Dreamtime Designs Easter Bunny Ears
GIFT GUIDE 2016
Cecil and Beryl Boy’s Easter Outfit
! T P Y P I H O P PI TY H
My Bebe Cadum Personalised Tote
Baby’s Got Cake Gifts Garland
PASTEL PERFECTION
My Paper Planet Easter Tags
By Connie Easter Bows
EASTER EGG CAKE
Gluten-free and delicious, this cake is a baked chocolate mousse. It is perfect for us busy mums because it is meant to be broken-looking. Make it for Easter, or at any time of the year really! Adapted from a recipe by the decadent Nigella Lawson.
Ingredients
For the cake • 250 g dark chocolate • 125 g butter • 6 eggs • 175 g caster sugar • 1 teaspoon vanilla essence For the topping • 125 g dark chocolate • 300 ml double cream • 1 teaspoon vanilla essence • 1 packet candy coated mini Easter eggs
Instructions
For the cake • Preheat the oven to 180 degrees. • Line a 26 cm springform cake tin with baking paper. • Melt the chocolate and butter in the microwave. Set aside to cool. • Separate 4 of the eggs. • Beat the 4 egg whites until firm, and then slowly add 100 g of caster sugar. Continue beating until glossy and firm, but not stiff. • In a clean bowl, beat the 4 egg yolks and 2 remaining eggs with the remaining 75 g of caster sugar and the vanilla essence. • Fold in the chocolate-butter mixture. • Slowly fold in the egg whites. • Pour the mixture into the tin and bake for around 30 minutes, or until the cake is cracked and the center is set. Remove the cake and cool it in the tin. As the cake cools, it will crack and the middle will sink. • When the cake is cool, remove it from the tin and place on a plate. Replace any bits that have fallen off. For the topping • Melt the chocolate in the microwave. Set aside to cool. • Whip the cream and vanilla extract until it is firm. • Fold in the chocolate. • Fill the crater of the cake with the cream. • Arrange the mini Easter eggs on top.
BUNNY
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Let’s
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a n n E g o a s g t e e r o
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SIMPLE EASTER EGG SNACKS
If you have a toddler who loves his eggs as much as mine does, this little spin on a boiled egg is an oldie but a goodie around Easter time. 1. Boil your Eggs 2. Crack your Eggs BUT DO NOT PEEL AT THIS STAGE 3. Add some food colouring to water. The more colouring you add, the brighter the lines. Make sure you have enough water to cover your eggs. 4. Pop eggs into your coloured water for 15 mins and pop into the fridge. 5. Peel.
by
Ebony Shae Designs
EAT AND ENJOY!
This Easter, Handmade Cooperative brings you beautiful, unique and intricate items for children made with love, care and attention to detail. Click here for the best in Australian handmade!