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Easter Creme Confetti Trifles

 Confetti cake is layered with Cadbury Creme Egg whipped cream, in these festive trifles. Simple to make and deliciously fun, the colourful cake and chocolate studded whipped cream is sure to bring a smile to anyone's face.

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Here comes Peter Cotton Tail, hoping down the bunny trail..... Easter is right around the corner and we have been enjoying some of our favourite Easter candy. Since I was little, Cadbury Creme Eggs, have been a staple for Easter. I remember spending my allowance to buy my siblings and parents Easter treats and I'd always make sure to buy Mom a Creme Egg. Now that I am older, I can not let the season go by without having at least one.

What exactly is a Cadbury Creme Egg? 

The creme egg is a signature Easter treat from the Cadbury chocolate company. It consists of an egg shaped chocolate shell, which contains a runny fondant meant to resemble the yolk and albumen, of real eggs. It is a very popular Easter candy, all around the globe.

My daughter's 13th birthday was this past weekend and she requested a confetti cake. She LOVES sprinkles and the vanilla cake packed with sprinkles is her absolute favourite. With only 2 of us eating cake (my son and daughter), we had a lot of leftover cake. I decided to try and use it some other way, so we could finish the cake, rather than throw it out. My first thought was trifle, but I didn't want to make a big trifle that would sit in the fridge for days. So I made everyone their own individual trifle. 

Every Easter I buy the mini creme eggs, to stuff into plastic eggs for the kids Easter egg hunt. I love that they are teenagers but still enjoy searching for their Easter treats. I decided to chop up our mini Easter creme eggs and fold them into some leftover whipped cream I had in the fridge. I tinted the whipped cream with a bit of yellow, for a bright contrast against the confetti cake. The pieces of creme egg is a wonderful crunchy contrast to the soft cake and creamy whipped cream. I love that this is such a simple and super festive Easter recipe.

How to make my Easter Creme Confetti Trifles

Start with confetti cake. You can make your favourite white cake recipe, adding rainbow sprinkles to the batter. If baking from scratch isn't your thing, a funfetti cake mix baked according to package directions also works.

Once the cake is cooled, cut it into 1 inch cubes. At this point you can drizzle the cake with a bit of maple syrup, just to moisten it a bit more. My cake had frosting on it, so I did not use anything to moisten it with. 

I had leftover whipped cream in the fridge, and you could make your own by beating a cup and a half of whipping cream with 1/4 C powdered sugar, until the cream reaches stiff peaks. Alternatively, you can use good ole cool whip, if homemade isn't your thing.

Chop your Creme Eggs into quarters if using the minis and into eights if using the larger eggs. You can do this more easily by placing the candy in the freezer for 15 minutes before chopping. Fold half of the chopped chocolate candy into the whipped cream. I added a few drops of neon yellow to my mixture. Feel free to use any colour you'd like, or to leave it white.

You can decide whether you would like to make a big trifle, or make individual ones like I decided to do. Start by placing a layer of cake in the bottom of your desired dish (trifle dish, parfait dishes, etc). Next add a layer of whipped cream and a layer of chopped Creme Eggs. Repeat the layers with cake, whipped cream and Creme eggs, until all the cake and whipped cream have been used up. Finish with a layer of whipped cream and a sprinkle of chopped chocolate candy. 


Equipment needed for this recipe
  • sharp knife
  • cutting board
  • triffle bowl, or parfait glasses
  • mixing bowl
  • spatula
  • mixer
Easter Creme Confetti Trifles

 Confetti cake,  cut into 1 inch cubes
2 bags mini Cadbury Easter Creme Eggs
1 1/2 C whipping cream (35% cream)
4 drops neon yellow food colour
1/4 C powdered sugar

Beat whipping cream at high speed, until it forms soft peaks. Add in the food colour and powdered sugar and beat to stiff peaks. Place candy in the freezer for 15 minutes before roughly chopping. Gently fold in the chopped Creme Eggs.

To assemble the trifles: Place a layer of cake in the bottom of a large glass, or mason jar and top with a layer of whipped cream and chopped candy. Repeat with cake and finish with a heaping dollop of whipped cream. Garnish with additional chopped Creme Eggs.

Refrigerate at least 1 hr, before eating. Makes 4 individual trifles.

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Comments

  1. Oh, this looks like goodness just oozing out of my pores for days afterwards... and kids bouncing off walls for days,.. I will have to try this! Thanks!

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  2. This dessert looks so pretty and yummy for Easter! Thank you for sharing.

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  3. This looks so delicious 😋. Great post.

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  4. Oh goodness - my hasband walked by as I was reading this and he stopped in his tracks to ask if I was going to make this!! LOL!! Cadbury eggs are his favorite!!
    Thanks for adding a new recipe to my list

    ReplyDelete
  5. Looks like fun and deliciousness all rolled into one!

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  6. My daughter and husband would devour this. What a clever idea!

    ReplyDelete
  7. This looks so delicious and fun!

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  8. OMG! This looks amazing! YUM!

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  9. Woah, this looks good! We love creme eggs here! We live pretty close to Bournville, just outside Birmingham (UK) which is where the Cadbury company started. There is a fab factory tour and visitors centre there as well as the factory where they still make the chocolate treats. I've not been for years but the kids used to love it when they were little.

    ReplyDelete

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