Easter Egg Cake Bites – a delicious recipe with white cake, Lemon, egg, marshmallow creme, wafers, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare cake mix as directed on package, adding lemon extract and desired food color. Bake as directed on package for 13x9-inch baking pan. Cool completely on wire rack.
2
Crumble cake into large bowl. Add marshmallow creme; mix until well blended. Shape into 1-inch balls then roll to form an egg shape. Refrigerate 2 hours.
3
Melt coating wafers or white chocolate as directed on package. Using a fork, dip 1 cake bite at a time into the confectionary coating or chocolate. Tap back of fork 2 or 3 times against edge of dish to allow excess to drip off. Place cake bites on wax paper-lined tray.
4
For the Decorating Glaze, mix confectioners' sugar and water in small bowl until well blended. Tint with desired food color. Using a fork, drizzle glaze over cake bites. Let stand until glaze is set.
97
kcal
Calories
25
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 package white cake mix 2-layer size, 2 teaspoons McCormick Pure Lemon Extract, egg, 1 cup marshmallow creme, and more.
Yes, Easter Egg Cake Bites falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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