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.
It is a quick baking since we were using cake mix, you can basically use any cake recipes to bake. Please bare 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 has 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 walked into the kitchen to prepare anything for baking and cooking. The moment we walk away from fan or out from a 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!!!