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Easter-Egg-Shaped Cake
Ingredients:
Cake-Shaping Strip (from 5 sushi-mat segments)
Heavy-duty aluminum foil
Sheet pan
Prepared cake batter (see the Tie-Dyed Tutti-Fruity Cake recipe made using about 2 boxes of cake mix)
3 (16-oz.) containers of store-bought white frosting (or 1 1/2 containers and fondant)
Food dye
Instructions:
1. Line a sheet pan with a sheet of aluminum foil. Shape the Cake-Shaping Strip into an oval. Slightly angle the strips such that the top of the strips forms a smaller oval than the bottom. To do this, at semi-regular intervals along the top of the strip, bend it to create very small pockets of overlaps. Wrap the bottom foil layer around the strip.
2. Prepare your cake batter. Spray the strip and foil with cooking spray. Pour the cake batter into the prepared "pan" and bake until done. Let the cake cool.
3. Cut away any cake batter that leaked through the strip. Carefully remove the Cake-Shaping Strip. Insert the flat edge of a table knife between the strip and the cake if this helps.
4. Apply a thin layer of white frosting (a "crumb coat") over the cake, and let the frosting dry.
5. Frost the cake with icing or cover it with fondant. Pipe on Easter-Egg designs.
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