Instead of coloring eggs this Easter, why not fill them with paint? By putting eggshells and paint together, you can make a beautiful painting. Supplies:
Emptied eggshells
Paint
Tissue paper
Glue sticks
Canvas
Instructions:
Save eggshells after you crack the top open (should not be hard boiled). Use a butter knife to gently crack the top of the shell open big enough for the egg to pass through. Then give them a quick rinse through warm water.
Put the eggshells in a cartoon to dry.
Fill the eggs with desired paint colors.
Use a glue stick on one side of the tissue paper and gently place it over the opening on the egg.
Finally throw eggs at canvas and you’ll have a beautiful new painting.
Easter Egg Cake Pops
Make your Easter sweeter with these Easter Egg Cake Pops! They are a fun and easy treat to make for your Easter dessert.
Ingredients:
One 9 x 13 cake, any flavor
One can (16 oz) prepared frosting, any flavor
4 cups white candy coating
Assorted sprinkles and small candies for decorating
About 48 lollipop sticks
Yields about 48 Pops
Instructions:
1. Prepare a baking sheet by lining it with aluminum foil or waxed paper.
2. Place the cake in a large bowl, and crumble it roughly with your hands. Once it is in fine crumbs, add about 2/3 of the frosting and begin to mix it with your hands into the cake crumbs, working until the mixture is evenly moistened. You want the cake mixture to easily hold together when you press it into a ball, but still retain a little texture.
3. Using a cookie scoop or teaspoon, form the mixture into small balls about 1 inch in diameter. Roll the balls into oblong shapes between your palms, and pinch one end until it is thinner so that they resemble egg shapes. Place them on the prepared baking sheet and freeze until firm, about 30 minutes.
4. After the Easter egg pops have been frozen, remove them from the freezer. Melt the candy coating in the microwave and stir until completely smooth.
5. Poke a skewer into the bottom of each "egg" to make a small hole. Dip the tip of a lollipop stick into the melted coating, then push the coating-covered tip into the hole in the egg. The coating will soon solidify and help hold the stick in place. 6. Holding a cake pop by the stick, dip the cake entirely in the candy coating until it is covered. Remove it from the coating and gently tap the stick against the side of the bowl to remove excess coating. Hold it until the coating sets or stick the cake pop in a piece of Styrofoam to set. Repeat until all of the eggs are dipped. If they start to get too soft and move too much on their sticks, return them to the freezer very briefly until they firm up.
7. Once all of the Easter egg cake pops have been dipped, it is time to decorate. (You can make all kinds of designs on your eggs from dots, to squiggles, etc.)
8. Let the coating dry completely, and your Easter egg cake pops are finished. Store the cake pops in an airtight container in the refrigerator for up to a week. For the best taste and texture, allow them to come to room temperature for about 20 minutes before serving.