Recipes: Easter Baking

I admit it… I’m not much of a savoury chef. My boyfriend is the designated cook in our house (much to his disappointment) as all I’m good for is a jacket potato and maybe a Bolognese if I’m feeling adventurous. CAKES however, I can do.

I met Georgia (of Georgias Cakes) at a Creme Egg event a few months back and, with her help, created possibly my finest chocolate masterpiece yet. Now I’m back to share my new-found wisdom with you in order for you to shock, stun and mesmerise your friends and family this Easter.


‘Cracking Creme Egg Macarons’ (makes 20-25 macarons)

 Ingredients:

  • 5 large Cadbury Creme Eggs
  • 125g icing sugar
  • 65g ground almonds
  • 60g egg whites
  • 12g caster sugar
  • 10g cocoa powder
  • 100g double cream
  • 100g dark chocolate, chopped up

 

Method:

– Sieve together almonds, cocoa powder and icing sugar into a bowl

– Whisk up egg whites and gradually add sugar in stages

– Whisk eggs until stiff peaks have formed

 – Fold the egg white into the dry mix in 3 stages

– Fill a piping bag attached with a round nozzle

– Line a tray with baking paper and pipe £2 coin sized circles, leaving about a 2cm gap in between each one

– Leave for about 20 mins to skin

– Dust with a small amount of cocoa powder just to achieve a slight pattern on the surface

– Turn on the oven to 135°C and bake for 10-12 mins

– Make the filling by heating the cream and pouring it over the chocolate and stir until the chocolate has melted in

– Leave the ganache to cool and thicken (stir every now and then)

– Once the macaron shells have cooked, remove from oven and leave to cool completely before taking them off the tray

– Heat up a knife in hot water and slice the Cadbury Creme Eggs widthways into 5-6 circular pieces

– Once ganache has thickened and is at a spreadable consistency, fill a piping bag

– Pair up the matching macaron shells

– Place a piece of Cadbury Creme egg into the centre of one side of the shell, and pipe a ring around it with ganache

– Sandwich the other side onto it to form the macaron – and voila. Delicious cracking Creme egg macarons

 Macaron 2b_unbranded.jpg

  



Cadbury Creme Egg Cheesecake (serves 10-15)

Ingredients:

  • 10 Cadbury Creme Eggs
  • 6 mini Cadbury Creme Eggs
  • 150g digestive biscuits
  • 75g melted butter
  • 750g full fat cream cheese
  • 150g icing sugar
  • 1 vanilla pod
  • 300ml double cream
  • White chocolate, melted
  • Dark Chocolate, melted
  • Caramel sauce

 

Utensils:

  • 8 inch cake ring or spring form tin
  • Acetate

 

Method

– Line the inside of the tin or ring with some acetate – this will make it easier to remove the cheesecake after it’s been set

– Crush the biscuits into fine crumbs and stir the melted butter in

– Pour into the cake tin and press around the bottom of the tin so the whole surface is covered and compact

– Put in the fridge to set

– Chop 5 of the Cadbury Creme Eggs up into small chunks and set to one side

– In a bowl, beat together the cream cheese, vanilla seeds from the vanilla pod and sifted icing sugar

– In a separate bowl, whisk the double cream until it’s just started to firm up

– Gently fold the cream into the cream cheese mix until it’s combined

– Add the chopped up Creme Eggs and mix in

– Take out the cake tin with the biscuit case

– Cut the remaining Cadbury Creme Eggs in half – length ways – and arrange them facing out around the sides of the cake tin (use the goo to make them stick to the sides!)

– Pour in the cheesecake mix and flatten off the top with a spatula or palette knife

– Set in refrigerator for at least 1 hour

– Once set, take out the fridge and remove the tin being careful with the outside of the cake

– If applied, remove the acetate too

– Drizzle over some white chocolate, dark chocolate and caramel sauce in a criss cross pattern

– Cut the mini Creme Eggs in half – length ways and – arrange around the outside of the cheesecake

Cheesecake.jpg 

 


 

Creme Egg Sponge Cake (serves 20)

 

Ingredients (for the sponge)

  • 5 Cadbury Creme Egg halves to decorate
  • 250g butter
  • 250g caster sugar
  • 200g eggs
  • 225g self-raising flour
  • 5g cocoa powder
  • 1tsp vanilla paste

 

Ingredients (for the buttercream):

  • 150g softened butter
  • 60ml milk
  • 425g icing sugar
  • 75g cocoa powder

 

Ingredients (for the chocolate drips):

  • 50g double cream
  • 40g dark chocolate

 

Method (for the sponge):

– Melt the butter and mix in the caster sugar

– Add the eggs and mix through

– Then add the flour and vanilla and mix until incorporated

– Divide equally into 2 x 6 inch lined cake tins and bake at 180°C for 30-40 minutes until they are cooked through

– Leave to cool on cooling racks

 

Method (for the buttercream):

– Beat together the icing sugar, cocoa powder, butter and milk

– Keep beating until the mixture is light and fluffy

 

Method (for the assembly): 

– Level each cake off on the top and cut both in half so you have 4 equal layers of cake. Make sure you save one of the ‘bottoms’ as the last layer

– Spread a layer of buttercream onto one layer and place the second layer on top

– Repeat on the second and third layer. When you get to the fourth, make sure the top layer is facing down so you have the flattest side on the top

– Place the last layer on and encase the whole cake with buttercream

– Scrape off the excess buttercream and leave in the fridge/ freezer until the buttercream is set firm

– Heat up the cream and pour over the dark chocolate and mix until it’s melted through

– Pour this melted chocolate mixture over the cake and push towards the edges with a palette knife. Let it gently drip down the cake

– Use the leftover buttercream to assemble the top of the cake, placing 5 Cadbury Creme Egg halves on top alongside meringue kisses

 

Georgia%27s Creme Egg Cake.jpg

Happy Baking!


This post was sponsored, but as always all views are my own.

 

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