Easter baking♥


Spring is officially here and I’m so happy!

I’m loving the sunny weather and for England that is actually so exciting! It’s starting to feel a little warmer and there just seems to be a spring smell in the air which makes me smile. Now I never know how they decide on the date of Easter each year and I still can’t get my head around how it changes every year, someone please tell me!

Nevertheless, Easter is soon upon us and although it may not create the same level of excitement that Christmas does, it will most definitely involve some kind of gift giving (probably chocolate) and spending time with family (as they are the ones who buy you the chocolate).

Now Easter is early this year so get yourself prepared! Get those bonnets at the ready and make sure your cupboards are stocked up with so much chocolate that you end up with diabetes (only kidding. Don’t do that.) What I’m going to show you on this blog post are some simple and some (less) simple Easter baking ideas that are perfect for all the family. I love getting creative and if I can find any excuse to bake anything that is based on a certain theme, I will.

Now get your ingredients at the ready…


Chocolate nests

Now my first bake is easy peasy and is perfect to do with little kids or siblings. This recipe only has 5 ingredients and takes no time at all.

You will need:

100g Cornflakes

100g Milk Chocolate

50g Butter

2 tbsp Golden Syrup

Mini Eggs



Begin by breaking up all the chocolate and placing it in a heatproof dish with the butter and golden syrup, and heat in 30 second bursts until it is all melted

Add the cornflakes and mix well until all combined

Place the mixture into 12 muffin cases and let to completely set in the fridge

When the mixture is set, decorate with mini eggs in the centre to make a birds nest








Creme Egg Cupcakes

Now my next bake is slightly harder than the last one, but is still so easy to do if you follow the instructions carefully.

Now if you have read my baking posts you’ll surely know by now that I live for Creme Eggs (and if you haven’t go read here ) and if I can find a recipe which I can add Creme Eggs to, I will! Who wouldn’t? Now also I should say, if you don’t like Creme Eggs this recipe can still be done, you can just swap them for another ingredient, or just leave it as a chocolate cupcake.

You will need:

Cake mix:

150g Caster Sugar

150g Unsalted Butter

3 Large/Medium Eggs

1 tbsp Vanilla Extract

120g Self Raising Flour

30g Cocoa

12 Mini Creme Eggs


175g Unsalted Butter

35g Icing Sugar

Yellow Food Colouring

75g Dark Chocolate

You will also need:

12 x Muffin Cases

Piping Nozzle { you can just spoon it on}

Piping Bags {same as above}



Make sure your Creme Eggs are in the fridge or freezer

Preheat your oven to 180 degrees celsius

Beat butter and sugar until pale

Beat in the eggs one at a time and then add the vanilla (it may look gross but it’s fine)

Using a spatula, mix in the flour and cocoa

Put a spoonful of eat batter into the muffin cases

Unwrap the Creme Eggs and place 1 Ceme Egg into each muffin case, laying flat.

Spoon the rest of the mixture on top of each egg in the muffin cases, making sure they all covered.

Bake for 20 minutes until they are slightly bouncy to touch. The time may fluctuate 3-4 minutes either way depending on your oven type

Making the icing:

Beat the butter until it is light and fluffy followed by the icing sugar and a tablespoon or two of boiling water

Split the icing between two bowls, adding the yellow food colouring to one bowl until you get the colour you are wanting

Icing the cupcakes:

When the cupcakes are completely cooled, take your piping bag and add the white icing to one side, and then add the yellow to the other(mine didn’t turn out great but the intention was there).

(At this point, if you don’t have a piping bag, you can just spoon the mixture onto the cupcakes and mix the colours together)

Pipe swirls onto the top of the cupcakes

Melt your dark chocolate and when cooled, thinly pipe the chocolate on top of the icing,  or just use a spoon, either way works!













Lemon and Coconut Cake

Finally the last bake is definitely for those who like a challenge or want to bake a show stopper that Mary and Paul would approve of. Confession, I haven’t attempted this either and it does look very daunting, but I think if you follow the recipe exactly then nothing can go wrong… If this works out then it will be a miracle and if it doesn’t, well at least you have two bakes that you should be very proud of. Here goes *makes nervous emoji face*

You will need:

Cake mix:

2 3/4 Cups Flour

1 Cup Shredded Coconut

1 Tbsp plus Tsp Baking Powder

1/2 Tsp Salt

1 Cup Butter

1 Cup Sugar

3 Eggs Medium/Large

5 Egg Whites Medium/Large

1 Can Coconut Milk

55g White Chocolate

1 Tsp Vanilla Extract

1 Tsp Coconut Extract


Jar Lemon Curd


4 Egg Whites Medium/Large

1 Cup Sugar

1/4 Tsp Salt

2 Cups Butter

1 Tsp Coconut Extract

1/2 Tsp Yellow Food Colouring

Garnish: poo

2 Tsp Cocoa Powder

2 Tsp Water

Mini Eggs



Preheat your oven to 175 degrees celsius and prepare 3 round cake tins by greasing them with butter. Take parchment paper and cut out 3 round circles to fit in the cake tins and grease the top of them with some butter and a dusting of flour (tap off any excess)

In a bowl combine flour, shredded coconut and baking powder and set aside (dry mix)

In a stand mixer or a large bowl with a hand mixer, cream the butter and sugar together. Add in the whole eggs (the 3 eggs) one at a time mixing well in between

In a separate bowl combine the egg whites, coconut milk, cooled melted white chocolate and the vanilla and coconut extracts

Add the egg white mixture to the butter mixture and mix well. Then add the flour mix (dry mix) until just combined

Divide the batter evenly between the 3 cake tins and bake for 20-25 minutes until a toothpick comes out clean. Once baked, leave to cool and then place onto cooling racks.

(make sure that the cakes are level by using a knife to cut of any uneven parts)

Making the frosting

(this sounds very complicated so make sure you read it carefully)j

Set a pan with 1″ of water over a medium heat and bring to a low simmer

In a heatproof bowl combine the egg whites, sugar and salt using a hand mixer (NOT over the heat). Making sure that it is all combined

Set that bowl over the pan of simmering water and whisk continuously. (Make sure that the bottom of the bowl doesn’t touch the simmering water)

Remove of the heat and whisk on high until the mix thickens and turns white and shiny like meringue, holding stiff peaks

Add the butter a bit at a time while the mix is on medium,once all the butter is added add the coconut extract raising the speed to high. Whip for another 2 minutes and set aside.

Assembling the cake: 

Place one of the sponges on a plate (preferably a cake plate)

Pipe a circle of butter cream around the edge of the cake and spread a thin amount into the middle of the cake

Spread on 1/3 of chosen amount of lemon curd

Repeat with layer 2 and then add on the third layer

Spread  a thin layer of butter cream all over the cake to seal in the crumbs. (Tip: using a hot knife afterwards will make sure that all the icing is smooth)

Chill for 30 minutes

Then add all but 2/3 of the butter cream and smooth over


To get the speckled egg affect, combine the cocoa powder and water together and using a thin paint brush flick the ends of the brush almost like a spray affect all over the cake

With the remaining butter cream, pipe a boarder around the bottom edge of the cake and place the mini eggs on top of the icing. Maybe leaving an inch or so apart.

Finally, serve at room temperature.




cake 2cake 3cake 4



I do hope that you’ve enjoyed reading this baking post and I hope it’s inspired you to try one of these recipes or try something new. Please let me know what your favourite one was and be sure to give it a like if you enjoyed this.

Also please check out my Pinterest account where I find most of my recipes- https://uk.pinterest.com/elysiacutts/


Thanks for reading

X  X  X


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