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Ingredients
- Cake
- 1/2 cup (1 stick, 4 ounces) soft unsalted butter
- 1 cup (7 ounces) sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon Princess Cake Flavor*
- 3 large eggs
- 1 3/4 cups (7 ounces) Queen Guinevere Cake Flour
- 2 tablespoons (3/8 ounce) Signature Secrets(tm) Culinary Thickener or 1 tablespoon cornstarch
- 1/4 cup (2 ounces) milk
- 1/2 cup (1 1/2 ounces) coconut
- candy covered chocolate bits; or chopped candied cherries, OR 1/4 cup nonpareils (optional)
- Or substitute vanilla or another extract, or 1/8 teaspoon strong flavoring oil of your choice, such as butter rum or coconut.
- Glaze
- 3 tablespoons (1 1/8 ounces) dried egg whites
- 3 to 3 1/2 cups (12 to 14 ounces) glazing sugar or confectioners' sugar
- 3 tablespoons (1 1/2 ounces) water
- 3 tablespoons (1 1/2 ounces) heavy cream
- 3 to 4 drops extra-strong flavoring OR 1 teaspoon vanilla extract
- food coloring
Details
Servings 14
Adapted from kingarthurflour.com
Preparation
Step 1
Preheat the oven to 350°F. Grease the mini-egg pan.
Beat together the butter, sugar, salt, baking powder and flavor of your choice. Add the eggs one at a time, scraping the bottom and sides of the bowl and beating well after each addition. Whisk together the flour and Signature Secrets or cornstarch. Add the dry ingredients to the creamed mixture alternately with the milk, mixing until well blended. Stir in coconut or any optional add-ins.
Fill greased mini egg cups 3/4 full and bake in a preheated 350°F oven for 16 to18 minutes, until a cake tester comes out clean.
Cool in the pan for 10 minutes, then turn out onto a rack to cool completely. Repeat with remaining batter. When the eggs have cooled, trim the bottoms and any edges so they sit flat.
Sift together the egg whites and 3 cups of the sugar. Add the water, cream and flavor, mixing on slow speed to form a thick glaze (about the consistency of molasses), adding additional sugar if needed. Divide into portions and color each as desired.
To make spotted or striped eggs, smooth a layer of glaze over an egg. Set the egg on a rack, and pipe dots or stripes onto the egg. Work quickly-if the glaze sits more than a minute or two, the dots or stripes won't smooth out on the egg.
To make marbled eggs, mix a portion of glaze in one color, then swirl a second color through another portion of glaze. Swirl together, but do not mix. Spread over the eggs. Allow the glazed eggs to sit for several hours to harden. After a few hours, when the glaze is partially set, use a knife to trim the edges to loosen the egg from the rack. When the glaze is set, wrap the eggs to prevent the bottoms from drying out.
Yield: 14 to 16 egg cakes.
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