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Speckled Egg Cake
Speckled Egg Cake

Speckled Egg Cake

1 Review(s)
Cook Minutes 1 Hr 55 Min
Prep : 45 Min Cook: 1 Hr 10 Min
Looking for a showstopper of a dessert for your Easter celebration? Our Speckled Egg Cake might be just what you've been searching for. It's fun, festive and almost too pretty to eat!
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16 Servings
Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (280 g) Philadelphia Cream Cheese Whipped Frosting, divided
4-1/2 cups Jet-Puffed Miniature Marshmallows
2 Tbsp. water
7 Tbsp. golden vegetable shortening, divided
2 Tbsp. vanilla, divided
4-1/2 cups icing sugar, divided
teal gel food colouring
1 tsp. unsweetened cocoa powder
7 speckled chocolate eggs
1/2 cup unsweetened shredded coconut, toasted
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How do I make it ?
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Step 1
Prepare cake batter and bake in 2 (9-inch) round pans as directed on package; cool completely.
Step 2
Stack cake layers on plate, spreading 1/2 cup frosting between layers. Spread remaining frosting onto top and side of cake.
Step 3
Microwave marshmallows and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until marshmallows are puffed; stir until marshmallows are completely melted. Add 5 Tbsp. shortening and 1 Tbsp. vanilla; stir until shortening is completely melted and mixture is well blended.
Step 4
Add 3 to 4 cups sugar gradually to marshmallow mixture, adding just enough sugar to form ball and mixing well after each addition. Brush remaining shortening into 15-inch round on work surface; spoon marshmallow mixture onto centre of round.
Step 5
Knead remaining sugar, 1/4 cup at a time, into marshmallow mixture, then knead in food coloring until fondant is tinted to desired shade.
Step 6
Roll out fondant to 1/8-inch-thick round, turning and lifting fondant as it is rolled out to prevent it from sticking to the work surface. Gently lift fondant and place over rolling pin to help position fondant over centre of cake. Lightly brush excess sugar off fondant. Beginning at centre of cake top, use your hands to lightly press fondant onto top, then down side of cake to completely cover cake with fondant. Use sharp knife to trim excess fondant from base of cake.
Step 7
Mix cocoa powder and remaining vanilla until blended. Dip tip of new paint brush (or toothbrush) into cocoa powder mixture, then use fingers to flick brush toward cake to create a splattered design. Repeat until cake is evenly coated with speckles.
Step 8
Refrigerate 30 min. Decorate cake with chocolate eggs and coconut as desired.
Kraft Kitchen Tips!
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Make Ahead
The marshmallow fondant can be prepared ahead of time. Rub lightly with additional shortening, then wrap tightly in plastic wrap. Refrigerate until ready to use as directed.
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Size Wise
Balance out your choices throughout the day so you can enjoy a piece of this cake.
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Variation
For a change of pace, prepare using your favorite flavor of extract or color of food coloring.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
460
Calories From Fat
0
% Daily Value
Total fat 16 g
25 %
Saturated fat 6 g
30 %
Cholesterol 45 mg
Sodium 240 mg
10 %
Total carbohydrate 74 g
25 %
Dietary fibre 1 g
4 %
Sugars 58 g
Protein 4 g
Vitamin A
4 %
Vitamin C
0 %
Calcium
6 %
Iron
8 %
Servings
16 servings, 1 piece each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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