Easter is the perfect excuse to indulge and try your hand at baking. From Easter simnel cake to Easter egg biscuits to hot cross buns, there are a plethora of recipes to try.
If you’re not much of a baker then one of the easiest recipes you can try this Easter is chocolate Easter egg nest cakes.
They’re super simple to make and are perfect to whip together with your little ones – just make sure to supervise them when you’re melting your chocolate mix.
These Easter egg nest cakes are made using cornflakes but puffed rice or shredded wheat could be used as a substitute if you prefer.
The recipe requires mini eggs for decoration but you could also add sprinkles and edible baubles to make the baking experience more exciting for your children.
The recipe I roughly followed was from BBC Food. However, I halved the ingredients to make just six nest cakes instead of 12.
You could easily double or halve the ingredients depending on how many people you’re catering for.
This recipe also says to use dark chocolate but I used milk chocolate as I really wanted to recreate that nostalgic sweet cornflake cake flavour I loved as a child. Any other chocolate flavours such as white, blonde or vegan could also be used instead.
Ingredients:
Method:
1. Firstly, line a 12-hole fairy cake tin with paper cases. I used muffin cases as they’re larger.
2. Next, melt the chocolate, golden syrup and butter in a bowl over a saucepan of gently simmering water (also known as a bain marie).
Make sure the base of the bowl does not touch the water. Keep stirring to ensure the mixture stays smooth and does not burn. This should take roughly 10 minutes.
3. Then, remove the bowl from the heat and gently stir in the cornflakes until all of them are coated in chocolate.
4. Divide the chocolatey cornflakes between all the paper cases before pressing the eggs and other decorations into each nest.
5. Once decorated, put the nests in the fridge for one hour or until they are completely set.
