Life is a bit bananas this week. Spring break is not so much a break at all if you are home already with two little ones. Our entire backup has gone on vacation, leaving us here to fend for ourselves.
Harper and I did find pockets of time during Casey’s naps to throw together some Easter treats. I’m giving you the links here & a few little tips, because it is just that kind of week. Good luck with it!
The chocolate eggs are from Martha Stewart. I had hopes of making marshmallow cream eggs, yum! Those hopes were dashed when my chocolate failed to properly coat the inside of the egg. I’m not sure what the hiccup was there, but we went for solid chocolate eggs. They are pretty clever and cute. We did one with semisweet chocolate, and another with pink candy melts. Now, I see the pink looks oddly fleshy, and would opt for blue or yellow next time.
- If you use chocolate chips or candy melts, you do not have to temper your chocolate. This is a huge time saver.
- It took about ½ cup of chocolate chips to fill one egg.
- It is worlds easier to get the shell off when the chocolate is at room temperature, in case you put your egg in the fridge for the chocolate to set up.
The instructions for the cake eggs are on Delicious Days. Thanks to a comment from Mighty Girl, I skipped greasing the inside of the egg. The cake did stick a little to the shell, but nothing tragic. If you have some extra time, it might be worth while to grease your eggs… I also did not sanitize the eggs in boiling water for this. It made little since to me, since whatever bits of raw egg that were left in the shell would cook when you bake your cake.
For the cake, I used my favorite every day cake, a French yogurt lemon cake from Orangette. It is a fantastic cake, so simple, delicious, and fool proof. I was out of yogurt, and used the last bits of sour cream and cream fresh we had instead. Dreamy. I attempted to inject the inside with lemon curd after they were baked, but would have been better off injecting the lemon glaze. Not that lemon curd isn’t the nectar of the gods, the glaze just would have been better at moistening and flavoring the cake.
- There is enough of the yogurt lemon cake for at least 12 eggs.
- Only fill your eggs 2/3 the way full with the batter.
- Bake for about 15 to 20 minutes.