Easter – Feasting Is Fun

Mini Egg Millionaires Shortbread

So, I’d like to wish a Happy Easter everyone. And welcome to the first, new blog post in well over a year! Finally, I am thrilled to be sharing my recipe for Mini Egg Millionaires Shortbread squares with you. Also, I am equally excited at finally having all the dots join up so that I can create a recipe, make and test it, photograph it, edit the photos, write the blog post and then publish it!

So, as previously mentioned, there is a lot that goes into creating content that is up to standard for my blog. And I sure have a corker of a recipe for you today.

What Is Millionaires Shortbread?

Because, these Mini Egg Millionaires Shortbread squares are absolutely scrumptious, sharing the recipe seems only fair. And, I say that as someone who’s not generally a fan of anything too sweet. Especially caramel! So, to create an Easter treat that I could enjoy too I made some adjustments to the final recipe.

Millionaires Shortbread comprises of three layers; a shortbread base, topped with caramel and then covered in chocolate. When cut into squares they are the ultimate, sweet tooth lover’s favourite treat. So, to add a little balance, I added some sea salt to the caramel and mixed dark and milk chocolate together for the topping. While the white chocolate is sweeter, there is only a small amount as it is used to create a beautiful marble effect.

Why Use Galaxy Mini Eggs

There are so many different types of chocolate mini eggs available to buy nowadays, it really makes Easter baking so much fun. And, it’s there in the name of this blog, when we bake, we want it to be fun and delicious! So, I found some mini eggs that seemed the perfect topping to Millionaires Shortbread. They are made by Galaxy and the packaging says “they’re Galaxy chocolate with crunchy caramel rolled in rose gold.”

I love mini eggs, it’s a thing, if you know you know and well if you don’t that means more for me!! And I love a bit of bling. Tasteful, rose gold with tones of bronze bling. Chocolate is a given and caramel, well?? Not normally, but these mini eggs are very subtle on the caramel and the crunch is literally the icing on the cake. So that’s what I did, literally, use them as the perfect decoration for my Easter Mini Egg Millionaires Shortbread.

The combination of flavours and textures will have your mouth singing and your heart dancing.

Recipe for Mini Egg Millionaires Shortbread – makes 15 squares

For The Shortbread Base:

300g/10oz Plain White Flour

200g/7oz Softened Unsalted Butter

100g/4oz Caster Sugar

1 Large Free Range Egg

1/4tsp Salt – I use Maldon

2tsp Vanilla Extract – I use Nielsen-Massey

For The Caramel Middle:

150g/5oz Unsalted Butter

100g/4oz Golden Syrup

379g Can of Condensed Milk – I use Carnation

1/4tsp Sea Salt

For The Chocolate Topping And Decoration:

200g/7oz Milk Chocolate

100g/4oz Dark Chocolate

50g/2oz White Chocolate

2 x 80g Packets of Galaxy Enchanted Eggs – available from most supermarkets

Bronze crunch sprinkles – available from Waitrose

Making The Shortbread Base

Preheat the oven to 170C/150C fan, gas mark 3, 325F.

First of all, lightly butter a 28cm x 20cm x 5cm (11″x 8″x 2″) swiss roll tin and line with baking parchment.
Next add the softened butter, caster sugar, vanilla extract, egg and salt into a large bowl. Whisk until pale and creamy.
Then sift in the plain flour and then stir with a spoon until the whole shortbread dough comes together.

Tip the shortbread dough into the prepared tin and then using the back of a spoon press the dough evenly into the tin.
Prick the shortbread dough all over with a fork. This will stop any air bubbles forming under the cooked shortbread.

Baking The Shortbread

Now place the tin into the centre of a preheated oven and bake for 40-50 minutes. Turn the tin around halfway through baking, ensuring the shortbread is baked evenly.
The shortbread is baked when it is a golden colour and firm to touch.
As soon as the shortbread is baked remove the tin from the oven and set to one side.

Making The Caramel

Add the butter, golden syrup and condensed milk to a medium sized saucepan, over a medium heat.
Stir continuously until the butter is melted, then increase the heat to bring the liquid up to a bubbling boil. Take care as you continue to stir as the caramel becomes very hot. The caramel gradually becomes thicker and as it does it will darken. This process takes 10-15 minutes, do not rush as the caramel may burn.
Remove the caramel mixture from the heat and spoon over the cooled shortbread.
Work quickly, using the back of a metal dessert spoon to smooth the caramel so that it completely covers the shortbread.
Sprinkle the sea salt flakes evenly over the caramel.
Set the caramel covered shortbread to one side to cool completely.

Making The Marbled Chocolate Topping And Decorating

Break the milk and dark chocolate up and place into a heatproof, microwaveable bowl.
Heat the chocolate for 30 seconds at a time, stirring in between.
As soon as the chocolate has started to melt, remove the bowl from the microwave and stir. Continue stirring until the chocolate is completely liquid. If needed, zap the chocolate in the microwave for 10 seconds at a time, until the chocolate is completely melted.

Pour the melted chocolate over the caramel covered shortbread. Use the back of a clean dessert spoon to spread it evenly.
Melt the white chocolate as given for the milk/dark chocolate. Because there is a smaller amount it will melt much quicker.
Spoon the melted white chocolate onto the milk and dark chocolate layer.
Drag a skewer lightly back and forth through the chocolate to create marble effect.
Finally, place the burnished, mini eggs onto the melted chocolate and then sprinkle over the bronze crunch.
Place to one side until just set.

Portioning The Mini Egg Millionaires Shortbread Squares

As soon as the chocolate has set, but not hard, use a sharp knife to lightly score the chocolate squares. This makes it much easier to cut through the hard, set block without the chocolate cracking.
Place the tin in the fridge until the chocolate is set hard.
Once set remove the tin from the fridge. Lift the whole block out of the tin using the baking parchment.
Peel the parchment away from the sides.
Use a sharp knife to cut through the entire block along the previously scored lines.
Tip – make a note of where your scoring lines are, on the excess baking parchment, before adding the eggs and sprinkles. It will make cutting the squares much easier!

Place the Mini Egg Millionaires Shortbread squares onto a platter and serve cold.

I absolutely love sharing what I bake. Today, I wrapped up a chilled square and gave it to our shopping delivery driver. It’s always a lovely feeling making someone else smile.

To find out why Easter is more than baking to me read

Important Stuff.

If you have enjoyed these Mini Egg Millionaires Shortbread squares then you may also like these:

Chocolate Mini Egg Sponge Cake

Vanilla Mini Egg Nest Cupcakes

Mini Egg Marbled Traybake

Finally, it is so good to be posting new recipes for you to try again. While the last two years have been undoubtedly difficult for all of us, we are now, hopefully coming out of the shadows of COVID. Although for those of you who lost loved ones and friends to the pandemic, that phrase may still feel a long way off. Most importantly for me, is the need to hold onto hope. And it is with that hope that I wish you all a safe, peaceful and healthy Easter.

Whatever you are making, baking and creating in your kitchens I hope you are now able to share your feast in person, with those you love and care for.

Sammie x

No party of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Mini Egg Marbled Traybake

Finally, Easter is almost here and yet this year some things feel very different. Usually the shop windows are decked out with flowers, bunnies and beautiful springtime scenes, but not this year. And taking time to carefully choose Easter eggs for our friends and loved ones isn’t an option. Because we are all at home due to the Coronavirus. So, at the time of writing, we are in lockdown, only allowed out for essential food shopping, exercise and medical appointments. The world as we know it has been paused and it can feel overwhelming and scary. So for me, doing things that are relaxing and routine really helps. For example making and baking this Mini Egg Marbled Traybake Cake not only calmed me, it was very much appreciated by my family here at home too.

Easter chocolate and vanilla marbled traybake cake, topped with Cadbury’s mini eggs. — Mini Egg Marbled Traybake

Easter Baking Inspiration

Because certain ingredients are not easy to get hold of at this time I have added a few notes to the recipe to allow for this. While I topped this chocolate and vanilla marble cake with Cadbury’s mini chocolate eggs (with the addition of a few tiny Sainsbury’s eggs that I had), you can use whatever eggs you like, or can get. Since the beauty and fun of home baking is that you can make it your own. Alternatively, you could create an image of an Easter chick or bunny using mini eggs? Since the possibilities are only limited by your imagination and skill!

Easter themed easy cake bake. — Mini Egg Marbled Traybake

I love seeing the range of different Easter bakes that people make. While looking on Pinterest for inspiration, the beautiful pastel colours of Cadbury’s mini eggs always catch my eye. And it certainly helps that they taste so yummy too. I have used them here on my Chocolate Mini Egg Sponge Cake, a delicious Easter dessert centrepiece.

While this Easter traybake is cut into 12 large squares it can easily be portioned into small pieces. Because the cake is chocolate and vanilla marbled together, this bake is not overly sweet or heavy.

Mini Egg Marbled Traybake Cake – makes 12 large cake squares

For the cake:

275g/9oz Unsalted Butter

275g/9oz Caster Sugar

1/4 tsp Salt – I use Maldon

2 tsp Vanilla Extract – I use Nielsen-Massey

5 Large Free Range Eggs (if you only have medium sized eggs that’s fine, simply add an extra tablespoon of milk)

350g/12oz Plain White Flour (if using self raising flour leave out the baking powder)

2 tsp Baking Powder

2 tbsp Milk (whole or semi-skimmed are fine)

25g/1oz Cocoa Powder

For decorating the cake:

150ml/5fl oz Double Cream (heavy cream) – optional see note in decorating.

150g/5oz Milk Chocolate roughly chopped – use good quality chocolate with a minimum cocoa content of 30%

75g/3oz White Chocolate roughly chopped

Large Family Bag – approximately 300g/10oz Cadbury’s Mini Eggs, alternatively use your own choice of chocolate mini eggs.

Making The Mini Egg Marbled Traybake Cake

Preheat the oven to 170C/150C fan, gas mark 2, 300F.

First of all you will need a 22.5cm x 30cm (9in x 12in) deep baking tin lined with baking parchment.
Place the sugar, butter, salt and vanilla extract into a large bowl and whisk together until pale and creamy.
Crack all of the eggs into a separate bowl with the milk and beat together lightly with a fork.
Pour the beaten eggs and milk onto the creamed sugar and butter.
Next, sift the flour and baking powder into the same bowl.
Whisk or beat all of the ingredients together until combined.
Remove approximately half of the cake batter into a separate bowl.
Add the cocoa powder to one bowl and mix thoroughly.

You now have two cake batters to create the marbled traybake.

Using the picture below as a guide scoop the vanilla cake batter into the prepared tin in random dollops.
Next do the same with the chocolate cake batter, filling in the spaces.
Use a butter knife to swirl the two cake batters together, taking care to ensure the batter is even across the tray and reaches the edges.

Baking The Marbled Traybake Cake

Place the tin in the centre of a preheated oven and bake for 30 minutes.
The cake is baked when it springs back from a light touch in the centre and near the sides.
As soon as the cake is baked remove it from the oven.
Leave the cake to cool for 10 minutes in the tin.
Carefully remove the cake from the tin and place on a cooling rack.
Leave to cool completely before decorating.

Note – Making a chocolate ganache topping for the cake makes it easier to slice through. Alternatively, melt the milk chocolate and pour directly onto the cake. Also, when nearly set, score lines through the chocolate to portion the cake, this will make cutting it once set easier.

Icing The Marbled Traybake

First of all make the milk chocolate ganache. Place the chopped milk chocolate and cream into a bowl set over a saucepan with a small amount of simmering water in the bottom. Importantly, make sure the base of the bowl does not touch the water. Stir the chocolate and cream together until fully melted and combined. Remove the bowl from the saucepan and set aside to cool slightly.
Place the white chocolate in a heatproof bowl a zap in the microwave for 20 seconds at a time, stirring in between, until fully melted. Pour the melted chocolate into a small piping bag. Alternatively, you can use a teaspoon to drizzle the white chocolate onto the cake.
As soon as the cake is cooled it can be decorated. Pour the milk chocolate ganache onto the centre of the cake. Continue pouring evenly towards the edges until the top of the cake is covered.

Pipe or drizzle white chocolate lines onto the chocolate ganache before it sets. Use a skewer to marble both chocolates together.
Also, use a skewer to mark out the cake portions by drawing lines through the chocolate.

Decorating The Mini Egg Marbled Traybake

While the chocolate is still unset add the mini eggs in whatever pattern you choose.
Scoring the portions before adding the mini eggs really does make slicing the cake, once set, easier. Have you ever tried to cut through a chocolate mini egg?!
Place the decorated traybake into a fridge for at least an hour to fully set.
As soon as the chocolate is set remove the cake from the fridge.
Use a clean knife to slice through each scored line, wiping the knife with a clean, damp cloth in between each new cut. Now cut around the outside edge of the cake, separating any excess chocolate from the side of the traybake.

Finally, run a palette knife underneath each cake portion and the baking parchment.

Mini Egg Marbled Traybake Easter Cake — Mini Egg Marbled Traybake

Place the cake squares onto a platter and share with your lockdown family.

Store in an airtight container in the fridge. For the best flavour and texture serve at room temperature.

If you have enjoyed this recipe for Mini Egg Marbled Traybake Cake you may also like these other Easter bakes:

Chocolate Biscuit Base Mini Egg Brownies

Golden Egg Chocolate Sponge Cake

Vanilla Mini Egg Nest Cupcakes

Vanilla mini egg nest Easter cupcakes. — Vanilla Mini Egg Nest Cupcakes

The True Importance Of Easter

While I really enjoy baking and sharing my bakes with others, Easter is the most important celebration in my year. Because, as a Christian, this is the time of year that Jesus’ death and resurrection are remembered and celebrated. Usually, Easter Sunday is a special time of thanksgiving and worship at church. Yet this year we will be celebrating in our homes, joined together as a church through an online service. Each of us celebrating and remembering the most important gift of salvation that is free to us all through Jesus Christ. If you would like to know more please read Important Stuff.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie x

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Chocolate Honeycomb Sponge Cake

Fresh cream cakes and pastries are favourites of mine. Whether they are individual chocolate drizzled choux buns such as Hot Chocolate Fudge Sauce Covered Profiteroles, or a large cream filled sponge cake like my Strawberries and Cream Cake. While the whipped cream gives a delicious lightness to the cake, it is also not as sweet as other frostings. So, using it in this Chocolate Honeycomb Sponge Cake provides the perfect contrast to the rich, velvet, chocolate sponge.

Since receiving a bag of Art of Mallow’s new Honeycomb product, I’ve wanted to create something that would really show off it’s beautiful colour and toffee flavour. Also, having some leftover Lindt chocolate eggs from Easter provided inspiration for decorating the cake. Especially when they’re not available, the shiny wrapped truffle balls are! Finally, the use of dark chocolate as a contrasting drizzle keeps the flavours in balance.

FF Chocolate Honeycomb Sponge Cake — Chocolate Honeycomb Sponge Cake

So, put simply, this cake is incredible. Especially for those who prefer their cakes a little less sweet. And even with the addition of honeycomb, the overall flavour is balanced. Resulting in a cake that should suit everyone!

Recipe: Chocolate Honeycomb Sponge Cake serves 10-12

For the cake:

225g/8oz Caster Sugar

225g/8oz Unsalted Butter at room temperature

1/4 tsp Sea Salt – I use Maldon

5 Large Free Range Eggs

1 tsp Vanilla Bean Paste (vanilla extract can be substituted) – I use Nielsen-Massey

100g/4oz Cocoa Powder – I use Callebaut

125g/4oz Plain White Flour

1 tsp Baking Powder

To Decorate:

450mls/1 pint Double Cream (Heavy Cream)

1 tsp Vanilla Bean Paste

50g/2oz Dark Chocolate minimum 70% Cocoa

100g/4oz Lindt Chocolate Mini Eggs or Truffles/Balls

Honeycomb – I used a bag from Art of Mallow alternatively use a couple of Crunchie bars

Preheat oven to 160C/140C fan, 325F, gas mark 3, 325F.

Note: You will need 2 x 20cm/8″ sandwich tins at least 5cm/2″ deep. Most importantly, grease thoroughly with butter and line the base with baking parchment.

Making And Baking The Chocolate Sponge Cakes

First of all place the sugar, butter and salt into a large bowl and whisk together until pale and creamy.
Add all five eggs and the vanilla, then sift the cocoa powder on top. Whisk together until completely combined.
Sift the flour and baking powder into the bowl. Gently fold the flour in using a metal spoon until the ingredients are just combined. Because over mixing can cause the cake to be tough.

Divide the rich chocolate cake batter evenly between the two prepared tins.
Place the cake tins into the lower and middle part of the oven and bake for 35-40 minutes.
The cakes are baked when they spring back from a light touch. Likewise, an inserted skewer will come out clean.

As soon as the cakes are baked remove from the oven and place the tins on to a cooling rack.
Leave the cakes to cool in the tin for 15 minutes before turning out and allowing to finish cooling on the rack.

Filling And Decorating The Cake

While the cakes are cooling prepare the cream. Pour the cream and vanilla into a large bowl. Whisk until the cream just holds it’s shape. Fit a piping bag with a 1cm round nozzle and fill with half of the whipped cream.
Break up the chocolate and place in a heatproof, microwaveable bowl. Zap for 20 seconds at at time until the chocolate starts to melt. Remove and stir continuously until all of the chocolate is melted. Pour into a small, disposable piping bag and set to one side to cool.
Place a cooled chocolate sponge, flat side up on to a board or plate.
Spoon the remaining cream on to the sponge and spread to cover evenly.

Place the second sponge, flat side down, gently on top of the cream covered bottom sponge.
Pipe a small amount of cream on to the sponge, use a palette knife to spread evenly.
Now pipe swirls around the outside edge.
Add a Lindt chocolate ball or egg on to each swirl.
Snip off the very end of the melted chocolate filled piping bag and drizzle across the cake. Reserve some melted chocolate for finishing the cake.

Finishing Touches Make The Cake Extra Special

Crush the honeycomb using a rolling pin and sandwich bag. Aim for some larger pieces, rubble and golden dust.
Place the larger pieces of honeycomb just inside the piped swirls. Fill in the centre with the honeycomb rubble, reserving a couple of teaspoons to finish the cake.
Top the honeycomb with the remaining chocolates.

Finally, pipe more chocolate drizzle on top of the decorated cake, allowing some chocolate to drizzle on to the plate.
Finish with a sprinkle of gold, crushed honeycomb.

Refrigerate the cake for at least 1 hour to allow the chocolate to set and the whole cake to firm up.

Slice and share with family, friends and neighbours!

To enjoy this cake at its best, eat on the day it is made. Although, the chocolate sponges can be made a day ahead and stored in an airtight container. Finally, refrigerate eat the cake and eat within 3 days.

If you have enjoyed this recipe for Chocolate Honeycomb Sponge Cake you may also like these:

Raspberry Lemon Celebration Layer Cake

Chocolate Mini Egg Sponge Cake

Pomegranate Lemon Drizzle Bundt Cake

Unusually for me, I enjoyed two slices of cake. And, in the spirit of sharing, our Waitrose shopping delivery driver also went away with a generous slice. Since it is my firm belief is that all food tastes better when it is shared. Because, the sheer joy gained when giving someone an unexpected foodie treat, makes our own eating experience extra special.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

Art of Mallow kindly sent me a bag of their new honeycomb to review. All opinions and views in this post are my own. No part of this post may reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Chocolate Mini Egg Sponge Cake

My Easter Chocolate Mini Egg Sponge Cake is a spectacular, yet easy to make cake that is the perfect centrepiece for Easter feasting and celebration. Rich chocolate sponge sandwiched together with whipped chocolate ganache and decorated with speckled Cadbury’s mini eggs. An Easter celebration cake.

Since Easter is only a week away it is impossible to miss the sheer quantity of chocolate and variety of eggs available in the shops. And having spotted the mini, micro eggs in Sainsbury’s last year which were used in these Chocolate Biscuit Base Mini Egg Brownies, I was delighted to see them in stock again this year for Easter baking! While Cadbury’s mini eggs are both beautiful and cute, the micro eggs are like their smaller cousins. Also, they are small enough to be used as the filling in a sponge layer cake.

FF Chocolate Mini Egg Sponge Cake — Easter Chocolate Mini Egg Sponge Cake

While this cake certainly has plenty of sweetness from the chocolate eggs, I decided to keep the frosting less sweet. Since chocolate ganache is simply chocolate and cream melted together and then cooled, it provides the perfect balance to the sweet vanilla coated, milk chocolate mini eggs. Also, it has the advantage of being whipped when cool. Resulting in a spreadable frosting that is also ideal for attaching eggs to the cake.

Futhermore, adding 6 whole, large eggs to the cake batter ensures a rich, moist chocolate sponge. Once filled and decorated this cake provides a real wow factor. So it is perfect for feasting, sharing and celebrating Easter.

Recipe: Easter Chocolate Mini Egg Sponge Cake serves 10-12

For the cake:

300g/10.5oz Unsalted Butter softened at room temperature plus extra for greasing tins

1/2tsp Sea Salt (halve if using free flowing) – I use Maldon

175g/6oz Dark Brown Muscavado Sugar – I use Billingtons

125g/4.5oz White Caster Sugar

2tsp Vanilla Extract – I use Nielsen-Massey

6 Large Free Range Eggs

200g/7oz Plain White Flour

100g/4oz Cocoa Powder – I use Callebaut

2tsp Baking Powder

For the icing and decoration:

250ml/9fl oz Double Cream (heavy cream)

250g/9oz Good Quality Dark Chocolate minimum 70% Cocoa Solids

2 x 328g Cadbury’s Mini Eggs or similar – this quantity is sufficient to fill and top the cake if needed

1 x 100g Mini Chocolate Micro Eggs available from Sainsbury’s

Method: Preheat oven to 160C/140C fan, 325F, gas mark 3

For this recipe you will need 2 x 20cm (8in) sandwich tins at least 5cm (2in) deep.

Making the chocolate cake sponges

First of all grease both sandwich tins and line the base with baking parchment.
Into a large bowl add the butter, salt and both types of sugar.
Whisk together until the mixture is uniform in colour. Whisking time approximately 5 minutes.
Add the vanilla extract and whisk to combine.
Crack 6 large eggs into the bowl.
Sieve the flour, cocoa powder and baking powder into the bowl.
Whisk all the ingredients together. Scrape the side and base of the bowl with a spatula and continue whisking until thoroughly combined.

Divide the cake batter evenly between 2 tins, smoothing the surface.
Place the cake tins in the centre and lower part of the oven and bake for 50 minutes – 1 hour.
The cakes are baked when pressed they spring back from a light touch. Also an inserted skewer comes out clean.
As soon as the cakes are baked remove from the oven and allow to cool for 15 minutes in the tin.
Turn the cake out of the tin, carefully peel away the baking parchment. Leave to completely cool on a cooling rack.

While the cakes are cooling make the chocolate ganache.

Creating the chocolate ganache

Place a small saucepan containing 2.5cm/1” of water over a low heat. Allow the water to come up to a very gentle simmer over low heat.
Use a heatproof bowl and place on top of the saucepan ensuring the base does not touch the water.
Add the cream and chocolate to the bowl and stir.
As soon as the chocolate has completely melted remove the bowl and set to one side to cool. Placing on a windowsill with the window slightly open will help the ganache cool more quickly.
When cooled whisk the ganache until thickened to spreading consistency.

Filling and decorating the Easter cake

Place a cooled chocolate sponge, flat side down, on to a plate or board.
Spoon half of the chocolate ganache on to the cake and spread to cover to the cake edge.

Use micro eggs (alternatively use Cadbury’s mini eggs) and place around the edge of the cake, pressing into the ganache to secure them.
Fill in the surface of the cake with the remaining eggs.
Place the second sponge, flat side down, on top of the decorated bottom sponge.

Spoon the remaining ganache on to the top of the cake. Spread the ganache so that it covers evenly.
Cover the top of the cake with Cadbury’s mini eggs. Let your creative juices flow! Most of all ensure the eggs are pressed firmly into the ganache to secure.

Place the cake into a fridge for an hour to firm up the ganache.

Slicing the cake is easier once it has been chilled.

Slice with a sharp knife dipped in a jug of hot water and wiped dry after each cut. Doing so creates cleanly cut slices of cake, ready to be served.

Store any remaining cake wrapped well in cling film and refrigerated. Eat within 3 days.

The cakes can be made a day ahead and stored wrapped in baking parchment in an airtight container.

If you have enjoyed this recipe for Easter Chocolate Mini Egg Sponge Cake you may also like these:

Mini Egg Millionaires Shortbread

Golden Egg Chocolate Sponge Cake

Mini Egg Marbled Traybake

An Easter marbled traybake bake decorated with Cadbury’s mini eggs. — Mini Egg Marbled Traybake

Easter Sunday, for me is about remembering and celebrating the resurrection of Jesus Christ, following His death on the previous Friday. If you would like to know more about this see Important Stuff .Although creating a cake that looks like a celebration is not that difficult to do. Yet, using pretty mini eggs with their speckled shells on top of this Easter Chocolate Mini Egg Sponge Cake makes decorating so easy. Especially as the eggs themselves represent new life. Both in the natural world of new birth in Springtime and through the love freely given to us in Jesus Christ.

So, whatever you are making, baking and creating this Easter, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Lemon Drizzle Whipped Cream Filled Giant Doughnut

Lemon Drizzle Whipped Cream Filled Giant Doughnut, perfect any time of the year. Most especially when shared with friends and a great cup of tea. Recently having seen a list of the most popular cakes depending on season, there wasn’t any surprise when Lemon Drizzle made all four lists.

Lemon Drizzle A National Favourite

Since this week is National Doughnut Week, a baked giant doughnut was the desired way to celebrate in our home. Honestly though, it’s never difficult eating a doughnut! Still this had to be a celebratory doughnut. As mentioned before, lemon drizzle is not only the Nation’s favourite, it is ours too, here at home.

Large baked lemon doughnut filled with whipped cream and topped with a lemon drizzle icing. — Lemon Drizzle Whipped Cream Filled Giant Doughnut

Light, lemon sponge, filled with the best lemon curd from Hawkshead Relish piped, whipped cream. Topped with another deliciously lemon sponge and then drizzled in fresh lemon icing. Finally, finished with colour co-ordinating sprinkles, for fun and added crunch.

FF Lemon Drizzle Whipped Cream Filled Giant Doughnut — The whipped cream cuts through the delicious tart lemon flavours.

Giant Doughnut Or Sandwich Cake?

The silicone moulds needed to bake this giant doughnut are available online, Amazon or from Lakeland. Inexpensive and easy to use, I can guarantee you will not regret buying. Alternatively, this doughnut can also be baked in two 7-8″ sandwich, cake tins. Perhaps add the moulds to a birthday or Christmas list?

Due to the flavour and presentation of this bake, it is perfect to serve for dessert, or any time you have friends or family pop round.

Recipe: Lemon Drizzle Whipped Cream Filled Giant Doughnut serves 8-10

200g/7oz Unsalted Butter softened to room temperature – plus a little extra to grease the moulds

200g/7oz White Caster Sugar

1/8th tsp Salt – I use Maldon

5 Large Free Range Eggs

1tsp Vanilla Extract – I use Nielsen-Masey

200g/7oz Plain White Flour

2tsp Baking Powder – note Waitrose is gluten free

1 Large Lemon scrubbed clean – zest of whole lemon and juice of half used in the Sponge batter

Filling and Icing:

3-4 tbsp Lemon Curd – I use Hawkshead Relish

1/2 juiced lemon – see above

200g/7oz Icing Sugar

Optional – Yellow Gel Food Colouring – I use Wilton

300ml Double/Heavy Cream

Sprinkles of your choice

Method: Preheat the oven to 160C/140C fan, gas mark 3, 325F

Making And Baking The Lemon Doughnut Halves

First of all, grease the silicone moulds well, with softened butter.
Now into a large bowl add the caster sugar, butter and salt. Whisk/beat until very pale and fluffy.
Next, add the vanilla extract, lemon juice and sift in the flour and baking powder. Lastly add the lemon zest.
Finally mix all of the ingredients on slow, or by hand. This is called the all-in-one method and works particularly well with this recipe.
Divide the mixture between the two moulds and place them on separate baking trays.
Place the baking trays, evenly spaced in the preheated oven.
The doughnut sponge will take between 30 and 40 minutes to bake.
The sponge is baked when golden in colour and springs back from a light touch.
Once baked remove the moulds from the oven. Allow to cool for 5 minutes and then turn out the doughnut sponge halves onto a cooling rack.
While the sponges are cooling, the lemon drizzle icing can be made.

Decorating The Lemon Drizzle Whipped Cream Filled Giant Doughnut

Weigh the icing sugar into a bowl containing the juice of half a lemon.
If desired add the tip of a cocktail stick, which has been dipped in yellow gel food colouring.
Stir vigorously, ensuring a uniform colour. If the icing seems too thick to drizzle add a drop more lemon juice or cold tap water.
Cover the icing with cling film placed directly in contact with the top of the yellow icing. Doing so stops the icing from drying out.
For the whipped cream, pour 300mls of cold cream into a bowl. Whisk lightly until the cream just holds a stiff peak.
Place the whipped cream into a piping bag fitted with a round piping nozzle, approximately 1cm diameter. Place the piping bag into the fridge until needed.
When the sponges are completely cool, decide which one will be the top and the bottom of the doughnut.
Place the bottom doughnut sponge, flat side up on a serving plate.
Spoon the lemon curd on top and spread with a knife so that it covers evenly.
To pipe the whipped cream, firstly see the picture below. Start just inside the outside edge, piping single ‘blobs’ around the outside. Continue with two more rows of piped cream, until the base is prettily covered.
Now place the top of the doughnut evenly on to the base.
Spoon the lemon drizzle on to the top sponge, leaving any drips as they add to the finished look.
Scatter sprinkles over the drizzle icing while it is still wet.

Serve this delicious doughnut chilled and with a smile.

If you have enjoyed this recipe for a Lemon Drizzle Whipped Cream Filled Giant Doughnut then you may also like these:

Strawberry Whipped Cream Giant Doughnut

Chocolate Hazelnut Baked Giant Doughnut

Raspberries and Cream Giant Doughnut

I hope these delicious recipes have shown how versatile the silicone doughnut moulds can be?

The gluten free recipe for the Strawberry Doughnut, also works well for both the Raspberry and Lemon Drizzle doughnuts. Please ensure that any decorations, baking powder are certified gluten free. I am sure that anyone on a restricted diet, would be thrilled with a giant doughnut as a birthday cake!

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Pleased see my Disclosure Policy.

National Doughnut Week is 11-18 May 2019. And proceeds from doughnuts sold during this week are donated to The Children’s Trust, which supports children with brain injury. Why not bake some doughnuts and take them to work, selling slices to colleagues and donating the proceeds?

Maltesers Malted Chocolate Loaf Cake

Easter was only a couple of weeks ago. Time flies. Yet fortunately, Maltesers bunnies don’t! Since I had these cute, chocolate bunnies leftover from Easter, I decided to bake a loaf cake and use them to decorate. While also having a large bag of Maltesers and a whole jar of Maltesers spread, the resulting Maltesers Malted Chocolate Loaf Cake is for Maltesers lovers everywhere.

Since my Double Chocolate Chip Loaf Cake recipe is very reliable, that is where this recipe started. Although a few ingredients were changed to suit the flavour of this cake. While still wonderfully moist, malt powder adds another level of flavour to the chocolate. And Maltesers spread, topping the cake in a thick layer, is all the ‘icing’ that’s needed. Finishing with crunchy, Maltesers adds taste, texture and fun. Resulting in a cake that tastes of Maltesers all the way through.

FF Malteser Malted Chocolate Loaf Cake — **Maltesers Malted Chocolate Loaf Cake** with added chocolate bunnies for Easter.

Finally, the addition tiny, white pearls echo the Maltesers crunch that is in the chocolate spread, on top of the cake.

FF Maltesers Malted Chocolate Loaf Cake — Maltesers Malted Chocolate Loaf Cake

Recipe: Maltesers Malted Chocolate Loaf Cake serves 8-10

For the cake

175g/6oz Unsalted Butter softened

175g/6oz Light Brown Sugar

1/4tsp Salt – I use Maldon

3 Large Free Range Eggs

1tsp Vanilla Extract – I use Nielsen-Massey

100g/4oz Full Fat Yoghurt

50g/2oz Cocoa Powder

2tbsp Malted Drink Powder – I use Horlicks

125g/5oz Plain White Flour

2tsp Baking Powder

To decorate

I jar Malteaser Chocolate Spread. Alternatively use your favourite chocolate spread

1 Large Family Bag or Box of Maltesers – if you are particularly partial to Maltesers add an extra bag!

Small pearl or silver edible balls

Optional – Packets of Maltesers Chocolate Bunnies, as many as needed – only available at certain times of the year.

Method: Preheat the oven to 160C/140C fan, gas mark 3, 325F

Making And Baking The Malted Chocolate Cake

For this bake you will need a 2lb loaf tin. Grease thoroughly with butter and line the base with baking parchment.

First of all sift the flour, cocoa powder and baking powder together in a bowl. Then add the two tablespoons of malt powder. This is the dry mix.
Into a large bowl add the butter, sugar and salt. Beat until the mixture is fully combined and has very few lumps.
Next add the three eggs to the bowl, the vanilla extract and also the yoghurt. Beat for one minute to break up the eggs.
Gently tip in the dry ingredients and beat slowly until all the ingredients have combined. Switch to a large spoon and stir, ensuring the entire cake batter is fully combined.
Since the batter is quite thick, spoon it carefully into the loaf tin, smoothing the top, for an even bake.
Place the tin into the centre of the oven and bake for 45-55 minutes.
The cake is baked when it is firm to touch and an inserted skewer comes out clean.
As soon as the cake is baked remove the cake from the oven and allow to cool fully in the tin.
When cooled, carefully turn the cake out of the tin, removing the baking parchment from the base.

Decorating The Loaf Cake

When ready to decorate, place the loaf cake on a plate or stand.
Using a palette knife, spread the entire contents of the Maltesers jar on top of the cake.
If using bunnies, these can be attached to the side of the cake using some of the spread.
Cover the top of the cake with Maltesers. Add as many as you can fit on.
Finally sprinkle over the tiny pearl/silver balls.

And, the finished cake!

To serve slice and serve with a smile.

Finally, this cake will keep for up to 5 days in an airtight container, on a planet where nobody lives.

Since it only lasted 2 days here at home!

If you have enjoyed this recipe for Maltesers Malted Chocolate Loaf Cake you may also like these:

Chocolate Marble Celebration Cake

Golden Egg Chocolate Sponge Cake

Chocolate Monster Mini Egg Cookies

Because Easter is celebrated once a year, these recipes are all designed to be adaptable. While Maltesers are easy to obtain, in the other bakes Smarties, M & M’s, or any other chocolate can be used. Yet, due to the liquid content of caramel, or creme eggs, it is advisable to freeze these, prior to using them in a bake. As a result any frozen substitutes will bake beautifully.

So, I hope that you had an enjoyable Easter and wish you all the very best with your making, baking and creating.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Chocolate Biscuit Base Mini Egg Brownies

Easter weekend is finally here. Four days holiday for most people. Enjoying the good weather, lawns are mowed, kitchens prepare treats for the weekend, while teenagers prepare for upcoming exams. Whatever you and your family are doing my Chocolate Biscuit Base Mini Egg Brownies Easter bake is sure to bring about a smile.

The base of these brownies is a chocolate biscuit. Rather like a slightly harder version of the soft, squidgy brownie on top. So the advantage is that with a firmer base these brownies are easier to pick up and hold. While developing this recipe my thoughts were directed by practicality.

Single Easter Mini Egg Brownie — Easter Chocolate Biscuit Base Mini Egg Brownies

No matter how practical these brownies are, they absolutely had to be fun, as well as tasty. Since the addition of pretty, pastel Cadbury’s mini eggs was a necessity. So also were the party streamer, piped coloured chocolate drizzles. Resulting in a beautiful, yet fun, Easter treat.

FF Colourful Easter Brownies — Colourful Easter Chocolate Biscuit Base Mini Egg Brownies

An Edible Easter Mini Egg Work Of Art

While this may look like a complicated bake, it absolutely isn’t. First of all the biscuit base is made, then baked. Once cooled the brownie topping, is poured over. Followed by a generous sprinkle of chocolate mini eggs, another quick bake. Finally after cooling you can let your creativity run wild, decorating your bake.

A quick note: This bake will look and taste just as good if you’d prefer not to use coloured Candy Melts. Since this is your bake, feel free to add coloured sprinkles, chocolates or whatever you like. Most importantly, have fun!!!

Recipe: Chocolate Biscuit Base Mini Egg Brownies makes 24

For the Biscuit Base

225g/8oz Unsalted Butter

150g/5oz Light Brown Sugar

1 Large Free Range Egg

1tsp Vanilla Extract – I use Nielsen-Massey

75g/3oz Cocoa Powder – I use Callebaut

200g/7oz Plain White Flour

For the Brownies

200g/7oz Plain Chocolate – minimum 70% Cocoa solids

200g/7oz Milk Chocolate – minimum 35% Cocoa solids

225g/8oz Unsalted Butter

4 Large Free Range Eggs

225g/8oz Dark Brown Sugar

1tsp Vanilla Extract

1/4tsp Salt

75g/3oz Plain White Flour

1/2tsp Bicarbonate of Soda

Decoration:

1 x Family Pack (326g) of Cadbury’s Mini Eggs or the rough equivalent weight in smaller bags/tubes

75g/3oz of each of the following :

White Chocolate, Wilton or PME Candy Melts – Pink/Blue/Purple Candy Melts -available from Amazon

Any additional decorations that you like – I found a bag of really small mini eggs from Sainsbury’s.

Method: Preheat the oven to 180C/160C fan, gas mark 4, 350F.

Making The Chocolate Biscuit Base

First of all grease a 33cm x 23cm x 5cm (13″ x 9″ x 2″) tin with a little butter. Line the base and sides with baking parchment.

Starting with the biscuit base, add the butter, salt and sugar to a large bowl. Beat until fully combined and free from lumps.
Next add the egg and vanilla, continue mixing until smooth.
Sieve the flour and cocoa powder into the same bowl. Starting at a slow speed mix the ingredients until combined.
Finally tip the biscuit base dough into the baking tin. Spread the dough, using the back of a spoon until it evenly covers the base of the tin.
Place the tin into the middle of the preheated oven and bake for 20-25 minutes.
While the base is baking, make the Brownie topping.

Making The Brownie Topping

Break up the chocolate (or chop) into individual squares, dice the butter and place both into a heat proof bowl.Place the bowl over a simering pan of water (a double boiler) ensuring the bottom of the bowl doesn’t touch the water.
Stir continuously until both the chocolate and butter are two thirds melted.
Carefully remove the bowl from the pan and continue stirring until the contents are completely melted.
Into another large bowl add the eggs, vanilla and sugar.
Mix together to combine.
While still slowly mixing pour the cooled chocolate mixture into the larger bowl.
Mix until completely combined – try not to incorporate too much air whilst mixing.
Sift the flour, bicarb. and salt into the bowl.
Using a large metal spoon, fold all the ingredients together.

FF Chocolate Biscuit Base Mini Egg Brownies — Creating and baking the layers of the **Chocolate Biscuit Base Mini Egg Brownies**

The biscuit base, once baked may still be a little soft to touch, however it will be darker than the uncooked dough.
Remove the tin from the oven and allow to cool for 5 minutes.

Adding The Brownie Batter Topping

Pour the brownie batter over the biscuit base. Tilt the tin to ensure even coverage.
Follow by sprinkling 200g of mini eggs on to the brownie batter.
Place the tin back in the oven and bake for a further 20-25 minutes.
The brownie batter is baked when it has a sheen and does not wobble in the centre.
Remove the tin from the oven and allow to cool completely.
As soon as it is completely cooled remove the entire bake from the tin and place on a solid surface.
Cut centrally through the length and width with a sharp knife. Now cut each half into 12 even sized portions.

Decorating The Chocolate Biscuit Base Mini Egg Brownies

Place 75g of each coloured Candy Melt or chocolate into a separate heatproof, microwaveable bowl.
Heat the first bowl for 20 seconds at a time, stirring in between until the chocolate is fluid.
Spoon the liquid into a small, disposable, piping bag. Be careful, it will be very warm.
Snip the very end of the bag off and pipe whatever pattern you wish over the top of the bake.
Continue, in exactly the same way with the second colour.
Follow this by adding extra mini eggs or decorations, hold a few back.
Prepare and pipe the third colour, allowing some to cover the newly added eggs.
Finally finish with white chocolate, piped all over the bake and sprinkle any remaining decorations.

Place to one side to allow the chocolate to set.

Easter Mini Egg Brownie Bake — Chocolate Biscuit Base Mini Egg Brownies

Serve with a big smile and my preference, a glass of cold milk.

If you have enjoyed this Easter recipe for Chocolate Biscuit Base Mini Egg Brownies you may also like these:

Golden Egg Chocolate Sponge Cake

Chocolate Monster Mini Egg Cookies

Mini Vanilla Egg Nest Cupcakes

Since most of these recipes are designed specifically for Easter and for using left over chocolate, I hope that you will make them throughout the year. Although, that may not be a good thing for our bodies? Maybe the fun is in making them only during the Easter Holidays.

I wish everyone who reads this a very Happy Easter, please see Important Stuff.

Sammie xx

No party of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

This month I am linking up with Stuart at Cakey Boi and Kat at The Baking Explorer who is hosting this month’s Treat Petite .

Smarties Chocolate Mini Egg Ice Cream

Easter is just over a week away. Will the sunshine break though as it has today, or not? The reason I ask is directly related to this Smarties Chocolate Mini Egg Ice Cream. Will a cold wet day force us to enjoy it inside, or better still, will we sit outside, in the warmth of the sun, munching on ice cream filled cones? I know where I’d rather be!

As Smarties mini eggs are not available all year round, yet this ice cream deserves to be made more often than Easter, here’s a solution. Simply use the same weight of regular Smarties. Since they don’t need to be chopped, making the ice cream will be even easier. Although, it isn’t a difficult recipe to make at all.

Suitable for both adults and children, a larger batch means that there is more to go around. Extra mini eggs on top of each serving show what is in the frozen treat and add to the fun. Since Easter is a time for celebrating, what better time to make this ice cream. Finally an ice cream maker makes the whole process simple and easy. I recommend Andrew James ice cream maker.

Recipe: Smarties Chocolate Mini Egg Ice Cream makes approx. 1L

400ml Double Cream

400ml Whole Milk

2 tsp Vanilla Bean Paste – I use Nielsen-Massey

6 Large Free Range Egg Yolks

1.5 tsp Corn Flour – I use Doves Farm

6 tbsp Caster Sugar

150g Dark Chocolate

2 x 100g Packs of Smarties Mini Eggs

Method:

Ensure the frozen part of your ice cream maker has been in the freezer for a minimum of 24 hours, or according to manufacturer’s instructions.

Detailed step by step photographs can be found here Very Vanilla Ice Cream

First of all, Place the milk and cream into a heavy bottomed saucepan, over a medium heat.
Now add the egg yolks, vanilla bean paste, corn flour and sugar into a large, heatproof bowl. Whisk the egg yolks with the other ingredients, starting slowly and increasing in speed, until thoroughly combined.
As small bubbles appear around the rim of the hot liquids in the saucepan remove the pan from the heat. This is called the scalding point.
With the whisk on low, pour the hot liquid into the egg mixture slowly. Continue whisking until thoroughly combined. Pour the egg custard mixture back into the saucepan, placed over a low heat.
While the custard is heating stir with a wooden spoon and quickly wash up the bowl
Place the chocolate into the base of the bowl. While stirring the custard also place a sieve over the bowl.
When the custard starts to bubble and coats the back of a wooden spoon it is cooked. Remove at once and pour through the sieve, on to the chocolate in the bowl.

As the custard base moves through the sieve, any lumps are filtered out.
Remove the sieve and stir the hot custard. As the custard melts the chocolate it will become visible. Continue stirring until all of the chocolate has melted.
Place cling film directly on top of the hot custard. This will stop any skiing from forming.
Move the bowl to a cool place. Once cooled to warm, place the bowl in the fridge.
While the chocolate custard is chilling the Smarties can be prepared.
Carefully chop one whole packet of mini eggs in half and tip them into s bowl containing a packet of whole smarties mini eggs.
When the chocolate custard is cold, set up the ice cream machine according to manufacturer’s instructions.
Pour the chocolate custard through the specific whole in the covering. For my machine, the paddle needs to be turning first.
Allow the ice cream to churn until it is softly set. Similar consistency to whipped ice cream.
Once this point has been reached, turn the machine off and remove the paddle.
Transfer the chocolate ice cream into a freezer proof tub with an air tight lid.
Now add all of the mini eggs, both chopped and whole. Gently stir to mix in the mini eggs. Then clamp on the lid and place into the freezer, where it will freeze completely.

Leave the ice cream to freeze solid. Overnight is ideal.
To serve, remove the ice cream from the freezer 20-30 minutes prior to scooping. As this ice cream doesn’t have any additives to keep it soft, leaving it on the side prior to serving allows it to soften.
Scoop the ice cream into cones or bowls. Also, sprinkle over a few extra mini eggs or Smarties.

These bowls of ice cream are bound to produce lots of smiles.

Store in the freezer for one month.

If you have enjoyed the recipe for Smarties Chocolate Mini Egg Ice Cream then you may also like these:

Chocolate Rolo Ice Cream

Lemon Ripple Ice Cream

Chocolate Honeycomb Ice Cream

Homemade ice cream is unique. Since you can change the flavours to whichever you prefer. Also, the convenience of having an ice cream maker allows you to make ice cream whenever you want.

Whatever you do this Easter, I hope that you take a moment to pause and remember it’s true meaning. Please see Important Stuff

Sammie xx

Please note: The chocolate ice cream by itself is gluten free, providing gluten free corn flour is used. However, the min smarties eggs do contain gluten.

Extra Fruity Hot Cross Buns

These Extra Fruity Hot Cross Buns really do take the humble, yet delicious and traditional Easter Bun to another level. As their spiced aroma escapes the kitchen, it fills the whole house with warmth. Turning a house into a welcoming home. While neighbours, out in their gardens, stop, wondering whose house the aromatic aroma originates from.

Homemade – You Know What’s In These Buns

Easy to make and bake, these Extra Fruity Hot Cross Buns are so worth the little effort required. These are not the small, pappy, squidged into a ball, cheap supermarket versions. Instead they are filled with fruit, in a good sized bun, that also contains a small amount of wholemeal flour. Indeed, one bun is a substantial breakfast.

FF Extra Fruity Hot Cross Buns — **Extra Fruity Hot Cross Buns** deliciously good for you.

Since these Easter buns are homemade, we know every ingredient they contain. Yet, what they don’t have is any artificial ingredients. Also they work out much cheaper to make, than bought ones. Plus, the extra smell when you split and toast them, is priceless!

The absolute thrill for me, when developing a new recipe, is my family’s reaction. Good or bad, I know it can be trusted. Words like “yummy”, “can I have another one please?” and “have you taken the photographs yet?” all feed into my sense of recipe security. As I’m going to be sharing the recipe with my readers, it needs to be robust and reliable. Hence only tried and tested recipes make their way on to this blog.

Recipe: Extra Fruity Hot Cross Buns makes 12

150ml Tap Water
150ml Whole Milk – slightly warmed to body temperature
2 Large Free Range Eggs
10g Fast Action Dried Yeast – I use Allinson in the green pot or sachets
1tbsp Honey
450g/1lb Strong White Flour – I use Shipton Mill
50g/2oz Strong Wholemeal Flour
10g Salt – I use Maldon
50g/2oz Unsalted Butter cut into small cubes
200g/7oz Mixed Dried Fruits – Sultanas/Raisins/Currants
4tsp Cinnamon
1tsp Ginger
50g/2oz Plain White Flour and 50mls Tap Water for the crosses.
For the glaze:
3tbsp Runny Honey plus 1tsp water

Method:

Making And Proving The Enriched Dough

Into the bowl of a stand mixer add the water, milk, eggs, honey and yeast.
Next, on top of the liquids add the strong white and wholemeal flour.
Then add the salt and butter.
Fit the stand mixer with a dough hook and then lock the bowl into place.
Lower the dough hook and start mixing on a slow speed. Continue mixing at this speed for 5 minutes.
After 5 minutes has elapsed gradually increase the mixer speed to moderately high. Again mix for a further 5 minutes, then stop the mixer and lift the dough hook.
Remove a small piece of dough and stretch it until you can see light through it. This is known as the windowpane test. If the dough tears continue mixing, checking every couple of minutes until it passes the windowpane test.
Once it has finished kneading, turn the speed on the mixer to low and add the spices and fruit. Mix for a further 2 minutes to incorporate the fruit and spices.
Following this, stop the mixer, raise the dough hook and scrape any dough into the bowl using your fingers.
Unlock the bowl, cover with a clean tea towel and place somewhere draught free.

The dough has more than doubled in size.

For detailed set by step photos please see Hot Cross Buns

Shaping The Individual Buns And Giving Then A Second Prove

Tip the dough out on to a lightly floured surface, it will be quite sticky. Knead the dough lightly to form a ball and then weigh it. I place baking parchment on flat, digital scales. Note the weight and then divide it by 12, leaving the parchment on the scales.
Now cut the dough in half. As each bun is weighed this doesn’t have to be exact.
Follow by forming each dough half into a log shape. Cut each dough log into six.
Weigh the first piece of dough and adjust as necessary to obtain the correct weight.
Hold the dough in one hand while using the other to turn and tuck the underneath in, creating a tight ball shape. Place the ball on to the baking tray. Continue until all 12 balls have been made.
Cover the tray with a clean tea towel and place in a draught free place until doubled in size.

Making And Piping The Crosses

While the buns have their second prove, make the paste for the crosses. Place the flour and water into a bowl, mix until lump free. Spoon the white flour paste into a small piping bag, secure the top with a peg/rubber band and stand the bag in a glass until needed.
Preheat the oven to 220C/200C fan, gas mark 7.

The dough buns and after the second proof.

Once doubled in size, snip off the very end of the piping bag.
Pipe straight lines of paste. First of all piping across the tray and then down the tray.

Baking And Glazing The Hot Cross Buns

Bake in the preheated oven for 25-35 minutes. When baked they will be golden brown and sound hollow when rapped on the base with a knuckle.
Once baked remove from the oven. Remove the buns from the tray on to a cooling rack, with a clean baking tray underneath.
Measure the honey and water into a small microwaveable bowl. Heat in the microwave until bubbling. Remove carefully as it will be hot.
Stir the honey and water to mix.
Use a pastry brush to cover each hot bun in honey.

Wait for the buns to cool before eating. Then serve as is or toasted and buttered with a big smile.

The buns will keep for 3 days if toasted. Also they freeze extremely well for up to one month.

If you have enjoyed this Easter recipe for Extra Fruity Hot Cross Buns then you may also like other Easter bakes:

Ginger Date Hot Cross Buns

Cherry Bakewell Hot Cross Buns

Chocolate Mini Egg Brownies

It would be very easy to double up on this recipe and share homemade Extra Fruity Hot Cross Buns with friends, neighbours and family over the Easter period.

Whatever you are making, baking and creating in your kitchens, have fun preparing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Golden Egg Chocolate Sponge Cake

Easter is nearly upon us. Shops are filled with fluffy bunnies, chocolate chicks and all manner of chocolate eggs. While surveying the vast selection, I found Galaxy Chocolate Golden Mini Eggs. And they are perfect for decorating an Easter celebration cake. Especially my Golden Egg Chocolate Sponge Cake.

The reason for Easter

Easter Sunday is the Christian celebration of new life. Although Jesus had died two days prior, hanging on a cross. Yet when His friends went to visit Him the following Sunday, the tomb where He had been placed was empty. Shocked and outraged, one of the women spoke to the gardener, wanting to know where He had gone. The response came “Why look for the living among the dead.”

As the prophecies had foretold, Jesus Christ, Son of the Living God, had risen from the dead. He had overcome death. Forever. So that we, may have life, in Him. Hence the chicks and eggs, bunnies and lambs in the shops, represent new life. Gold, for me on this cake, represents the King of Kings and Lord of Lords. Jesus. He who could not be contained by death. Even though He was brutally punished and died wearing a crown made from thorns. Is now alive, bearing the scars of death, yet as alive as you and I. Please see Important Stuff.

FF Golden Egg Chocolate Sponge Cake — **Golden Egg Chocolate Sponge Cake**

While celebrating over Easter, take a moment, to think about what it means to you. As you make and bake this cake, remember the love, His love, that He offers you. Even now, as Easter is treated as an extra holiday. Consider the real truth behind it. With Jesus their is always hope, without Him, who do you place your hope in?

Recipe: Golden Egg Chocolate Sponge Cake serves 8-10

225g/8oz Unsalted Butter softened

225g/8oz Light Brown Sugar

1tsp Vanilla Eaxtract – I use Nielsen-Massey

1/4tsp Salt -I use Maldon

5 Large Free Range Eggs

100ml Buttermilk

150g/5oz Plain White Flour

75g Cocoa Powder – I use Callebaut

2tsp Baking Powder

For frosting and decorating:

3-4tbsp Salted Chocolate Spread – I use Hawkshead Relish new MUDD spread

alternatively use a chocolate spread of your choice.

200g/7oz Unsalted Butter

400g/14oz Plain Icing Sugar

1tsp Vanilla Extract

2tbsp Hot Water – from a recently boiled kettle

2 x 80g bags Galaxy Mini Golden Eggs

Optional – gold/copper sprinkles

Method: Preheat the oven to 160C/140C fan, gas mark 3, 325F

Grease 2 x 20cm/8″ sandwich tins with butter. Line the base of each tin with baking parchment.

Making and baking the chocolate sponge cakes

First of all, place a sieve over a bowl. Then sieve the flour, baking powder and cocoa powder into the bowl. Set the bowl to one side. Dry ingredients.
Next, place the eggs and buttermilk into a jug. Whisk lightly using a fork. Wet ingredients.
Place the butter, brown butter and salt into a large bowl. Beat until well combined and free from lumps.
Next add the vanilla extract. Continue to beat until incorporated.
Take the jug of wet ingredients and pour on to the butter mixture. Then add the sifted dry ingredients.
Beat the ingredients in the bowl gently, scraping down the sides of the bowl halfway through. Continue to beat the ingredients until fully combined.
Divide the chocolate sponge batter equally between the two prepared cake tins.
Place the cake tins into the centre of the preheated oven and bake for 40-50 minutes.

The cakes are baked when they spring back from a light touch and a cake tester comes out clean.
As soon as the cakes are baked remove them from the oven.
Allow the cakes to cool in the tin for 20 minutes and then tip them out on to a cooling rack.
Once cooled carefully remove the baking parchment from the base of each cake.

Making the frosting and decorating the cake:

While the cakes are cooling the buttercream frosting can be made.
Place the butter into a large bowl, or the bowl of a free standing mixer with paddle attachment.
Next add 1 teaspoon of vanilla extract.
Now whisk or beat the butter until it is softer and pale.
Add all of the icing sugar to the bowl and 2 tablespoons of very hot water.
Start mixing very slowly and then as the butter and icing sugar start to combine increase the mixing speed. Continue until the frosting is light and fluffy.
Fit a large icing bag with a large closed star, or drop flower piping nozzle. I have a Wilton #2D piping nozzle.
Fill the piping bag with the whipped buttercream.
Place the bottom of the cake on to a plate.
Spread the Salted Chocolate Spread over the cake. Follow by piping the buttercream so that it covers the spread. Start at the outside edge of the cake, piping in circles until the centre is reached.
Place the top of the cake evenly on to the bottom.

Pipe buttercream on to the top of the cake, in the same way the base was covered.
And then pipe 6 swirls, slightly set in from the edge of the cake. See the photograph below.

Finally, decorate the top of the cake with the mini golden eggs and sprinkles.

And the cake is now ready to be served.

Serve with a smile to friends and family. Alternatively gift the cake to someone special.

This cake will keep in an airtight container for up to 5 days. Refrigerate is the weather is hot.

If you have enjoyed this Easter recipe for Golden Egg Chocolate Sponge Cake you may also like these:

Vanilla Mini Nest Egg Cupcakes

Hot Cross Buns

Chocolate Monster Mini Egg Cookies

While celebrating Easter is especially important to me, having a real, everyday relationship with Jesus is more important. Rather than dealing with life on my own, He is always there. Because of what He endured on the cross and in His life, Jesus understands. So as well as being my Saviour, He is also my friend.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

Hawkshead Relish gifted a jar of Salted Chocolate Spread to me. This is not a sponsored post. All views, opinions, content including photographs are my own. The entire content of this post is covered by Copyright and I.P. laws. Please see my Disclosure Policy.