Delicious Edible Eggs for Cake Decoration

Start by preheating your oven to 180°C (350°F). In a mixing bowl, crack the 2 eggs and add a pinch of salt. Beat them together until fully combined.

Next, gradually incorporate 60 grams of sugar, continuing to whisk until the mixture is light and airy. Then, sift in 60 grams of flour and gently fold it in using a spatula to maintain the airiness.

Pour the batter into a baking pan lined with parchment paper and smooth the top. Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let it cool.

Once the biscuit base has completely cooled, crumble it into fine pieces in a bowl. Gradually add cream cheese, mixing until you reach a modeling consistency. This will allow you to form shapes resembling eggs.

Shape the mixture into egg-like formations with your hands, ensuring they're uniform for decoration. Place them on a tray and set them aside.

For the glaze, melt 200 grams of white chocolate in a heatproof bowl over a saucepan of simmering water, stirring until smooth. If you prefer to use a microwave, heat it in short bursts, stirring in between.

Once melted, add 20-30 grams of cocoa butter to achieve a thinner consistency suitable for dipping. Mix well. If desired, integrate fat-soluble food colorings to enhance the visual appeal.

Once the glaze is ready, take each shaped egg and dip it into the glaze, ensuring it is fully coated. Allow the excess to drip off before placing it back on the tray.

Let the decorated eggs set at room temperature or refrigerate them until they firm up. Make sure to store any leftover eggs securely in the refrigerator for up to 72 hours until you are ready to use them.