Make this perfectly pastel Speckled Egg Easter Cake

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Colourful sponge tiers, be they ombre or sweet dusty hues always give me that wow factor. 

Ice in pastel pantones, then decorate with flare and that all important chocolate drip and there before you will stand the perfect Easter table centrepiece. 

I’ve seen many forms of this design splashed across Pinterest or magazine covers so I won’t try to pass this off as my own glorified design. However instead of coping one, I decided to combine all my favourites together and I am so pleased with the result. Now to eat it!! 

Happy Easter Everyone 

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Makes | 1 cake 

Preparation time | 1.5 hours

Baking time | 25 minutes


Ombre Sponge Cake

300g unsalted butter 

300g caster sugar 

300g self-raising flour 

3 free-range eggs 

1 tsp baking powder 

1 tsp vanilla essence 

Pinch of salt 

2 tbsp milk 

1/4 tsp melon food gel 

1/4 tsp claret food gel 


Swiss Meringue Buttercream

150g (5 large) free range eggs

250g caster sugar

340g butter, cubed and cool 

A dot of melon food gel 

1 tbsp coco powder 

3 tbsp vanilla essence

200g dark chocolate 

300g Cadbury mini eggs 


Ombre Sponge Cake

Preheat the oven to 190C/370F and prepare three 6 inch cake tins.

I’m a all-in-one method sponge cake maker so throw all your cake ingredients into a large mixing bowl; leaving the milk and food colouring till the end.

When the mixture is smooth, add the milk and blend until smooth and creamy.

Split equally between three bowls and add your melon food colouring to one and your claret into another. Leave the last bowl plain.

Pour the mixture into your cake tins, smooth the tops and bake for 25 minutes, or until a cake tester comes out clean.

Leave to cool fully before icing.


Swiss Meringue Buttercream (adapted from Sweetapolita)

Add egg whites and sugar into a super clean, grease free bowl and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 160°F or until the sugar has completely dissolved and the egg whites are hot.

Pour the egg white mix into a mixer bowl and whip until the meringue is thick, glossy, and the bottom of the bowl feels room temperature. Don’t begin adding butter until the bottom of the bowl has cooled.

Switch over to paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated, and mix until it has reached a silky smooth texture. It may well curdle at this point but don’t worry, keep mixing and it will come back smooth. Add vanilla and food colouring (if adding colour) then continuing to beat on low speed until well combined.


The speckle and drip

Now before we start with the speckle instructions I must disclose that this is the stage where things get messy. But what is baking without a little mess, right?

Prepare your work surface by laying down plenty of parchment paper and taking away all kitchen accessories you wish to keep clean. Regardless you will find specks on your tiles but that’s what a wet dish cloth is for afterwards.

In a small bowl or cup mix together your coco powder and vanilla essence until you have a thin paint.

Lightly dip a very clean, (preferably new), never used for painting, paint brush into the chocolate paint then while holding the brush with one hand use your other hand to flick the bristles with your fingers, keeping your brush around 2 inches away from the cake.

Continue specking until your are satisfied with its appearance then leave to dry for 15 minutes.

For the drip, melt the dark chocolate  then pour it all onto the top of the cake. Using a spatula gently smooth it out across the top, easing it over the sides so it drips down.

Decorate with your Cadbury Mini Eggs and serve straight away.


NOTE: Swiss Meringue Buttercream is best served at room temperature

Easter Bunny Bark

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It goes without saying that when we hear the word Easter, our minds turn to thoughts of Chocolate. In my case there are no specifics, be it milk, white or dark I have no preference but at Easter fun and colourful are my priority.

Growing up Easter tradition was to get creative, whether this meant Papier-mâché eggs, cardboard Easter bonnets or cupcakes there was always something to be made and I liked it that way. I always intended to keep this tradition going well into my adult life so when I started baking Easter soon became my favourite holiday of the year.

Chocolate Bark is perhaps one of the easiest Easter creations you could ever make and keeping my family tradition in mind I wanted to share this as the perfect opportunity for getting creative with children. These also make the perfect gift option when stacked and wrapped up in cellophane paper and tied with a bow.

Happy Easter baking everyone.

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Makes: 1 slab/approx 10 pieces of bark

Preparation time: 40 minutes


200g milk chocolate

100g white chocolate

1 bag mini eggs

1 bag mini malteser bunnies

20g mini marshmallows

20g mini smarties


Put the milk chocolate and white chocolate into two heatproof bowls and either microwave or heat over pans of bowling water until melted.

Prepare a baking sheet with a piece of waxed paper or a non-stick baking sheet liner. I get mine non-stick liner from Lakeland and its the perfect tool for this and many other bakes such as meringue, cookies and macarons.

Pour the melted milk chocolate onto the baking liner and spread out to around 3ocm by 15 cm. Spoon the melted white chocolate on top and gently swirl it around to create a marble effect.

Decorate as you wish with crushed mini eggs and whole mini eggs, malteaser bunnies, mini marshmallows and mini smarties, then leave in the fridge to set hard for 30 minutes.

Once set break into bark pieces with a sharp knife then pop back in the fridge until you’re ready to eat them.

They don’t last long believe me.

Hot Cross Bun Macarons

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When it comes to Easter, while I could happily spend all bank holiday stuffing my face with chocolate eggs, these days what I find even more indulging is settling down with a cuppa and a warm, sticky, Hot Cross Bun toasted straight from the oven.

The rich, spicy smell is so comforting that filling my house with the scent of buns baking is almost a necessity at this time of year. However after much deliberation I decided this year I would try something a little different.

Macarons are one of my favourite things to bake and have become somewhat of a staple since the launch of My Kitchen Drawer Made to Order business, therefore they became an obvious choice for my “something a little different”.

For those of you unfamiliar, Hot Cross Buns are traditional English Easter treats which are baked and eaten on Good Friday to commemorate Jesus who died on the cross: hence the recognisable cross along their tops.

If you like cinnamon, nutmeg, citrus zest, and in the case of these beauties, macarons, then these are most certainly worth indulging in this Easter! They are also perfect as gifts and make a fantastic alternative to the more commonly gifted chocolate eggs.

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Makes: 12 Macarons 

Preparation time: 1 hour 

Baking time: 10-13 minutes 


Spiced Macaron Shells

70g flaked almonds

140g icing sugar

2 large egg whites, at room temperature

50g caster sugar

1 tsp cinnamon

1 tsp all-spice

1tsp orange zest

Cinnamon and Brown Sugar filling

50g light Muscovado Sugar

70g unsalted Butter

200g icing sugar

1tsp ground cinnamon


Spiced Macarons Shells

Place the flaked almonds in a food processor and blitz for about a minute until as fine as possible. Add the confectioner sugar, cinnamon, orange zest and allspice then process until combined.

In a super clean bowl pour one egg white and whisk in the tsp of vanilla bean paste. Beat this mixture into the almond icing sugar to make an almond paste. Set aside and cover with a tea towel.

In another super clean bowl whisk your second egg white until it holds soft peaks. Continue to whisk at a medium speed while adding the caster sugar a tablespoon at a time.

Beat on a medium speed for 2 minutes then increase to high for a final 2 minutes until the egg whites are holding stiff, glossy peaks.

Add the almond paste to your meringue mixture then using a spatula slowly fold them together from the bottom up. Continue this motion around 35-40 times until the mixture is fully incorporated and flows like molten lava.

Using a piping bag with a 1cm nozzle, pipe rounds of mixture onto 2 heavy baking trays lined with baking parchment. Tap the trays on the work surface to remove any air bubbles, then leave them to dry for 30 minutes. They will be ready to bake when they are no longer sticky or wet when touched.

Preheat the oven to 140-150 degrees/Gas Mark 2 and bake on the middle shelf for 8 minutes. Open the oven to let out any steam and turn the sheets around then bake for a further 8 minutes until the tops are crisp. Leave them to cool fully before removing from the baking sheet.

To create the iconic cross, melt your white chocolate in a microwave or in a heatproof bowl over a pan of boiling water then transfer it into a heat resistant piping bag (available at Lakeland). Pipe the crosses onto each macaron and leave to set in the fridge for 20 minutes before adding the filling.

Cinnamon & Brown Sugar Filling

Blend together butter, brown sugar and icing sugar to create a smooth buttercream. Add 1 tsp of ground cinnamon and combine then spread the filling over one macaron shell and sandwich together with another.

These will store in an air tight container for a few days if kept in the fridge.