creme eggs

Copy Cat Creme Eggs are super fun to put together and taste and look just like the Creme Eggs we know and love!

Copy Cat Creme Eggs Recipe

corn syrup

butter

vanilla

salt

sugar

yellow gel food coloring

milk chocolate melts

Beat corn syrup, butter, vanilla and salt until smooth. Add in powdered sugar a bit at a time until the mixture is smooth &amp; creamy.

Place ⅓ of the mixture in a small bowl and add yellow coloring until it resembles egg yolk.

Freeze both the white and yellow mixtures for 2 hours. Once firm, roll balls of the yellow filling. Surround with white mixture. Roll into an egg shape and place back in the freezer for 45 minutes or overnight. (Your &quot;egg&quot; should be ⅓ yellow and ⅔ white)

Melt the chips in a small bowl on 50% power until just about melted. Remove "eggs" from the freezer a couple at a time, roll in the melted chocolate and place on parchment paper to set.

If there are any bits that set and are exposed, just dab a little bit of melted chocolate on them to hold the filling in.

Once set, serve at room temperature.

What's better than a chocolate cheesecake? A double chocolate Easter egg cheesecake with a crunchy bourbon biscuit base and topped with creme eggs

Double chocolate Easter egg cheesecake

chocolate bourbon biscuits

packs full-fat cream cheese

golden caster sugar

cocoa powder

vanilla pod

tbsp strong black coffee

eggs

sour cream

milk chocolate

double cream

passion fruit curd

creme eggs (4 halved, 4 left whole)

Heat oven to 180C/160C fan/gas 4. Line the base of a 23cm springform tin with baking parchment. Place the bourbon biscuits in a food processor and blitz until reduced to fine crumbs. Mix the melted butter and biscuit crumbs together, then press firmly onto the base of the tin with the back of a spoon. Bake in the oven for 10 mins then leave to cool while you make the filling.

Turn oven temperature up to 240C/220C fan/gas 9. In a large bowl beat the cream cheese and sugar with an electric whisk until creamy, then add in the cocoa, vanilla, coffee, eggs, soured cream and the melted chocolate and whisk again until smooth.

Brush the sides of a cake tin with a little more melted butter then pour in the cheesecake mixture and smooth the top with a spatula. Bake for 10 mins, then turn the heat down to 110C/90C fan/gas 1/4 for 25-30 mins. When ready the filling should be set, but with a little wobble in the middle. Turn off the oven, but leave the oven door open and allow it to cool in there for 2 hrs. Chill until ready to serve.

To decorate the cheesecake, carefully remove it from the tin and removed the lining paper from the base. Lightly whip the double cream and place or pipe 4 large dollops of it on top of the cheesecake in a ring with 4 smaller dollops in between. Top each mound of cream with a smaller splodge of passion fruit curd and then top with the cream egg halves then place the whole ones in between. Serve immediately.

A delicious chocolate traybake cake, decorated with chocolate buttercream, Cadbury’s Creme Eggs and Cadbury’s Mini Eggs! This Easter Chocolate Traybake Cake is quick and simple to make, and requires no special equipment. Perfect for any Easter-themed event, it makes a great dessert on Easter day itself, and it’s a brilliant recipe to make with kids in the runup to Easter too! (Alternatively you can make this cake after Easter as a way to use up all your leftover Easter chocolate.)

Easter Chocolate Traybake Cake

350 g butter ((or margarine), softened (see Note 1))

flour

milk

butter ((or margarine), softened (see Note 1))

cocoa powder (sieved (this is really important

Cadbury’s Mini Eggs (I used

Cadbury’s Creme Eggs (I used 5

Or any other decoration you like!

Pre heat your oven to 180C / 160C fan / gas mark 4 / 350F. Grease and fully line a traybake pan (33 by 23cm / 13 by 9ins).

Beat the butter and sugar together until light and fluffy looking. (See Note 2.)

Add one egg and beat until combined. Repeat with the other eggs, adding them in one at a time.

Add in half the flour and fold it in gently.

Stir in the cocoa powder.

Add in the remaining flour and fold in gently.

Stir in the milk to loosen the cake batter slightly.

Tip the mixture into the lined traybake pan. Smooth over the surface with the back of your wooden spoon.

Put the cake tin in the oven and cook for 30-40 minutes. When it’s ready, the cake should be pulling away slightly at the sides. To be sure it’s done, push a skewer (or a teaspoon handle if you don’t have a skewer) into the centre of the cake. If it comes out clean, the cake is done. If it comes out covered in mixture, pop the cake back in the oven for a few more minutes and check again.

When the cake is cooked, remove it from the oven. Leave in its tin for 10 minutes, or until cool enough to handle, then turn out onto a cooling rack. (Use your grill rack, if you don’t have a cooling rack.)

Leave the cake to completely cool before decorating. (Approximately 1 hour after you have removed it from the tin.)

Making the cake

Make up the buttercream by mixing the softened butter, sieved icing sugar and sieved cocoa together – you can do this by hand or with an electric beater. I always do it by hand – it’s not very much effort if you are only doing a small quantity. (PLEASE NOTE: the butter must be softened first or it will be almost impossible to mix! Add a drop or two of water if you still find it hard to mix.)

If the cake has domed in the centre, trim it down so it is more-or-less flat. (Yes I know that means you lose a bit of cake, but… cook’s perks, right?)

Spread the buttercream all over the flat cake top, using a knife.

Finally, decorate the cake with mini eggs and/or creme eggs and/or whatever else you fancy!

Decorating the cake

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The most viewed creme eggs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine