Easter Creme Egg Swiss Roll: The Ultimate Chocolate Cake Roll for a Festive Spring Celebration
There’s an undeniable charm to a perfectly rolled cake. Its playful, whimsical appearance immediately signals a celebration, and with every delightful bite, you’re guaranteed the harmonious blend of light, airy sponge, luscious whipped cream, and rich chocolate. This isn’t just any cake; it’s a culinary masterpiece that delivers pure joy! Our Easter Creme Egg Swiss Roll takes this beloved dessert to an extraordinary level, uniting the classic elegance of a chocolate Swiss roll with the iconic, creamy indulgence of Cadbury Easter Creme Eggs. This fusion creates an irresistible treat that’s simply destined for your Easter table.
The timeless allure of a light, tender sponge cake embracing a generously whipped cream filling is something truly special. In this Chocolate Easter Roll Cake, that classic combination is elevated by the unique flavor of Easter Creme Eggs. While it’s an obvious sensation during the Easter season, its delightful taste and eye-catching presentation make it a welcome dessert any time of year for devoted Cadbury Creme Egg enthusiasts. Beyond its incredible flavor, this cake serves as a magnificent centerpiece, instantly enhancing your festive spread. Its creation was lovingly inspired by our popular no-bake Easter Creme Egg Icebox Cake, proving that the magic of Creme Eggs extends far beyond their traditional foil wrappers.
Rolled cakes, also known as roulades or jelly rolls, offer a unique aesthetic appeal that has captivated bakers and dessert lovers for centuries. Martha Stewart, in a May 2019 post, rightly declared that these charming confections were ripe for a revival, and we wholeheartedly agree! She notes, “When sliced, the spiral sweets look graphic and modern, yet still retaining a nostalgic charm.” Indeed, the striking spiral pattern revealed upon slicing is both sophisticated and inviting, a visual treat that promises deliciousness within. You can discover more about the history and resurgence of rolled cakes here. Their versatility in adapting to various fillings and flavors makes them a perennial favorite, and like many, we’ve enjoyed crafting numerous holiday yule logs over the years, each one a testament to the enduring appeal of the rolled cake format.
For many, Easter simply isn’t complete without the delightful surprise of Cadbury Creme Eggs. This cherished seasonal treat brings a burst of creamy, fondant-filled chocolate joy, making it a perfect addition to our festive roll cake. We’ve incorporated mini Easter Creme Eggs into the filling, as their smaller size makes them incredibly easy to crush and blend seamlessly into the whipped cream. The result? A perfectly textured, sweet, and satisfying center that perfectly complements the rich chocolate sponge. The delicate balance of flavors and textures in this cake creates a truly memorable Easter dessert experience.
If your love for Creme Eggs and other chocolate mini eggs runs as deep as ours, you’ll be thrilled to explore more of our Easter-themed recipes. Why not try our adorable Mini Egg Cupcakes, bursting with colorful mini chocolate eggs, or indulge in the quick and easy pleasure of this Easter Creme Egg Microwave Fudge? These fun and utterly delicious treats are ideal for Easter celebrations, and they also provide a fantastic way to utilize any leftover chocolate creme eggs you might have after the holiday rush!
🥘 Ingredient Notes for Your Easter Creme Egg Swiss Roll
Crafting this festive Easter Swiss Roll involves a delightful chocolate sponge cake base, filled with a rich, whipped cream and Easter Creme Egg mixture. The beauty of this recipe lies in its use of straightforward, readily available ingredients, complemented by those special chocolate eggs that define the holiday season. Here’s a closer look at what you’ll need and why each component is important:
- Unsalted Butter: We highly recommend using unsalted butter for baking. This allows you precise control over the overall salt content in your cake, ensuring a perfectly balanced flavor. The salt levels in various brands of salted butter can differ significantly, which might impact the final taste.
- Unsweetened Cocoa Powder: Crucial for that deep, rich chocolate flavor in your sponge cake. Always double-check that you’re using ‘unsweetened’ cocoa to prevent your cake from becoming overly sweet.
- Whipping Cream / Heavy Cream: For a stable and luxurious whipped cream filling, it’s essential to use cream with a fat content of at least 35%. This high fat content allows the cream to whip up beautifully to stiff peaks, creating a rich and airy filling that holds its shape.
- Cadbury Creme Mini Eggs: The star of our filling! The mini version of these beloved Easter treats is ideal as they are much easier to crush and incorporate smoothly into the whipped cream. If mini eggs aren’t available, don’t worry! Regular-sized Cadbury Creme Eggs work just as well; simply chop them into smaller pieces before mixing.
- Mini Chocolate Eggs: These are primarily for decoration, adding a splash of festive color and an extra touch of chocolatey goodness to your finished cake. Feel free to use a variety of types and colors, even keeping some in their wrappers for visual appeal.
- Chocolate Frosting: You have flexibility here! A good quality store-bought chocolate frosting, like Betty Crocker, can save time and still deliver delicious results. Alternatively, if you prefer a homemade touch, our Chocolate Frosting (no butter) recipe provides a wonderfully smooth and flavorful option that’s easy to make.
- Green Frosting: To create the delightful “grass” effect, we suggest using a store-bought white frosting as a base and coloring it green with food coloring. For the most vibrant and rich green hue, gel food coloring is highly recommended. Brands like Wilton (Leaf Green or Kelly Green) or Americolor offer excellent gel colors that deliver intense shades without requiring excessive amounts. If you prefer to make your frosting from scratch, our Whipped Cream Buttercream Frosting can be easily colored green.
*A complete list of ingredients and precise quantities can be found in the printable recipe card below.
📖 Variations & Substitutions to Customize Your Cake Roll
While our Easter Creme Egg Swiss Roll recipe is perfectly balanced as is, there are several ways you can customize it to suit your taste preferences or to work with ingredients you have on hand. Don’t be afraid to get creative!
- Frosting Alternatives: The chocolate frosting provides a classic finish, but you can certainly experiment with other types. A tangy cream cheese frosting would offer a lovely contrast to the sweetness of the Creme Eggs, while a smooth vanilla buttercream could provide a lighter flavor profile. Even a delicate ganache, similar to the one in our Black Forest Yule Log Cake, would be a luxurious choice. The key is to ensure your chosen frosting is easy to spread evenly across the entire surface of the Swiss Roll for a flawless finish.
- Salted Butter Usage: If unsalted butter isn’t available, salted butter can be used in a pinch. However, remember to omit the salt specified in the Swiss roll cake recipe to avoid an overly salty taste. This minor adjustment ensures your cake remains perfectly balanced in flavor.
- Whipped Cream Substitutes: For convenience, you could opt for a store-bought whipped topping like Cool Whip or Dream Whip. These offer a stable and ready-to-use alternative. For a richer, thicker filling, consider mixing mascarpone cheese with a bit of heavy cream. While these alternatives work, the delicate lightness of freshly whipped cream is a signature characteristic of this cake, contributing significantly to its delightful texture.
- Easter Creme Egg Sizes: If you can’t find the mini Cadbury Creme Eggs, feel free to use the regular-sized ones. Simply crush them into smaller, manageable pieces before incorporating them into the whipped cream filling. The mini eggs are merely a convenience for easier crushing and mixing, but the regular ones will provide the same beloved flavor and texture to the filling.
🔪 How to Make a Festive Creme Egg Easter Cake Roll
If the thought of making a Swiss Roll cake (also known as a cake roll or roulade) seems daunting, don’t be intimidated! This process is surprisingly straightforward and incredibly rewarding. In fact, it’s so approachable that my son’s Grade 9 cooking class successfully tackled a Chocolate Swiss Roll as a lesson. This is a genuinely fun cake to bake *with your kids*, but my son even managed to make it *by himself* for Christmas dessert this year! That’s how simple it is when you follow these clear, step-by-step instructions. Let’s create some Easter magic!
Prepping Your Workspace & Oven
PREP: Begin by preheating your oven to a precise 425 degrees F (218 degrees C). This high initial temperature is crucial for achieving a tender, flexible sponge that won’t crack when rolled. Next, prepare a 17×12 inch sheet pan, often called a jelly roll pan. Line it thoroughly with parchment paper, leaving a slight overhang on the sides for easy handling. Grease the parchment paper generously with about 1 tablespoon of butter. This step prevents sticking and ensures your cake releases perfectly. If you don’t have a dedicated jelly roll pan, a regular baking sheet will work just fine; my son used one at Christmas, and the results were still excellent.
Step 1: Making the Light & Airy Cake Batter
Creating the perfect sponge cake starts with mastering the egg mixture. In a medium saucepan, bring about an inch of water to a gentle simmer. Meanwhile, in a heatproof large mixing bowl, whisk together the 4 large room-temperature eggs and ½ cup of white granulated sugar. Place this bowl over the simmering water, ensuring the bottom of the bowl does *not* touch the water. This is known as the *bain-marie* method, which gently heats the eggs as you beat them, creating a more stable and voluminous foam. Alternatively, if you have one, a double boiler can be used. Using a hand mixer (or a stand mixer with the whisk attachment) on medium speed, continuously beat the egg mixture until it becomes thick, pale yellow, and feels warm to the touch, approximately 120 degrees F (like hot tap water). This process can take several minutes but is key to a light sponge. (IMAGE 1, 2, 3).
Step 2: Finishing the Batter and Baking the Cake
Once the egg mixture is warm and pale, remove the bowl from the heat. Continue beating on high speed until the mixture is very thick and airy, reaching what bakers call the “ribbon stage.” This means that when you lift the beaters and drizzle a spoonful of the mixture back into the bowl, it should hold its shape on the surface for about 5-10 seconds before slowly disappearing. Gently fold in the 4 tablespoons of melted unsalted butter with a spoon; *do NOT beat it in with the mixer*, as this can deflate the precious air you’ve built. (IMAGE 4). In a separate small bowl, whisk together the ½ cup all-purpose flour, ¼ cup unsweetened cocoa powder, and ¼ teaspoon salt. Add these dry ingredients to the egg mixture and, using a rubber spatula, gently fold them in until just combined. Overmixing will develop gluten and result in a tough cake. (IMAGE 5). Carefully spread the cake batter evenly onto your prepared, buttered parchment paper, leaving approximately a one-inch border from the edges of the parchment. Bake for only 8 minutes, or until the cake springs back lightly when touched. (IMAGE 6). Avoid overbaking, as this can dry out the cake and make it prone to cracking when rolled.
Step 3: Preparing the Cake for a Perfect Roll
While your cake is baking, prepare your rolling surface: sprinkle a generous amount of additional cocoa powder evenly over a large piece of fresh parchment paper. This cocoa layer will prevent the warm cake from sticking and add a beautiful touch. (IMAGE 7). The moment you remove the cake from the oven, immediately and carefully flip it onto this cocoa-covered parchment paper. (IMAGE 8). Gently peel off the parchment paper that the cake was baked on, taking care not to tear the delicate sponge. Finally, trim the cocoa-dusted parchment around the cake, leaving a comfortable 1 ½ to 2-inch border. This border will assist you in the rolling process. (IMAGE 9).
Step 4: The Crucial Rolling Process
This step is critical for preventing cracks: *immediately* and gently roll the warm cake up in the parchment paper into a snug log shape. The warmth of the cake makes it pliable and less likely to crack. (IMAGE 10). Continue rolling the entire length of the cake, using the parchment paper to guide and support it. (IMAGE 11). Once fully rolled, leave the cake in this rolled-up state, still wrapped in its parchment, until it has completely cooled. This “muscle memory” technique helps the cake retain its spiral shape when it’s eventually unrolled and filled. You can place the rolled cake on a wire rack for faster and more even cooling. (IMAGE 12).
Step 5: Preparing the Irresistible Creme Egg Filling
While your cake cools, it’s time to prepare the star filling. In a medium mixing bowl, whip 1 cup of cold whipping cream (with at least 35% fat content) until soft peaks begin to form. Then, add 1 teaspoon of vanilla extract and 2 tablespoons of white granulated sugar, and continue beating until stiff peaks are achieved. Be careful not to over-whip, as this can cause the cream to become grainy or separate. (IMAGE 13). Next, prepare the Cadbury Easter Creme Eggs. For mini eggs, simply place them on a cutting board, cover them with a large plastic ziplock bag, and gently tap each egg a couple of times with a hammer or mallet to crush them into small pieces. This method is the cleanest and most efficient way to crush them, preventing any mess! If you have regular-sized Creme Eggs, chop them into smaller bits. Enlisting kids to help unwrap and crush them can make this a fun and quick task! Fold the crushed Easter Creme Eggs into the whipped cream until evenly distributed. (IMAGE 14). Once your cake is completely cool, carefully unroll it and spread the creamy filling all over the cake, leaving a generous one-inch border around all the edges. (IMAGE 15).
Step 6: Assembling & Decorating Your Masterpiece
Now for the grand assembly! Gently re-roll the cake, this time leaving the parchment paper behind as you create a beautiful spiral. Don’t fret if you notice a small crack or two; the frosting will easily cover any imperfections! Trim about an inch off each end of the cake to create neat, clean edges that enhance its presentation. (IMAGE 16). Carefully transfer your chocolate roll to a serving plate. Generously frost the entire cake with your chosen chocolate frosting. To create a charming wood-like texture, drag the dull side of a butter knife or an offset spatula across the frosting in gentle, vertical motions. Next, pipe “grass” around the base of the cake using green frosting. If you’re new to piping, don’t worry—creating grass is one of the easiest techniques, often simpler than most decorative borders! (IMAGE 17). Finish your festive creation by adorning the cake with additional mini Easter Creme Eggs and colorful mini chocolate eggs. When serving, add a few extra chocolate eggs and a tiny swirl of green grass to each slice for a perfectly themed presentation. (IMAGE 18).
🎥 Helpful Decorating Videos
- Need a visual guide for your frosting? Check out this video on how to pipe frosting grass to master the technique.
- No grass tip? No problem! Learn how to pipe grass WITHOUT a grass tip with this clever decorating hack.
👪 Serving Suggestions & Customization
This delightful Chocolate Swiss Roll Cake recipe is designed to generously serve 8 people. However, in our family of four, we found it to be the perfect size, allowing everyone to enjoy a satisfying second slice the very next day – though, admittedly, we were still left wishing for more! If you’re planning for a larger gathering or simply want more of this irresistible dessert, you can easily adjust the recipe. By clicking on the serving number in the recipe card, you can select the desired number of servings, and the ingredient quantities will automatically adjust for you. This makes it incredibly convenient to scale up the recipe to make multiple cakes or cater to a bigger crowd, ensuring everyone gets to experience the joy of this Easter treat.
🥗 Perfect Pairings: What to Serve with Your Easter Swiss Roll
This exquisite Chocolate Easter Roll Cake is undoubtedly a showstopper on its own, but it truly shines when complemented by a well-rounded holiday meal. For the ideal Easter appetizer, kick things off with our delightful dill deviled eggs, offering a savory and tangy contrast (as shown in the image below). To craft a truly unforgettable holiday feast, consider serving this cake alongside a succulent Picnic Ham with glaze, its rich flavors pairing beautifully with chocolate. A fresh and vibrant Strawberry Spinach Pecan Salad adds a refreshing element, while a comforting side of classic Old Fashioned Scalloped Potatoes rounds out the meal perfectly. Together, these dishes create a harmonious and celebratory dining experience that your family and guests will adore.
🌡️ Storage Tips for Your Easter Roll Cake
Proper storage is key to enjoying your delicious Easter Creme Egg Swiss Roll for as long as possible. Leftovers of this delightful cake can be stored in an airtight container in the refrigerator for up to 4 days. This ensures the cake remains moist, and the whipped cream filling stays fresh and flavorful. If you only need to store the cake overnight, simply covering it securely with plastic wrap will suffice to maintain its freshness and prevent it from drying out.
It’s important to note that this cake does not freeze well, primarily due to its whipped cream filling. Upon thawing, whipped cream tends to become watery and lose its desirable texture, which would compromise the overall enjoyment of the cake. Therefore, it’s best enjoyed fresh or stored in the fridge for a few days.
❔ Recipe FAQs
In essence, there isn’t much practical difference between these terms. They all refer to a sponge or chiffon cake that is baked thinly on a sheet pan (often a jelly roll pan) and then rolled up with a sweet filling inside. The primary distinction lies in their regional naming conventions: the French typically call it a “Roulade,” Americans refer to it as a “Jelly Roll,” and the English know it as a “Swiss Roll.” You can explore more about the subtle differences and shared characteristics of Swiss Rolls, Jelly Rolls, and Roulades here. Despite its name, the “Swiss roll” itself doesn’t seem to originate from Switzerland or have any direct connection to the word ‘Swiss,’ unlike certain dishes such as Swiss Steak, which is named for its preparation method. Historically, Swiss Rolls are thought to have originated in other parts of Central Europe in the nineteenth century and are also commonly called “Cake Rolls” or “Roll Cakes” in North America.
Don’t worry if you don’t own a specific jelly roll pan! You can absolutely use any standard baking sheet you have available. The crucial part is ensuring that your parchment paper is large enough to line the entire sheet and hold the cake batter. Just make sure to spread the batter as evenly as possible. The cake will still bake beautifully and roll up perfectly, even if the dimensions of your pan are slightly different.
It’s quite common for the cake to develop a few small cracks during the rolling process, especially with a creamy filling. However, to minimize cracking, the most important tip is to roll the cake *immediately* after it comes out of the oven, while it’s still warm and flexible. Handle it gently. Remember, any minor cracks will be completely hidden once the cake is generously frosted, so there’s no need to stress about perfection at this stage! If you do get noticeable cracks, you can always trim the ends for a neater appearance.
Piping grass is surprisingly simple and adds a wonderful festive touch! The easiest way is to use a #233 grass piping tip with green frosting. If you don’t have a specific grass tip, you can still achieve a similar effect by snipping a very small, jagged ‘V’ shape into the end of a regular piping bag. For a step-by-step visual guide, be sure to check out the helpful video tutorials provided earlier in the recipe!
Yes, absolutely! You can prepare components of this cake in advance. The chocolate sponge can be baked and cooled a day ahead, and the Creme Egg whipped cream filling can also be made and refrigerated separately. Once assembled, the complete cake can be stored in an airtight container in the refrigerator for up to 4 days. This makes it a fantastic option for holiday meal prep, allowing you to enjoy a stress-free Easter morning!
Finding an Easter cake that truly embodies the spirit of the holiday, both in its stunning appearance and delectable taste, isn’t always easy. But this show-stopping Easter Creme Egg Swiss Roll is exactly that! If you’re searching for exciting Easter baking ideas, rolled cakes like this one are not only visually impressive but also surprisingly inexpensive to create, making them a fantastic choice for any budget.
While the recipe might seem intricate at first glance, rest assured that by diligently following each step, you’ll find the process quite manageable. If my 14-year-old son can master this beautiful Easter cake roll recipe with ease, then you most certainly can too! It’s truly the perfect dessert to crown your Easter celebrations with a touch of homemade charm and irresistible flavor.
Happy Easter cake baking, and enjoy creating this wonderful festive treat!
🐇 Discover More Easter Delights
- Healthy & Light Carrot Cake
- Easter Egg Punch
- Overnight Carrot Cake French Toast Casserole
- Carrot Casserole (with Stove Top Stuffing)
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📋 Easter Creme Egg Swiss Roll Recipe
Equipment
- 17X12 jelly roll pan
- frosting tip #233
- pastry bag
- coupler
- electric mixer
- offset spatula
Ingredients
Swiss Roll Cake
- 1 tablespoon butter for greasing parchment
- 4 large eggs at room temperature
- ½ cup white granulated sugar
- 4 tablespoon unsalted butter melted
- ½ cup all purpose flour
- ¼ cup unsweetened cocoa plus more for sprinkling
- ¼ teaspoon salt
- additional cocoa powder for sprinkling
Filling
- 1 cup whipping cream (35% +)
- 2 tablespoon white granulated sugar
- 1 teaspoon vanilla extract
- 25 Cadbury Easter creme mini eggs *about a 300 g bag (save remainders for decorations)
Frosting
- 2 cups chocolate frosting either homemade or store bought (See NOTES for recipe) * You can use any chocolate frosting but I used my No Butter Chocolate Frosting
Decorations
- additional mini Easter Creme eggs (some wrapped and some unwrapped
- mini colored eggs
- 1 cup green frosting (for grass) * you can use store bought or color white frosting. * I use Wilton leaf green icing color mixed in with white icing – I find it gives it a nice vibrant green
Instructions
Cake
- Preheat the oven to 425 degrees F. Place parchment paper on a 17X12 sheet pan (jelly roll pan) and grease with butter. If you don’t have a jelly roll pan, you can use a regular baking sheet (my son did this when he made it at Christmas and it turned out just fine)1 tablespoon butter for greasing parchment
- Bring and inch of water to simmer in a medium saucepan. Whisk eggs and sugar in a heatproof bowl, then place on the simmering water. Make sure the water doesn’t touch the bottom of the bowl at any time.4 large eggs, ½ cup white granulated sugar
- Using a hand mixer, continuously beat the egg mixture until the eggs are thick, pale yellow and warm to the touch (120 degrees F) It should feel like hot tap water.
- Remove the egg bowl from the heat and continue beating on a high speed until the mixture is thick and airy, and has reached the ribbon stage. This means that when you drag and drizzle a spoonful of liquid, it shouldn’t settle back into the liquid for a good 5-10 seconds. Mix in the melted butter with a spoon (do NOT beat in with mixer).4 tablespoon unsalted butter
- In a small bowl, whisk together the cocoa powder, flour and salt. Add the dry ingredients to the egg mixture and gently fold it into the eggs with a rubber spatula½ cup all purpose flour, ¼ cup unsweetened cocoa, ¼ teaspoon salt
- Spread the batter onto the prepared pan, leaving approximately an inch from the edges of the parchment. Bake the cake for 8 minutes until springy to the touch.
- Sprinkle cocoa on a large piece of parchment paper while cake is baking.additional cocoa powder for sprinkling
- As soon as you take the cake out of the oven, flip it onto the cocoa covered parchment paper.
- Remove the parchment paper that the cake was baked on by gently peeling it off. Then trim the parchment around it, leaving a 1 ½ – 2 inch border.
- IMMEDIATELY gently roll the cake up in the parchment paper into a log while it’s warm.
- Keep rolling, as shown.
- Leave it in a rolled up state until cool (this is like muscle memory for cakes)
Filling
- While cake is cooling, whip the whipping cream in a large bowl until soft peaks form, then add vanilla and sugar and beat until stiff peaks form.1 cup whipping cream (35% +), 2 tablespoon white granulated sugar, 1 teaspoon vanilla extract
- Crush the Easter Creme Eggs. TERRI’S TIP: I do this by placing them on a cutting board and placing a large plastic ziplock bag over them. Then I hit each egg a couple of times gently with a hammer or mallet to crush them, with the plastic between the tool and the eggs. * This is the best and cleanest way I have come up with to crush them. If you enlist your kids to help you unwrap and crush them, it goes much faster and it’s fun for them!25 Cadbury Easter creme mini eggs
- Mix the crushed Easter creme eggs into the whipped cream.
Assembly
- Unroll the cake, spread the filling all over, leaving a 1 inch border around all the edges.
- Then gently roll the cake back up, leaving the parchment paper behind. * If it cracks a little, don’t worry, as it will be covered in frosting. Trim about an inch off each end to make it look neater.Gently ransfer to a serving plate (or you can wait until after you frost it).
Decorations
- Frost the cake with chocolate frosting, then drag the dull side of a butter knife across it all over to look like wood texture. Pipe grass around the cake with green frosting (see video in NOTES on how to pipe grass) * If you have never piped grass before, don’t worry – it’s one of the easiest types of piping to do (easier than most borders!)2 cups chocolate frosting either homemade or store bought (See NOTES for recipe)
- Add eggs around the cake and serve with additional chocolate eggs on each slice and a little grass piped on.additional mini Easter Creme eggs (some wrapped and some unwrapped, mini colored eggs, 1 cup green frosting (for grass)
Notes
- Egg Beating Technique for a Light Sponge Cake: When beating the eggs with sugar over simmering water (called the bain-marie method), make sure the water doesn’t touch the bowl. The key is to achieve a ribbon stage, where the mixture holds its shape for a few seconds before sinking back in. This ensures your sponge cake will be light and fluffy. Pro Tip: If you have a hand mixer with multiple speed settings, start on low and gradually increase speed to prevent the eggs from splattering as they begin to foam.
- Perfect Cake Rolling: Roll the cake immediately after removing it from the oven while it’s still warm. This helps it hold the rolled shape without cracking. If you do find a crack, don’t worry! It’s easy to hide with frosting and decorations later on. Pro Tip: Use parchment paper instead of a kitchen towel for rolling. The parchment gives you a cleaner release from the cake, reducing the chances of sticking.
- Whipped Cream Filling: Be sure to whip the cream to stiff peaks but not over-whip it. If you over-whip, it may separate or become too firm and difficult to spread evenly. Pro Tip: Keep the whipping cream cold, and chill your mixing bowl and beaters for even faster whipping. This helps the cream whip up to stiff peaks much quicker.
- Crushing Cadbury Creme Eggs: Crushing mini Cadbury Creme Eggs can get messy, so use the ziplock bag method! It makes cleanup easy and prevents any eggs from flying around. Just gently tap them with a mallet or hammer to crush them into small pieces. *You could also use a rolling pin. Pro Tip: If you’re working with regular-sized Cadbury Creme Eggs, chop them into smaller pieces to ensure they blend smoothly into the whipped cream filling.
- Decorating with Frosting: For the wood-textured frosting on the outside, use the back of a butter knife to create a rough, vertical pattern. It adds a rustic feel, perfect for an Easter-themed dessert. Pro Tip: For piping the grass, using a grass piping tip #233 will give you perfect strands. If you don’t have one, a simple leaf tip or even a star tip can mimic grass with practice. You can always use a toothpick to add fine details if needed.
- Extra Touches: Garnish your cake with extra mini Easter Creme Eggs and colorful chocolate mini eggs around the edges. It’ll not only make the cake look festive but also enhance the flavor with more chocolatey goodness. Pro Tip: If you’re feeling creative, use edible flowers or pastel-colored sprinkles (you can get these in flower shapes too – I use them on myMini Egg Cupcakes for an extra pop of Easter charm).