We all know that Easter is all about chocolate, eggs, and chocolate eggs. So I decided to make a chocolate cake pop egg to celebrate the holidays.
I made the eggs using the cake pop method with some leftover chocolate cake I had in the freezer. I even hid a little surprise in each of my egg-shaped pops... keep reading to find out what!
I melted some white chocolate slabs using a double boiler, and attempted to dip half of each egg and then let dry before I dipped the other half. I quickly realised this method was not ideal. The white chocolate was too thick and was leaving blobs on my eggs.
This was not going to work out.
I decided the try doing a pour-over method instead, thinning out the white chocolate with shortening. I placed my eggs on a rack over a tray and poured the white chocolate mixture over it, making sure all sides of the eggs were covered.
This yielded a much better result. So much so infact, that one has to wonder...
Is this an egg? Or an egg?
And when you bite into it....
There's even a yolk! (Made with yellow cake mixed with frosting).
I actually first tried to make this using a sponge cake I had in the freezer, but the cake was too yellow and although I dyed the yolk part with yellow food colouring, there wasn't much differentiation.
For a more "authentic" cakey-hard-boiled egg, try it with a white cake (but remove the top/bottom/side which will brown during baking), and then dye the yolk bit yellow.