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Although the egg-shaped pans are symbolic of Easter, this cake can also be baked in two 8-inch round cake pans for 25 to 30 minutes.

Source: Martha Stewart Living, April 2009



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How would you rate this recipe?
  • jhkang356
    20 MAR, 2013
    fyi the 3D egg pan has been discontinued on
  • Aspasia_Darkstone
    13 APR, 2009
    I baked this cake twice, both times following the instruction in the Living magazine. I divided the batter between the 2 egg-shaped pans. I used a thermometer to insure the oven was an even 350 degrees and I did not open the oven door. Both times the cakes fell in the middle during the final 10 minutes of baking. Does anyone know why? The cake tasted great, but was a big disappointment to me.
  • emilbeck
    12 APR, 2009
    This cake was lovely. Dense and moist, similar to a French macaroon cookie. Very easy to bake, just follow instructions. I made a round cake, not egg shaped.

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