Egg Shell Cakes

I find these simply magical. Going to be making them this weekend and will let you know how they turn out.

Can use a cake mix if you don't feel up to doing a cake from scratch. Also, you can bake the eggs, peel them and freeze them a bit and then coat them in a "Magic Shell" type chocolate (the kind found by Ice Cream toppings and cones, Walmart has them). I'm going to be dipping mine in a petit four glaze.

1. Poke a tiny whole in the bottom side of the egg by using a needle or an egg poker. Carefully enlarge the hole using a pointy knife, make sure to only break small pieces of the egg shell to better control the size of the hole. Turn the eggs upside down and empty them in a small bowl, some of the egg white/yolk will be used later for the cake batter. If the yolk and egg white refuse to come out, take a wooden skewer and poke inside the egg.



Clean the shells in cold water and prepare a bowl with salt water (dissolve 6 Tablespoons of salt in about 1 quart of water), fully immerse the egg shell, make sure there's no air trapped inside. Remove them after about half an hour, rinse them under cold water and let them dry on a paper towel, with the hole pointing down. Meanwhile preheat the oven to 350°.

Baking prep: A muffin tray works great, use little pieces of aluminum foil to form rings, which will help the eggs to stand upright during the filling and baking process.

Make up your cake batter using fav recipe or cake mix.

Drizzle about 1 teaspoon of oil in each egg and turn/flip it in your hand until the inside is completely covered. Get rid of any excessive oil. The hardest part is to fill the eggs, you can do it with a teaspoon and A LOT OF patience or you use a piping bag with a small nozzle. (I also read where a Turkey baster would work, too. Think I'm going to use a cake decorating bag). Fill the eggs up to half and two thirds full, sort of trial and error - too few and the eggs will look incomplete or it is too much and the batter escapes through the holes, making a mess. You can easily remove the excessive parts after they're cooled down, so better add a bit more.
Bake for 25 to 30 minutes. A wooden skewer or uncooked spaghetti noodle should come out clean, if the cake eggs are done. Remove from the oven and let cool down completely before cracking them open and peeling off the shell. Surprise, surprise, here's a cake egg.