I’ve had this idea for Edible Dragon Eggs in my head for a long time–the reality of them is so much better than imagined!
I seriously can’t get over how cool these Edible Dragon Eggs look. And dude, they taste so amazing, I am definitely making more in the near future.
Edible Dragon Eggs
I kid you not, making these Edible Dragon Eggs is so simple.
They’re really just cake balls–which is like the easiest treat in the book.
I mean, I just start with a really simple cupcake recipe, one I really like.
You can go with chocolate or strawberry flavored cupcakes, but I really jut like vanilla–kind of plain, I know, but reliable. LOL!
Once the cupcakes have cooled, I crumbled them up.
Now, you’ll see some blue and red in there–that’s because I actually had some leftover cupcakes in the freezer from a prior party that didn’t get eaten, so I used those.
Once they were all crumbled to my satisfaction, I dumped in a can of frosting.
Now, I have never used homemade frosting for this, but I’m sure it would work just as well.
The frosting is just acting as a glue to hold the cupcake together, after all.
And, because it’s just acting as a glue, you can use any flavor you want to go with the flavor of cake you chose.
So, like you could do cream cheese frosting with the strawberry cake or a double chocolate frosting for a chocolate cupcake, whatever.
The point is to get the cupcake crumbles to stick together enough that they’ll hold a little egg shape long enough to get into the freezer.
Once you get them into the freezer, you should be able to get them to hold their shape, even if you went a little light on the frosting.
I left the cake ball eggs in the freezer while I worked on the outside.
Now, a lot of cake balls are made with chocolate on the outside, but I wanted something that could be shaped a little to make scales, so I went with a simple marshmallow fondant that I then put some black food coloring into to make it grey.
I found it easiest to work with only 1/3 of the fondant at a time, just to keep it from getting warm and sticky.
And once it was flat, I cut that 1/3 portion into quarters sized right for edible dragon eggs!
I put the cake balls into the center of the marshmallow fondant piece to make it easier to wrap the corners around each egg.
And because the marshmallow fondant is so stretchy, you can just kind of pull it in place if it’s kind of short of an area.
Rolled a couple of times between my hands and the edible dragon eggs were smooth and ready for some dragon scales!
Now this was the tricky part.
I took a spoon–the smallest one I had–and started mushing its edge into the top of the edible dragon eggs, making a kind of flower pattern.
I kind of extended this pattern all the way around, down and over the whole exterior of each of the edible dragon eggs.
In an attempt to make it look more like scales, I kept the beginning of each new crescent in the center of the one in the row above.
If that makes any sense.
Once the scales were set, I decided to up the look (even though the edible dragon eggs were already super cool at that point) by adding a little golden sheen.
I did this with that edible cake glitter spray in gold. So cool.
There was a little bit of overspray, so I just rolled each of the edible dragon eggs to kind of distribute the spray a little more evenly.
The end result was just, for me, WOW.
I mean, how cool are these edible dragon eggs?!
Would you even think they were food?!
Now, if you’re digging these edible dragon eggs, but you don’t have your cupcakes ready, that’s ok.
Just pin this recipe to your favorite dragon food board on Pinterest so you can find it when you’re ready.
Oh, and if you try these edible dragon eggs and love ’em, be sure to drop a 5-star rating on the recipe so we know you’d like to see more awesome recipes like this one!
- Break-up cupcakes into crumbles in a large bowl.
- Mix cupcake crumbles with frosting until completely combined.
- Form into 12 egg shapes with your hands and place on a baking sheet lined with parchment paper or wax paper.
- Place in the freezer for 10 minutes to set.
- Work black GEL food coloring into fondant until the desired color is consistent throughout.
- Separate fondant into 3 equal-sized pieces, set 2 aside and work with one piece at a time.
- Roll the ¼ section of fondant flat (about ⅛-inch thickness).
- Cut into 4 sections with a sharp knife.
- Remove eggs from the freezer and wrap one egg in one of the sections of fondant you just cut.
- Repeat until all eggs are covered in fondant. Do not try to work the egg too much, just get it covered--the more you handle the fondant, the more sticky it will get.
- Place eggs into the freezer for 10 minutes to set.
- Remove eggs from freezer and mash the edge of a spoon into the side, forming scales, starting at the top and working your way around the outside of the egg in concentric circles.
- Spray each egg with the gold cake spray.
- Place eggs back into the freezer until ready to serve.
- Serve cold.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 360 Total Fat: 18g Saturated Fat: 5g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 25mg Sodium: 298mg Carbohydrates: 51g Fiber: 2g Sugar: 39g Protein: 3g