Surprise In The Center Speckled Egg Cake Recipes

EASTER CAKE WITH A SURPRISE INSIDE (BOXED MIX HACK)

Steps:

• Prepare the cake mix to make 8-inch or 9-inch layer cakes (2 per mix). Follow directions to remove from pans and fully cool (especially if gluten-free). Note: cake layers may be wrapped in plastic wrap and chilled before proceeding for easier cutting and frosting._
• Cut a 3 ½ inch hole in the center of one layer of the cake (I used the rim of a large glass as a guide).
• Place the layer with a hole on top of a second layer aligning the sides to have the layers directly underneath each other. Cut a hole in the second cake.
• Place an uncut layer of cake on a serving plate or cake cardboard.
• Spread a layer of frosting on the bottom side of one of the cut layers of cake and place it on top of the bottom layer.
• Repeat with the second cut layer, aligning it so the holes are directly above each other.
• Fill the hole with the assorted Easter candy.
• Spread a layer of frosting on top of the third layer and place the last layer on top.
• Frost the outside of the cake and decorate the top. Chill fully for the best slicing.
• Note: To place a large chocolate bunny on the top of the cake as shown in the photos, I inserted toothpicks into the bottom of the bunny to stablize it on top of the cake:

SPECKLED EGG MALTED MILK CAKE

Steps:

• Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray; set aside.
• In large bowl, stir together cake mix and malted milk powder with whisk. Add remaining Cake ingredients; beat with electric mixer on low speed until well combined. Divide batter evenly among pans.
• Bake 22 to 28 minutes or until cakes spring back when touched lightly in center. Cool cakes in pans on cooling racks 5 minutes. Turn cakes out onto cooling racks; cool completely, about 30 minutes. Level cakes using large serrated knife or cake leveler, if needed.
• To make Frosting, in large bowl, beat softened butter and powdered sugar with electric mixer on low speed until incorporated; beat on high speed 3 minutes. Add vanilla and salt; beat 1 minute longer. Add blue food color 1 drop at a time, beating until a light blue color is achieved.
• Fill and frost cooled cake. Refrigerate frosted cake 1 hour or until frosting is dry to the touch.
• In small condiment bowl, mix baking cocoa and vanilla. Load unused (new) stiff-bristle paint brush with cocoa mixture. Using fingers, flick loaded brush bristles toward cake creating a splatter pattern. Re-load brush; cover entire cake with chocolate speckles. Refrigerate cake 30 minutes.
• To make Phyllo Nest, heat oven to 375°F. Butter 1 muffin cup in regular-size muffin pan. Tear off 1/3 cup portion of kataifi; place in muffin cup in a circular nest shape. Gently brush phyllo nest with melted butter. Bake 15 minutes or until phyllo is golden brown around edge. Gently remove nest with fork; cool on cooling rack. Attach cooled nest to cake with dot of frosting. Place 3 speckled egg candies inside nest.
• Before serving, bring cake to room temperature. Store cake loosely covered with plastic wrap.