Kids Easter baking

Kids Easter baking

Posted 24th Mar 2016

Keep the little ones entertained over Easter with sweet treats they can make at home

Bunny CupcakesBunny Cupcakes

Serves 12

125g margarine, softened
125g caster sugar
2 large eggs
125g plain flour
25g cocoa powder
10g baking powder
200g milk chocolate
130g Dr. Oetker liquid glucose
15g white chocolate chips
125g unsalted butter, softened
225g icing sugar
½ teaspoon vanilla extract
1 tube Dr. Oetker lime green gel food colour

1. Pre-heat the oven to 180°C/160°C Fan/Gas Mark 4. Place muffin cases in 12 muffin tins. Put the margarine in a mixing bowl and add the caster sugar and eggs. Sift the flour, cocoa powder and baking powder on top and using an electric whisk on a low speed, gently blend the ingredients together. Increase the mixer speed and whisk for a few more seconds until well mixed.

2. Divide the mixture equally between the cases and smooth over the tops. Bake for 25 minutes until risen and firm to the touch. Transfer to a wire rack to cool.

3. To decorate, break up the milk chocolate into pieces and place in a heatproof bowl over a saucepan of barely simmering water and leave to melt. Remove from the water and stir in 125g of liquid glucose to form a thick paste. Scrape onto a piece of baking parchment and leave to cool. The mixture will become firm and pliable when cold.

4. Set aside 12 white chocolate chips and put the rest into a small heatproof bowl and melt as before. Mix in 5g of liquid glucose and leave to cool as before.

5. Meanwhile, put the butter into a bowl and beat until smooth and glossy. Gradually sift and beat in all of the icing sugar until creamy and soft and add the vanilla extract. Mix in the whole tube of green gel food colour. Thickly spread the icing on top of each cupcake, making sure to cover the edges.

6. Divide the milk chocolate paste into 13 equal pieces and form 12 portions into balls. Place a ball on top of each iced cake. Use the remaining portion of paste to make 12 pairs of bunny feet and leave aside on baking parchment.

7. Divide the white chocolate paste into 12 equal portions. Use to make 12 pairs of foot pads and press gently onto the feet. Score bunny toes with a small knife, then gently press onto the sides of the bunny bodies. Top each bunny body with one of the reserved white chocolate chips as a tail.

Tip: If the moulding paste becomes too hard to work with, you can pop it in the microwave for 5-10 seconds to soften it up again.

Recipe courtesy of

Chocolate Cheesecakechocolate cheesecake

Serves 8

12 digestive biscuits, crushed
75g butter, melted
2 eggs
100g Primula cheese
1 teaspoon vanilla extract
100g caster sugar
250g fat-free quark
100g chocolate, melted
50ml double cream

1. Pre-heat the oven to 180°C/160°C Fan/Gas Mark 4.

2. Make the biscuit base by mixing the biscuits and butter together. Place into a cake tin and press down firmly, making sure that the biscuit mixture covers the whole surface of the tin. Chill the base for 15 minutes.

3. Meanwhile, make the cheese mixture by combining the eggs, cheese, vanilla, sugar and quark.

4. Pour the cheese mixture onto the biscuit base and bake in the oven for 30-35 minutes.

5. Melt the chocolate over a pan of hot water or in the microwave. Once melted, pour in the cream and mix quickly to make the chocolate topping. Cover the whole cheesecake with the chocolate ganache and add Easter-themed toppings of your choice.

Recipe courtesy of and

Chocolate Nestsnests

Serves 10

180g milk chocolate
150g crisped rice
30 Divine speckled eggs

1. Place some paper cases into the hollows of a baking tray. Break the chocolate into pieces and place into a large heatproof bowl and set over a pan of steaming water. Stir gently and remove from the heat once melted.

2. Add the crisped rice to the chocolate and stir until all of the rice is coated. Be careful not to crush the crisped rice too much.

3. Put the mixture into each of the paper cases. Make a small hollow in the centre of each nest with the back of a teaspoon.

4. Place 3 eggs in the hollow of each nest and the put the tray in the fridge to allow the nests to set. Remove from the fridge after 1 hour.

Tip: The nests are best stored in an airtight container in the fridge.

Recipe courtesy of

Easter Bunny Biscuitsbunnybiscuits

Serves 12

100g butter
90g caster sugar
1 large egg
225g plain flour
½ teaspoon ground mixed spice
½ teaspoon ground cinnamon
50g currants
2 tablespoons milk

1. Pre-heat the oven to 200°C/180°C Fan/Gas Mark 6. Grease 2 baking sheets. Cream the butter and 75g of the sugar together with an electric whisk. Add the egg and whisk again.

2. Add the flour, spices and currants and mix well. Lightly knead, then roll out to a 5mm thickness. Used a bunny shaped cutter to press out 12 biscuits. Re-roll the dough if necessary.

3. Arrange the biscuits on baking sheets and brush with milk. Make eyes with extra currants and sprinkle over the remaining sugar. Bake for 12-15 minutes, or until golden. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tip: Tie ribbons around the necks of the bunnies to decorate.

Recipe courtesy of

Children's Easter Cakechildrens cake

Serves 6

4 large eggs
250g self-raising flour
250g caster sugar
250g butter
100g chocolate and hazelnut spread
135g vanilla icing
2 pink marshmallows

1. Pre-heat the oven to 180°C/160°C Fan/Gas Mark 4. Line the bottom of 2 cake tins with greaseproof paper and lightly grease the sides.

2. Put the eggs, flour, sugar and butter into a large bowl and mix with an electric whisk. When thoroughly combined, divide the mixture evenly between the cake tins.

3. Bake in the oven for 20 minutes until the cakes have risen and are firm to the touch. Allow them to cool in the tins slightly before turning out. If the cakes are very domed, slice off the tops to level them.

4. Spread the chocolate spread over the top of one of the cakes, then stack the other on top.

5. Use some of the vanilla icing to cover the top of the cake. Put the remaining icing into a piping bag and make swirls around the sides of the cake.

6. Cut some white card into the shape of 2 ears and use the marshmallows to create the nose and finish the ears. Use chocolate spread to make the eyes, eyebrows and mouth.

Recipe courtesy of

Mini Easter Cakesmini cakes

Serves 12

100g butter, softened
100g caster sugar
2 large eggs, beaten
100g self-raising flour
1 lemon, zest and juice
2 tablespoons milk
100g icing sugar, sifted
3 drops yellow food colouring
3 drops pink food colouring

1. Pre-heat the oven to 180°C/160°C Fan/Gas Mark 4. Line a 12-hole baking tin with paper cases. Cream the butter and caster sugar together in a large bowl using an electric whisk. Beat in the eggs a little at a time. Fold in the flour, lemon zest and milk until you have a soft mixture.

2. Divide the cake mixture between the cases. Bake for 20-25 minutes or until lightly golden. Leave to cool on a wire rack.

3. Stir 2 tablespoons of lemon juice into the icing sugar and mix until smooth. Divide the icing sugar mixture between 2 small bowls and add the yellow food colouring to one of the bowls and the pink food colouring to the other. Spoon the icing on top of the cakes, alternating between yellow and pink.

Tip: Decorate with flowers as desired.

Recipe courtesy of

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