Easter: arguably the best holiday of the year. For Christians, it is a day to commemorate the crucifixion, death and resurrection of Jesus Christ. However, nowadays Easter has become an egg-citing holiday for everybody, regardless of their religion. Shops are lined with shiny, chocolate eggs and peppered with edible easter treats. The whole egg tradition started in the Church. Originally in the week leading up to Easter, eating eggs was not allowed; this is because they symbolise new life, i.e Jesus being resurrected. So, any eggs laid that week were saved and decorated then given to children as gifts. As time has gone on we have adapted the tradition from painted eggs, to cardboard eggs wrapped in satin and filled with gifts, to the good old chocolate egg!
So, now in 2017 we are lucky enough to have a holiday that we associate with stuffing our faces with chocolate eggs, sugar coated eggs, cadbury’s cream eggs, malt filled bunnies, rice-crispie cakes and of course, going to Church and being thankful.
Why am I writing this seemingly medicocre blog, you might be wondering? Well, if you have read any of my other blogs you will know that I love food, an above average amount. But even I, the self proclaimed
absolute pig Food God crave more variety around the 17/18th Chocolate Egg. Don’t get me wrong, Easter Egg chocolate is incredible stuff. Just like Advent Calendar chocolate, the only explanation is that Nestle and Cadburys whip out the big guns and sprinkle it with some sort of Holiday witchcraft-magic-chocolatey-sorcery….Where was I? Ah yes, Easter eggs eventually get boring, (Oh my word, did she just say that?!) and there are some occasions when we start to hunt around for something equally as fattening, sugary and naughty, that isn’t a chocolate egg!
In light of this revelation, here at Silver Mushroom, we have decided that all Easter gifts exchanged at our HQ must be DIY and they must be edible. DIY gifts are a great choice as they are cheap to make and are easily personalisable, so you know your recipient will love it.
So, without further ado these are my favourite home-made Easter Gifts that are sure to go down a treat!
These sticky, gooey marshmallow bars are possibly one of the easiest things to make. Keat’s Eats have taken the classic concept of the rice-crispie treat and revamped it! With minimal ingredients and no requirement for an oven, these treats are a breeze to make; perfect for baking with the little ones.
- 10 ounces marshmallows
- 1/4 cup butter
- 5 cups kettle corn/popcorn
- 1 cup Mini Eggs or other candy
- Optional: white chocolate, melted, to drizzle on top
- Line a 9×13 baking dish with parchment paper or foil (if using foil, spray lightly with cooking spray). Set aside.
- In a large microwave safe bowl, heat the marshmallows and butter in the microwave for 90 seconds. Stir until marshmallows are melted and smooth.
- Add the popcorn. Use a large spatula to mix until all the cereal is coated in the marshmallow mixture. Gently fold in the Cadbury eggs.
Then press the popcorn mixture into the lined baking dish gently until level.
- Let cool for at least 30 minutes (quick set in the refrigerator or freezer). Once the marshmallow has cooled and set, cut the bars into 9 squares. If desired, drizzle the white chocolate over the bars before cutting and serving.
These little eggs are not only novel but they’re absolutely delicious. You’re sure to be everybody’s favourite when you rock up to the party with these show stoppers, and again, these are super simple to make and do not require an oven. Perfect as a light after dinner treat eaten with a little spoon or devoured cream-egg style, whatever tickles your fancy, these eggs are a must this Easter.
- 6-8 hollow small chocolate egg shells (can be found at any supermarket
- 150g cream cheese
- 30g Icing sugar
- 1/2 tsp lemon juice
- 1/2 tsp pure vanilla extract
- 125ml heavy whipping cream
- 1 passion fruit
- 1 tbsp apricot jam
- 1 tbsp butter
- Using a small knife, carefully remove the tops of the chocolate eggs. Place them in the fridge whilst you prepare the egg filing.
- In a large mixing bowl or machine, place the cream cheese, icing sugar, lemon juice and vanilla extract and beat on high until light and fluffy, about 3 or 4 minutes and then set aside.
- Carefully whip the cream in a separate mixing bowl, until it has stiff peaks.
- Using a whisk, gently combine the two mixtures until smooth. Then using a small spoon, transfer a little of the cheesecake mixture into the bottom of each egg shell. Chill for about 30 minutes to set.
- To prepare the ‘yolk’, strain the passion fruit pulp to remove all the seeds and place into a small saucepan with the jam and butter. Gently heat on low, whisking until the mixture is smooth, remove from the heat and allow to cool.
- Place in the fridge and chill until it thickens slightly. Using a small spoon, carefully scoop out a hole in the centre of each cheesecake, about 1 cm deep and wide. Fill hole with some of the chilled passion fruit sauce and return the eggs to the fridge to chill again for at least 30 mins.
These Bunny Butt cupcakes are a super-cute Easter classic. Who doesn’t love a delicious novelty cupcake? These are extra fun to decorate, and the finished result is guaranteed to make your recipients coo, without a doubt!
- 12 chocolate Cupcakes, baked
- 6 vanilla Cupcakes
- 12 mini marshmallows
- 1½ cups fine coconut
- Chocolate cookie crumbs
- 1 jar chocolate frosting
- 1 jar vanilla frosting
- 1 package white candy melts
- Pink candy melts or pink gel colouring (you will just need a couple of melts)
- If using vanilla cupcakes for the bunny body, using a melon baller, scoop out a ball of cupcake for each bunny body (you should be able to get 2 per cupcake).
- Frost each chocolate cupcake with chocolate frosting. Dip into the cookie crumbs.
- Place about 20 white candy melts into a small Ziploc bag and microwave about 20-30 seconds or until melted. Snip a small corner off and pipe little feet shape onto parchment paper (2 feet per cupcake plus a few extras just in case). Once cool, melt the pink candy melts in a small ziploc bag and pipe toes and the pads of the feet. Let set.
- Place ½ cup vanilla frosting in a small bowl. Microwave 10 seconds or until soft and slightly runny. Dip each white cupcake ball or donut hole in the vanilla frosting and then into the coconut. Gently press to adhere. Dip each mini marshmallow into the frosting and then the coconut. Let the bunny body and tail cool.
- Using white candy melts as “glue” stick the tail to the body (you can cut part of the marshmallow off if it is too big). With white candy melts stick the bunny butt to the cupcake. Finally use the candy melts to adhere the feet with the toes facing downward.
Who doesn’t love Oreo cookies and pudding? Dirt cake is so easy to make and extremely versatile so you can have fun decorating it however you fancy!
- 1 pack of Oreo cookies
- 1 package 8oz of cream cheese, softened
- ½ cup soft butter
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 3 cups milk
- 2 Instant chocolate pudding 3.4 oz (you can use vanilla if you want)
- 1 container 12 oz cool whip, thawed
- Edible Easter grass
- 1 container of vanilla frosting (or homemade)
- orange food colouring
- Using a food processor crush the cookie.
- In large bowl mix cream cheese, butter, sugar and vanilla until fluffy.
- In another bowl, whisk milk and pudding until thick.
- Add pudding mixture into cream cheese mixture and mix until combined. Then fold in cool whip until well blended.
- Add filling into 9×13 dish, then top with crushed oreos
- For the carrots, whip up some vanilla frosting, then add a little food coloring to make it orange. Place the mixture into a plastic sandwich bag, or piping bag, and squeeze out little blobs onto some wax paper. Freeze for 10 minutes.
- Taking a tooth pick, poke a hole in the top of each carrot and add the edible grass! Add the carrots to the top of the dirt cake and scatter with all the Easter treats you can find!
These little Chick-Cakes are easy as pie to make and look super cute, sure to put a smile on anyone’s face this Easter!
Ingredients for the cakes:
- 150g unsalted butter, room temperature
- 150g caster sugar
- 130g self-raising flour
- 20g cornflour
- 1 tsp vanilla extract
- 2 tbsp milk, room temperature
- 3 eggs
For the hatching chicks toppers:
- 55g butter
- 250g icing sugar
- 1 tbsp milk
- ½ tsp vanilla extract
- 500g white fondant
- Orange, black and yellow food colour pastes. (Victoria used Sugarflair’s Tangerine/Apricot, Egg Yellow and Liquorice)
You will also need:
- 7cm circular cookie cutter
- Small daisy cutter (Victoria used a 20mm one from Cakecraftworld.co.uk)
- Small star cutter (Victoria used a 12mm one from Cakecraftworld.co.uk)
- Sharp knife
- Small brush
- First of all you need to make the cupcakes. Start by preheating your oven to 160°C/320°F/Gas Mark 3 and then line a 12-hole muffin tin with cupcake cases.
- Using an electric mixer, beat the sugar and butter with the vanilla essence until light and fluffy (about 5 minutes).
- Add 1 egg, 1/3 of the flour and a splash of milk and beat with the electric mixer until just combined. Repeat until all the ingredients are combined.
- Divide the batter between the 12 cases (use an ice cream scoop to get even amounts) and bake for 20-25 minutes depending on your oven. Remove and cool in the tin for 10 minutes before moving to a wire cooling rack to cool completely
- Then onto the buttercream icing! Place the butter, icing sugar, vanilla and milk in a large bowl and mix using an electric whisk for about 5 minutes until smooth. When the cupcakes have cooled completely spread a little buttercream over the tops to make them smooth. Don’t spread right to the papers or the buttercream will spill over the sides.
- For the Chicks, colour 350g of the fondant yellow (body), 50g orange (beak and legs), 10g black (eyes) and leave 90g white (shells and eyes).
- Roll the yellow fondant out to 1/4 inch thick. Cut 12 7cm circles and place over the top of the buttercream and smooth with your fingers. Make a tuft of hair for the hatched chicks using the daisy cutter.
- Then roll the 90g of white fondant quite thinly to 1/8 inch thick and cut out a 7cm circle. Then using a small star cutter, cut 2 star shapes out at the bottom of the circle and stick the circle onto the yellow covered cupcakes to make the broken ‘shell’. Use a cocktail stick to create a cracking effect on the egg shells.
- Using the orange fondant, roll 2 sausage shapes for legs and cut 2 strips in one end for the feet.Texture the legs with a cocktail stick, and then stick them in the star shape with a brush of water.
- To make the hatching shell roll out the white fondant to 1/8 inch thick and cut out a 7cm circle, then cut the circle in half. Using a sharp knife, cut triangle-shaped pieces out of the cut edge and, with a brush of water, stick to the yellow topped cupcakes.
- To make the beak, roll the orange fondant and cut 12 small squares for the beaks. Using a cocktail stick, press diagonally from one corner to the other to make a line, being careful not to go all the way through. Stick the beaks on with a brush of water.
- To make the eyes, roll small balls of white a press flat into a circle shape, then repeat with the black fondant making them slightly smaller. Stick them just above the beaks with a brush of water.
Although this is a slightly more lengthy process, we think that the end result is totally worth it. People will appreciate the effort you’ve put in.
I hope you’ve enjoyed reading these recipes and have been inspired to bake it rather than buy it this Easter! Be sure to check out our range of Bakeware for any equipment you may need. Happy Easter & happy baking!