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3 (extremely) chocolatey Easter bakes

If you are looking for some easy Easter baking inspo, then look no further.

Yes, these are extremely chocolatey, but they look and taste amazing, and Easter is all about the chocolate, right?

Ella's Bunny Bum Cake

(Featured in Good housekeeping magazine Easter 2021)

Ella's 6th birthday landed on Easter Saturday, so it was only fitting to have an Easter themed cake. This Bunny Bum Cake was a huge hit with her pals and was far easier to make than it looks.

You will need:

  • Ingredients for a sponge cake: that's 225g butter, 225g caster sugar, four large eggs and 225g self-raising flour.

  • Butter icing - shop bought is fine and any flavour

  • A LOT of Mini eggs

  • White, ready to roll icing for the bum and pink or brown icing for the feet.

  • A marshmallow for the tail

  • Chocolate fingers to make a fence around the edge.

How do you do it?

  • Make any sponge cake, a basic round cake will work if you don't have a rectangular or square tin. I made a chocolate cake but you can make any flavour you like.

  • Cover in butter icing - Again, I used chocolate icing but use any you like. I also used shop bought

  • Decorate with lots of Mini Eggs (I used a mixture of Cadbury's, M&M's and Smarties eggs) and using white icing make a bunny's bum and feet, using pink or brown icing for the pads on the feet so that it looks like the bunny is diving into the cake.

  • Use a blob of icing to attach a marshmallow as the tail.

  • Add chocolate fingers around the edge to make a fence. You could also use KitKat's

Sweet and salty crunchy Easter egg bites

This is based on a Nigella recipe that I have adapted to make for Easter. Needless to say it is full of sugar and calories so best eaten in small amounts!

You will need a 25cm round springform cake tin or baking tray approx. 30 x 20 x 5cm


  • 300g milk chocolate

  • 125g unsalted butter

  • 3 tbsp golden syrup

  • 250g salted peanuts

  • 200g Mini eggs plus extra for the top

To make:

  • Line your tin with parchment or foil

  • Break up the chocolate and put into a heavy-based saucepan.

  • Add in the butter and syrup and gently heat together over a low heat.

  • Put the 200g of Mini Eggs into a food bag and using a rolling pin bash so they break into pieces.

  • Once the chocolate, syrup and butter have melted together, remove from the heat and tip in the peanuts and crushed eggs.

  • Mix well and tip into the cake tin, smoothing the top as much as you can, pressing down with a spatula or the back of a spoon. Scatter the the remaining eggs over the top.

  • Put into the fridge for about 4 hours and, once set, cut into slices or bite size pieces.

Crispy chocolate Easter fridge cake


  • 300g dark chocolate, broken into chunks

  • 100g butter

  • 140g golden syrup

  • 1 tsp vanilla extract

  • 200g digestive biscuits, roughly broken

  • 100g sultanas

  • 85g Rice Krispies

  • 140g Mini Eggs

  • 50g white chocolate, melted

What to do:

  • Line a 20 x 30cm tin with parchment

  • Melt the chocolate, butter and syrup in a pan over a low heat, stirring occasionally until smooth and glossy.

  • Add the biscuits, vanilla, sultanas and Rice Krispies, and mix well until everything is coated.

  • Tip the mixture into the tin, flatten it down with the back of a spoon and press in some Mini Eggs.

  • Put in the fridge to set.

  • When hard, drizzle all over with melted white chocolate

  • Cut into chunks to serve


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