Step 1: Fill a ramekin with a half-cup of salted, room-temperature water. It must be enough to submerge the egg. You'll want enough water to submerge the egg but not spill over the top of the ramekin.

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You can’t beat Sally’s Baking’s Confetti Birthday Cake — it’s a big, impressive, and beautiful cake with a velvety texture and the ideal balance of flavors.

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Pour some milk in a dish (whole milk works best, but honestly, use whatever’s not expired), drop in some food coloring, then ...

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