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Easter Egg Cakes

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These desserts are made from pound cake shaped to resemble an egg white, then scooped out and filled with a lemon-curd "yolk." These cakes can be made in advance and stored in the freezer. When ready to decorate, bring to room temperature before glazing. The glaze must be made just before ready to use, or it will dry out.

Source: Martha Stewart Living, April 2001
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14
  • shinyredshoes1
    27 FEB, 2014
    I received the magazine that had this recipe back in 2001. The first attempt did not go well. I make them for Easter every now and then. I have gotten better with this recipe. Now, they do look like the picture. Yes, you can add food coloring to the glaze to make them look like colored Easter Eggs. I do get requests every Easter for them, but since they are time consuming, I only make them if I have the time. They are delicious!
    Reply
  • HanaB
    31 MAR, 2010
    The food coloring in the glaze is a misprint,right?
    Reply
  • MS11100267
    21 MAR, 2008
    I really love this recipe. It's sinfully delicious. time consuming yes, but the end result is very rewarding! Everyone cannot believe you made these yourself. This is also the recipe that taught me how to make lemon curd. I got my egg pan at Michaels. And I usually double the recipe.
    Reply
  • foodandmooddoteu
    18 MAR, 2008
    Very interesting!!!
    Reply

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