Prepare your 6lb portion of Yos Ultimate Vanilla Cake batter, and an 8lb portion of Yos Ultimate Chocolate Cake batter. 

Pour 2/14 lbs of vanilla batter into two egg pan halves, and 2 lbs of chocolate batter into two egg pan halves. Use the remaining vanilla and chocolate batter to make a marble egg. Alternate the batters in a random pattern in the two halves of the egg pan.

Bake the egg cakes at 350 for 1 hour and 20 minutes or until a toothpick inserted in the centre comes out clean. Let cool completely in their pans.

Level each cake while still in their pans. Run your knife along the top edge of each pan.  Flip the two halves out and remove the parchment paper. Turn the cakes over so the flat sides are facing up.

Place the circle cutter in the middle of one half of the egg. It should lay 1 away from the sides and 1 away from the bottom. Press the cutter into the egg. Remove the cutter and use a small serrated knife to cut along the mark. Carve out a little more cake above the circle to create an oval that starts 2 from the top of the egg. Repeat this process on the other half of the egg.

Melt your candy melts and brush the surface of the opening in both halves of the egg. Use the white melts for the vanilla and marble cakes, and the dark melts for the chocolate cake.

While the chocolate is setting, flip both halves of the egg over placing the flat side down. Soak the cakes in simple syrup.

Flip the cake halves back over and fill each opening with the same candy.  Spread melted candy melts along the flat surface of one cake. Line up the two halves of your egg side by side and sandwich them together in one movement.

Use a serrated knife to cut a very small slice off the bottom of the egg to help it stand upright. Stand the candy filled egg cake onto a board.

Crumb coat and chill for 20 minutes. Ice your eggs once more and chill.  

Before covering your cakes with fondant, wet your hands and rub out any ridges in the buttercream.

Dye 2 oz of fondant yellow with both shades of yellow food colouring.  Dye 2oz of fondant purple with violet food colouring, and dye 4 oz pink with the pink colouring.

Cover the egg cakes with white fondant. Trim and tuck away the excess at the bottom of the cakes.  

For your first egg, roll out the three colours of fondant and apply them to the egg cake. Add gold highlight to this cake by pouring gold luster mixed with clear food grade alcohol on top and letting it drip down the egg.

For your second egg cake, dilute the gel food colouring in clear alcohol to make yellow, purple and pink paints. Use the makeup sponges to sponge on the colours in patches. Lay a soft tissue on the surface and pull it away quickly. This lightens the paint and creates beautiful texture. Add strokes of gold in a random pattern with three different brush sizes to brighten up this cake.

For your final egg, mix some gold luster with alcohol and paint the top of the egg gold. Brush clear piping gel over the remaining white surface of the egg. Toss the sprinkles together and press them onto the egg cake.