Keep the kids entertained with these easy Easter themed baking ideas! They can have hours fun baking and eating these yummy goodies!
Easter Nest Buns
An oldie but a goodie. Melt the Easter Eggs, mix with Rice Krispies or Cornflakes, spoon into bun cases and chill. Add your favourite toppings and enjoy!
What you’ll need
unsalted butter golden syrup milk chocolate Rice Krispies or Corn Flakes
Put the chocolate in a heatproof bowl with the butter and golden syrup and gently melt it over a pan of simmering water, making sure the bowl doesn’t touch the water. Stir until smooth, then take off the heat and stir in the cereal, coating them gently with the chocolate until they are all completely covered.
Divide into bun cases and add Mini-Eggs for decoration! Place in the fridge to cool.
Line a baking tray with foil. Melt the milk chocolate in a bowl in the microwave, stirring every 30 seconds or so until melted. Pour into the foil-lined baking tray and spread thinly, then pop into the fridge for 20 minutes. Just before you take it out, melt the white chocolate. If you want to add food colouring, separate the melted white chocolate into bowls and add gel colour (liquid will make the chocolate lumpy). Take the baking tray out of the fridge and use a fork to splatter the white chocolate over the hardened milk chocolate. Add sprinkles and sweets then chill to harden. Just before serving, snap the bark into pieces. Enjoy!
Cheesecake in Half an Easter Egg! (Pic and recipe, Jodie Ward)
1 Easter Egg
Half a packet of digestive biscuits
5 TBS butter
500ml double cream or whipping cream
4 TBS icing sugar
1 tub of cream cheese
1 block of milk chocolate
Mini Eggs (to decorate)
Run a sharp knife under hot water then cut an Easter Egg in half (adult to do this bit!). Put the digestive biscuits in a plastic sandwich bag and crush into crumbs. Melt the butter and mix into the crumbs, then spoon the mixture into the bottom of the Easter Egg shells and press down with a spoon. Put them in the fridge for 10-15 minutes. Beat the cream for a few minutes and slowly add the icing sugar, followed by the cream cheese. Mix together with a wooden spoon. Melt one block of milk cooking chocolate then add to the cream cheese mixture (leave some for decorating though). Spoon the mixture into the egg shells, drizzle the rest of the melted chocolate over the top and decorate with Mini Eggs.
Lemon Mini Egg Cheesecake
280g digestive chocolate biscuits
140g unsalted butter, melted
2 bags of Mini Eggs
550ml double cream, plus 50ml to decorate
140g icing sugar, sifted
2 x 280g tubs of full fat cream cheese (preferably Philadelphia)
Juice of half a lemon
Crush the biscuits into crumbs then mix with a melted butter and press into a 7″ DEEP tin. It needs to be a deep tin, as this recipe makes a tall cheesecake! Chop half of the Mini Eggs into pieces. Combine the whipped cream, icing sugar, cream cheese, chopped Mini Eggs and lemon juice, then fold gently. Spoon the mixture onto the biscuit base and flatten the top with the back of a spoon, chill for at least two hours. Take the cheesecake out of the tin and put it onto a serving plate, then decorate with the rest of the cream (whipped into soft peaks) and a pile of Mini Eggs. (based upon this recipe).
We hope you enjoy creating some of these delicious recipes!