Baking with Cadbury's Creme Eggs & Georgia's Cakes

    

Who doesn't love a Cadbury's Creme Egg or two at this time of year!  Does the Easter Bunny ever bring enough?  I think not.  Cadbury has teamed  up with Georgia Green of Georgia's Cakes to develop three beautiful recipes for your Easter Bakes using their fabulous Cream Eggs! 

 

*Cream Egg Layer Cake*

Serves 20 

Ingredients:

5 Cadbury Creme Egg halves to decorate

250g butter (1 cup)

250g caster sugar (1 1/2 cups)

225g self raising flour (1 1/2 cups plus 2 TBS)

25g cocoa powder (3 1/2 TBS) sifted

1 tsp vanilla paste 

For the buttercream:

150g softened butter (2/3 cup)

60ml milk (1/4 cup)

425g icing sugar (3 1/4 cup)

75g cocoa powder, sifted (2/3 cup) 

For the chocolate drips:

50g double cream (3 1/2 TBS)

40g dark chocolate (1 1/2 ounces) 

You will also need:

meringue kisses 

Method:

For the cake, melt the butter and whisk together with the caster sugar.  Add the eggs and mix through, then add the flour and mix until incorporated. 

Line 2 six inch round cake tins with baking paper.  Divide the batter equally amongst them, and then bake at 180*C/350*F/ gas mark 4 for 30 to 40 minutes until they spring back when lightly touches and a toothpick inserted in the centre comes out clean.  Leave to cool on cooling racks. 

To make the butter cream, beat together the icing sugar, cocoa powder, butter and milk until the mixture is light and fluffy. 

Level each cake off on the top and carefully cut in half through the  middle so that you have 4 equal layers.  Save one of the bottoms to be used as the top layer. 

Place a layer on a cake plate and spread with a layer of butter cream. Place a second layer on top, and spread with butter cream. Repeat with a third layer.  When you get to the fourth layer, make sure the top layer is face down so that you have the flattest side on top,  Spread butter cream over the whole cake.  Scrap off any excess buttercream and leave in the fridge/freezer until it is set firm. 

Heat the cream and pour over the chocolate, mixing until it is melted and thoroughly combined.  Pour this melted chocolate mixture over the cake, pushing it towards the edges with a palatte knife and allowing it to drip down the sides. 

Using the leftover buttercream, assemble the top of the cake, placing 5 Cadbury Creme Egg halves on top along side meringue kisses.

  

 

*Cadbury Creme Egg Cheesecake*

Makes 1 8-inch cheesecake  

 

Ingredients :

10 Cadbury Creme Eggs

6 mini Cadbury Creme Eggs

150g digestive biscuits (1 2/3 cups graham cracker crumbs)

75g melted butter (1/3 cup)

750g full fat cream cheese (26 1/2 ounces)

150g icing sugar, sifted (1 cup, plus 2 1/2 TBS)

1 vanilla pod

300ml double cream (10 1/2 fluid ounces)

White chocolate melted

Dark chocolate melted

Caramel sauce 

You will also need:

8 inch cake ring or spring form tin

Acetate 

Line the inside of the tin or ring with acetate.  This will make it easier to remove the cheesecake after it has set. 

Crush the digestive biscuits into fine crumbs and stir in the melted butter.  Press into the bottom of the prepared ring/tin, pressing to compact well.  Place in the refrigerator to chill. 

Chop five of the creme eggs into small chunks and set aside. 

In a bowl beat together the cream cheese, caviar from the vanilla pod and sifted icing sugar. 

In a separate bowl, whisk the double cream just until it begins to form soft peaks.  Gently fold the cream into the cream cheese mixture to combine. Mix in the reserved chopped cream eggs. 

Take the tin out of the refrigerator. Cut the remaining creme eggs in half, length ways and arrange them facing out around the sides of the tin. (Use the goo to help them stick.)  Pour the cheesecake mixture in and smooth the top with a spatula or palette knife. 

Chill in the refrigerator for at least 1 hour. 

Once set, take out from the refrigerator and remove the tin with care. Remove the acetate.  Drizzle over some white chocolate, dark chocolate and caramel sauce in a criss cross pattern.  Cut the mini creme eggs in half lengthways and arrange around the outside of the cheesecake.  

 

*Cracking Creme Egg Macarons*

Makes 20 - 25  

Ingredients:

5 large Cadbury Creme Eggs

125g icing sugar (1 cup)

65g ground almonds (3/4 cup)

60g egg whites (2 large egg whites)

12 g caster sugar (3 tsp)

10g cocoa powder (1 1/2 TBS)

100g double cream (3 1/2 fluid ounces)

100g dark chocolate, chopped (3 1/2 ounces) 

Method : Sieve together the almonds, cocoa powder and icing sugar into  bowl.  Whisk the egg whites, gradually adding the sugar in stages, until stiff peaks have formed. Fold the egg whites into the dru mixture in 3 stages.   

Fill a piping bag with a round nozzle attached. 

Line a baking tray with baking paper and pip £2 coin sized circles, leaving about a 2cm (1 inch) gap in between each one.  Leave for about 20 minutes to skin. Dust with a small amount of cocoa powder, just to achieve a slight pattern on the surface. 

Heat oven to 135*C/275F/gas mark 3.   Bake the macarons for 10 to 12 minutes. 

Make the filling by heating the cream and pouring it over the chocolate.  Stir to melt the chocolate and combine well together.  Leave the ganach to cool and thicken, stirring every now and then. 

Once the macaron shells have cooked, remove them from the oven and leave to cool completely before removing them from the tray.  

 

Heat a knife in hot water and slice the Cadbury Creme Eggs widthways into 5 to 6 circular pieces. 

Once the ganache has thickened and is of a spreadable consistency, fill a piping bag with it.  Pair up the macarons. Place a slice of the cadbury creme egg on the bottom sides of each of half of the shells, and pipe a ring of  ganach around each slice. Sandwich together with the remaining macarons. Voila! Cracking Creme Egg Macarons.   


For a handy printable of all three recipes please click here.   Make sure you pick up some extra eggs  just for munching on!   They are available in several different sizes.  It wouldn't be Easter without them! Happy Easter!