweated to death. Glad that the rain finally came to cool down the heat a little.
Happy baking and Happy Easter!!! Enjoy!!!
- 12 Eggshells
- Vanilla Cake Mix – Used half of the box
- Make a hole in the top of the raw eggs and remove all contents into a bowl. (Picture 1)
- Clean the eggshells and boil them in salt water for 5 minutes and dry it. (Picture 1)
- Prepare the cake batter according to the directions on the box. (Picture 3)
- Divide the batter into 4 portions and color them as desired. (I made pink, green and blue. One remains plain as yellow). (Picture 4)
- Pour the colored batter into individual piping bags and fill the eggshells to 2/3 full. (Picture 5)
- Use a muffin pan to keep the eggshells upright. (Picture 6)
- Bake in a preheated oven at 150C for 30 minutes or as per instruction from the cake mix. (Picture 7)
Instruction with Image
- Picture 1
a. Lightly tap the tip of the eggs with a spoon or drill a small hole with a wine opener. Gently break open a small hole and empty out the egg white and egg yolk (keep it for other cooking or baking).
b. Trim the edges with scissors.
c. Clean the eggshells and boil them in salt water for 5 minutes and dry it.
d. I made holes at the rounder side of the egg tip so that the cakes are able to stand better with bigger base.
Place the emptied eggshell in the hole of the muffin pan. If the holes are too big, stuff a little crumbled aluminum foil to help them stand firmly in an upright position.
- Picture 2
Gather the ingredients calls in the cake mix. Add food colorings of your choice.
- Picture 3
Prepare the cake batter according to the directions on the box.
- Picture 4
Depends on how many colors you would like to have on your eggshell cake, divide your cake into a few portions. I used 3 colors, pink, green and blue, so I divide the batter into 4 portion, 1 portion being the original yellow color of the batter.
If you use a white cake mix, the base color will be white, so you might want to use yellow food coloring to obtain the yellow layer.
- Picture 5
Pour the colored batter into a piping bag. Snip a small hole at the tip.
- Picture 6
Fill the eggshells with the colored batters to 2/3 full.
In order not to disturb the flat even layers pattern of the cake, pipe batter into the eggshell from the wall to the center in a circular motion.
- Picture 7
a. Bake in a preheated oven at 150C for 30 minutes or as per instruction from the cake mix.
b. Trim off the top of the egg where the cake overflew after baking.
c. Peel off the eggshell while the cake is still warm to prevent condensation from inside.
d. Turn the cake upside down with the flat tip at the bottom, the Colorful Easter Eggshell Cakes are ready to be served.
- If your muffin pan hole is too big or too shallow to hold an egg, stuff with a crumpled aluminum foil to help to hold the egg upright.
- In order not to disturb the flat even layers pattern of the cake, pipe batter into the eggshell from the wall to the center in a circular motion.
- You may tilt the eggshell to make other creative patterns. The other pattern I made is to squeeze 4 batters into the egg simultaneously.