Sunday, 27 March 2016

Yoghurt Pink Ombre 'Cross' and ‘Easter Eggs’ Chiffon Pops

Blessed Easter to all!

"He is not here, but He has risen. Remember how He spoke to you while He was still in Galilee," Luke 24:6

Just sharing a simple chiffon ‘cross’ and ombre ‘Easter eggs’ chiffon pops I made. The bake wasn’t intentional as I had leftover batter from another ombre bake for my friend Karen and some empty egg shells lying around, and Easter was around the corner. I will be sharing the Yoghurt Pink Ombre recipe soon in normal pan in another post for my friend Karen =).

I first made rainbow chiffon egg pops around 2.5 years back. I remember sharing how soft and fluffy these egg pops were and kids loved them. These chiffon egg pops are now shared in Creative Baking: Chiffon Cakes

Just sharing some tips and pictures of important steps here.

How to prepare egg shells: Gently poke a hole with a chopstick and drain the egg. Wash the insides thoroughly and make sure the slippery non-stick membrane inside the egg is removed.

Unmoulding the eggs: Do it gently by cracking the shell into small pieces first using the back of a metal teaspoon. It was really fun and exciting to peel off the shells to unravel the eggs!

The kids further decorated the Easter eggs with colorful confetti before chomping them down! Use melted marshmallows to stick them on.

With lots of love,
Have fun baking!

Happy Easter!

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