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Top Easter Bakes

Top Easter 5oBakes So, you've gota few days off withethe kids over Easter, or your planning on a large family meal - need some inspiration for 'that Easter bake'. Here's our top bakes! 90 Million 4.6 Billion Chocolate Funnies are made each year for Easter Approx spend on Easter related goods $28 Of Easter candy purchased is chocolate Avergae American spends on Easter candy Egster Biscuits Simple, quick & great with the kids! Garibaldi biscuits are great for Easter top with icing or decorations for an extra special treat! What you need: Recipe: 1. Preheat the oven 160C/325F/Gas 3. Line a baking tray with greaseproof paper. 110g Caster Sugar 110g Butter 1 Egg, separated 225g Plain flour Pinch of Mixed Spice 55g Currants 30g Candied Peel 3tbsp Milk 2. Cream the butter and sugar together in a bowl until light and fluffy. Beat in the egg yolk until well combined, 3. Fold the flour into the mixture, then stir in the mixed spice, currants and candied peel. Stir in enough milk to form a stiff dough. Egster Cutters Icing to Decorate Edible Glitter 4. Roll the dough out onto a floured surface and cut out the biscuits with a fluted Easter cutter. Place onto the baking sheet and bake for 10 minutes. 5. Remove the biscuits from the oven, brush with the reserved egg white, sprinkle with sugar and return to the oven for 5-10 minutes, or until pale golden-brown. 6. Remove the biscuits from the tray and set aside to cool on a wire rack. 7. Once cooled begin decorating! Recipe Courtesy of: /food/recipes/easterbiscuits 67742 Chocolate Simnel Cake Traditional Easter treat with a twist - perfect for a gathering Simnel cake is such a treat at Easter - finish how you want to make a unique and tasty cake! What you need: Recipe: 200g butter 225g light muscovado 1. Preheat the oven to 160c/fan140c/gas 3. Grease and line a deep 2Ocm round cake tin with baking paper. Place the butter and sugar in a large mixing bowl and beat well until pale and creamy. sugar 4 eggs 2259 plain flour 50g cocoa powder 100g plain chocolate, chopped 125g glace cherries, chopped 200g sultanas 200g raisins 50g candied orange peel, chopped 75g chopped almonds 1 tsp mixed spice 250g natural colour marzipan 3 tbsp icing sugar 2. Gradually beat in the eggs, adding a little flour if the mixture curdles. Stir in all the remaining cake ingredients to make a soft mixture. Mix well and spoon into the lined cake tin. 3. Bake for 30 minutes, then reduce the oven temperature to 150c/fan130c/gas 2 and bake for a further 11/2 hours, until a skewer inserted into the centre of the cake comes out clean, Cool in the tin for 1 hour then turn out and allow to cool completely. 4. Reserve a small piece of marzipan for the ribbon, then divide the remainder into 3 and roll into long thin ropes about 40cm long. Plait the three together and wrap around the top of the cake, 5. Mix the icing sugar together with 1-2 teaspoons water or enough to make a smooth thick icing. Pour onto the centre of the cake and allow to set. Roll out the remaining piece of marzipan and cut into a ribbon shape, 6. Decorate however you like! Recipe Courtesy of: simnel-cake Bakewell Ombre Cake Inspired by the Bakewell Tart this cake is a great show stopper! The finish of this cake is superb - don't be put off though - decorate how you like! What you need Recipes 3259 plain flour 25g cornflou 42 tsp baking powder 225g butter 400g golden caster 1. Heat oven to 180C/160C fan/gas 4. Grease 3 x 2Ocm round cake tins and line the bases with baking parchment. 2. In a medium bowl, stir together the flour, cornflour, baking powder and 2 tsp salt, then set aside, Put the butter in a large bowl and beat for about 3 mins until smooth and creamy. Add the caster sugar and beat for about 5 mins until light and fluffy. Add the extracts and mix to combine, sugar 1 tsp vanilla extract 2 tsp almond extract 5 medium egg whites, lightly beaten 300ml whole milk For the frosting: 300g butter 625g icing sugar 450g full-fat cream cheese 300g seedless 3. Add the egg white a little at a time, beating until fully combined, Sift in the flour mixture in 3 additions, alternating with the milk, but starting and finishing with the flour. raspberry jam red paste food colouring 4. Divide the mixture equally between the prepared tins, gently levelling out. Bake for 25-30 mins, or until the cake springs back when lightly touched, Allow the cakes to cool in the tins for 10 mins before inverting onto a wire rack to cool completely. 5. For the frosting, beat the butter for about 3 mins until light and creamy. Add the icing sugar, a little bit at a time, until fully combined. Beat the frosting until light and smooth, then add the cream cheese and half the jam, Mix until just smooth - don't overmix as it will get thinner the more you stir. 6. Put the first cake on a serving plate and spread a layer of the frosting over the top. Then spread half the remaining jam evenly over the frosting, Repeat with the second cake and finally place the third cake on top. Cover the outside of the whole cake with a thin layer of frosting using a palette knife, and put it in the fridge while you prepare the frosting for the decoration. 7. Divide the remaining frosting between 3 small bowls. Add about 2 tsp of red paste colouring to one of the bowls and about 1 tsp colouring to another bowl, leaving the third bowl as it is. You want to have three bowls of frosting with clearly different colours. 8. To decorate the cakes, put each frosting into a piping bag fitted with a small round piping tip. Pipe 6 dots of frosting up the cake, 2 of each colour, with the darkest at the base of the cake, Use a teaspoon or small palette knife to smear the frosting to the right. Repeat the piping process, moving the dots up one so that as you pipe around the cake the colour will graduate in a swirl. For the top, pipe 2 rings of the darker pink dots around the outside, spreading the frosting in the same fashion, followed by 2 rings of the medium pink dots, and finish with the lighter frosting in the middle, Will keep for up to 3 days, chilled. Recipe Courtesy of: cake This has been brought to you from Suppliers of a range of cake decorating equipment Sources

Top Easter Bakes

shared by jade5sparks on Mar 19
We take a look at the top Easter bakes around - get ready for Easter with our baking inspirations! 1, 2, 3 BAKE! This is brought to you from who supply a wide range of baking...




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