Easter baking - Cake thirty nine Chocolate eggs, chocolate lollipos

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I’m certainly not a maître chocolatier and I still have to learn a lot about the universe of chocolate making. Anyway I love working with chocolate and every year I make something new. I use pure chocolate for the animals and the small eggs and food colouring to make a change. As for the bigger eggs I like to mix it with cereals - rice Krispies for dark chocolate and coco pops for the milk and white one. You need a lot of time and patience, you work and work for a whole afternoon and what do you get at the end? Only a handful of chocolates and an Easter egg! Rather frustrating if you consider quantity but fully satisfying for quality and good smell!

Colourful Tiny Chocolate Eggs

200g white chocolate

pink, green and purple food colouring

200g milk chocolate

200g dark chocolate 

Melt chocolate carefully over a bain marie, to prevent it from seizing through overcooking. If you want to make colourful eggs, add some food colouring to the white chocolate to reach the colour you like. Pour chocolate into mould while it’s still hot. Fill the mould to its rim, use the back of a spoon to smooth the chocolate into the corners, tap the mould briskly on the table to settle the chocolate into designs in the cavity and to force out bubbles. Scrape off the excess using a knife. Tap the mould once again. Put mould in the freezer for five minutes. Turn eggs over on parchment paper slightly tapping on the bottom  of the mould to help release them. Eggs should just fall out of the mould.

Use some melted chocolate to join the egg halves, scraping off the excess chocolate. 

Easter Chocolate Egg

see recipe http://time-for-cake-making.blogspot.it/2013/04/cake-twenty-three-easter-eggs.html

Chocolate lollipos

see recipe http://time-for-cake-making.blogspot.it/2013/05/cake-twenty-five-choco-lollipops.html

also visit:http://time-for-a-cake.blogspot.it/2014/06/easter-baking-cake-thirty-nine.html

Easter baking - Cake thirty eight Hot Cross Buns

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Like other Easter specialties they’re half way between bread and cake. I love the taste of the raisins and orange peel inside! They’re not too sweet and are good hot at breakfast with a cup of coffee or tea and why not some jam on top. They need some resting time so I find it impossible to bake them the same day for breakfast! So I make them the day before and heat them up, but they lose some of their fragrancy. 

14g dry yeast

55g sugar

250ml warm milk

600g flour

1 tsp cinnamon

60g butter

1 egg, lightly beaten

125ml warm water

250g dried currants or raisins

80g orange peel

1 tbs apricot jam

Combine yeast, sugar and milk in small bowl, whisk until yeast is dissolved. Cover bowl, stand in warm place about 10 minutes or until mixture is frothy. Sift flour and cinnamon into larghe bowl, rub in butter, then stir in yeast mixture,egg, water and fruit. Cover and stand in warm place about one hour or until mixture has doubled in size. Turn dough onto floured surface, knead about 5 minutes or unitl smooth and elastic. divide dough in 16 portions and knead into balls. Place buns into greased 23cm square slab cake pan, stand in warm place about 20 minutes or until dough has risen to top of pan.

Flour paste

75g flour

1tbs sugar

80ml water

Combine flour and sugar in small bowl, gradually blend in water, stir until smooth.

Place flour paste into piping bag fitted with small plain tube and pipe crosses onto buns.

Bake at 200° 10 minutes, reduce heat to 180° and bake about a further 15 minutes. Turn buns onto a serving plate and brush with warm apricot jam. 


Flour paste was too much for the Hot Cross Buns and I've used it to make a Bunny. Bunnies are never enough at Easter!

Also visit: http://time-for-a-cake.blogspot.it/2014/05/easter-baking-cake-thirty-seven_31.html

Cake thirty-seven Easter baking: Smart Bunnies

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Simple ingredients - butter, flour, sugar eggs and raisins - easy to make: simply delicious! 

It’s actually surprising how many different cakes and cookies you can make with the same ingredients.  

I’m sure that if you try them they’ll be among your favourite cookies.

100g butter

75g sugar, plus extra for sprinkling

1 egg

225g flour

1/2 tsp mixed spice

1/2 tsp cinnamon 

80g raisins, plus 12 extra for eyes

2 tbsp milk

Cream butter and sugar until fluffy, until the egg and whisk again. Add the flour, spices and raisins  and mix well. Lightly knead, then roll out to a 5mm thickness. Use bunny cutters to press out about 12 cookies, rerolling the dough if necessary. 

Line 2 baking trays with baking paper, arrange the cookies there and brush with milk. Make eyes with extra raisins and sprinkle over the extra sugar. Bake at 200° C for 12-15 minutes. Cool on the baking sheets for a few minutes until transferring to a wire rack to cool. Tie ribbons around the necks of bunnies. 

Also visit: http://time-for-a-cake.blogspot.it/2014/05/easter-baking-cake-thirty-seven.html

Cake thirty six - Easter Gingerbread Cookies

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I’d long associated gingerbread cookies to Christmas, considering the main ingredients like honey or the spice mix more wintry. Easter is usually the time for chocolate and cookies which taste more like sweetened breads. But if you try these cookies you’ll change idea, for sure, as I did! These chocolate gingerbread cookies are special, the right taste for Easter! 

125g butter, softened

165g brown sugar

1 egg

225g flour

35g raising flour

1 teaspoon ginger powder

25g cocoa powder

Beat butter, sugar and egg with electric mixer until combined. Stir in ginger powder, flours and cocoa in two batches. Knead dough on floured surface until smooth. Roll dough between sheets of baking paper until 5mm thick. Refrigerate 30 minutes.

Line oven trays with baking paper.

Using Easter cookie cutters, cut cookies and place them onto oven trays. Bake cookies from 10 to 12 minutes depending on size. 

Green Glacé Icing

125g icing sugar

some drops of water

green food colouring 

Mix icing sugar and water until spreadable. Add some green food coloring.

Decorate cookies to your taste!

also visit: http://time-for-a-cake.blogspot.it/2014/04/easter-baking-cake-thirty-six.html

Cake thirty-five Harjeet Coffee Cake

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It’s a cake I usually make when I feel blue and rather nostalgic. It’s easy and quick. The only thing you must pay attention to is coffee: if you don’t have any coffee left and make it fresh you’d better wait until it’s cool or batter would curdle. It tastes delicious with a good cup of coffee and milk in the morning or a cup of tea in the afternoon. This time I wanted to make it richer and have added strawberry jam inside and sugar sprinkles on top.

260g margarine or butter

300g flour

225g sugar

3 eggs

1 teaspoon baking powder

3/4 large spoonfuls coffee

strawberry jam 

sugar sprinkles

Cream margarine and sugar until very light in colour and fluffy. Add eggs - one at a time, adding some flour after every addition. Stir in remaining flour and baking powder.

Line a medium-sized rectangular mould with baking paper. Pour in half of batter, spread strawberry jam and cover with rest of batter. Add some sugar sprinkle on top.
Bake at 180° for about 35 minutes.

also visit: http://time-for-a-cake.blogspot.it/2014/03/cake-thirty-five.html

Cake thirty-four - Black Sand Castle

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This is a cake which is good for breakfast or a tea break. I love Bundt cakes and don’t know why I associate them with castles... You’ll discover why I’ve called it black sand castle while making and then eating it, anyway it's black for the chocolate, sand ‘cause it melts in your mouth just like a sand castle does when the sea water covers it and castle for the hole in the middle and the secrets it hides - it’s a red marble cake, with chocolate chips, strawberry jam and poppy seeds.

150 g poppy seeds

200 ml milk 

250 g butter or margarine

200 g sugar

4 eggs

1 lemon - grated rind

375 g flour 

75 g starch

125 ml milk

60 g marzipan or almond meal

1 packet baking powder

150 g chocolate chips

1 teaspoon red food coloring

150 g strawberry jam

200 g dark chocolate

Bring 200 ml milk to a boil and leave to soak for 10-15 minutes. Cream butter or margarine wi

th an electric mixer, then add eggs, lemon rind, flour starch, baking powder and chocolate chips and .stir in 125 ml milk alternately.

Grease a 20cm Bundt cake pan, then dust with fine, dry bread crumbs as Bundt cakes tend to stick to these pans. Pour in 2/3 of dough. 

Mix the remaining dough with the poppy seed milk mixture, the strawberry jam, and the marzipan/almond meal until all ingredients are well combined. Then add the red food coloring and mix well until color is homogeneous. Pour dough into the pan and with a fork make spiral movements to slightly mix the two doughs.

Bake at 180° for about 60/70 minutes. 

Turn cake pan upside down onto a serving plate, wrap a wet tea towel around it and leave to cool. Remove cake from pan. Melt the dark chocolate over a bain marie and cover cake with a thick layer of chocolate.

also visit: http://time-for-a-cake.blogspot.it/2014/02/cake-thirty-four.html

Cake thirty - three NIght & Day

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This is a cake you cannot make in 5 minutes which doesn’t mean you need a special expertise but the point is you need time to prepare the cakes, the cream, and the icing and must calculate some waiting time before you can assemble and decorate it. Anyway it’s defintely worth your time and patience!

It’s a cake for special occasions, the last time I made it it was for my son’s birthday and it was a success! I personally like the matching of chocolate, mascarpone and chocolate ganache and but the caramel icing is the winning touch.

Chocolate cake  

25 g cocoa powder

250 g butter, softened

200 g dark brown sugar

2 eggs

1 tbs golden syrup

185 g self-raising flour

125 ml milk 

Beat cocoa, butter, brown sugar, eggs, golden syrup, flour and milk with electric mixer on a low speed until combined, then increase speed to medium and beat until mixture has changed in colour.

Line a deep 20cm-round cake pan with baking paper.  Pour mixture into pan. Bake at 180° about one hour. Stand cake 10 minutes, then turn, top-side up, onto a plate to cool for about one hour.

Mascarpone Cream

250 g mascarpone cheese

300 ml thickened cream 

Whisk mascarpone and cream in a small bowl until soft peaks form.

Chocolate ganache

300g dark chocolate, chopped coarsely

250 ml cream

Combine chocolate and cream in a small saucepan. Stir over low heat until smooth

Caramel icing 

60g butter 

100g dark brown sugar

60 ml milk

240 g icing sugar

Heat butter,brown sugar and milk in small saucepan, stirring constantly, without boiling. until sugar dissolve. Remove from heat. Add icing sugar and stir until smooth. 

Assembling cake

Using a large knife, split cake into three layers. Center one layer on serving plate. Spread with a third of the mascarpone cream and a third of the caramel icing. Put second layer on top, spread with half of the chocolate ganache, a third of the mascarpone cream and of the caramel icing, the rest of the chocolate ganache. Top with remaining cake layer. Cover top with remaining mascarpone cream and drizzle with remaining caramel icing. Refrigerate about 1 hour. 

Also visit: http://time-for-a-cake.blogspot.it/2014/01/cake-thirty-three.html