By Ella Donlevy
Line a large oven tray with baking paper.
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.
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
Line a baking sheet with parchment paper; set aside.
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.
Form mixture into 10 "nests" and place on prepared baking sheet. Place in refrigerator 10 minutes to set up.
Top each nest with 3 mini chocolate eggs and enjoy
Preheat the oven to 190°C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases.
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.
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.
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.
325g unsalted butter, softened
1 cup (220g) caster sugar
1 1/2 cups (225g) self-raising flour, sifted
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