Easter Bake Off Recipes

Make the marzipan. Place the egg and sugar together in a heatproof bowl set over a pan of simmering water. Whisk until the sugar has dissolved and the egg mixture is just warm. Remove the bowl from the heat and whisk again for 5 minutes, until thick, creamy and cool. Mix in the almond extract, food colouring and ground almonds, then use your hands to knead until smooth. Divide the marzipan into four equal pieces. Roll out each piece on a surface lightly dusted with icing sugar, to a circle measuring 15cm in diameter (use the cake tin as a guide).

Heat the oven to 180°C/160°C fan/350°F/Gas 4. Make the sponge. Beat the butter, sugar and golden syrup together in a stand mixer fitted with the beater, on medium speed for about 5 minutes, until pale and creamy. Beat in the eggs, a little at a time, until well combined, then stir in all the remaining sponge ingredients. Mix to a soft dropping consistency.

Spoon one quarter of the mixture into one of the prepared tins, smooth the top, then top with a circle of marzipan. Spoon over another quarter of the mixture and smooth out. Repeat for the second cake tin.

Chocolate Easter Cake

Place sponges in the oven and immediately turn down the heat to 170°C/150°C fan/325°F/Gas 3. Bake for 45–50 minutes, until firm to the touch, then leave to cool in the tins for 15 minutes, before turning out onto a wire rack to cool completely.

Meanwhile make the jam. Put the strawberries into a medium pan over a low heat. Add the sugar and the lemon juice and stir until the sugar has dissolved. Increase the heat and bring to a boil, then boil, stirring, for about 4 minutes. Skim off any foam from the top of the jam, then spoon into a bowl and allow to cool. (This will make too much jam, but use the remainder for toast or in a Victoria sponge.)

To decorate the cake, brush the top of one cooled cake with a little jam and place one circle of marzipan on top. Brush with a little more jam. Place the second cake on top and press down. Brush the top and sides of the cake thinly with more jam and place the final circle of marzipan on top.

Easy Easter Dessert Recipes

Colour 250g of the sugar paste with green food colouring until you reach the desired shade. Place the sugar paste on a work surface lightly dusted with icing sugar and roll out to a 50 x 9cm rectangle. Using a sharp knife, cut differently sized V-shapes all along one of the long sides to look like points of grass and then wrap the icing around the cake, points upwards. Trim the base to neaten.

Colour 100g of the remaining sugar paste with yellow food colouring. Divide into 11 pieces and shape each piece into a chick using a knife to cut little V-shapes for wings. Colour the remaining icing orange and shape into beaks (discard any icing you have left over). Then, using the cake-decorating paintbrush, paint on the eyes with tiny dots of black food colouring. Arrange the chicks around the edge of the top of the cake to finish.Let me teach you how to make a beautiful lemon coconut Easter cake decorated like a nest! Top with silky lemon cream cheese frosting, fluffy feathery coconut, and, of course, chocolate Easter egg candies! You just need some basic baking staples, an electric mixer, and a standard Bundt pan to make this stunning springtime dessert that’s easy enough for cake decorating beginners.

Today I’m sharing a fun Easter cake dessert, a recipe I originally published back in 2017 and have served every Easter holiday since. This beautiful birds’ nest cake certainly makes an impression, but the best part is… decorating this Bundt cake couldn’t be easier! Definitely much simpler than a layer cake, though if you’re up for a challenge, my carrot cake and coconut cake recipes also make for a sweet finale to a springtime meal.

Eggs Traordinary Easter Bake Sale Ideas That Are Sure To Impress

Let’s begin by constructing the interior of this nest: the cake. Cradling those precious pastel-hued chocolate eggs is a lightly sweet coconut-flavored cake with a hint of fresh lemon.

This Easter cake is not as light and fluffy as this layered coconut cake, because a Bundt cake is always going to be more dense, with a tighter crumb. But that’s ok! The texture is similar to pound cake, and I just love how a Bundt cake gets that chewy golden crust on the exterior. LOVE!

After baking, let the cake cool for 2 hours in the pan, then invert it onto a cake stand or serving platter to continue cooling, and eventually decorate.

Not Just Any Food

Silky smooth cream cheese frosting is really easy to spread on a Bundt cake because it glides right on. In addition, it’s a fabulous “glue” for all the fluffy, feathery coconut on top.

You’ll flavor today’s cream cheese frosting with fresh lemon juice, but feel free to also add 1/2 teaspoon of coconut extract to the frosting if you’d like to amp up the coconut flavor.

Transforming this cake into a bird’s nest is quick and easy. Simply slather on the frosting (I use an icing spatula), then “feather the nest” by gently pressing the sweetened shredded coconut on top, so that it sticks to the frosting.

White Chocolate Mini Egg Easter Cheesecake

Finally, lay your eggs—er, I mean, fill the center of the nest with your favorite candy-coated chocolate eggs. Then be prepared to swat away any sneaky little hands this Easter cake will attract!

I like to toast a little bit of the sweetened coconut to add some color variation on top of this Easter nest cake. It also adds that delicious crispy texture and toasted flavor.

For a contrast of texture and color, I toasted about half of the coconut. You can leave the coconut untoasted or toast it all—the decision is yours.

The Cutest Easter Dessert Recipes

Spread the coconut on an ungreased baking sheet, and toast in a 300°F (150°C) oven for about 6–8 minutes, until it’s golden-brown. Let it cool completely before using. Super easy.

This beautiful springtime nest cake is easy enough for cake decorating beginners. Top the lemon coconut Bundt cake with creamy lemon cream cheese frosting, feathery sweetened coconut, and, of course, candy-coated chocolate eggs!

Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onPlace the butter, sugar and vanilla into a stand mixer fitted with the paddle attachment and beat together until pale and fluffy, about 3-4 minutes. Scrape down the sides of the bowl using a spatula, and beat in the eggs one at a time. Add 1 tbsp of flour if the mixture starts to curdle.

Easter Bunny Approved Easter Desserts ⋆ Real Housemoms

Beat in the yoghurt, and then fold in the flour with the salt, beating on a medium speed until the mixture is thick and smooth. Finally, mix in the milk, then spoon into the tin and bake for 1 hour 10 minutes or until risen and golden. A skewer inserted should come out clean.

Make the buttercream by first melting the white chocolate carefully in the microwave, or in a bowl set over a pan of simmering water. Use an electric whisk to soften the butter in a large bowl, and then gradually add the icing sugar and whisk until paler in colour. Beat in the white chocolate until the mixture looks pale and fluffy.

Level off the cake, and then use a serrated knife to divide into three equal layers. Place the bottom layer on a cake stand and spread with a quarter of the icing using a palette knife. Repeat with the second layer before placing the final layer on top. Apply a thin layer of icing over the whole cake to seal in the crumbs, then refrigerate for 20 minutes.

Here's How To Nail Easter Baking

Remove the cake from the fridge, and then apply the final layer of icing all over the cake using a palette knife.

Starting at the base of the cake, begin sticking the eggs to the cake in colour pairs, repeating the pattern all around the cake. For the second row of eggs, repeat the same pattern of colour pairs but shift the pattern one egg to the right.

Build up the layers of eggs one row at a time, shifting to the right each time, until the whole cake is covered. Use the remaining eggs to decorate the top of the cake.

Easter Biscuits Recipe