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Easter Egg Cakesicles

Magdalena Marsden
White chocolate Easter Egg cakesicle recipe made with lemon cake and lemon curd filling. Great alternative to traditional chocolate eggs.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Setting time 30 minutes
Course Sweets

Ingredients
  

  • 150 grams lemon cake or simple vanilla sponge cake
  • 25 grams lemon curd or double cream
  • 50 grams white chocolate or dark chocolate if you prefer less sweet version
  • 250-300 grams white chocolate for the Easter Eggs

Instructions
 

  • Place the cake sponge in a bowl and crumble the cake by rubbing it with your hands (it’s best to use catering food gloves for this)
  • Heat the white chocolate and lemon curd together very slowly in microwave or bain marie.
  • Add the melted chocolate and lemon curd into the cake crumbs and mix well until evenly combined. Set aside, whilst you work on the chocolate eggshells.
  • Melt the white chocolate slowly in the microwave or on a bain marie and very gently bring the white chocolate temperature to about 27 C.
  • Use your favourite method of chocolate tempering (see my notes above). If you are not familiar with this technique (or using a regular chocolate bar to melt), stir the chocolate until it thickens a bit.
  • Use the melted chocolate to fill the chocolate mould and either do a two thin layers of chocolate or one slightly thicker. This could be done either by pouring the chocolate in and out again or by brushing the chocolate into the mould.
  • Once your chocolate is set (this takes usually about 15 min in the fridge) fill the Easter Eggs with your cake filling, making sure that you leave out a 3-5 mm gap from the top.
  • Cover the Easter Eggs with the rest of your melted chocolate and use spatula or a scraper to tidy up the top of the mould. You can also tap the mould to make the top nice and smooth.
  • Refrigerate for 30 minutes until firm.