Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt.
It's the most wonderful time of year, when Cadbury Creme Eggs proliferate in food and drug stores, like sweet little sugarbombs just waiting to be hatched in your mouth.
Last year, I employed these sweet treats to create a masterpiece called Cadbury Creme Eggs Benedict. This year, here's another classic (savory) egg dish reinterpreted in sweet form using these fondant-filled nuggets of joy: Cadbury Creme Deviled Eggs. Extremely easy to make and very sweet to eat, these are a sure-fire way to kick off Easter Candy season in style.
Note: To ensure that your "yolks" aren't runny, chill your Creme Eggs for about an hour before slicing them in half. This will ensure that the filling doesn't run all over.
About the author: Jessie Oleson is a Seattle-based writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website. She is currently at work on her first book.
- 4 Cadbury Creme Eggs, chilled for 1 hour
- 1/2 cup vanilla buttercream, colored yellow with food coloring
- red sprinkles, to garnish
Unwrap your first Cadbury Creme Egg. Give it a long, hard look and ask if it is ready to meet its destiny.
Using your very sharp knife, gently slice the egg in half lengthwise, following the seam that keeps the two egg halves together. The egg should separate into two separate halves fairly easily; each will have a dollop of fondant inside. Leave the fondant inside of the egg halves.
Using a pastry bag fitted with a star tip, pipe yellow buttercream in a spiral so that it covers the entire exposed inside of each egg half (directly on top of the fondant). You'll use about 1-2 teaspoons' worth of frosting per egg.
Garnish with red sprinkles to mimic the look of paprika.
Repeat with the remaining egg halves.