I bought the Wilton Egg cake pan set (the one that makes a whole round egg using 2 pans) but I have a question. All of the pictures show the egg laying on it's side. Can I stand the egg upright? That would mean that the seam is vertical, not horizontal. Is there something I can do to keep the egg from splitting when it's upright?

TIA!!!

Hmmmmmmmm....That might be tough to do using that pan...I don't know how you would be able to hold the egg up and keep it from splitting in half. The only way I think you could do that would by stacking round cakes and then carving it into an egg shape.

I am sure you can do it upright my suggestion would be to use dense cake

i'd use a good stiff/sticky BC for "glue" between layers

and I'd dowel the cake but make a vertical X through the cake.

Finally, I clad the whole thing in MMF which should hold it all together very well.

I would do a test run before doing the actual cake...Then you'll know for sure if it would work!!

Maybe if you took the cake board and inserted a nail or screw through the bottom into the dowel (so the dowel stands on it's own). Then place the cake over the dowel... ??

Keep in mind that I am just a newbie but I used a mold in the shape of a lamb that had two separate pieces that I baked a cake in and I only put frosting in between the two pieces and it held up great. Then I just frosted it and put coconut flakes on it so it would have a wool look.

Hey, Doug, I was thinking the same thing........have you tried this? How difficult would it be to get the MMF smooth over the egg shape?

I have also seen (on Sugar Rush) covering each half in BC then MMF. Putting the two halves together and to hide the seam, use a rope made of fondant.

There is a bakery that makes Fabrege eggs out of cake but I cannot remember the name or the website address.....I think it is Fabulous Desserts?? I'll try and find it.

OK...here's the link to the Fabergr Egg cakes....I hope it works!

If not, the egg cakes are in the Specail Occasion catergory.

http://www.justfab.com/listings/products.asp?cat=4&page=8

I got the same cake pan and I secure one dowel rod straight up the middle. The rod is larger than usual so I can screw it to the board. I dig a small trench the diameter of the rod up the middle of each cake and sandwich them together to the rod using buttercream. I then use 4 smaller rods to hold it all together so the two halves will stay together.
I hope this helps!!!!

Thanks everyone!

I'm going to try the sticky buttercream and vertical dowels. I won't be making it for a few weeks, but I'll let you know how it turns out!

Also, those Faberge eggs are beautiful!! But quite expensive ($125 each)!