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Easter Egg Cake Bites


  • 1 package White cake mix
  • 3 Eggs
  • 1/3 cup Vegetable Oil
  • Food Coloring
  • 1 cup Marshmallow Creme
  • 14 oz White Melting Chips


  • Prepare cake mix according to package directions except split in half and add different food cooing to each half. Bake as directed.
  • Cool completely on wire rack.
  • Crumble cake into large bowl.
  • Add marshmallow creme and mix until well blended.
  • Roll and shape into egg sized portions and refrigerate for 2 hours.
  • Melt white chocloate in microwave by heating tor 30 seconds then stirring and repeating until cany is smooth and completely melted.
  • Dip cake bites using a fork to make sure they are completely coated.
  • Tap fork against edge of dish to help remove excess.
  • Place cake bites on wax paper and refrigerate to set.
  • Separate remaining white chocolate and tint using food colors.
  • Transfer to zippered sandwich bags and clip tip of corner to use for piping and drizzling on cake bites.