Stir in frosting until the mixture forms a cohesive ball. Spray egg halves with cooking spray. Press in cake/frosting mixture until firmly packed. Invert egg over your hand and let formed cake ball fall into your hand. Place on baking sheet lined with wax paper. Freeze for at least an hour.
Spray plastic egg halves with cooking spray. Press in cake/frosting mixture until firmly packed. Invert egg over your hand and let formed cake ball fall into your hand. Place on baking sheet lined with wax paper. Freeze for at least an hour.
Melt white chocolate in double boiler (or in microwave safe bowl) until smooth.
Take a few cake balls out of the freezer at a time and dip in white chocolate. Place back on wax paper and allow to set. Redip the flat side if you need to in order to make them smooth.
Once completely set, pipe a small amount of yellow buttercream onto the white chocolate. Sprinkle with red sugar.
Notes
* I have done these with a few different kinds of cake. The prettiest and most realistic cake balls would likely be made with white cake and white frosting.Similarly any frosting would work. Something more room temperature stable like additional crusting buttercream would be a good choice.Try not to overwork the cake and frosting mixture. I like it where there are small chunks of cake or ribbons of frosting in the mix.