recipes magazine

Ingredients: - 2 frozen pound cakes, each 10.75 oz. and about 3 ½ by 7 in, thawed. - ¼ cup lemon curd. - 4 ½ cups powdered sugar, sifted. - 1 ½ tbsp light corn syrup. - 1 tsp lemon extract. - Gel icing color. - Gold pearl dust (optional). Directions: 1- Using a serrated knife, cut off rounded tops of each pound cake to make flat surfaces about 1 ½ in. thick. 2- Using a 2 ¼ by 2 ¾ in. egg-shaped cookie cutter, cut out 3 egg-shaped cakes from each pound cake, pressing down on edges of cutter to cut all the way through to bottom. Save cake scraps for other uses. 3- Cut each egg cake in half horizontally. 4- Using a circular measuring half-teaspoon, carve out a hole about the same size as the teaspoon in center of each egg cake top and bottom to make a half-sphere; check to be sure holes will line up once put back together and be careful not to poke a hole through cakes. 5- Put a rounded ½ tsp. lemon curd in each cavity. Carefully place egg cake tops back on cake bottoms. 6- Mix pow