The Big Egg

Make this delicious, beautifully decorated cake egg the centerpiece of your Easter table.

1 recipe prepared cake batter
1 cup filling: buttercream frosting, chocolate ganache, or jam
fondant icing (below)
sugar decorations 

First, prepare the cake recipe that comes with our egg pan (or use the cake recipe of your choice; a sturdy, pound-cake type recipe is better here than a more delicate one). Allow the cake to cool completely. 

Slice off the slightly rounded top of each half, so that you have two halves that will sandwich together nicely. Spread the flat side of one half with about 1 cup of the filling of your choice. Press the second half lightly atop the first. Trim a thin slice off the bottom of the cake (for stability), and place a large spoonful of frosting onto a serving platter to anchor the cake. Place the cake onto the platter, brushing off any loose crumbs.

Next, prepare the smooth icing:

Fondant Icing 

1 cup (5 ounces) A'Peel(tm) white coating or white chocolate pieces
4 cups (1 pound) confectioners' sugar or glazing sugar
1/4 cup (2 3/4 ounces) light corn syrup
1/4 cup hot water
1 teaspoon vanilla extract
food coloring or Spectrum Gel Colors, if desired

In a saucepan set over low heat, or in the microwave, melt the white coating or chocolate, stirring till smooth. Sift the confectioners' or glazing sugar into a large bowl, and add the corn syrup and hot water, stirring till smooth. If you're using a mixer, set it on low speed so the icing doesn't become too aerated. Mix in the melted coating, vanilla, and coloring (if you're using it). If the mixture is too thick to pour, reheat it briefly over low heat, and stir in 1 to 3 tablespoons additional water. The mixture is easiest to work with, and pours smoothly, at about 100°F.

Pour the fondant icing over the cake, using a spatula to guide it over the sides. Scrape up any icing that pools beside the cake. A second coating may be applied after 30 minutes to achieve a more opaque look. Note: Fondant that runs off the cake may be reheated and used again, if it isn't full of crumbs. Yield: enough to cover one large egg with two coats, or one large egg with one coat AND 4 to 6 small eggs.

When the icing has hardened, decorate the cake with piped icing and sugar decorations. If desired, color shredded coconut with green food color by shaking the two together in a plastic bag, then spread this "grass" around the egg on the platter. Yield: 1 magnificent cake!