Easter cake recipes
Our top 3 of 6 Easter cake recipes
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- 275g of plain flour
- 100g of caster sugar
- 2 tsp baking powder
- 50g of cocoa powder
- 300mls of milk
- 100g of melted butter
- 2 large beaten eggs
- Vanilla essence
- TO DECORATE THE EASTER CAKES
- 2 tbsp cocoa powder
- 225g icing sugar
- 100g of butter
- mini chocolate eggs
- 1. Preheat the oven to 200C.
- 2. Sift the flour, sugar, cocoa and the baking powder into a large bowl.
- 3. Mix the butter, eggs, vanilla essence and milk together and stir this into the flour mixture. Beat until a smooth consistency is obtained.
- 4. Place paper cake cases on a baking tin and spoon in the mixture into the paper cases.
- 5. Bake for 20 minutes or until each Easter cake rises.
- 6. Remove from the oven and set aside to cool down. While the Easter cakes are cooling down make the icing topping.
- 7. Beat the icing sugar with the butter.
- 8. Blend the cocoa powder with two tablespoons of hot water so that a paste is formed. Beat this into the butter cream.
- 9. Spread this icing mixture over each Easter cake and top with a couple of mini chocolate eggs.
- 2 Baked 9 inch round cake layers. completely cooled
- 8 oz Cool Whip. thawed
- 7 oz Flaked coconut
- red licorice or fruit ropes - 4 pieces to trim bow. more thinly sliced for whiskers; gum drops for eyes and nose; M&M's or the like for decoration on the bow tie.
- Bow tie Stencil: cut a 'simple' bow tie stencil out of baking paper or other paper
- 1. Bake both 9 inch cakes, white or butter is best, and allow to completely cool.
- 2. Place 1 entire cake to side for bunny face.
- 3. Place stencil down the middle of 1 cake layer cutting around the edges to make ears from each side of stencil.
- 4. Place ears at top of bunny face (cake layer). Place remaining bow tie at bottom of bunny cake face.
- 5. Use whipping cream to glue ears and bow tie to face.
- 6. Use whipping cream to frost cake all round top and sides.
- 7. Sprinkle thoroughly with flaked coconut.
- 8. Place gum drops in position for eyes and nose.
- 9. Place fruit ropes or licorice around edges of bow tie for trim.
- 10. Place sliced licorice on face for whiskers.
- 11. Place M&M's on bow tie for decoration.
- 12. Refrigerate.
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- 150g sunflower spread
- 100g unrefined caster sugar
- 1 egg, beaten
- 75ml milk
- 200g plain flour
- 1 tbsp cornflour
- 1 tsp baking powder
- 150g Jordan's Country Crisp Chocolate
- 125g marzipan, diced
- 50g 70% dark chocolate
- 50g unrefined caster sugar
- 2 tbsp boiling water
,1. Preheat the oven to 180 C/ 170 C fan oven/ Mk 5. Line a 2lb/ 900g loaf tin with baking parchment.
- 2. Beat together sunflower spread and sugar until light and creamy. Stir in egg and milk gradually, alternating with a spoonful of flour.
- 3. Fold in remaining flour, the cornflour and the baking powder. Fold in Jordan’s Country Crisp Chocolate.
- 4. Spoon half of the mix into the prepared loaf tin. Add the marzipan, then the remaining cake mix. Bake for 50 minutes, or until a skewer comes out clean when inserted.
- 5. Leave in the tin to cool slightly while you melt the chocolate for the topping. Melt the chocolate over a pan of simmering water, or in the microwave.
- 6. Stir the boiling water into the sugar, and then stir all into the chocolate. Set the cake on a rack, and spoon over the chocolate icing. Spoon over the Jordan’s Country Crisp Chocolate, and press into the chocolate icing.
- 7. Leave to cool completely – about 2 hours, before slicing.