Easter baking recipes

Makes 15

INGREDIENTS:

- 150g white chocolate

- 1/2 tsp yellow food colouring

- 1/2 tsp red food colouring

- 400g strawberries (one large pack)

- 24g milk chocolate

EQUIPMENT:

- Piping bag

- Baking tray (lined with parchment)

- Heatproof bowl

- Saucepan

Step 1: Melt the white chocolate in a heatproof bowl over a pan of barely simmering water.

Step 2: Off the heat, add the red and yellow food colouring and mix until you have a carrot orange colour.

Step 3: Dip each strawberry into the chocolate until it just meets the stalk. Shake gently to remove any excess and place on your baking tray. Place in the fridge for 20 minutes, or until the chocolate has set.

Step 4: Now melt the milk chocolate using the same technique as step 1, and place in a piping bag, cutting a small opening at the tip. Pipe lines of milk chocolate over your orange strawberries. Pop back in the fridge until set (roughly 10 minutes).

Makes 12

INGREDIENTS:

- Unsalted butter: 175g for the cakes & 225g for the buttercream

- 175g caster sugar

- 3 eggs

- 1 tsp vanilla extract

- 175g self-raising flour

- 400g icing sugar

- 2 tbsp cocoa powder

- 2-3 tbsp milk

- White fondant icing

- 36 micro Easter eggs

EQUIPMENT:

- 12-hole muffin tray

- 12 muffin cases

-Stand mixer or hand mixer

- Small bunny cutter (or cut around a template)

- Piping bag with star nozzle

Step 1: Preheat oven  to 180˚C/fan 160˚C/gas mark 4 and line your muffin tray with 12 cases.

Step 2: For the cakes, using an stand mixer or hand mixer, combine 175g of butter, caster sugar, eggs and vanilla extract. Sift in the flour and beat for 1-2 minutes until light and creamy. Divide evenly between the 12 cases (try using an ice cream scoop) and bake for 20-25 minutes - a skewer inserted into the cake should come out clean. 

Step 3: For the buttercream, beat 225g of butter until soft and creamy. Add the icing sugar and cocoa powder gradually, carefully mixing on a low speed. Add the milk to loosen, and beat on a higher speed for 3-5 minutes.

Step 4: For the fondant bunnies, roll out a golf ball sized amount of your fondant to a thickness of 5mm. Using your cutter or a template, cut out 12 small bunnies.

Step 5: To assemble, pipe a swirl of icing onto your cooled cakes (alternatively spoon on the icing and make a little well for your toppings). Finish the nests with one bunny and 3 micro eggs.

Makes 25

INGREDIENTS:

- 150g plain flour

- 50g caster sugar

- Unsalted butter; 150g for the biscuit & 80g for the caramel

- 1 tsp vanilla bean paste

- 405g tin light condensed milk

- 2 tbsp golden syrup

- 50g light brown sugar

- 100g micro eggs (roughly chopped)

- 200g dark chocolate (roughly chopped)

EQUIPMENT:

- 20cm square cake tin (greased & lined)

- Food processor

- Heatproof bowl

- Saucepan

Step 1: For the biscuit base, blitz the flour and caster sugar in the food processor until combined. Add 150g of the butter plus the vanilla and blitz until you have breadcrumbs. Tip into your tin and pack down lightly until level. Chill for 30 minutes. Preheat oven to 180˚C/fan 160˚C/gas mark 4 and bake for 30 mins until golden.

Step 2: For the caramel layer, melt and bring to the boil the condensed milk, golden syrup, brown sugar and the rest of your butter (80g) in a saucepan, stirring for 5-6 minutes until thick. Remove from heat, stir in half of your chopped micro eggs and pour it over your cooled shortbread. Chill for 30 minutes.

Step 3: For the chocolate layer, melt the dark chocolate in a bowl over a pan of simmering water. Cool for 5 minutes before pouring over the caramel. Scatter over the rest of your micro eggs and set in the fridge for 20 minutes.

Step 4: Remove from tin and cut into 25 squares.

Makes 9

INGREDIENTS:

- 300ml milk, plus 6 tbsp extra

- 50g butter

- 500g gluten-free bread flour, plus 3 tbsp extra

- 1/4 tsp salt

- 75g caster sugar, plus 2 tbsp extra

- 7g yeast

- 1 1/2 tsp gluten-free baking powder

- 2 1/2 tsp xanthan gum

- 1 beaten egg

- 1 tsp vegetable oil

- 100g currants or sultanas

- 50g mixed peel

- 3 tsp mixed spice

- 1 tsp cinnamon

- 1/4 tsp ground ginger

- 1/4 tsp ground cloves

- 1 apple, preferably Braeburn, coarsely grated

- 2 tbsp smooth apricot jam

EQUIPMENT:

- Baking tray

- Large mixing bowl

- Saucepan

- Clingfilm

- Piping bag

Step 1: Heat 300ml milk in your saucepan until steaming. Off the heat, add the butter and leave to melt.

Step 2: In your bowl mix the 500g flour, salt, 75g sugar, yeast, baking powder and xanthan gum. Once the milk/butter mix has cooled, add to the flour mixture with the egg and stir until it comes together.

Step 3: Lightly oil a large bowl and place the dough in it. Cover with clingfilm, and leave to rise for an hour (it should double in size).

Step 4: Knead the currants, mixed peel, spices, grated apple and orange zest into the dough with your hands. Divide into 9 balls and space out in a large, square tin. Cover again in clingfilm and leave it for a second prove for 1 hour in a warm space.

Step 5: Mix together the extra gluten-free flour and 4 tbsp milk and place in a piping bag. Now is a good time to preheat your oven to 180˚C/fan 160˚C/gas mark 4.

Step 6: Once the buns have proved, pipe the flour mixture over them in crosses and place in the oven. After 15 minutes brush the buns with a mixture of the extra 2 tbsp milk and 2 tsp sugar. Return to the oven for 15-20 minutes or until golden.

Step 7: Warm the apricot jam with a splash of water in a saucepan. Brush over the buns and cool.