Tag Archives: Cadbury Easter eggs

My Annual Better-than-Cadbury Easter eggs

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My Annual Better-than-Cadbury Easter eggs

I figured out the other day that I have made these eggs every year for probably 15 years. That tells you how good they are! They are not runny in the middle like Cadbury cream eggs, but I think they taste way better…plus now thay are sort of an expectation with friends and family. It’s nice to be wanted, even if it is just for my Easter eggs!

You need a can of condensed milk, a little less than a cup of butter, two teaspoons of vanilla, a pinch of salt, and about 10 cups of icing sugar.



We melted the butter in the microwave for about thirty seconds, then mixed everything together in a really big bowl. In this case, Sam had a friend sleep over, so we split it into two. Did I mention that we started making these at 7:30 am after the sleepover? Yup. 

So, when the kids are mixing, it can get pretty messy, it takes a while to mix in all of the icing sugar. But after all of the icing sugar has been incorporated, it should be the consistency of play dough.   

See our nice, clean table? You should have seen the floor! Lol 

 

To make the yolks in the middle, take out about 1/4 of the mixture and add yellow food colouring. Btw, I don’t think I have ever go the ratio right… I always end up with a few all yellow eggs, or I have to mix more yellow! 

   

If you are using liquid food colouring, you will have to mix in some more icing sugar because it will get all wet and sticky. Mix in the yellow food colouring a few drops at a time until the yolk is the colour you want.

I gave the girls the job of rolling the yolks. You can really make these eggs as big or as small as you want. I like to make them smaller because then I can eat twice as many. Also, they are very sweet and rich tasting…makes sense considering they are literally made of basically sugar and butter.

  

Then, to make the egg white, you basically flatten a piece of the white mixture, put the yellow yolk in the middle, and wrap the white around.    

Then roll it around in the palm of your hand to make it egg shaped and smooth.

 

I had the girls roll a bunch of the yolks, and I broke off a bunch of pieces of white, rather than making them one at a time. This makes it much easier to make them a uniform size.

   

When the eggs were formed, we put them out on a cookie sheet lined with parchment paper, then put them in the fridge to cool for an hour. Man, I would love one of those fridges with a pull out drawer. Trying to fit three full cookie sheets of eggs into our fridge takes a bit of skill! We ended up making over 100 eggs from the recipe. If you make them small, it makes a lot!

 

After about an hour in the fridge, we took them out and melted some milk chocolate. I’m not going to lie, this part is a little tricky. If you put the eggs right into the chocolate, they get all slippery and melt, and end up a weird shape. So I use two spoons, one to hold the egg, and the other one to spread the chocolate over.

   

Then, tap about 10 times to get of all of the excess chocolate, and lay it carefully on the cookie sheet.

  

This year, we decided to use colourful sprinkles. Sam, my sprinkle girl, has the sprinkle technique perfected, so she added all of the sprinkles after I did the dipping. Then they need to cool down in the fridge again for about an hour.  

I used mini cupcake holders to put them in….    

 

I also dug up some cute little boxes. The kids wanted to share and I brought some into work.

Here is the platter I brought to easter dinner at my mom’s yesterday…

   

As you can see, I added some chocolate dipped pretzels around the outside, which the kids thought looked like a nest.

 

Here is what they look like from the inside… I guess it would simplify thing a lot if you skipped the yolk, but isn’t the yolk cute?

Anyways, to those who celebrate, Happy Easter! 



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Better than Cadbury Easter cream eggs!

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I have made these Easter eggs for the last 10 years… At least! I love them because they are so sweet! They are very similar to the cream filled eggs, but better! The thing that I like the most is that I know exactly what is in them.
This recipe makes about 100 small eggs. I used to make them a lot bigger, but trust me, they are very rich. We cut them into slices!

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The ingredients you will need are as follows:
1 can of condensed milk
1/2 cup of butter (softened)
1teaspoon of vanilla
1/4 teaspoon of salt
About 10 cups of icing sugar
Yellow food coloring

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Start by mixing together the condensed milk, butter, vanilla, and salt until creamy. As you can see, I had helpers.

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Then, I keep adding a cup of icing sugar at a time until it isn’t sticky anymore… I think it was 10 cups, but as you may know about me by now, measuring is not my strong point. I’m more of an estimator.

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When you think you have added enough icing sugar, add another cup, roll up your sleeves, and start kneading.

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Once you have kneaded enough to gather all of the dough to form one big ball, pull apart about 1/4 of the ball to use for the yolk.

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Add a few drops of yellow coloring at a time to the smaller ball, and knead in until you have the yolk colour you want. The kids counted 20 drops this year.
Then, depending on the size of eggs you will be making, roll the yellow dough into little balls in the palm of your hands. The kids were great at this part. We made our balls the size of small marbles.

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Then, to make the egg whites, take some white dough, use a bit more than double what you used for the yolk, flatten the white dough in your palm and place the yolk in the middle, then wrap it around the white.

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Repeat this until you have used up all of your dough… We made our eggs fairly small this year, so we ended up making over 100. One thing I still have not mastered is the proportion of yellow to white. Every year, I have to make a couple all white, or all yellow “lucky eggs” because I have run out of white or yellow. I lay them out on cookie sheets lined with waxed paper. Let them cool in the fridge for at least an hour before dipping.

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Then, after they have cooled, melt some chocolate on a double broiler. I use chocolate chips, or I have also used those solid chocolate Easter bunnies that are on sale everywhere now.

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Dip each egg individually, then lay them out on the waxed paper to cool.

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Give them a few minutes in the fridge for the chocolate to cool. Depending on how much time you have to invest on these, you can stop here and they are ready to eat…. Or…. you can make them pretty! 🙂
Here is one of my favourite techniques for decorating and chocolate….I use the coloured chocolate you buy at Bulk Barn. Pop a handful into a sandwich bag…

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Then, pour some hot water into a mug or bowl, and put in the bag of chocolate. Keep massaging the bag and putting it back into the hot water until all of the chocolate has melted.

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Then for the cool part…snip off a tiny corner of the bag, and squeeze! If you cut the hole small enough, you can be quite detailed. If you have any chocolate left over, just let it harden, put it into a new ziplock bag for the next time you need it.

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I decorated the eggs with green, blue, and red melted chocolate. I used straight, curly and zig zag lines…

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Once you are finished decorating, that them cool again in the fridge for another hour. Then to store them, I line an airtight container with waxed paper and stack them in layers with waxed paper dividing each layer. You should keep these in the fridge, they are good for a few weeks…but I’m not exactly sure, because I don’t think I have ever had them last for that long!
Enjoy!

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