Tuesday, 15 April 2014

Countdown To Easter - Cakes, Makes, Food & Bakes.

My Foodie Christmas Advent Calender proved so popular I though I'd do a #CountdownToEaster in a similar vein with an Easter post every night at 8pm on my Foodie Quine Facebook Page. Thankfully I'm only doing 7 days as opposed to the 24 that I did in December. It was definately one of these things that seemed like a good idea at the time... If you missed them catch up here Advent Calendar 2013 Days 1-12 and Advent Calendar 2013 Days 13 - 24

Back to Easter. If you've not been following on Facebook or missed some along the way here's a round up of what I've made so far. I'll be adding daily until the Easter Bunny arrives on Sunday. I'd love to hear about any successes (or failures!) if you give any of them a try.

EASTER BUNNY EGG
Fried egg, Black Olives, Cheese String, Streaky Bacon


MALT-EASTER TRAY BAKE
100g Marg
3 Tbsp Golden Syrup
200g Digestive Biscuits
120g Maltesers (1 box)
200g Mini Eggs
300g Milk Chocolate

Melt the marg and syrup in a saucepan and remove from the heat. 
Put the digestives, maltesers and 100g of the mini eggs in a sealed bag and bash with a rolling pin. 
Mix the bashed ingredients into the melted ones. 
Spoon into a greased tray bake tin and flatten. 
Melt the chocolate and pour over the top of the biscuit mix. 
Bash the remaining 100g of Mini Eggs and sprinkle on top of the chocolate. 
Refrigerate until set then cut into chunks. 


EASTER BARK
300g White Chocolate
200g Mini Eggs
170g Mini Marshmallows
Hundreds & Thousands

Melt chocolate, allow to cool slightly before you mix through marshmallows and bashed mini eggs. 
Spread in a greased/lined swiss roll tin. 
Sprinkle with hundreds & thousands. 
Refrigerate until set. 
Cut into slices as large as your mouth allows 


TUNNOCK'S TEACAKE EASTER LAMBS
Tunnock's Teacakes
Mini Marshmallows
Giant Chocolate Buttons
Milk Chocolate
Royal Icing Sugar or Ready made White Icing or White Chocolate

Melt your chocolate and brush it on to completely cover the teacake. 
Stick on the mini marshmallows in a single layer all the way round the bottom of the teacake.
Continue in layers until the whole teacake is covered. 
Pop your sheep body in the fridge to set.



Make up icing, melt white chocolate or use ready made icing to draw sheepy faces onto the giant chocolate buttons. I used black nonpareils to give them pupils. Attach the faces to the marshmallowed bodies with either chocolate or icing. Herd them back in the fridge to set.


CINNA-BUNNIES
Jus-Rol Bake-it-Fresh Cinnamon Swirls Dough (in the chilled section next to ready made pastry)
Raisins
Sliced Almonds

Cut the dough into 6 slices. 
Use 4 for bunny faces and form the remaining 2 into 4 sets of ears. 
Assemble with raisins for eyes and almonds for buck teeth. 
Bake as per instructions on the pack.


DESPICABLE MINION EGGS
These were made by Foodie Boy & Girl. You'll need blue and yellow plastic eggs, a black Sharpie, googly eyes and a hot glue gun.


DEVILED EASTER CHICKS
Cut the top third off hard boiled eggs and scoop out the yolk.
Mash up with mayonnaise and spoon or pipe back into the cavity.
Use slices of black olives for eyes.
A slice of carrot with a triangle cut out forms the feet and the triangle is the beak.


HAPPY EASTER!

3 comments :

  1. I think the little lambs are still my favourite - so creative and so cute!

    ReplyDelete
  2. What size of tray was used in the malt-easter tray bake ? Thanks

    ReplyDelete