Grease and flour both halves of an 8 1/2-inch three-dimensional egg-shaped
In a large bowl of an electric mixer, mash one banana with a fork. Add two
eggs and 3/4 cup milk; blend with mixer on low speed for 1 minute.
Add one package of dry pound cake mix and beat at medium speed for three
Pour batter into one of the prepared egg pans, filling 1/2 inch from top
of pan. Set extra batter aside.
Repeat steps for second pan. Combine the leftover batters and bake in a
small prepared pan if desired.
Bake egg cakes for about 55 minutes or until a wooden pick inserted into
center of each cake comes out clean. If baking leftover batter, check for doneness
after 30 minutes.
Allow cakes to cool for 10 minutes on a cooling rack. Invert onto wax paper
and cool thoroughly. Cakes may be made ahead and frozen.
To Assemble: Trim flat side of cakes, if necessary, using a long thin blade
Spread 3/4 cup frosting on the flat side of one of the halves. Press the
two egg halves together gently.
Trim underside of egg cake to sit flat. Secure on a cake cardboard or oval
serving platter using 1/2 cup frosting.
Generously frost exterior of cake with remaining frosting. Decorate with
bands of candies.
To serve, slice cake in half lengthwise, perpendicular to center frosting.
Place cut side down and slice 3/4 inch thick.
Yield: 12 servings
Decorating Tip: To make neat rows, place jelly beans nestled side by
To Arrange Centerpiece: Place wheat grass on a decorative serving tray
or large platter. Place cake in grass, using the oval baking stand nestled in
the grass for support. Create a garden of pinwheels, butterflies and flowers
by sticking bamboo skewers into the wheat grass as desired.