Scotch Egg Creme Egg

METHOD

1. Pop your Creme Eggs into the freezer for a few hours or overnight to chill before you begin.
2. Preheat the oven to 180 degrees.
3. Add cake mix into mixing bowl and add water and oil. Then mix well until there are no lumps.
4. Line your baking tin with greaseproof paper or a coating of butter before adding in your mixture.
5. Put the cake into your preheated oven for 30-40 minutes.
6. Carefully remove the cake from the oven and place it on a wire rack to cool.
7. While the cake cools, combine cocoa powder, icing sugar, butter, vanilla extract and a splash of milk in a mixing bowl. Whisk everything together until smooth.
8. After your cake has cooled, crumble it into small pieces by hand or with a utensil in a bowl until it is finely broken up.
9. Combine the crumbled cake mixture with the prepared chocolate buttercream. Combine the two until they hold together, forming a sticky consistency that isn’t overly wet.
10. Remove the crème eggs from the freezer and start unwrapping a few.
11. Take a portion of your cake mixture, about the size of your fist and shape it into a ball. Press it gently in your hand, then place a creme egg at the center. Carefully work the cake mixture around the creme egg until it’s completely covered and forms a ball. Repeat this process with the remaining mixture until it’s all used up.
12. Place the chocolate sprinkles in a bowl, then take one of your prepared balls and gently roll it in the sprinkles until it’s fully coated.
13. Leave them to set and enjoy!