Make Easter even more festive and delicious with egg-shaped cake bites. Give the crumbled cake filling a light lemony flavor with Pure Lemon Extract.
Prepare cake mix as directed on package, adding lemon extract and desired food color. Bake as directed on package for 13x9-inch baking pan. Cool completely on wire rack.
Crumble cake into large bowl. Add marshmallow creme; mix until well blended. Shape into 1-inch balls then roll to form an egg shape. Refrigerate 2 hours.
Melt coating wafers or white chocolate as directed on package. Using a fork, dip 1 cake bite at a time into the confectionary coating or chocolate. Tap back of fork 2 or 3 times against edge of dish to allow excess to drip off. Place cake bites on wax paper-lined tray.
For the Decorating Glaze, mix confectioners’ sugar and water in small bowl until well blended. Tint with desired food color. Using a fork, drizzle glaze over cake bites. Let stand until glaze is set.
Test Kitchen Tips:
• Use 2 teaspoon McCormick® Pure Vanilla Extract or teaspoon McCormick® Raspberry Extract in place of the lemon extract.
• To prepare cake bites in multiple colors, divide prepared cake batter into 2 or 3 bowls. Tint each batch with desired food color. Pour into muffin pan. Bake as directed on package. Crumble cake into separate bowls. Divide marshmallow creme among bowls. Continue as directed.
• Confectionary coating, also known as almond bark, is used for candy making and coating. It is packaged in wafer form and is available in a variety of colors and flavors, including milk and dark chocolate. It is found in the cake decorating aisle of craft and party stores. One pound white baking chocolate may be substituted for the confectionary coating.