Cajiuat Factoid of the Day

[jedibaritone]

The filling inside the Cadbury Creme Eggs we all love so much is a variant on the recipe for fondant, which has become popular with cake decorators. In the Cadbury creme eggs, it is originally in a solid form when the egg is formed around it, and then the chocolate egg is injected with an enzyme which gives the fondant the creamy texture you get when you break the egg open.

Wikipedia is a wonderful thing.