• Preheat oven at 350F/180C.
• Place butter in a small sauce pan and heat on medium until melted. Set aside.
• In a mixing bowl, whisk together flour, baking soda and sugar.
• Using a spatula carefully fold in the egg whites.
• Add the melted butter, then the Chocolate Sprinkles gently whisk but do not overmix.
• Place your Mini Spiral Flexipat® Tray on the top of your Medium Perforated Baking Sheet.
• Fill your Pastry Bag with the batter and carefully pipe it onto each well of the Flexipat®.
• Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your cakes from 15min)
• Once your cakes are out of the oven, let them cool down for about 15min. Then unmold gently.

WHITE CHOCOLATE FILLING

• Place the white chocolate chunks in your Small Round Flexipan®. 
• Heat in the microwave for 30 seconds at a time.
• Once out of the microwave, using your mini whisk, mix until smooth.
• Fill your Pastry Bag with the melted chocolate and carefully pipe it into each well. Then add a Cadbury Egg. Let it set about about 1-2 hours. Enjoy & Bon Appetit!