0:20
Easter Egg Cheesecake Cups
Ingredients For the eggs: 2 milk chocolate easter eggs (74g) 2 digestive biscuits 3 tsp butter, melted 40g dark chocolate, melted 80g soft cheese 100ml double cream 1 ½ tbs icing sugar 1 tsp vanilla extract For the topping: 20g milk chocolate 20ml double cream Candy melts in various colours Sprinkles (optional) Edible gold leaf (optional) Equipment Small sharp knife Small mixing bowl Hand-held mixer (or whisk) Measuring spoons Mini palette knife Small microwavable containers Tala disposable piping bags Kitchen scissors
0:15
Easter Chocolate Espresso Cake
· 10 servings Equipment Springform cake tin Mini spatulas Palette knife Measuring jug Sugar shaker Piping set Meringue espresso buttercream 4 egg whites (about 140 g) ¼ tsp fine sea salt ¼ tsp cream of tartar 180 g caster sugar 270 g unsalted butter, at room temperature (squidgy, not hard or melting) 1 tbsp vanilla bean paste 1 x 40 ml shot of espresso 50 ml warm water Chocolate espresso cake 200 g dark chocolate (about 70% cocoa), chopped 200 g butter, cubed 140 ml espresso 180 g plain flour ½ tsp bicarbonate of soda 200 g light muscovado sugar 200 g golden caster sugar 30 g cocoa powder 3 medium eggs 75 ml full-fat milk Chocolate, to decorate Chocolate ganache 100 g dark chocolate (72% cocoa) 130 ml double cream 1 ½ tsp golden syrup 1 ½ tsp unsalte
0:25
Lemon & Elderflower Easter Egg Smash Cake
Equipment: Tala Stoneware Mixing Bowl Tala Performance Spring Form Cake Tin Tala Stainless Steel Measuring Cups Tala Silicone Spatula Tala Non-Stick Cooling Rack Tala Dual Icing Bag For the sponge: 345g caster sugar 345g softened butter 345g self-raising flour 4 large eggs Zest of 2 lemons 4 tbsp lemon juice 4 tbsp elderflower cordial 1/2 tsp salt 160g natural yoghurt Lemon Curd Frosting: 375g softened butter 675g icing sugar 6 tbsp lemon curd 2-3 tbsp double cream Easter Egg: 250g white chocolate 2tsp cocoa powder 2sp vanilla extract Easter treats for the filling
0:15
Easter Chick and Bunny Cupcakes
· 12 servings Gorgeous chocolate cupcakes with amazing chick and bunny decorations! Feel free to experiment with other chocolate eggs and your favourite Easter animals. Cupcakes 230g plain flour 20g cocoa powder 230g golden caster sugar 1/4tsp bicarbonate of soda 100g chocolate chips 2 medium eggs 160ml cold coffee 1tsp vanilla bean paste 160ml buttermilk 140ml vegetable oil 12 mini cream eggs (foil removed, frozen) Chocolate buttercream 150g unsalted butter 270g icing sugar 2tbsp milk 90g chocolate chips Meringue bunny & chicks 1 large egg white (approx 40g) 80g caster sugar Yellow food gel Edible pens To decorate Mini eggs
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0:20
Easter Egg Piñata Cake
Equipment: Tala Performance Sphere Cake Tala Stoneware Mixing Bowl Tala Non-Stick Cooling Rack Tala 30cm Stainless Steel Whisk Tala Caster Sugar Tin Cake: 125g sugar 75g usalted butter 2 eggs 1 tsp vanilla extract 130g plain flour 1 tsp baking powder pinch of salt 50ml milk 25g sour cream Icing: 40g unsalted butter 50g cream cheese 50g pureed fresh strawberries 380g icing sugar Chocolate shell: 300g white chocolate Decoration: Easter candy Strawberries
0:20
Easter Mini Bundt Cakes
· 12 servings Equipment Mini Decorative Cake Tin Mixing bowl Sieve Zester Wooden Spoon Spatula Ingredients Melted unsalted butter for greasing 150g plain flour 1 ½ tsp baking powder Pinch of fine sea salt 150g caster sugar 150g crème fraiche 90ml sunflower oil 2 eggs, beaten ½ tsp vanilla extract Finely grated zest of 1 lemon
0:10
Easter Tiffin Traybake
· 16 servings Ingredients For the tiffin: 150g salted butter 1 ½ tbs caster sugar 2 tbs golden syrup 2 tbs cocoa powder 100g dark chocolate, chopped 50g milk chocolate, chopped 300g digestive biscuits 2 handfuls sugar-coated mini chocolate eggs For the topping: 100g milk chocolate, melted 100g white chocolate, melted 100g dark chocolate, melted 1 ½ tbs coconut oil Mini sugared eggs, chopped Sprinkles (optional)
