Speckled Egg Cake Recipe

Name: Speckled Egg Cake
Prep time: 45 min
Cook time: 1 h 10 min
Total time: 1 h 55 min
Yield: 16 servings, 1 piece each
Ingredients: 1 pkg. (2-layer size) chocolate cake mix; 1 pkg. (280 g) Philadelphia Cream Cheese Whipped Frosting, divided; 4-1/2 cups Jet-Puffed Miniature Marshmallows; 2 Tbsp. water; 7 Tbsp. golden vegetable shortening, divided; 2 Tbsp. vanilla, divided; 4-1/2 cups icing sugar, divided; teal gel food colouring; 1 tsp. unsweetened cocoa powder; 7 speckled chocolate eggs; 1/2 cup unsweetened shredded coconut, toasted

Ingredients

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (280 g) Philadelphia Cream Cheese Whipped Frosting, divided
4-1/2 cups Jet-Puffed Miniature Marshmallows
2 Tbsp. water
7 Tbsp. golden vegetable shortening, divided
2 Tbsp. vanilla, divided
4-1/2 cups icing sugar, divided
teal gel food colouring
1 tsp. unsweetened cocoa powder
7 speckled chocolate eggs
1/2 cup unsweetened shredded coconut, toasted

	PREP TIME 45m	COOK TIME 1h10m	TOTAL TIME 1h55m
YIELD 16 servings, 1 piece each

Instructions

Prepare cake batter and bake in 2 (9-inch) round pans as directed on package; cool completely.
Stack cake layers on plate, spreading 1/2 cup frosting between layers.
Spread remaining frosting onto top and side of cake.
Microwave marshmallows and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until marshmallows are puffed; stir until marshmallows are completely melted.
Add 5 Tbsp. shortening and 1 Tbsp. vanilla; stir until shortening is completely melted and mixture is well blended.
Add 3 to 4 cups sugar gradually to marshmallow mixture, adding just enough sugar to form ball and mixing well after each addition.
Brush remaining shortening into 15-inch round on work surface; spoon marshmallow mixture onto centre of round.
Knead remaining sugar, 1/4 cup at a time, into marshmallow mixture, then knead in food coloring until fondant is tinted to desired shade.
Roll out fondant to 1/8-inch-thick round, turning and lifting fondant as it is rolled out to prevent it from sticking to the work surface.
Gently lift fondant and place over rolling pin to help position fondant over centre of cake.
Lightly brush excess sugar off fondant.
Beginning at centre of cake top, use your hands to lightly press fondant onto top, then down side of cake to completely cover cake with fondant.
Use sharp knife to trim excess fondant from base of cake.
Mix cocoa powder and remaining vanilla until blended.
Dip tip of new paint brush (or toothbrush) into cocoa powder mixture, then use fingers to flick brush toward cake to create a splattered design.
Repeat until cake is evenly coated with speckles.
Refrigerate 30 min.
Decorate cake with chocolate eggs and coconut as desired.