Tag: Easter

No-Bake Creme Egg Cheesecake

No-Bake Creme Egg Cheesecake

I remember the first time I had a creme egg. It was a scorching hot day in the summer holidays, as all childhood summer days seemed to have been, and my sister had bought me one to try. It was practically all melted and the fondant filling oozed everywhere, and I remember thinking that I wasn’t too sure on this odd chocolate treat. Fast forward 20 years and I’m one of those ‘is January too early for Easter chocolate?’ I can’t get enough of them, especially now that they come in miniaturised form. So a creme egg cheesecake was just a natural progression in my eyes…

no bake creme egg cheesecake

I love cheesecake, its one of those really decadent desserts that you don’t feel so bad eating because they’re usually accompanied with fruit or a raspberry coulis. Because a coulis totally counts as one of your five a day right… However, I’m afraid this creme egg cheesecake covers up no sins. Three bags of chopped mini crème eggs enrobed in luscious vanilla cheesecake, with a double chocolate digestive buttery biscuit base. Because if you’re going to go in, go all in.

no bake creme egg cheesecake 1

no bake creme egg cheesecake

This is a no-bake recipe, which in my head means no-fuss and this recipe doesn’t disappoint. Crushed biscuits are added to melted butter to create your super buttery chocolaty base. That’s then chilled while you crack on with your filling. For this you simply pop all your ingredients in a bowl, mix together and then spread onto the chilled base. Da dahhh! I have made it slightly trickier by adding food colouring to a 1/3 of the filling to give it that creme egg feel, but that’s an optional extra.

no bake creme egg cheesecake

There are a serious amount of creme eggs in this – 4 bags of mini’s in fact!! But for an Easter treat I think we can just about get away with it…

Let me know how you get on, and how quickly it goes!

No-Bake Creme Egg Cheesecake

Yield: 8" Cheesecake

10-12 slices

No-Bake Creme Egg Cheesecake

Ingredients

  • 300g double chocolate digestives
  • 100g unsalted butter
  • 560g full-fat cream cheese
  • 100g icing sugar
  • 450ml double cream
  • 1tsp vanilla bean extract
  • yellow/orange gel food colouring
  • 4 bags of mini creme eggs

Instructions

  • Firstly, place your mini creme eggs into the freezer to chill whilst you make the base and filling.
  • To make the biscuit base, blitz the biscuits in a food processor until they are a fine crumb. Then melt the butter either in a pan on the hob or in a microwave, then pour over the biscuit crumbs and stir together until well combined. Tip into a 8" cake tin, (lined with baking paper on the base and sides) and press down firmly and evenly. Then chill in the fridge whilst you make the filling.
  • For the filling, mix the cream cheese and icing sugar together until smooth using a stand or hand-held mixer, this will only take a few seconds. Whilst mixing slowly, pour in the double cream and vanilla. Then increase the speed slightly, and continue to mix until the mixture thickens. This won't take too long, so keep an eye as you don't want to over-mix and split the mixture.
  • Once thick, take a 1/3 of the mixture and place into a separate bowl and add the yellow or orange food colouring to achieve your desired creme egg 'yolk' colour. I used a combination of both colours, but its a personal preference. Then quarter three bags of the chilled mini creme eggs and fold them into the un-coloured mixture by hand.
  • To assemble spread both mixtures onto the chilled biscuit base, dotting the 'yolk' coloured filling randomly. Try not to mix the colours together too much. Then leave in the fridge to chill overnight.
  • In the morning, quarter the final bag of mini creme eggs and add to the top of cheesecake for decoration.
  • Notes

    Will keep in the fridge for up to 5 days.

    http://bakingwithaimee.com/2017/04/09/no-bake-creme-egg-cheesecake/

    Easter Rocky Road

    Easter Rocky Road

    easter rocky road 1

    I love chocolate, but seasonal chocolate is my absolute favourite. Why eat a bar of chocolate when you could eat a chocolate shaped bunny? Or a cute speckled egg? And easter egg chocolate genuinely does taste better than normal chocolate right? So adding Easter chocolate to rocky road was a natural step for me.

    Rocky Road is one of those super versatile, quick to make and loved by all recipes. You can’t really go wrong and you can add pretty much anything you like. For me, crushed digestives and mini marshmallows create the best base and then you can go wild. I added mini eggs, mini creme eggs and mini Malteaser bunnies because apparently I like everything miniaturised…!

    easter rocky roadeaster rocky road

    In some ways I feel a little silly calling rocky road a recipe, when its so simple. You’ll need maximum 20minutes in the kitchen and then the fridge pretty much does all the work. My main recipe tip, is that slow and steady definitely wins the race when melting the chocolate, golden syrup and butter. The different boiling points can mean you end up with a split oily mess, and thats a serious waste of chocolate!

    Once everything is melted and silky smooth all you need to do is chuck all your goodies in and give it all a good stir. Then pop it into a square tin and leave to set in the fridge for a few hours. Then you’ll have 12 glorious slices of chocolatey, biscuity rocky road goodness!

    easter rocky road

    Rocky road is a perfect bake (can we call it a bake?) for Easter weekend with all the little one’s in your life, especially with all that chocolate involved. Though who am I kidding? My mid-twenties self loved making it just as much as I imagine my three year old self would have!

    Let me know if you whip up a batch yourself, and what Easter treats you include!

    Easter Rocky Road

    Yield: 12 slices

    Easter Rocky Road

    Ingredients

    • 350g milk chocolate, chopped
    • 150g unsalted butter
    • 4tbsp golden syrup
    • 100g digestive biscuits (about 7), broken into small pieces
    • 100g mini marshmallows
    • 2 bags of mini creme eggs
    • 1 bag of mini eggs
    • 1 bag of mini Malteaser bunnies

    Instructions

  • Firstly, grease and line a square 9x9 baking tin and set aside.
  • Then melt the chocolate, butter and golden syrup in a saucepan over a very low heat, stirring every now and then.
  • Meanwhile place the biscuits, nearly all the mini marshmallows, half the mini creme eggs and nearly all of the mini eggs into a large pyrex bowl.
  • Pour the melted mixture into the bowl and mix everything together.
  • Pour the combined mixture into the prepared baking tin and scatter the remaining marshmallows, creme eggs, mini eggs and all of the malteaser bunnies over the mixture, pressing them in to ensure the chocolate helps them set.
  • Then place in the fridge for at least two hours to set.
  • Then slice into twelve and serve.
  • http://bakingwithaimee.com/2017/03/30/easter-rocky-road/

    Speckled Egg Layer Cake

    Speckled Egg Layer Cake

    speckled-egg-layer-cakespeckled-egg-layer-cakespeckled-egg-layer-cakespeckled-egg-layer-cakespeckled-egg-layer-cakespeckled-egg-layer-cake

    Easter is my absolute favourite time of year for tasty treats. And Mini Eggs are the cream of the crop. Am I right?

    So when I saw a few cakes on Pinterest embodying the speckled mini egg charm I knew I had to make my own version!

    This speckled egg layer cake looks so festive and would be the perfect centrepiece on an Easter Sunday table. The speckled outer layer is ridiculously easy to create too, meaning you look like a professional without spending hours in the kitchen!

    Both the cake and frosting are flavoured just with vanilla. Vanilla is such a wonderful punchy flavour – but only if you use a quality vanilla extract! Please steer clear of wishy washy vanilla essence – it really lacks the pizazz needed for this cake. You can always make your own vanilla extract if you like; just pop a couple of vanilla pods in with a small bottle of vodka (yes vodka!) and leave in a cool place for 2/3 months. My mind was blown when I realised this was how vanilla extract was made, especially considering how easy and cheap it is to do!

    The cake can be baked in advance, just wrap the cooled sponges tightly in clingfilm and then assemble the next day with the frosting. The frosting is super simple to make, and can be made as thick or thin as you like! I wanted a fairly smooth edge to my cake, so I kept it pretty thick so it would hold in place well. To adjust the texture, simply add more cream to thin it or more icing sugar to thicken.

    As I was going for the speckled mini egg look, I tinted my frosting a pale green. You could go for any ‘typical’ mini egg colour that you’d like though. Lilac, dusty pink or even a stark white! To create the speckled look, I simply mixed 1tsp of cocoa powder with a couple of teaspoons of water until I created a paste. Using a pastry brush I then flicked the brush to create specks all over the frosting. You can coat it as much as you like at this point to create your desired effect.

    So there we have it! My speckled egg layer cake! I’m pretty happy with how this turned out, and any excuse to eat more mini eggs works in my eyes! 😉

    Speckled Egg Layer Cake

    Ingredients

      Cake
    • 431g plain flour
    • 3/4tsp baking powder
    • 3/4tsp bicarbonate of soda
    • 1tsp salt
    • 345g unsalted butter, room temperature
    • 350g caster sugar
    • 4 large eggs, room temperature
    • 2 large egg whites, room temperature
    • 3tsp vanilla extract
    • 360ml buttermilk
      Frosting
    • 287g unsalted butter
    • 580g icing sugar
    • 80ml double cream
    • 3tsp vanilla extract
    • 1/8tsp salt
    • green gel food colouring (or colour of your choice)
      Decoration
    • 1tsp cocoa powder
    • 2tsp water
    • mini eggs to decorate

    Instructions

  • Firstly, pre-heat your oven to Gas Mark 4/350F/180C and grease and lightly flour three 8-inch cake tins.
  • In a large bowl, briefly whisk together the flour, baking powder, bicarbonate of soda and salt. Then set aside. Next, using an electric mixer beat the butter on a high speed until smooth and creamy, about one minute. Then add the sugar and beat on a high speed for 5 full minutes until creamed together well. On a medium-high speed, add one whole egg at a time, beating well after each addition until all 4 whole eggs are mixed in. Beat in the vanilla extract.
  • Using a low speed on the electric mixer add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Ensure you only mix until everything is just incorporated, over mixing will result in a close-textured greasy sponge. The batter will be quite thick! Finally, whisk the 2 egg whites until thick, foamy and soft peaks form - about 3 minutes by hand. Then gently fold into the batter.
  • Spoon the batter evenly into each cake tin, then bake for around 25 minutes or until the sponges are baked through. Test by inserting a toothpick into the centre of the cake - if it comes our clean, the sponges are done. Allow the cakes to cool completely in the pans set on a wire rack.
  • For the frosting, beat the butter on a medium speed until creamy in a large bowl. Add the icing sugar, cream, vanilla extract and salt - mixing on a low speed initially. Increase to a high speed and beat for 3 full minutes once the mixture has begun to incorporate. Add more icing sugar if the frosting is too thin, or more cream if the frosting is too thick. Also, add a pinch of salt if the frosting is too sweet. Finally, gradually add the food colouring until you get to your desired colour. Add a little at a time, as the colour can change surprisingly quickly!
  • To assemble, place one cake on your cake stand and evenly cover the top with frosting. Place the second sponge on top, and again evenly cover with frosting. Finally, place the third sponge on top and spread a thin layer over the top and sides of the cake to create a crumb coat. Place the cake in the fridge for 10 minutes to firm up.
  • Then place 3/4 of the remaining frosting into a piping bag, cut of the end and pipe a ring on the top of the cake and one large ring around the centre of the side. Spread this out with a palette knife, to create an even layer on both the top and sides. Then using a side scraper, run it around the edge of the cake at a sharp angle until the desired smoothness is achieved. This may take a little while to achieve.
  • Next, put the remaining frosting into a piping bag fitted with a star nozzle. Pipe stars evenly around the top edge of the cake.
  • Finally, mix the cocoa powder with water in a small bowl to create a paste. You may need to add more water/cocoa powder to achieve the desired paste. Then using a pastry brush flick specks all over the cake. I achieved this by dipping the brush into the paste, and then running my finger down the bristles. You may want to practise this a few times in the sink first! Then, top each piped star with a mini egg.
  • Notes

    http://bakingwithaimee.com/2016/03/23/speckled-egg-layer-cake/