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Easter Egg Cake Bites
- Prep Time: 45 mins
- Cook Time: 35 mins
Your FlavorPrint
7 matching flavors
Overview
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.
Ingredients
Ingredients
Serves:
Makes 4 dozen or 24 (2 cake bite) servings.
Nutritional information
(amount per servings)
Total Calories: 217
Sodium: 152mg
Fat: 9g
Carbohydrates: 33g
Cholesterol: 0mg
Protein: 1g
Fiber: 0g
Directions Directions
- 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 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.
Cooking Tips
Test Kitchen Tips:
- Use 2 teaspoon McCormick® Pure Vanilla Extract or 1 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.
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