Easter 2018 Treats

Easter 2018 treats!

This Easter 2018, we are helping you put the ‘egg’ in ‘egg-cellent’ Easter treats. These treats can be used for a family brunch, or maybe even a tea at the neighbours. We have tips, recipes and tricks to ensure a joyful occasion.

10 cake toppings to make your cake look exquisite:

  • Speckled Eggs
  • White chocolate shavings
  • Purple buttercream
  • Fondant flowers
  • Berry coolie
  • Marshmallows
  • Popcorn
  • Oreo cookie crumbs
  • Fondant chicks
  • Fondant carrots

5 tips for icing your Easter cupcakes:

  • Always keep your icing cool before using it on the cupcake
  • Don’t use oil base instead use butter
  • Mix cornstarch to thicken up your icing
  • Ensure your piping bag is thick enough
  • Don’t add too much icing sugar if you’re adding sweets on the top

Chocolate speckled egg brownies

Ingredients:
  • 160g dark choc (broken into pieces)
  • 200g butter
  • 1 ½ cups castor sugar
  • 3 extra large eggs (beaten)
  • ½ cup Cake Flour
  • ½ cup cocoa
  • 300g Speckled eggs
To decorate:
  • 40g chocolate (milk/dark/white)
  • 180g miniature eggs (Speckled Eggs/chocolate eggs)
Method:
  1. Preheat the oven to 170C.
  2. Grease and line a high-sided, 20 cm by 30 cm baking tin with non-stick baking paper.
  3. Put the chocolate and butter into a heatproof bowl and place on top of a pot of simmering water on medium heat (the water must not touch the bottom of the bowl) and stir until the chocolate and butter have melted.
  4. Take off the heat, add the sugar and whisk until it has mostly dissolved. Set aside to cool slightly.
  5. Once the chocolate mixture has cooled down a little (it should be lukewarm), you can add the beaten eggs and beat well to combine.
  6. Sift the dry ingredients together and add to the chocolate mixture. Mix together until there are no visible lumps.
  7. Add half of the Speckled Eggs and gently fold through.
  8. Pour into the lined baking tray and scatter over the remaining Speckled Eggs.
  9. Bake in the oven for approximately 35 minutes – you want the brownie to be cooked, but still gooey – so the surface and edges should be firm, but the centre should still be slightly gooey when you insert a knife into it.
  10. Allow it to cool completely in the baking tin before removing and peeling off the baking paper.
  11. Cut into squares.
To decorate:
  • Melt the chocolate and use it to stick the miniature eggs to the brownies.