Egg Fun Cakes
- 1/2 cup C&H® Granulated Sugar
- 1 to 2 drops food coloring gel
- 1 (11.5 oz.) store-bought loaf cake
- 1 (1 lb.) package C&H® Confectioners Sugar
- 4 to 6 tablespoons water
- pastel food coloring
Colored sugar takes 4 hours or longer to dry. Prepare in advance of decorating cakes.
For each desired color, you will need 1/2 cup granulated sugar. Place sugar in a zip top plastic bag; add a small drop of coloring. Roll the bag from bottom to top, removing all of the air. Close the bag and move the sugar around a few minutes to color. Line a baking sheet with waxed paper; spread the colored sugar onto the sheet pan. Allow the sugar to dry for approximately 4 hours. If it is humid, it may take longer to dry.
Line a baking sheet with waxed paper.
Slice the loaf cake into seven 1-inch thick slices. With a 2-inch egg-shaped cookie cutter, cut 2 egg shapes from each slice. Place the cut out cakes on the prepared pan. Freeze for approximately one hour.
In a large bowl, mix confectioners' sugar with water. Stir at least 1 to 2 minutes. The glaze will become thick and lumpy; then it will become smooth and glossy. It should be of a medium consistency that will be smooth when poured. Set aside 2 tablespoons of white glaze to be used to adhere sugar chevron pattern. Divide remaining glaze into cups; color as desired. Makes 2 cups glaze.
Place cut out cakes onto a drying rack set on top of a sheet pan. Glaze one color of cake at a time. The glaze that drips off of the cakes can be used for a second coating, if needed. Using a spatula, scoop up the dripped glaze and return to bowl. Cover until needed.
Allow the glaze to set completely before adding the chevron sugar design.
When the glaze is completely dry, brush a thin coating of white glaze on the top of each glazed cut out cake. Lay the stencil onto the top; press down very lightly. Sprinkle on the desired color of sugar. Carefully lift up the stencil; place excess sugar back into bowl of coordinating color. Place cakes aside to dry.