2 ripe bananas, divided
4 eggs, divided
1 1/2 cups milk, divided
2 (16 ounce) boxes pound cake mix

Preheat oven to 350 degrees F.

Grease and flour both halves of an 8 1/2-inch three-dimensional egg-shaped cake pan.

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 minutes.

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. Serves 12.

To Assemble
3 cups prepared vanilla frosting
10 ounces jelly beans in assorted flavors

Trim flat side of cakes, if necessary, using a long thin blade knife.

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.

Decorating Tip: To make neat rows, place jelly beans nestled side by side.

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.