Friday 6 April 2012

Creme egg cakes

As Easter was approaching and I had a little time on my hands I thought I need make a suitable Easter creation. I decided that it was going to involve Creme eggs, easily the best bit about Easter, but needed some ideas. This is where I Googled what people had made previously and posted on the net. An amazing array of Creme egg cakes had already been  made to draw upon as inspiration. Hands down the best creation though was a cake with a Creme egg inside. No recipe was really given but the baker gave a few handy hints on her Flickr page and this was enough for me to at least give it a try.


First of all buy a pack of Creme eggs and remove the foil. Then put them in the freezer so they will resist the heat a bit more when in the oven. Leave them in there for at least two hours, I left mine in overnight. Only take them out just before you put the cakes into the oven.

To make the cake batter I beat together 80g or butter and 80g of sugar until light and fluffy. Next step is add two eggs and beat them in. Next add 80g of flour and a teaspoon of baking powder and fold them in. I decided that chocolate cake goes best with a Creme egg filling so added two tablespoons of cocoa powder and mixed in until no lumps were left. To loosen every up a bit add milk until you get a dropping consistency.

As these will turn out to be quite bit cakes use muffin cases. Set out six cases into a cake tray and spoon in about two tablespoons of the cake mix into each case. Now it is time to get the Creme eggs out the freezer and put one into each case. I originally tried to keep them upright but the cake mix spilt out of the cases and left the chocolate eggs exposed. So to be on the safe side try putting the eggs in sidewards. To finish cover the eggs with the remaining cake mixture. Put in the oven, I put them in at gas mark 3 for about 40 minutes to be on the safe side and protect the eggs from melting. Once out the oven leave them to cool.

To make the icing weigh out 50g of butter and about 175g of icing sugar. Mix together well and if you need some help binding it together add a few drops of water. Then I added two teaspoons of vanilla extract to give it a bit more flavour. I piped the icing over the tops of the cake, leaving a bit behind to help me stick decorations onto the cake.

For the decoration I got some mini Creme eggs and cut them open along the join and did slightly different things as topping for each cake, using the icing to help stick them in place a bit more.


And the cakes are good, sticky and sickly but good. The goo from the Creme eggs escaped a bit so made the surrounding cake very sugary but was fun to eat and especially to make.