Tuesday
Mar112008
Batter Chatter: Interview with a Cadbury Creme Egg
Tuesday, March 11, 2008
To some, the first daffodils or crocuses (crocii?) are the harbinger of spring. For others, changing the clocks and "springing ahead" will indicate the change of seasons. For us at Cakespy, it's all about the Cadbury Creme Egg. From their first timid showing in January, their presence slowly grows as the days get longer, to the point where they're mercilessly taking over end cap displays in the weeks before Easter. If this doesn't say "spring" we don't know what does. But have you ever paused to wonder what's up with that dense little egg-shaped treat? Where did it come from? Whose idea was it? And why, if it's already unrealistically chocolate colored on the outside, do they still simulate the yolk color inside? These things in mind, we sat down with the Cadbury Creme Egg and asked some of these pressing questions:
Cakespy: How are you today?
Cadbury Creme Egg: It's a sweet day indeed! Easter is approaching and business is booming! An estimated 300 million of my brethren will be produced and devoured this year.
CS: Err...yes. Well, can you tell us a little bit about how you came to be?
CCE: It was a long and winding road. It all started in 1875, when the Cadbury brothers introduced their first chocolate Easter eggs--my first known ancestors. They were solid chocolate and far different from the creme eggs of today. In 1923 the recipe further evolved with the addition of whipped fondant; through the years experiments were made with marzipan eggs and different recipes, but it it was ultimately me, the soft and gooey fondant egg, that was perfected in 1971 and has been breaking hearts and melting in mouths ever since.
CS: And how is it that you are made?
CCE: Well, it all starts in a half-egg shaped mold, which is then filled with solid white fondant and a dab of yellow fondant to simulate the yolk. The two halves are joined very quickly and then immediately cooled to allow the chocolate to set. The fondant filling, while solid while the eggs are made, is then injected with an enzyme which causes it to liquefy into the gooey substance found in the finished product. The finished eggs fall onto a conveyor belt which transports them to the foiling machines and then to the packing and shipping area.
CS: That enzyme thing is kind of gross.
CCE: I won't deny that. But does it make you want to eat me any less?
CS: (Pauses thoughtfully) Touché.
CS: You originally hail from the UK, but you're all the rage here in America too. Can you tell us a bit about how American Creme Eggs differ from the European counterparts?
CCE: We're bigger in the UK. I mean, literally. Hershey, the US producer of Cadbury Creme Eggs, elected to make us smaller in the US. This was kind of a scandal for a while, what with the initial response from the Cadbury spokespeople that "No we haven't shrunk you've just grown up!"--but yes, it's true. But truly, even if we're a bit smaller in your hand, we're just as big in your heart. Nonetheless, if you want the bigger one, just go over to Canada--the "full-size" ones are available there.
CS: Who came first, you or the mini (candy-coated) egg?
CCE: Well, the mini eggs were introduced in 1967. While I wasn't released in my current form til 1971, I had been a work in progress since before the turn of the century.
CS: Is there any rivalry between you and the mini egg?
CCE: Those little *$%#@s? No, none at all. Why would there be? (Stares stonily).
CS: OK, Moving on. Why is it that your innards are made color-appropriate to a real egg, but we have to suspend our disbelief with the color of your shell?
CCE: (Blinks uncomprehendingly for several moments) Well, smartypants, perhaps you should suspend this interview with me and instead interview my cousin, the Cadbury Dream Egg (white chocolate shell with white chocolate fondant filling)?
CS: How many different variations on the Creme Egg are there in the Cadbury family?
CCE: Well, aside from the aforementioned Cadbury Dream, my relatives include the following:
Mini Creme Eggs (bite-sized Creme Eggs), Caramel Eggs (soft caramel filling), Mini Caramel Eggs (bite-sized Caramel Eggs), Chocolate Creme Eggs (chocolate fondant filling)
Orange Creme Eggs (Creme Eggs with a hint of orange flavor), Mint Creme Eggs (green "yolk" and mint flavor chocolate--would make Dr. Seuss Proud), Dairy Milk with Creme Egg bars, Creme Egg Fondant in a Narrow Cardboard Tube (limited edition), and of course, who could forget Creme Egg ice cream with a fondant sauce in milk chocolate? Of course, many of these variations can only be found in the United Kingdom.
Mini Creme Eggs (bite-sized Creme Eggs), Caramel Eggs (soft caramel filling), Mini Caramel Eggs (bite-sized Caramel Eggs), Chocolate Creme Eggs (chocolate fondant filling)
Orange Creme Eggs (Creme Eggs with a hint of orange flavor), Mint Creme Eggs (green "yolk" and mint flavor chocolate--would make Dr. Seuss Proud), Dairy Milk with Creme Egg bars, Creme Egg Fondant in a Narrow Cardboard Tube (limited edition), and of course, who could forget Creme Egg ice cream with a fondant sauce in milk chocolate? Of course, many of these variations can only be found in the United Kingdom.
CS: A lot of vegans like to read Cakespy. Is there a vegan version of the Creme Egg available?
CCE: While none are sold under the Cadbury imprint, vegans can make their own using the recipe posted on this site.
CS: How do you feel about other novelty eggs inspired by you (Russel Stover, Snickers eggs, etc)?
CCE: Well, Cakespy, I could tell you that the Cadbury Creme Egg outsells every other chocolate bar during the time it's on sale each year. I could tell you that it's the number one brand in the filled egg market, with a market share of over 70% and a brand value of approximately 45 million pounds (UK). But really, isn't proof in the pudding? I'm the most delicious and therefore am not threatened by these inferior eggs.
CS: You're all the rage between January and Easter. Where do you go the rest of the year?
CCE: While I am only sold for a few months of the year, the demand does call for year-round prep and production. So while you won't see me in stores the rest of the year, I'm very much at work.
CS: Finally, in the UK you have the successful "How do you eat yours?" ad campaign, whereas in the US we have that clucking bunny. What's up with that?
CCE: No idea, that bunny's always freaked me out. Really, I have always identified much more with the UK campaign.
CS: So...how do you eat yours?
CCE: I think this interview is over (looks nervously around).
CS: I think we both know how this is going to end.
Fade to black.
Cakespy Note: We'd be nothing without our sources, and for this interview our sources were:
tagged batter chatter, cake history, cakespy mischief
batter chatter, cake history, cakespy mischief
Reader Comments (78)
OMG- this was absolutely hilarious, but seriously it is time for someone to sell the vegan version of those creme eggs!
As a child, I found the cadbury eggs fascinating...thanks for the interview!
I need to conduct a taste test with the American creme eggs now. I only saw them yesterday for the first time. The British ones are superior to the Canadian ones, you know. Here is my friend Erin's test results on the subject: http://tentativeplans.blogspot.com/2008/03/truth-about-cadbury-crme-eggs.html
Informative and hilarious! Thanks.
I would willingly trade a Snickers for a Creme Egg! But, alas, I;m in the wrong country. At best I'll find some chocolate truffles... sigh...
Maybe I can go to one of those 'expat' shops.
Maybe the French will relent and sell 'English' sweets...
I really love those little/big eggs!
How do I eat them? Happily!
UK chocolate is so vastly superior to American chocolate! I lived there for 4 years and, um, gained a few pounds while living there...
AND I don't know if anyone has mentioned it yet, but Pimp My Snack has directions for how to make a giant Egg at home...
http://www.pimpthatsnack.com/project.php?projectID=302
SO FABULOUS!!
Didn't know about the enzyme...learn something new everyday.
Oh, Cadbury egg...he is such a tease.
Seriously, I could eat a full dozen and not still have enough. One might think that twelve would bring a belly ache. But, if you counteract the chocolate with the right kind of jelly bean (starburst, sweetart or nerds "bumpy"), you can eat anything!!!! TGEC! Thank God for Easter Candy!
Like I said before - TOO MUCH FUN - love, love, love your site.
An enzyme? Seriously?! That really is kind of creepy...but I'm intrigued.
hehe this is such a fun post by you. U really have a wild imagination :D
Come on, you know the enzyme thing is terrifically cool, not gross! People eat protein-fortified food all the time, just think of your itty bitty dose of enzyme as a little extra protein (which it is). Anyway, all that enzyme is doing is chopping the link between the glucose and fructose. Not even slightly shady . . .
Hilarious! I loved the way you ended the interview. And those little glasses are just too cute.
Believe it or not I've never had a cadbury creme egg. I feel like I"m missing out now!! I love the little glasses on CCE. And how cool are you for linking to a vegan version!!
You guys are too funny! Very creative and entertaining..thanks!
This is a great article. I love Cadbury Creme Eggs. They're the ultimate in easter eggs. I stock up on them when Easter is over, and they slash the prices!
that is an awesome interview!
i LOVE cadbury eggs but i didn't know the uk ones are bigger! oh man, i want one! and i want the bite sized ones too! i'm on weight watchers and the bigger ones aren't exactly points friendly. but that would be great if i could get my fix in a smaller form. lol
Oooh, great interview! Love those things but knew nothing about them except they were a yummy, kind of sloppy, part of Easter morning fun. Never even dreamed there'd be a chocolate fondant version...I need a source!
Sweet Sins: Thanks! What a compliment!
VKO: Thanks, glad you liked it! At least vegan kids can make their own...but no, I haven't seen a vegan version on shelves!
Lydia: Oooh! Wonderful, thank you for sharing!
Cookie Baker Lynn: You're tres welcome!
Katiez: Ha! Maybe they will relent soon. Then again...maybe not. ;-)
Valency: Oh, I'll bet you did gain weight in the UK--wonderful chocolate! And that link is bitchin'!
Peabody: "The more you know..."
Feathermar: Ha! TGEC indeed!
Bakerella: Thank you! Love, love, love (x50) those truffles on your site right now.
Mallow: Ditto here. Grossed out and fascinated all at once.
Chou: See, I feel better already ;-)
Wandering chopsticks: Thank you! Poor Mr. Creme Egg though.
Vegan Noodle: Maybe you should try the vegan version--you must not miss out any longer!
My Sweet and Saucy: Thanks!
Cupcake Lady: YES! Us too! Those sales are awesome.
Star: Good compromise--as long as you don't go without!
Nancy: Yes, you have to try it! Personally the "original" is still MY fave, but it's worth a try to see which is your preference!
I love creme eggs. I have an unhealthy obsession with them. I could eat them all day every day. This post made me really happy. :)
Cupcakerehab: Happy to help feed the obsession. We just had a few more yesterday. Oh so good.
Your site always puts a smile on my face. This is so clever and hysterical. Love it!
Don't feel guilty - he had it coming!
Tina: Thanks! Glad you enjoyed!
Caked Crusader: Thank you for the validation :-)
Cute iterview!
Do you know they're deep frying eggs here in the UK? Apparently, they're very good that way.
this is amazing - I love it.
nice work, again!
xo lauren