Create your own Easter Cream Eggs

by Natalie Madison

Easter is coming up fast! In this video, Natalie demonstrates how to make chocolate eggs with crème centers (the homemade version of Cadbury Crème Eggs!)! It takes about two weeks for your invertase to truly liquify the fondant in the middle!  But, liquified or not, the cream filling is delicious - especially since you can make them ANY flavor! Break out of your shell and revolutionize your Easter treats this year with 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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