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Fabergé Egg Cake

Sometimes a holiday celebration just demands a a show-stopping cake. The problem lies in how exactly to make that cake. Until now! "Cake My Day" is the new book from the creators of the New York Times-bestselling "Hello, Cupcake" series and is a total party game changer.

With recipes for every skill level, sometimes all it takes are a few everyday ingredients, candies and a couple baking pans and you've got a professional looking cake.

This Fabergé Egg cake is perfect for the upcoming Easter Holiday. Don't let the intricate pattern fool you—you can make this!

RECIPE: Fabergé Egg Cake

Yields 12 servings

Ingredients

  • 1 Egg Master Cake (see attached) made with devil's food cake mix
  • 12 sticks pink gum (Extra)
  • 2 tablespoons white chocolate chips
  • 1 can (16 ounces) vanilla frosting
  • 3 cups small orange, dark pink, light pink and white pearlized jelly beans (such as Jelly Belly)
  • 1 can (1.5 ounces) pearl food decorating spray (such as Wilton)

Directions

  1. Line a cookie sheet with wax paper. As you make the parts, transfer them to the cookie sheet. For the tail of the bow, cut a V-shape notch from one end of 2 sticks of gum (see photo). Pinch the uncut ends. For the loops of the bow, cut and discard a ¾-inch piece from one end of 4 sticks of gum. Fold the 4 trimmed and the remaining 6 whole sticks of gum in half crosswise to make loops. Pinch the ends of each loop.
  2. Place the white chocolate chips in a ziplock bag; do not seal the bag. Microwave for 10 seconds to soften, massage the chips in the bag, return to the microwave, and repeat the process until smooth, about 30 seconds. Press out the excess air and seal the bag. Snip a small (1/8-inch) corner from the bag.
  3. To make the bow, arrange the pinched ends of the 6 large loops of gum on the cookie sheet in a circle. Pipe a large dot of the melted chocolate in the center to cover the ends. Add 3 of the small loops to the center, on top of the first set of loops, pressing the pinched ends into the melted chocolate. Finish the bow with the remaining small loop, pinched end down into the center of the cluster, securing with melted chocolate, as necessary. Transfer to the refrigerator to set, about 5 minutes.
  4. Starting at the base of the cake and working on one small section at a time, spread an even layer of vanilla frosting over the chilled cake and smooth. Arrange the jelly beans, end to end, in a swirling pattern to create a decorative design, completely covering the cake (use a toothpick or a wooden skewer to make small adjustments to the jelly-bean design). Using a large spatula, transfer the cake to a serving platter.
  5. Lightly spray the assembled bow and V-notched pieces with the pearl decorating spray. Gently peel the bow from the wax paper and attach it to the top of the cake, using frosting to secure. Attach the 2 V-notched pieces below the bow for the tail.

RECIPE: Good Egg Master Cake

Our basic egg shape hatches a cartonful of ideas. Whether you need an egghead for a baby shower or a ghost for a haunting or are planning a party of your own invention, let this shape egg you on to delicious fun. Get cracking!

  • 1 recipe Perfect Cake Mix batter (see below) made with the cake mix specified in the recipe
  • 1 cup vanilla frosting
  1. Preheat the oven to 350°F and prepare a 1-cup and a 4-cup oven-safe measuring cup and a 1-quart oven-safe glass bowl. Pour 1 cup batter into the 1-cup oven-safe measuring cup, 2 cups batter into the 4-cup oven-safe measuring cup, and the remaining batter into the 1-quart oven-safe glass bowl.
  2. Bake the cakes on a cookie sheet until golden and a toothpick inserted in the center comes out clean; 25 to 30 minutes for the measuring cups, 30 to 35 minutes for the bowl. Transfer the cakes on the cookie sheet to a wire rack and cool for 10 minutes. Invert, remove the cups and bowl, and cool completely.
  3. Trim the top of each cake level. To assemble the egg shape, place the bowl cake, trimmed side up, on a small saucer for support (the assembled and decorated cake will remain in the saucer through serving). Spread some vanilla frosting on top. Add the large measuring-cup cake on top, trimmed side down. Spread some frosting on top. Add the small measuring-cup cake on top, trimmed side down. Bevel the edge of the top cake to round slightly (see illustration).
  4. Insert a drinking straw down the center of the cakes for support; trim the straw flush with the top of the cake. Spread a thin crumb coating of frosting on the cake, filling any gaps, and smooth. Place the cake in the freezer until set, about 30 minutes.

RECIPE: Perfect Cake Mix

  • 1 box (16.5 ounces) cake mix, such as yellow, French vanilla, devil's food, red velvet, spice, strawberry or banana
  • 3 large eggs (or the number of eggs called for on the box)
  • 1 cup buttermilk (in place of the water called for on the box)
  • 1⁄3 cup vegetable oil (or the amount called for on the box)
  1. Preheat the oven to 350°F. Line the bottom of the pans with wax paper to fit and spray with vegetable cooking spray (bowls will not be paper-lined).
  2. Following the box's instructions, combine the cake mix, eggs, buttermilk and oil in a large bowl. Beat with an electric mixer on low speed until moistened, about 30 seconds. Increase the mixer speed to medium-high and beat, scraping down the sides, until thick, 2 minutes longer (it makes about 5 cups batter).
  3. Stop at this point for projects calling for Perfect Cake Mix batter and follow the instructions in the project. Otherwise, continue with the next step.
  4. Divide the batter between the pans called for in the recipe, spread the batter to the edges, and smooth the tops. Follow the indicated baking times. Bake until golden brown and a toothpick inserted in the center comes out clean.
  5. Transfer the cakes to a wire rack and cool for 10 minutes. Invert, remove the pan(s) or bowl(s), and cool completely.
  6. Cakes that are not used immediately may be wrapped in plastic wrap and frozen for up to 2 weeks.

Excerpted from CAKE MY DAY, © 2015 by Karen Tack and Alan Richardson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Photography © Alan Richardson

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