fyi the 3D egg pan has been discontinued on wilton.com
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.
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.