Easter cakes!!!



Over the Easter holidays, I was enjoying the warm sun in France and baking up some storms! Cake 1 was something I made for a school bake off (in England) and Cake 2 was made for another bake off but with some friends of ours in France. However, I do have to admit that the icing round the edge was my dad because the chocolate icing was leaking everywhere 🙂 And do mind the chocolate splat on Cake 1 table. Easter is one of my favourite times of the year because everyone is prepared to eat unhealthily for two weeks! As well as making these I made a couple of tarts; lemon and apple. I’m sure there are some keen chefs reading this wanting to know how to make these, well I’m going to tell you now!


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I’m not going go into specific detail on any of these because I believe that if you want to become a successful baker then you need some freedom (and it will take a long time to write up) 🙂

Cake 1)

  • Make a chocolate sponge (I have published a post called The Simplest Chocolate Cake Ever!!! which might help). You can do it as one big cake or two smaller cakes stacked together.
  • If you have decided to stack two together then either buy a chocolate fudge icing or if you’re feeling creative then make one which I also have a post on called Chocolate Fudge!
  • Place one of the cakes on a plate or tray and then cover with the icing making sure it just goes on the top and not the sides.
  • Now place the second cake on top.
  • Here comes the fun part! You can have a choice either

2 milk cooking chocolate bars

2 dark cooking chocolate bars

1 dark and 1 milk cooking chocolate bar (which I used but it’s great any way)

  • Melt the chocolate together and break up Shredded Wheaties (the cereal) into little strips and mix into the melted chocolate.
  • Scoop out a dip in the cakes
  • Quickly before it starts to set cover the cakes everywhere with it.
  • Now fill the dip with chocolate treats (i used mini eggs).


Cake 2)

  • Make a chocolate sponge (I have published a post called The Simplest Chocolate Cake Ever!!! which might help).
  • You can either buy a chocolate fudge icing or make one.
  • Put all the icing in a piping bag and pipe away using any pattern you want- make it yours!
  • It’s easy to find a chocolate chicken around Easter time so choose a healthy looking hen and pop her in her nest.


Cake 3)

Most of these recipes are mine but the lemon tart was actually Raymond Blancs’ recipe. This is his link for the recipe.



Cake 4)

Last but certainly not least is the apple tart!

Making the pastry

  • Put flour into the bowl and add half the weight of the flour in cold cubed butter, for example, I used 250g plain flour and 125g butter. Add a pinch of salt (and sugar, if making a sweet pastry).
  • Rub the mixture with your fingers until it’s like fine breadcrumbs.
  • Add water one tablespoon at a time. Knead until the dough begins to come together, adding one tablespoon more liquid if needed.
  • Tip onto a floured work surface, use your hands to gently press the dough into a slightly flattened ball. Wrap with clingfilm and rest for at least 30 minutes or longer.

Making the tart

That’s the hard bit done so now it’s all about the arranging!

  • Get the pastry out of the fridge and roll out into a flat circle (or at least as close to a circle as you can) on a floured work surface.
  • Find a dish that your pastry will fit in and place the pastry in it. Press it in making sure it won’t fold inwards.
  • With a fork gently prick the pastry about 5-10 times.
  • Now make a thick layer of apricot jam for the apples to stick to.
  • Peel, core and chop your apples into slices and arrange in a nice pattern.
  • Pour some more jam over the apples until the whole thing is covered. Sprinkle some cinnamon over your tart.
  • Cook for 30-40 minutes at 180 degrees.
  • After that, place in the fridge until you come to eat it letting the jam to set slightly.


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