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Makes 24 cake bites


Make Easter even more festive and delicious with egg-shaped cake bites. Give the crumbled cake filling a light lemony flavor with Pure Lemon Extract.



1 package (2-layer size) white cake mix

2 teaspoons MCCORMICK Pure Lemon Extract

MCCORMICK Assorted Food Color & Egg Dye

1 cup marshmallow creme

1 bag (14 ounces) white confectionary coating wafers



1/2 cup confectioners’ sugar

2 teaspoons water

MCCORMICK Assorted Food Color & Egg Dye



1.Prepare cake mix as directed on package, adding lemon extract and desired food color. Bake as directed on package for 13” x 9” baking pan. Cool completely on wire rack.

2.Crumble cake into large bowl. Add marshmallow creme; mix until well blended. Shape into 1-inch balls, then roll to form an egg shape. Refrigerate 2 hours.

3.Melt coating wafers, or white chocolate, as directed on package. Using a fork, dip 1 cake bite at a time into the confectionary coating or chocolate. Tap back of fork 2 or 3 times against edge of dish to allow excess to drip off. Place cake bites on wax paper-lined tray.

4.For the Decorating Glaze, mix confectioners’ sugar and water in small bowl, until well blended. Tint with desired food color. Using a fork, drizzle glaze over cake bites. Let stand until glaze is set.


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