By Ella Donlevy
Easter Bark
METHOD
Step 1:
Line a large oven tray with baking paper.
Step 2:
Place some chocolate in a heatproof bowl over a pan of simmering water.
Cook, stirring occasionally, for 5 mins or until chocolate melts and is smooth.
Pour the chocolate onto baking paper and spread out to a 4mm-thick 25cm x 32cm rectangle.
Step 3:
Sprinkle with the Easter eggs, marshmallows and sprinkles. Stand at room temperature for 1 hour or until set. Cut into large shards to serve.
Pretzel Egg Nests
METHOD
Step 1:
Line a baking sheet with parchment paper; set aside.
Step 2:
Place the white chocolate chips and shortening in a microwave-safe bowl. Heat in microwave oven on 50% power until melted, about 1 - 1½ minutes. Pour the melted chocolate over the pretzels and mix to combine.
Step 3:
Form mixture into 10 "nests" and place on prepared baking sheet. Place in refrigerator 10 minutes to set up.
Step 4:
Top each nest with 3 mini chocolate eggs and enjoy
Easter Cupcakes
METHOD:
Step 1:
Preheat the oven to 190°C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases.
Step 2:
Place 225g butter in a food processor with the caster sugar, flour, eggs, vanilla extract and 1/4 cup (60ml) milk. Process until the mixture is smooth, then divide among the muffin cases. Place in the oven and bake for 15-20 minutes until risen and golden.
Step 3:
Meanwhile, to make the icing, place the icing sugar, remaining 100g of butter and remaining 1/4 cup milk in the bowl of an electric mixer. Beat on medium-high speed for about 5 minutes or until the mixture is light and fluffy. Add a few drops of food colouring of your choice and beat to combine.
Step 4:
Remove the cupcakes from the oven, allow to cool slightly, then transfer to a wire rack to cool completely. When cakes are cool, scoop the icing into a piping bag with a star nozzle, then use to ice cakes. Garnish each one with an Easter egg, then serve.
INGREDIENTS:
325g unsalted butter, softened
1 cup (220g) caster sugar
1 1/2 cups (225g) self-raising flour, sifted
3 eggs
1 teaspoon vanilla extract
1/2 cup (125ml) milk
3 cups (450g) icing sugar, sifted
Food colouring of your choice
12 coloured chocolate Easter eggs, to garnish