Create Your Own Easter Cream Eggs

by Natalie Madison

Easter is coming up soon! Check out Natalie's video to learn how to make chocolate eggs with creamy centers, which are similar to homemade Cadbury Crème Eggs. It takes around two weeks for the invertase to fully liquefy the fondant filling in the center, but the cream filling is still tasty even if it isn't fully liquified. What's great about this recipe is that you can make the cream filling with any flavor you like. So break out of your shell, and try something new this Easter and make your own version of creme eggs!

Supply List:

For those trying this at home, you’ll need…

  • 1 pound Dry Fondant
  • 2 to 3 Tbs Liquid (Water was used in the video)
  • 6 Tbs Butter, Softened
  • 1 Tsp Vanilla
  • 1/4 Tsp Invertase
  • 1 pound Confectionery Coating Chocolate in your choice of colors
  • 1-ounce Paramount Crystals (use as needed to loosen your chocolate)
  • Orange Gel Color
  • Gold Luster Dust
  • Chocolate Egg Mold
  • Candy Foil Sheets
  • Pretty Presentation Box
  • Toothpick
  • Flat Paintbrush
  • Firm Bristle Brush

Links to purchase:


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