Giant Creme Egg Cake

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With only a week until Easter, the world seems to be under the usual magic spell cast by Cadbury’s creme eggs – and who can blame them! My two previous Easter posts – Creme Egg Cookie Pizza and Creme Egg Mini Cheesecakes are more popular than ever. Check me out (and some other amazing suggestions) over on Buzzfeed’s ‘17 Creme Egg recipes that should be illegal‘!

We’ve been visiting friends this weekend and I’d promised something creme egg-themed for dessert. A couple of weeks ago an amazing idea struck me – a giant creme egg cake! So the idea grew into fruition, and as you can see a monster of a cake. If you want to recreate the madness amazingness, here is how to do it…

Ingredients

Chocolate Madeira Cake
300g butter
350g sugar
2 teaspoons vanilla essence
100g cocoa powder
300g plain flour
3  teaspoons baking powder
6 medium eggs
100ml milk or water

Chocolate icing
100ml milk
100g icing sugar
50g butter
200g dairy milk chocolate
50g cocoa powder

Creme filling
100g dairy milk chocolate
500g white fondant icing (ready to roll)

Method
– Start with the cake mix by beating the butter and sugar until creamy and fluffy
– Whisk in the eggs, vanilla essence and cocoa powder, until thoroughly combined
– Sieve the flour and fold in two tablespoons at a time, alternately with a tablespoon of milk
– Divide the mixture into 3 rectangular tins of slightly decreasing size. I used 12 x 7 inches, 10×7 inches, and 9×6 inches. If you don’t have exactly these sizes it doesn’t matter at all – work with what you’ve got. Your layers will be a bit thicker/thinner depending on the sizes, but you can easily shape the ‘egg’ still.
– Bake at 180 C for 15-20 minutes until firm and springy when pressed. Cooking time will vary slightly for the different tin sizes (and thicknesses), so make sure you check each one before removing from the oven
– Turn out from the tins and leave to cool

– Next onto the chocolate icing – in a saucepan heat together the milk and butter, until just starting to boil
– Turn the heat off and add the 200g chocolate, broken into small pieces. Stir well; the residual heat should be enough to melt the chocolate after a couple of minutes
– Sieve the icing sugar and cocoa powder – very important or you’ll get lumpy icing! – before stirring into the chocolate mixture. Once fully combined, set aside to cool

– Once the cakes are cool, cut the largest into an oval/egg shape using a serrated knife. Make a paper template beforehand if you’re worried about doing it freehand! Be sure to keep the offcuts (don’t eat them all!) as they’re needed later on.
– Place the next size of cake on top and cut to the same size. Then, cut the sides at slight angle to start creating the curved effect of the edge of the egg
– Once you’re happy with the size and shape of the two bottom layers, sandwich together with a thin layer of chocolate icing
– Next, use the offcuts from the first two layers to create a third outer ring layer – like a wall around the top of the cake. This is what the fondant / creme filling will sit in. Arrange the pieces ‘dry’, and once you’re happy with the whole layer, ‘glue’ into place with a little more chocolate icing. Secure with cocktail sticks if needed, until the icing sets. Be sure to leave the tops of the cocktail sticks poking out so you can remove them later. At this point, put the whole cake in the fridge for at least an hour, to set

– Melt the remaining 100g of chocolate in the microwave / over hot water
– Using the back of a teaspoon, coat the entire inside of the cake (bottom and sides) in chocolate, being sure not to leave any gaps. This will form a sealed space for the fondant to sit in – so it won’t soak into the cake or leak out the sides. Remember there’s no such thing as too much chocolate, so add more if you’re not sure the edges are sealed or not. Refrigerate again until the chocolate has set.

– While the cake’s in the fridge, you can make the filling. Grate or finely chop the fondant (if it’s colder this’ll be easier), and put in a large bowl / a stand mixer if you have one. Add a tablespoon of boiling water and start mixing. You should slowly find the fondant starts to meld back together in a firm, buttercream like consistency. If it’s too stiff to mix, add a little more boiling water, a teaspoon at a time. You want the mixture to be firm enough for a spoon to stand up in – or it will run everywhere when you cut the cake! If you accidentally add too much water, a little icing sugar will firm the mixture up again
– Transfer two tablespoons of the fondant mixture into a separate bowl, and mix together with a drop of orange food colouring
– Remove the cake from the fridge and spoon in two-thirds of the white fondant
– Create a well in the centre and add the orange fondant. Try not to mix it around too much, you want the colours to remain separate
– Spoon the remaining white fondant over the orange, to cover it. Don’t feel you need to use all the fondant, if there’s too much for your cake. You don’t want it spilling out the sides!
– Cut the final piece of cake into a smaller oval shape, so it will cover the fondant filling. Use a serrated knife again to slope the sides and form the edge of the egg shape
– Put a little chocolate icing around the top edge of the cake, before placing the final cake piece on top
– Cover the cake in the remaining chocolate icing – I’d recommend a thin crumb coat first, refrigerate for half an hour, then a second smoother coat. Finish with a star design on the top and lines around the outside, using a thin knife.
– Chill until ready to serve, slice, and enjoy!

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(Serving with extra creme eggs entirely optional – there’s more than enough chocolate and sugar in the cake itself!)

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How do you eat yours?

Creme Egg Cookie Pizza

creme egg minis cookie pizza white and milk chocolate recipe for easter

Ah Easter. That one time of the year when excessive chocolate consumption is not only allowed, but positively encouraged. A four day weekend with little else to do but gorge on milk, white and dark goodness. Perfect!

My Cadbury Creme Egg Cheesecakes – Two Ways are incredibly popular at this time of year, being the most popular post on the whole blog for at least the past couple of months. This year I wanted to use those gooey orange and white filled shells for something equally as amazing, combined with an early with an early birthday treat for Rob.

As soon as I saw this fantastic cookie pie recipe from Averie Cooks, my mouth started watering and brain whirring. I loved the way she sliced it into pizza-style slices, and with Rob’s love of everything biscuits and cookies, I was onto a sure-fire winner.

Jazzing up the recipe with extra chocolate, and of course those mini creme eggs was as easy as converting to UK measurements. The ultimate Easter indulgence!

Ingredients
110g butter
130g light brown sugar
1 tablespoon golden syrup
1 teaspoon vanilla essence
200g plain flour
1 egg
100g chocolate chips

To top
1 pack mini Cadbury Creme Eggs
2 squares each milk and white chocolate

Method
– Melt together the butter and golden syrup, try not to over-heat
– Stir in the sugar and vanilla essence, add the egg and mix well
– Add the flour and chocolate chips (reserve a small handful for the topping), and mix until just-combined – this is some seriously good cookie dough that’s rather moreish eaten raw!
– Spoon into a greased, lined tin, I used a large pie dish with silicon lining for easy removal, flatten evenly
– Grate over the white and milk chocolate squares, sprinkle the remaining chocolate chips
– Lightly press in the Crème Eggs – either whole or halved, I used a mixture of the two. They are easy to cut in half if slightly warm
– Place the cookie pizza in the oven at 180 degrees for 20 – 25 minutes. Check it’s done by inserting a cocktail stick / small skewer in the middle and seeing if it comes out clean
– Allow to cool in the tin / pie dish before removing and slicing into pizza segments

pie tin greased and lined for cookie pizza dough recipe

 

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chocolate cookie pizza grated white and milk chocolate topping

 

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As easy as (pizza) pie – pure Easter indulgence in every bite. How do you eat yours? Very quickly in this case!

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Cadbury Creme Egg Mini Cheesecakes – Two Ways

cadbury creme eggs full size and mini tiny cheesecake bits with halves and yolks

I’ve never really understood why creme eggs are so marmite – love them or hate them. They are just chocolate with a sugary filling, what’s not to love!

With Easter only a week away I wanted to bake something with these bites of yumminess. In the supermarket I couldn’t decide between mini creme eggs and full-sized ones, so bought both! And I as I ended up making far too much cheesecake batter, I split it in two to make the different kinds. I’ve halved the recipe for each section so you won’t end up with too much.

Mini creme egg halves cheesecake bites

creme egg cheesecake recipes half mini egg baked into creamy recipe

Ingredients

6-7 digestive biscuits
1 tablespoon (approx 15g) butter or spread
125g cream cheese (1/2 pack, I used extra light)
50g plain yoghurt (I used low-fat greek)
1 egg
15g sugar or sweetener equivalent
1 pack mini cadbury creme eggs

Method

– Crush the biscuits or place in a blender, and mix with melted butter.
– Place about 3/4 teaspoon full into the holes of a mini cupcake/petit fours tin, and press down firmly with your fingers. Grease the top part of the tins (I use a quick spritz of cake release spray). Set aside in the fridge if the tin will fit, or in a cool place if not.
– Beat together the cream cheese, yoghurt and sugar, before folding in the sugar.
– Spoon approximately 2 dessert spoons of the mixture on top of each biscuit base, until nearly full

white cheesecake batter on digestive biscuit base mini petit fours bitesize

– Slice the mini creme eggs in half (this is easier to do if they’ve been in the fridge first), and gently place one into the top of each cheesecake.

mini cadbury creme eggs cut in half for cheesecake recipe

mini creme egg halves pressed into white cheesecake batter

– Bake at 180 degrees for 12 – 15 minutes, until the cheesecake batter can be lightly pressed without sticking to your fingers, and the edges are starting to colour.

petit four bitesize baked cheesecake with mini cadbury creme egg half

– Leave to cool in the tin, before carefully removing with the point of a sharp knife.

Look at that creme egg goo!!

mini baked cheesecake bites with bitesize creme egg halves biscuit base

Separated Creme Egg Cheesecake Bites

cadbury creme egg mini cheesecakes recipe orange yolk creamy whites chocolate biscuit base

Ingredients

6-7 digestive biscuits
1 tablespoon (approx 15g) butter or spread
125g cream cheese (1/2 pack, I used extra light)
50g plain yoghurt (I used low-fat greek)
1 egg
3 cadbury creme eggs (you could use a pack of mini creme eggs but it would be much more fiddly!)

Method

– Cut the creme eggs in half with a sharp knife, and separate the white, orange yolk, and chocolate into separate bowls.

cutting creme egg in half for cheesecake recipe

cadbury creme egg components orange yolk white fondant chocolate shell

– Add the butter to the chocolate, and melt together. Crush the biscuits and stir in the chocolate mixture.

cadburycreme egg cheesecake recipe chocolate digestive biscuit base mixture

– Press the chocolate biscuit mixture into the bottom of a mini cupcake tin, using your fingers to ensure it is firmly packed and flat. Grease the top part of the cupcake / spritz with a little cake release spray.

mini cheesecakes chocolate biscuit base cadbury creme eggs recipe

– Beat together the cream cheese and yoghurt, then fold in the egg. Put about 1 tablespoon of the mixture in with the orange creme egg yolks, and add the white creme egg fondant to the rest of the cheesecake batter.

creme egg cheesecake recipe white fondant orange yolk batter

– Mix together well, it will take a fair bit of beating to get the fondant to dissolve into the cheesecake batter. I added a tiny drop of Wilton orange colouring to the yolk, as the colour had become a bit diluted.

orange yolk wilton colour cheesecake batter with cadbury creme egg

– Spoon the white batter into on top of the chocolate biscuit bases, until nearly full.

white cheesecake batter creme egg recipe egg white

– Bake the whites at 180 degrees, for 5 minutes. Remove from the oven and place on a flat surface.

– Carefully spoon small amounts of the orange yolk mixture onto the top of each white.

making cadbury creme egg mini cheese cakes layering orange yolk on part-baked egg white

– Place back in the oven for another 7 – 10 minutes until the top is set, and the edges are slightly browned.

cadbury creme egg mini cheesecake recipe just baked

– Leave to cool in the tin. As they cool the cheesecakes will start to shrink slightly, easing away from the edges of the tin.

mini cheesecake baked in petit fours tin cooling and easing away from the sides

– Carefully lift out of the tin with a sharp, thin knife.

lifting mini cadbury creme egg cheesecake out of the tin

Creme egg – deconstructed!

creme egg recipe mini baked cheesecakes

Hoorah for the chocolatiness of Easter!

bitesize mini petit four baked cheesecakes made with cadbury creme eggs recipe two ways