Top off your Easter celebrations with a gravity-defying, 3-D cake adorned with hand-painted details and metallic accents. With this Easter egg cake, you are sure to astound everyone at your Easter celebration.
Photos via Katrien’s Cakes
For this elaborate cake, you’ll use an inner support structure to create a large egg on top of an ornate pedestal. Then, you’ll decorate the Easter egg with a hand-painted plaque that can be made in a matter of minutes and finish off the cake with molded embellishments painted gold to resemble a Fabergé egg.
Learn how to carve, shape and decorate a gravity-defying Easter egg cake in this step-by-step tutorial.
For assembling and sculpting the cake
- 14″ (35 cm) square board
- 5″ (12.5 cm) long wooden dowel, 1″ (2.5 cm) in diameter
- Hot glue and hot glue gun
- Two 4″ (10 cm) round boards
- Melted chocolate
- Two 5″ (12.5 cm) round cakes, each 2″ (5 cm) high
- Two 6″ (15 cm) round cakes, each 2″ (5 cm) high
- 1–2 cups (250 mL – 500 mL) ganache or buttercream icing to fill the cake
- One FREE egg template enlarged to about 7.5″ x 5″ (18.5 x 12 cm)
- Serrated knife
- ± 5 1/4 ounces (150 g) yellow or white modeling chocolate, gum paste or fondant
For covering the cake
- 1–2 cups (250 mL – 500 mL) ganache to coat the cake
- Palette knife
- Cake smoothers, acetate or a small ball of leftover fondant
- Smooth apricot jam, sugar syrup or piping gel
- ± 2 pounds, 28 ounces (1.2 kg) white fondant
- Cornstarch or corn flour
- Rolling pin
For decorating the cake
- Edible dust for coloring the cake and painting the plaque
- Large paintbrush or unused blusher brush (optional)
- Pastry brushes and paintbrushes
- Clear alcohol such as vodka, gin or piping gel
- One egg template reduced to about 5″ x 3″ (12.5 x 7.5 cm)
- Any Easter picture of your choice, printed
- Parchment or non-stick baking paper
- 2 ounces (60 g) white fondant for painted plaque
- Craft or X-Acto knife
- ± 9 ounces (250 g) white modeling chocolate
- Decorative molds (I used Wilton’s Baroque design molds and First Impressions’ mini grape mold)
- Gold luster dust
Assembling and sculpting the cake
In the center of the square board, drill a hole, but not all the way through. Squeeze hot glue into the hole and place the wooden dowel inside, holding it in place until the glue starts to cool and it feels secure.
Drill a hole through the center of one of the small round boards. Place the board over the dowel. Squeeze glue on top of the dowel and the board; then place the other round board on top of the dowel, pushing the round board underneath up toward the top board. Hold the boards tightly so that they attach to each other and the dowel. Place a leveler on the top of the boards to make sure that they are level before the glue sets completely.
Brush the dowel and boards with melted chocolate to make the structure food-safe.
Stack the cake layers (try this recipe for your cakes) on top of the boards, adding filling in between the layers. Place the 6″ (15 cm) cake layers at the bottom and the 5″ (12.5 cm) cake layers on top.
Enlarge and copy the egg template onto an A4-sized paper. Cut out the template with scissors.
Place a small dollop of ganache or icing on the back of the template and stick it on the front of the cake. Follow the template to carve the sides of the cake into an oval shape with a serrated knife.
Move the template around each side of the cake and carve the cake following the template until it looks like an egg.
Knead and soften some of the modeling chocolate and then press a small piece against the bottom of the boards. If you’re scared that the modeling chocolate might fall off, you could attach the first layer with melted chocolate. Keep on placing pieces of modeling chocolate underneath the egg until it looks slightly rounded.
Wait a few minutes for the modeling chocolate to set. Use your serrated knife to carve the modeling chocolate into a rounded shape, holding the template against the cake to help guide you.
Covering the cake
Using a palette knife, coat the cake with ganache. When finished, use a piece of acetate to scrape and smooth the rounded part of the egg.
Dip the palette knife into hot water and wipe it off with a clean cloth. Smooth the ganache with the hot palette knife. Place the cake in the refrigerator for 15 to 20 minutes for the coating to set.
Brush smooth apricot jam, sugar syrup or piping gel over the surface of the cake for the fondant to adhere to the cake.
Roll out the white fondant on a small amount of cornstarch. Roll it to about 1/6″ (4 mm) thick and big enough to cover the cake.
Lift the fondant with a rolling pin or your hands and place it over the cake. Lightly smooth the fondant over the front and back of the cake so that the edges of the fondant meet up at the sides of the cake. Cut off any excess fondant.
Press cake smoothers together at the sides of the cake until it almost cuts through the excess fondant.
Cut off the excess fondant to create a perfect seam.
Smooth the seams using cake smoothers, acetate or a small ball of leftover fondant until the line on each side of the cake disappears.
To give the egg color, pour out dusting powder in any colors of your choice. I used white, blue, pink and purple to create a background on the cake.
Use your fingers to apply dusting powder to your cake. If you prefer, you could use a large paintbrush or soft blusher brush, but be careful not to indent the fondant.
Apply more or less color according to your own preference. You can leave a small area uncovered — this is where you’ll apply the painted plaque.
Making the painted plaque
Assemble all your paint tools. Use any color dusting powders you prefer. Mix the dusting powder with clear alcohol or piping gel to make edible paint.
To make the painted plaque, reduce and copy the egg template onto an A4-sized paper. Cut out the template with scissors.
Print any Easter design of your choice onto a piece of paper.
Make sure that your printed design fits into the egg template.
Trace the egg template around the design so that you will know which elements fit into the egg that will be traced onto paper.
Place see-through parchment paper or baking paper over the Easter design and trace the design with a pencil.
Also, trace the design on the reverse side of the paper so that when you turn the paper right-side up, the design applied to your plaque will be the same as the original image.
Roll out white fondant and place the egg template on top. Cut around the template with a scalpel or X-Acto knife to create an egg-shaped plaque.
Place the pencil drawing right-side up onto the egg plaque and lightly rub over the drawing with a pencil so that the design on the back of the paper transfers onto the fondant.
Using the same color dust as on the cake, dust all the background areas of the plaque using your fingers.
Paint the design using the colors of your choice. Paint any lighter details such as the yellow ducks, Easter eggs and light green grass, first.
Paint any darker details, such as the dark brown tree and darker green grass and any outlines, last.
Wait a few minutes for the paint to dry, then carefully attach the plaque to the front of the cake using water or edible glue.
Decorating the Easter egg cake
Using modeling chocolate, fondant or gum paste, make molded embellishments such as grapes and scrolls
Learn how to use fondant molds in this fabulous Bluprint blog tutorial: “Everything You Need to Know About Using Fondant Molds“
Glue grapes onto the dowel to create a pedestal for the egg cake. Paint the molds with edible gold dusting powder mixed with clear alcohol or piping gel.
Glue scroll embellishments around the painted plaque and paint the molds gold.
Finish off the cake by placing molded grapes on top of the cake and painting them gold to create an edible Fabergé-like egg.
Make a Beautiful Sculpted Cake for Any Occasion!
Learn to make a sculpted teapot cake and then decorate it three different ways for a range of special events and occasions in this online video class.