When it comes to cake, Cadbury Creme Egg lovers need look no further! Here are five egg-citing, eggstremely tasty, egg-stravaganzas!

Get your whisks out and pinnies at the ready, as Bake-Off quarter-finalist and egg-spert baker Martha Collison, has created a set of irresistible recipes using Cadbury Creme Eggs.

Creme Egg Bars With a Zesty Twist imgae of creme egg bars with a zesty twist

Makes: 35 bars
Prep: 25 min
Bake: 15 min

 

You will need:

2tbsp cocoa powder

100g digestive biscuits

2tbsp butter, melted

 

For the curd:

2tbsp cornflour

150g caster sugar

4 eggs

2 egg yolks

250ml orange juice, freshly squeezed

Zest of 2 oranges

85g butter, cubed

 

For drizzle:

1 Cadbury Creme Egg, crushed

2tbsp double cream

 

Here’s how:

1. Preheat oven to 160C/gas 3 and line base and sides of a 23cm square tin.

2. Whizz biscuits and cocoa powder in a food processor until fine, and then pour in melted butter and pulse until mixture starts to come together. Press into base of tin and set aside.

3. In a large saucepan, whisk together cornflour, sugar, eggs, yolks, juice and orange zest. Over low heat, stir in butter and then cook until curd thickens slightly, about 5 min, and then pour over base, level and bake for 10-15 min…there should be a slight wobble in centre. Leave to cool in tin, and then store in fridge.

4. For drizzle, put Cadbury Creme Egg and cream into a small bowl over a pan of boiling water and heat, stirring, until egg is melted. Remove cake from tin, cut into bars, and then spoon drizzle over.

 

Creme Egg Gooey Rocky Road Barsimage of creme egg rocky road bars

Makes: 24 squares
Prep: 25 min
Chill: 2 hr

 

You will need:

75g butter

220g dark chocolate

2tbsp golden syrup

150g digestive biscuits, roughly chopped

50g mini marshmallows

180g dried apricot, chopped

9 mini Cadbury Creme Eggs

 

Here’s how:

1. Line a 20x35cm brownie tin and set aside.

2. In a large heatproof bowl set over a pan of boiling water, melt butter and chocolate; stir in golden syrup.

3. Stir in digestive biscuits, marshmallows and apricots until everything is well coated in chocolate. Press mixture into tin using the back of a spoon then push in the whole Mini Creme Eggs, spaced evenly apart so there will be a small piece of egg in each square.

4. Chill in fridge for at least 2 hr to set, before cutting into squares to serve.

 

Creme Egg Gooey Shortbread Bitesimage of cadbury creme eggs gooey shortbread bites

Makes: 56 squares
Prep: 25-30 min
Bake: 25 min
Chill: 2 hr

 

You will need:

175g butter, cubed

50g caster sugar

250g plain flour

 

For the Caramel:

1 x 397g can condensed milk

100g soft light brown sugar

150g butter

1 tsp sea salt

 

For the Chocolate topping:

5 Cadbury Creme Eggs

200g dark chocolate

 

Here’s how:

1. Preheat oven to 180C/gas 4, and grease and line a square 20x20cm tin with baking parchment. Place 5 Cadbury Creme Eggs into fridge to firm up.

2. To make shortbread, mix flour and sugar in a large bowl, rub in butter until it resembles breadcrumbs, press into base of tin, and then bake for 20-25 min until pale golden.

3. Meanwhile, heat all caramel ingredients, except salt, in a large saucepan. Cook over a medium heat, stirring, until it turns a dark golden brown and thickens slightly, 5-7 min. Stir in salt and pour over shortbread base. Use a sharp knife to cut Cadbury Creme Egg in half, pressing them in gently, leaving about 1cm sticking out. Leave to set for at least 1 hr.

4. Melt chocolate, and carefully pour over top, avoiding Cadbury Creme Eggs, and then leave to set completely before slicing.

 

Creme Egg Goo-riffic Drizzle Cakeimage of creme egg drizzle cake

Serves: 10
Prep: 25 min
Bake: 35 min

 

You will need:

160g caster sugar

60ml sunflower oil

1 egg

100g plain flour

35g cocoa powder

1/2 tsp bicarbonate of soda

1/2 tsp baking powder

1/4 tsp salt

100ml milk

 

For the Icing:

100g icing sugar

Orange food colouring

1 Cadbury Creme Egg

 

Here’s how:

1. Preheat oven to 180oC/gas 4 and grease and line a loaf tin.

2. Whisk together, caster sugar, oil and egg in a large bowl until smooth.

3. In a separate bowl, sieve together flour, cocoa powder, bicarbonate of soda, baking powder and salt. Add half to wet mix and whisk, and then add all milk, then remaining dry ingredients. Stir to a smooth batter, pour into tin, and bake for 30-35 min until cake has risen and a skewer inserted comes out clean. Leave to cool briefly in tin before transferring to a cooling rack to cool completely.

4. For icing, divide icing sugar between two small bowls and add 1-2 tsp of water to each. Add enough orange food colouring to one to make a pale orange icing, then, using a piping bag, drizzle icing over cake, allowing it to drip down sides.

5. Cut Cadbury Creme Egg in half and pull it apart to encourage the inside to seep out – then place it on top of cake!

 

G-oozing Creme Egg Piñata Cakeimage of pinata creme egg cake

Serves: 18

Prep: 45 min

Bake: 25 min

Chill: 30 min

 

You will need:

200g unsalted butter, softened

275g caster sugar

3 medium Free Range Eggs

1tsp vanilla extract

275g self-raising flour

1tsp baking powder

Pinch of salt

6tbsp milk

 

For the ganache:

225g dark chocolate, finely chopped

150g butter, cubed

1tbsp golden syrup

220ml double cream

1 Cadbury Creme Egg

2 x 89g bags of mini Cadbury Creme Eggs

 

For the Icing:

100g icing sugar

Orange food colouring

 

Here’s how:

1. Preheat oven to 180°C/gas 4 and grease and base line 3 x 18cm round tins.

2. Cream together butter and sugar in a large bowl until light and fluffy, beat in eggs one at a time, and then stir in vanilla extract, flour, salt, then add milk.

3. Divide mixture evenly between tins, smooth tops and bake for 20-25 min until risen, golden brown and an inserted skewer comes out clean. Allow to cool 5 min in tins, and then transfer to a cooling rack to cool completely

4. For ganache, melt chocolate, butter and golden syrup in a large heatproof bowl over a saucepan of boiling water, then off heat stir in cream. Place bowl in fridge for 30 min, until chilled but not set firm. Use an electric hand whisk to whip ganache until it turns from dark to pale brown – it should be light and mousse-like in texture.

5. To assemble cake, stack bottom two layers on top of each other and use a circular 9cm cutter pressed through both layers at once to remove middles.

6. Put bottom ring on a cake stand and cover top with ganache; put second ring on top of and fill cavity with mini creme eggs. Cover surface of second ring with ganache then top with final sponge. Cover whole cake in remaining ganache.

7. For icing, divide icing sugar between two small bowls and add 1-2 tsp water to each, with food colouring to one.  Drizzle over cake, then put Cadbury Creme Eggon top to finish.

 

These recipes were created by egg-spert baker Martha Collison using Cadbury Creme Eggs.  Take a look at the Cadbury Creme Egg Facebook page for more of Martha’s recipes!