Easter Egg Cake Bites
- 1 package white cake mix 2-layer size
- 2 teaspoons McCormick Pure Lemon Extract
- egg
- 1 cup marshmallow creme
- 14 ounces wafers white confectionary coating
- 1/2 cup confectioners' sugar
- 2 teaspoons water
- egg
- 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.
- 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.
- 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.
- 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.
white cake, lemon, egg, marshmallow creme, wafers, sugar, water, egg
Taken from www.yummly.com/recipe/Easter-Egg-Cake-Bites-902122 (may not work)