Okay, so I’ve been wanting to get into more creative baking, and I saw these cute egg-shaped baking molds online. I thought, “Why not?” and grabbed a set. Here’s how my little experiment went.
Getting Started
First things first, I unboxed the molds. They were silicone, which I’ve used before, so I wasn’t too worried about sticking. I gave them a quick wash with soap and water, just to be safe.
Prepping the Batter
Next up, I needed a recipe. I decided to go with a simple vanilla cake, nothing too fancy. I whipped up the batter – you know, the usual: flour, sugar, eggs, butter, the works. I made sure to mix it really well, so there were no lumps.
Filling the Molds
This was the tricky part. I lightly greased the molds with some baking spray – better safe than sorry, right? Then, I carefully spooned the batter into each egg-shaped cavity. I filled them about two-thirds full, because, you know, cake rises.
Baking Time
I preheated my oven to 350°F (175°C). Once it was ready, I carefully placed the molds on a baking sheet – just in case of any spills. Then, into the oven they went! I set the timer for about 20 minutes, but I kept a close eye on them. You never know with a new mold.
Checking for Doneness
After about 20 minutes, I stuck a toothpick into the center of one of the cakes. It came out clean, so I knew they were done! If the toothpick had batter on it, I would have let them bake for a few more minutes.
Cooling and Decorating
I carefully took the baking sheet out of the oven and let the cakes cool in the molds for about 10 minutes. Then, I gently flipped them out onto a wire rack to cool completely. Once they were cool, I got to decorate! I used some simple icing and sprinkles, but you could totally go wild with colors and designs.
The Final Result
- The cakes turned out pretty cute!
- They were a little uneven on the bottom, but that’s probably because I’m not a pro baker.
- They tasted great, though!
- The egg shape was fun and perfect for my taste.
Overall, I’d say it was a success! It was a little more work than regular cupcakes, but the egg shape made them extra special. I’ll definitely be using these molds again.
