How to Make an Egg-Shaped Easter Cake (Without an Egg-Shaped Cake Pan!)

What’s better for a spring celebration than an egg-shaped Easter cake? Bake your favorite cake recipe then transform it into an egg with these easy steps. The finished cake, decorated with vibrant colors and pastel candy is both a gorgeous centerpiece and deliciously festive dessert.

For this project all you need is: a square and a round cake pan, icing spatulas and a piping bag with an assortment of tips for decorating the cake, and a large serving platter — oval works best.

Use a cake recipe that makes a two-layer cake. I used Martha Stewart’s Simple Layer Cake. A pastel cake would work wonderfully too.


1. Prepare the cake batter following the recipe instructions. Divide the batter evenly between one 9 x 9 x 2-inch square baking pan and one 8 or 9-inch round cake pan. Bake and cool the cakes according to the recipe instructions. Remove cakes from the pans and let cool completely before cutting — trimming a warm cake can be a very crumby disaster!



2. To start assembling the Easter cake, place the square cake in the center of the platter.


Next, cut each end of the round cake so that it sits flush against the square cake. Place the half-rounds on either end of the square cake to create an egg shape. (Note: You will not cut the round cake in half, but rather each end separately, with some cake remaining in the center).


Use the remaining cake scraps from the center of the round cake to fill out the top and bottom of the cake, creating an egg shape. Oh, and don’t worry if your Easter cake looks a little messy, the frosting in the next step will hide that!



3. Now it is time to start frosting the egg cake. Martha Stewart’s Basic Buttercream is really great for this project, but most white or pale colored frosting will work. You could tint your frosting if you want a more vibrantly colored egg cake. Make it pink, yellow green or blue – whatever color you fancy!


Use a pastry bag fitted with a large tip to pipe a little of frosting on to the seams of each of the cake pieces to ‘glue’ them in place. Then, use spatula to frost the entire cake. Smooth the tops and the sides of the cake and transfer to the refrigerator for 10 to 15 minutes to firm up the frosting before you start decorating.



4. Get creative! You can decorate your Easter egg cake however you like. It’s a fun project for kids to help with. I used pink and blue colored icing, piped on with a small circular decorators tip, pastel colored candy eggs and edible Easter grass.


The Easter egg-shaped cake can be refrigerated, just be sure to bring it to room temperature before serving.


This article was first published on the Network on March  23, 2016.


By: Adrienne Blumthal

Photos: Steven Karl Metzer