DIY Easter Eggs
This is a great recipe for a hollow chocolate Easter egg. Enjoy as is or fill it with your choice of sweets – think smaller Easter eggs, Smarties, marshmallows or even cake pops from the recipe below!
- 60g white or coloured chocolate (optional)
- 115g milk or dark chocolate
- egg-shaped chocolate moulds
- Sweets of your choice
- Prepare your chocolate mould. Make sure the mould is clean and dry.
- Melt the white or coloured chocolate, if using, in 20 second intervals in the microwave, stirring after each interval.
- Pour the chocolate into a piping bag or a sandwich bag with the tip snipped off. Pipe the chocolate onto the mould into a pattern of your choice – you could do circles, swirls or even write something.
- Refrigerate the mould to allow your designs to set.
- Melt the milk or dark chocolate in the microwave in 30 second intervals, stirring after each interval. The chocolate should be warm and fluid but not hot to the touch.
- Spoon chocolate into the mould and swirl it around so that the mould is covered in a thick layer of chocolate.
- Scrap down the top of the mould with a spatula so that your chocolate egg has smooth edges.
- Let the chocolate set at room temperture. Once set, refrigerate until the chocolate is firm.
- Remove the chocolate from the mould and fill with sweets of your choice. Apply melted chocolate to the rim of the egg and attach the other half of the egg.
Recipe and images sourced from The Spruce Eats.
For a yummy and easy alternative to traditional Easter eggs, try these Easter-themed pops made from rich and creamy cream cheese and crushed cookies.
- 425g cookies
- 230g cream cheese
- 500g white chocolate
- Crush the cookies until you have a fine crumb.
- Add the cream cheese and mix until well combined.
- Roll into egg-shaped balls and place on prepared baking paper.
- Chill for an hour.
- Melt the chocolate and dip the balls into the chocolate.
- Garnish with sprinkles and allow to set for an hour.
Recipe sourced from That Skinny Chick Can Bake.
Kids will love these sweet and tasty treats made from ingredients you likely have sitting in your pantry cupboards. Use different flavours of marshmallows for unique and interesting flavour combos.
- 6 C Rice Krispies
- 280g marshmallows
- 1/4 C butter
- 340g white chocolate
- Red food colouring
- 2 TB coconut oil
- In a large saucepan, melt the butter over low heat. Add the marshmallows and allow to melt. Add a few drops of food colouring and mix. Remove from heat.
- Add the Rice Krispies and mix until completely combined.
- Evenly press the mixture into a baking pan sprayed with non-stick baking spray and allow to cool.
- Cut into egg shapes using a cookie cutter.
- Melt the chocolate, add the coconut oil and mix until smooth.
- Dip the Rice Krispies treats into the chocolate and set on baking paper. Add some sprinkles and allow to cool until chocolate sets.
Recipe and image sourced from About A Mom.
Easter Egg Cake
Instead of spending a fortune buying Easter eggs for every member of your family, why not spoil them with an Easter egg cake?
For the cake:
- 3/4 C coconut oil, plus more for the pans.
- 2 C cake flour, plus more for the pans.
- 1 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 113g dark chocolate, chopped
- 1 1/4 C boiling water
- 1/3 C cocoa powder
- 2 C sugar
- 1/2 tsp salt
- 5 eggs
- 1 tsp vanilla essence
For the icing:
- 2 1/2 C butter
- 1/4 tsp salt
- 5 C icing sugar
- 1 TB vanilla essence
- 3 TB milk
- Preheat the oven to 180°C. Lightly oil and flour two 20cm round cake pans.
- Mix the flour, baking powder and bicarbonate of soda and set aside.
- In a saucepan over a low heat, mix the chocolate and coconut oil and set aside. Whisk together the water and cocoa powder and add the chocolate and coconut oil mixture. Mix in the sugar and salt and add in the eggs one at a time. Then add the vanilla and flour. Mix until just smooth.
- Divide batter between cake tins and bake until the cakes spring back when lightly pressed, about 30 – 35 minutes. Allow to cool for 10 minutes and then remove from pan and cool completely.
- To make the icing, beat the butter and salt until creamy, about 1 minute. Gradually add the icing sugar while beating. Add the vanilla and beat until fluffy, about 2 – 3 minutes. Beat in the milk until smooth.
- Using a large serrated knife, trim off the dome of the cake. Cut each cake into two equal layers and then cut the cake in half, about 1cm off centre. You will have 4 slightly larger semi circles and 4 slightly smaller ones.
- Stack the 4 slightly larger cakes with icing. Place the stack cut side down on a piece of baking paper. Repeat with the 4 smaller cakes. Attach it to the larger stack, cut side down, with icing.
- Trim the sides of the smaller cake to make a slightly pointed, even and rounded shape.
- Add 2 – 3 tablespoons of icing to the cake scraps and mash with a fork. Pat the scraps around the cake to form an egg shape.
- Cover the entire cake with a thin layer of icing then allow to set in the fridge.
- Cover the cake in the remaining icing and decorate as desired.
Recipe and image sourced from Food Network.
Inspired to do some more Easter baking? Rope the kids in and get baking these oh so satisfying Easter treats.