Time flies by. It seems like just yesterday I was complaining about finals and having too many snow days. It’s already mid April and my math teacher graciously warned us about finals being 20 school days away… Yay…. ISTEPS, ECA, all coming up in a few weeks. I can’t wait. Excuse my sarcasm.
Since time flies so fast, I had no idea this weekend was Easter. None. Easter for me is more of a traditional thing that my family adapted to when we came here. When I was younger, I would go with a friend to hunt for Easter eggs at her grandmother’s church. Perhaps, it has more sentimental value then religious meaning. I like it that way. Most of my friends and over half the world celebrate it so I might as well do something for it, eh? Well, something fast because Easter is tomorrow.
So I made these. Vanilla cake baked in egg shells. Wonderfully amazing. I brought them to school and friends were asking why I brought eggs to school… I told them to crack them. They looked dumbfounded that it wasn’t leaking out liquid or didn’t smell/look anything like an egg on the inside. Looks can be deceiving my friends… That’s why they tell you not to judge a book by its cover.
First you poke a hole in an egg using a thumbtack.
I don’t feel like typing any more so here comes the photo gallery with a bit of explanation when needed!
On the other end make a hole about one cm across. Over a bowl, point that end down and blow through the smaller hole on the top.
Take the reserved egg and some sugar.
Add milk and vanilla.
Mix then add dry ingredients. Mix.
Pipe into egg shells. Fill them 1/2 to 2/3 of the way. Overfilling is better then under filling.
Now, you’re going to ask me what one does with all those leftover eggs. Make les petit fours of course! Long photo gallery coming up.
Bake and glaze with lots of chocolate! Chocolate makes me feel better… about everything!
Egg Shell Cakes: Vanilla Cake Baked in Egg Shells & Cake to Use Up Remaining Eggs
Egg Shell Cake
- 9 eggs
- 1/2 cup sugar
- 2 tbsp butter melted
- 1/4 cup milk
- 1/2 tsp vanilla extract
- 3/4 cup flour
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- pinch of salt
8 Egg Chocolate Cake with a Garnish of Coconut
- 8 eggs
- 1 1/2 cup sugar
- 1/4 cup butter melted
- 1 tsp vanilla
- 1 1/2 cup flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- enough milk to make a thick batter
for the egg shell cake
On the small end of the egg, poke a very small hole with a thumbtack. On the larger end of the egg, poke a hole that is about one cm across. I used a chopstick. Blow through the smaller end to force the egg white and egg yolk through the larger hole. Blow one out into a separate bowl.
Place drained eggs into a bowl with saltwater. Fill the eggs with salt water and shake it out. Place onto a paper towel upside down.
In the bowl with the one egg, add in the sugar and beat until light. Add in the melted butter. Mix then add milk and vanilla.
Add in the rest of the ingredients making sure not to over mix.
Transfer batter into a plastic bag with a hole. Place the eggs into a mini muffin tin and pipe mixture into eggs. Fill each egg about 1/2 to 2/3 of the way full.
Bake in a preheated 325 F oven for about 20 - 25 minutes.
Pick off any leaked out cake mixture. Enjoy!
for the chocolate cake
Beat eggs and sugar together until light. Add in melted butter and vanilla.
Add in the flour, cocoa powder, baking powder, baking soda and salt.
Add in milk by the 1/4 cup to form a nice thick batter. Be sure not to over mix.
Bake at 325 F for 25-30 minutes in a 9 inch cake pan.
Cut up into squares and cut them in half. Sandwich in melted chocolate. Pour over some melted chocolate and garnish with coconut.