Recipe: GIANT Creme Egg

Easter is one of my favourite times of the year!  One of the best things about Easter for me is Cadbury Creme Eggs.. one of my favourite things in the whole wide world!!!  I love baking especially around Easter, but this year I wanted to try something different.. and simple as I’m super busy!  So out of nowhere.. I came up with a giant creme egg!  I thought this was and amazing idea and had never been done before, so I searched it…turns out many people have done it before…oh well!!  This is my version and is perfect to share with friends and family at Easter!


Oh and I’ve finally had a new battery for my MacBook as the other one almost exploded!!  So yeyyy new video for you!  Please check it out and subscribe to my channel, it would mean the world to me!!  Scroll down for the full recipe and method! x




500g White fondant icing

1 medium easter egg (cadbury’s works best!)

Yellow food colouring (or orange)

100g Caster sugar

100ml water




  1. Split the fondant into two pieces, one needs to be larger so approx. 350g and 150g.
  2. Grate the larger piece into a bowl, be careful!
  3. To the smaller piece, yellow colouring needs to be added before grating, add a small drop then knead the fondant until it turns yellow or orange (depending on the colouring you use). Grate.
  4. In a saucepan, gently heat the water and sugar to create a syrup, leave to cool slightly.
  5. Add a little bit at a time to the white icing, mix until it becomes a thick paste.  Repeat with the yellow/orange icing but don’t add as much syrup.  Leave to cool.
  6. Carefully split the easter egg into two halves.  Keep the foil!  Put on a baking tray or something to keep them stable.
  7. Fill the egg halves with the white paste, you can use a piping bag to make the job less messy!!  Make sure you don’t fill the eggs to the top as you need to join the halves together later!
  8. Add the yellow/orange icing into the middle of both egg halves.  Swirl around slightly to combine the two colours.  Leave to set for 20-30 minutes.
  9. Now the tricky-isa bit!  Melt the edges of both egg halves using a long lighter.  Quickly join the two halves together to make a whole egg.  Leave to set for 20 minutes.
  10. Using the foil you kept earlier, wrap the egg in the foil!





Happy Easter.. or as we say in Wales.. Pasg Hapus! x


  1. April 11, 2017 / 8:42 pm

    This looks dangerous 🙂 I’m all over this! Thanks for sharing xxx

    • April 11, 2017 / 8:44 pm

      Thanks for reading! Every year I feel like cream eggs get smaller… so I thought why not make a giant one!! Xx

  2. April 12, 2017 / 11:01 am

    This looks incredible! Always wondered what ingredients you’d need to make one, let alone a giant one. Any tips on how to eat this without a mess afterwards? 😉

    • April 12, 2017 / 12:18 pm

      Thanks! Hmm.. it wouldn’t be fun if you didn’t make a mess!! X

  3. April 12, 2017 / 4:40 pm

    Oh my gosh this looks incredible! I think I might try this out at the weekend 🙂 xxx

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