Easter Egg Cake

First make a white cake with egg whites for your actual cake.
I used 2 box mixes for the white part and 1 to color for the Egg part.
When mixing the cake for coloring use whole eggs so you have a little denser cake to work with.
Pour about 1 c. into ramekins or 1/3 of batter into 8 inch rounds whichever you like.
Bake cakes in usual way.
Once they come out of the oven use clean towel to press the cakes flat
This way you won't have to try to cut it straight;)
Place them on a cooling rack for about 15 to 20 mins.
Then pop them into the freezer for 20 mins.
Start baking the colored cakes-we did ours in loaf pans because the shape doesn't
In the meantime you can get the frosting ready. I made Buttercream Frosting click the link for a printable recipe.
Once these cakes are cooled crumble into separate bowls being careful not to get
the browned edges into the bowl.Then add a spoonful of frosting to each bowl and mix in.Then get ready to start carving the cakes, by measuring across to find the center Then you use a spoon or knife-we used a melon baller-to start cutting in the shape.
The above cake is the top piece.Below is the middle and bottom pieces.
You frost them and freeze them before cutting into them.Then you start layering in the colored cake in any order you like.
The above picture is the top.Do the same for the bottom.
Frost the middle ring and make sure to bring the crumbled cake up to level with the frosting
so it matches up with the top piece.Assemble and frost the whole cake and decorate however you want.
Top with the crumbled cake.Last but not least you get to cut into the cake and see the shape :)
Have fun!