top of page
Easter Basket Whole.jpg

Easter

bunny pancakes.jpg

Easter Basket Cake

Bunny Pancakes

Easter Bicuits.jpg

Easter Bicuits

Churro Custard.jpg

Banana Churro Bowls

Finished l.jpg

Bunny Cake

Finished.jpg

Easter Bunny Buns

Easter Basket

Easter Basket Cake

Easter Basket Whole.jpg
Eater Basket Top.jpg

Serves 10 Generously

Easter Basker Slice.jpg

Ingredients 

 

Cake;

5 â…“ Cups Self raising Flour

4 Cups Caster Sugar

4 tsp Bicarbonate of Soda

4 Cups Milk 

4-6 tsp Vanilla Essence 

1 â…“ Cup Vegetable Oil

4 tbsp Apple Cider Vinegar

 

Butter icing inside cake;

500g Blueberry & Lemon Icing sugar - Sugar & Crumbs

220g Butter

1-2 tsp Vanilla Essence 

Pink, yellow & orange food colouring 

​

Butter icing outside cake; 

1kg Icing Sugar

440g Butter

2-3 tsp Vanilla Essence 

Yellow & Pink Food Colouring 

 

Others 

Foil - For handle 

Pink & White Fondant 

 

Method 

 

Cake;

 

Preheat the oven to 180C and prepare 2 x 20cm baking tins

 

Sift the flour and bicarbonate of soda into a large bowl. 

 

Add the sugar and mix to combine. 

 

Pour the milk, vinegar, oil and vanilla essence into the middle of the flour mix. 

 

Mix together until smooth. 

 

Split the mix into the 2 baking tins

 

Place foil over the top of both tins. 

 

Bake for 25-35 minutes or until a toothpick comes out clean. 

 

Let cool completely before decorating. 

​

Butter Icing inside cake;

 

Sift the icing sugar into a large bowl

 

Add the butter and vanilla essence 

 

Mix together until smooth. 

 

Split the butter cream into 3 bowls and colour each one. 

 

Place in the fridge until needed

 

Butter Icing on the outside;

 

Sift the icing sugar into a large bowl.

 

Add the butter and vanilla essence

 

Mix together until smooth 

 

Place ¼ into a seperate bowl and colour it pink. 

 

Colour the rest of the mix yellow

 

Decorating;

 

Cut both cakes into 2 to make 4 layers. 

 

Place one piece on your cake board and add one of your coloured butter icings. 

 

Repeat this until the top layer of cake is on. 

 

Place the cake in the fridge for 20-30 minutes to let the layers set a little. 

 

Cut down the cake to make the bottom slightly smaller that the top

 

Do a crumb coat around the outside with the yellow butter icing and place back in the fridge for 15-20 minutes to set. 

 

Using a straight piping nozzle; pipe a straight line up and then pipe over the top, lengthways all the way down the line. 

 

Repeat this the whole way round the cake. Please see my pictures if you need any help. 

 

Place the cake in the fridge if the icing gets too soft, or you can place in the freezer for 25-20 minutes. 

 

Rolls some foil up and out in the shape of a handle. 

 

Roll the pink fondant and cut into long strips. 

 

Wrap the fondant around the foil. 

 

Use toothpicks to place the foil in the cake for the baskets handle. 

 

Make buttercream flowers with the pink and yellow icing and place them around the basket. 

 

Place the cake in the fridge while you make the fondant bunny. 

 

Roll a ball out of white fondant. Make one bit slightly flat to go on the cake. 

 

Make 2 small ovals to be the feet, place them either side. 

 

Roll a small white ball, for the tail, and use a small pair of scissors to cut little slices in the ball to make it look like a fluffy tail. 

 

Use the pink fondant to make a larger pink circle on each of the feet and 3 smaller ones to go on the toes. Please see my picture for help. 

 

Put the bunny pieces together and place on the basket. 

 

Add some chocolate eggs on the top of the basket. 

​

Serve 

​

Enjoy!

Easter Bunny bum.jpg
Bunny Pancakes

Bunny Pancakes

bunny pancakes.jpg

Makes 4

Ingredients 

 

250g Self Raising Flour

6 tbsp Caster Sugar

2 tsp Baking Powder 

300ml Milk

1-2 tsp Vanilla Essence 

1 tsp Ground Cinnamon

 

Oil to cook 

 

Fruit for the bunny feet and tail

 

Method 

 

Sift the flour, cinnamon and baking powder into a large bowl. 

 

Add the caster sugar and mix to combine. 

 

Pour the milk and vanilla essence into the middle of the mix

 

Mix until smooth. 

 

Heat a little oil in a frying pan. 

 

Pour the mix into the frying pan, making 2 medium size circles, 2 smaller circles and 2 small ovals. Please see my picture if you need any help with this. 

 

Let cook for 2-3 minutes or until the pancake has started to brown on one side. 

 

Flip the pancake and repeat. 

 

Assemble the pancake into a bunny shape; Place one of the bigger circles over half the other one. Then place the two ovals in place of the ears. Lastly add the two little circles for feet. 

 

Use a small cookie cutter or a knife to cut a small circle for the bunny’s pad and 3 slightly smaller ones for the 3 toes.

 

Repeat this for the second foot. 

 

Use a small heart shaped cutter to cut out a heart for the tail. Put that in place. 

 

Serve

 

Enjoy! 

Easte Bicuits

Easter Bicuits

Why not let the kids help decorate? 

They would love it! 

Easter Bicuits.jpg

Makes 25

Ingredients; 

 

Shortbread;

250g Butter 

125g Icing Sugar 

125g Cornflour 

250g Plain Flour 

3-4 tsp Vanilla Essence 

 

Icing;

250g Raspberry Ripple Icing Sugar

1-2 Cups Water 

 

Other (All optional); 

Yellow, pink, black food colouring 

Sprinkles 

Edible pen 

 

Method 

 

Shortbread;

 

Preheat the oven 180C 

 

Place the butter and vanilla into a large bowl.

 

Sift the icing sugar into the bowl and mix together until smooth. 

 

Sift the flour and cornflour in. Mix to create a dough. 

 

Place in the fridge for 30 minutes. 

 

Roll the dough out to roughly ½ cm thick and cut your shapes out. 

 

Prick each biscuit with a fork 2-3 times. 

 

Bake for 10-15 minutes. 

 

Let cool completely before decorating.  

 

Icing; 

 

Sift the icing sugar into a bowl. 

 

Slowly add the water in and mix till it is a thick consistency. 

 

Split the mix into separate bowls, the amount depends on which colours you intend to use most. 

 

Colour your icing and transfer into piping bags. 

 

Decorate your biscuits however you would like to. 

 

Serve

 

Enjoy! 

Churro Bowls

Banana Churro Bowls

Churro Bowl.jpg
Churro Custard.jpg

Makes 8 

Ingredients 

 

1 Cup Water

2 ½ tbsp Caster Sugar

2 tbsp Vegetable Oil

3 Cups Plain Flour 

2-3 tsp Vanilla Essence 

1 Banana 

 

2-3 Cups Vegetable Oil - For Frying 

 

Coating;

½ Cup Caster Sugar 

2 tsp Ground Cinnamon 

 

Filling;

Scoop of icecream 

2-3 Mini Eggs 

 

Method

 

Boil the water in a medium pan. 

 

Add the sugar and stir till dissolved. 

 

Add the oil and vanilla essence, stir and then remove from heat. 

 

Sift the flour in and mix to create a dough. 

 

Whizz your banana up, in a separate bowl, to make a smooth puree. 

 

Add the banana into the churro dough. Mix to combine. 

 

Get 8 ramekin dishes, or things of similar size. Cover them in cling film. 

 

Transfer the dough into a piping bag, pipe around the ramekin to make a bowl shape. 

 

Place them in the freezer for 1-2 hours. 

 

Once the churro bowls are solid, pour the oil for frying into a large saucepan. 

 

Heat the oil until when you splash a little water in the oil it sizzles. 

 

Place one of your churro bowls in the oil. 

 

Fry for 3-4 minutes then flip them over and fry for a further 3-4 minutes. 

 

Take the bowl out and let sit for 10 minutes before coating. 

 

Coating; 

 

Mix the sugar and cinnamon together. 

 

Coat the churro bowls with the mix.

 

To serve;

 

Place a scoop of icecream in the center of the bowl. Place 2-3 mini eggs in the ice cream. This makes it like a nest. 

 

Serve

 

Enjoy! 

Bunny Cake

Bunny Cake 

Inside cake.jpg
Finished l.jpg
Finished 1.jpg

Ingredients 

 

Cake; 

2 â…” Cup Self Raising Flour 

2 Cups Caster Sugar 

2 tsp Bicarbonate of Soda 

2 Cups Milk 

2-3 tsp Vanilla Essence 

â…” Cups Vegetable Oil

2 tbsp Apple Cider Vinegar

 

Butter Icing; 

500g IcingSugar 

220g Butter 

1-2 tsp Vanilla Essence 

1-2 drops Milk if needed 

Green Food Colouring 

 

Extras; 

Wafer Flowers 

White, pink, black, green fondant 

Pink Food Colouring 

 

Method 

 

Cake; 

 

Preheat  the oven 180C and prepare 2 7” round cake tins and a 5” round cake tin. 

 

In a large bowl sift the flour, sugar and bicarbonate of soda. 

 

Pour the milk, vanilla, oil and vinegar onto the dry ingredients

 

Mix until completely smooth 

 

Fill the 5” tin until ¾ quarters full 

 

Split the rest of the batter between the 2 7” cake tins. 

 

Cover all the tins with foil. 

 

Bake for 30-40 minutes or until a toothpick comes out clean 

 

Let cool completely before decorating 

 

Butter Icing; 

 

Place the butter and vanilla in a large bowl. 

 

Sift the icing sugar into the bowl. 

 

Mix until you have a thick butter cream. 

 

Add a little milk if the buttercream is too thick. 

 

Take about a cup of butter cream and place in a separate bowl. 

 

Colour the cup with green food colouring 

 

Place the butter cream in the fridge until needed. 

 

Decorating the cake; 

 

Place the first 7” cake on a cake board.

 

Spread a layer of butter cream over the cake

 

Place the second 7” cake on top 

 

Spread a thin layer of butter cream over the entire cake and smooth it out

 

Place in the fridge for 10-20 minutes to allow the buttercream to set. 

 

Spread a thicker layer of butter cream over the entire cake and smooth it out (leaving ½-1 cup butter cream left over) 

 

Place the cake in the fridge to allow the icing to set a little. 

 

Break the 5” cake into crumbs and place in the leftover buttercream. 

 

Mix to combine, you can add a little milk if the buttercream isn’t spreading well. 

 

Combine the cake and buttercream to make a ball, place in cling film and place in the fridge for 20 minutes to allow the icing to set. 

 

Roll out your green fondant to fit over the 7” cakes. Place it on the cake and smooth it out 

 

Roll some white fondant to cover the big cake ball. 

 

Gently make a small dent where the eyes will be. 

 

Roll a small pink oval and place it where the nose will go. You can use a little water to stick it on. 

 

Roll 2 small black balls of fondant for the eyes and stick them in place. 

 

Use a fondant tool to draw the lines of the bunnies mouth. 

 

Use the pink fondant to make the blush on the bunnies cheeks. I used a clean makeup sponge

 

Place the cakes in the fridge while you make the rest of the bunny. 

 

Use white fondant to make the bunnies feet for the top of the cake; roll the fondant into a ball, squish it down a little bit then use a fondant tool to make the lines for his toes 

 

Get some more white fondant and roll it to make the feet. 

 

Use some pink fondant to make the pads on the feet. I used small oval cutters

 

Use a fondant tool to make the dents for it’s toes. 

 

Get some more white fondant and roll it into an ear shape

 

Roll some pink fondant to go in the middle of the ear. You can use some water to stick it on. 

 

Fold the corners of the ears down and place a large skewer in the bottom, to the top of the ear. 

 

Place the head of the bunny on the back of the 7” cake. 

 

Add all the feet and ears in place 

 

Use a little green fondant to stick the wafer flowers in place

 

Pipe lines down from the flowers to make stems. 

 

Use a leaf piping nozzle to pipe leaves around the cake

 

Place in the fridge until ready to serve

 

Serve

 

Enjoy! 

Bunny Buns

Easter Bunny Buns

Finished.jpg

Makes

10-12

Inside.jpg

Ingredients 

​

4 Cups Strong White Flour You can use plain flour instead

½ Cup Caster Sugar 

1 tsp Salt 

4 tsp Instant Yeast 

1 ½ Cups Milk - Warmed + Some for brushing 

2 tsp Vanilla Essence 

4 tbsp Butter - Softened

Olive Oil for greasing

80g Lime & Sea Salt Chocolate - Moo Free - Cut into squares 

 

Method 

 

In a large bowl sift the flour, sugar and salt. Add the yeast. 

 

Mix to combine 

 

Add the warm milk, vanilla and butter. 

 

Mix with a fork until you can’t anymore 

 

Knead with your hands until you have a smooth, elastic dough. About 10-15 minutes 

 

Spread a little olive oil in a clean bow. 

 

Place the dough in bowl, cover with a clean tea towel and place in a warm spot for 1-1 ½ hours or until the dough has doubled in size. 

 

Once the dough has risen, knead for a couple of minutes. 

 

Separate into 3; 1 x 500g, 1 x 300g & 1 x 200g Roughly.

 

Divide each ball into 10-12 equal pieces and shape like balls.

 

For each bunny you’ll need 10-12 x 50g for the body, 10-12 x 30g for the head & 10-12 x 20g for the ears. 

 

Place a square of chocolate in the middle of all the bodies and heads and roll them back into balls. 

 

Cut ¾ of the way down, in the middle, of the ears to create a round heart shape. 

 

On a baking tray, assemble the bunnies; a body, head and ears. Make sure the pieces are touching 

 

Preheat the oven 180C 

 

Cover and let rise for 20 minutes. 

 

Brush with a little milk 

 

Bake for 10-15 minutes or until browned and hollow sounding when you tap the bottom. 

 

Enjoy warmed! 

This recipe was originally by foodie.yuki

Get in touch! 

Do you have any questions about a recipe? Do you need some help? Do you have any requests for me? 

​

Get in touch! 

Email; 

marisasveganrecipes@hotmail.com

Mum and Daughter, swings
  • Facebook
  • YouTube
  • Pinterest
  • Instagram
bottom of page