Thursday, 12 April 2012

Easter 2012 - Easter nests, Easter Cake and a great Easter Dessert

I'll let these photos of Easter baking 2012 speak for themselves:

These very more-ish little treats were made by mixing together melted dark chocolate, melted milk chocolate [equal amounts], rice crispies, toasted coconut, butter and syrup.  I kind of guessed the amounts.  I topped them with tiny mini eggs, mini eggs, toasted coconut and hundreds and thousands.

Lemon sponge cake with lemon curd buttercream icing.  Decorated with edible rice paper daisies and mini-eggs

For this cake I used my trusty Victoria Sponge Recipe. Adding lemon zest to the cake and two large tablespoons of lemon curd to the butter cream icing.  I also added some yellow food colouring to the icing to give it a lovely pastel yellow colour.

Lemon Meringue Roulade filled with fresh cream, fresh raspberries and lemon cured - recipe here

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