|Here's one of our Naked Eggs. The shell disappears but the membrane remains, and is see-thru, so you can watch the yolk float around in there. It feels like a water balloon, the kids thought.|
|After "bouncing" a Naked Egg into a bowl. Splat!|
I used this recipe from Bakerella's site...a from-scratch red velvet cake, dyed green instead (her green explanation here). In all honesty I was not a big fan of the cake itself, but of course, once mixed with the cream cheese icing, it tastes just fine. The texture and flavour (among other things) just weren't perfect. I hate making cakes from scratch, there is just way too much trial and error involved, and I hate running the risk of a disaster and wasted time/ingredients. Duncan Hines, you remain my favourite. You turn out perfectly perfect each and every time. Also, she stated she used 1 whole bottle of the green colour...I didn't even use half of my 1oz bottle, and I found it sufficiently green!!