If you’re making them as Easter Egg Cake Balls or for a dinosaur birthday, these Ridiculously Cute Blue Edible Dinosaur Egg Cake Balls are adorbs.
I made them for my daughter’s dinosaur party and she was so excited to be nibbling on a little dinosaur egg–and they tasted freaking amazing, too.
Total mom win.
Ridiculously Cute Blue Edible Dinosaur Egg Cake Balls
Now, I’m not saying that I’d make these Ridiculously Cute Blue Edible Dinosaur Egg Cake Balls for every birthday ever–if your kid only likes broccoli and sardines, this is not the right choice for them
If your kid loves cake.
Then, this is the perfect alternative cake.
You start your Ridiculously Cute Blue Edible Dinosaur Egg Cake Balls by just crumbling up some of your favorite cake or cupcakes in a bowl–I freeze leftover cupcakes that don’t get eaten from earlier batches for this, so there’s some tiny amount of frosting that gets in.
Then, you add a whole can of your favorite frosting (I go with vanilla because I’m plain that way) for every 12 cupcakes you crumbled or 1-8×9 cake.
You’re going to think this is too much frosting, and it might be, but you don’t want your mixture to be crumbly–then the edible dinosaur eggs will just be crumbly and not stay together.
So use lots of frosting.
And stir it together thoroughly.
Don’t skimp on the stirring.
Once the cupcakes are no longer crumbly, the mixture should be super easy to mold into egg shapes.
I popped these into the freezer overnight because I was making the final dinosaur eggs in the morning for the party–but you could probably just leave them in the fridge for 2 hours.
While the eggs were in the freezer, I made some simple marshmallow fondant.
This is the trick to getting pretty, shiny dinosaur eggs…
And I added some blue food coloring to the majority of the fondant. I did leave a small amount un-dyed to put the polka dots on the outside in white.
Once it was rolled-out, I cut it into manageable portions, then wrapped each cake in a portion of the marshmallow fondant.
The fondant is super stretchy, so it wrapped all the way around and I could kind of mold it in place if I wanted.
Then, to kind of smooth the exterior, because eggs are smooth, not lumpy, I just rolled each egg in between my hands a few times.
The heat from my hands melted the fondant juuuuust enough for it to smooth and really leave a pretty shine.
Then it was back into the freezer before serving!
Literally, I did not take these out of the freezer until I was ready to hand them out on plates, but, I had a few leftover and even when they were left on the counter for a couple of hours, they kept their shape.
So, that’s pretty awesome.
Now, I tossed these on a bed of chocolate rice crispy cereal for the photo, but I’d like to point out that you could make a whole nest of rice crispies.
That’s what I did with all 12 of the edible dinosaur cake balls, but I didn’t get a picture of that because the kiddo was too excited to wait any longer for her cake! LOL!
Oh, you love these edible dinosaur egg cake balls, but your kid’s birthday isn’t for another month? That’s ok!
Just pin this recipe to your favorite dinosaur party ideas board, that way you can find it again when you’re ready.
And, don’t forget, if you love this recipe, be sure to drop a 5-star rating so that we know you want more yummy 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 20 minutes to set.
- Work blue 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, jus 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 roll them in your hands a few times to smooth the exterior.
- Place eggs back into the freezer until ready to serve.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 338 Total Fat: 17g Saturated Fat: 5g Trans Fat: 1g Unsaturated Fat: 10g Cholesterol: 21mg Sodium: 283mg Carbohydrates: 48g Fiber: 2g Sugar: 37g Protein: 3g