Published: 06/04/2020As Easter weekend is approaching, you might be at a loss as to what to do if your usual events and activities have been cancelled. We've listed some fun Easter themed baking and crafts to for you to do with the children and keep them entertained over the festive weekend.
Chocolate mini nest cakes
225g plain chocolate, broken into pieces
2 tbsp golden syrup
- Line a 12-hole fairy cake tin with paper cases.
- Melt the chocolate, golden syrup and butter in a bowl set over a saucepan of gently simmering water (do not let the base of the bowl touch the water). Stir the mixture until smooth.
- Remove the bowl from the heat and gently stir in the cornflakes until all of the cereal is coated in the chocolate.
- Divide the mixture between the paper cases and press 3 chocolate eggs into the centre of each nest. Chill in the fridge for 1 hour, or until completely set.
Bunny paw biscuits
100g butter, softened
100g light soft brown sugar
1 large egg, beaten
275g plain flour, sifted, plus extra for dusting
For the icing -
1 large egg, separated
125g icing sugar, sifted
Pink food colour gel (optional)
- Cream together the butter and sugar in a large bowl, then add the egg and a few drops of vanilla extract and mix well. Add the flour and stir until the dough starts to come together then tip out onto a lightly floured work surface and knead gently until it forms a smooth ball of dough. Wrap in clingfilm and chill for 30 mins.
- Divide the chilled dough into 20 pieces (each weighing about 25g). You will need 2 pieces of dough per biscuit. Roll the first piece into a smooth ball. Split the second piece into 3 and roll each into a small ball.
- Line a baking tray with baking paper for the finished biscuits, then place another piece of baking paper on the work surface to shape them on (so that they don’t stick). Take one of the larger balls and place on the paper. Use a little water to wet one side, then position the 3 smaller balls along this edge (to create the 'toes'), using the water to stick them in place.
- Press down with the palm of your hand over all 4 balls to flatten them slightly – the overall biscuit should be about ½cm thick. Make indents for the icing in the middle of the paw and within each 'toe' using your thumb or forefinger. The biscuits will puff up quite a lot in the oven so make sure the indentations are quite firm – if the dough cracks, use a little water to help smooth it back into shape.
- Transfer the shaped biscuit to the lined baking tray and repeat with the remaining dough. Cover the tray with clingfilm and place in the fridge to chill for another 30 mins.
- Meanwhile, preheat the oven to gas 4, 180°C, fan 160°C. Bake the chilled biscuits for 30-35 mins until golden, then transfer to a wire rack and leave to cool completely.
- To make the icing, place the egg white in a bowl and whisk gently until frothy (reserve the egg yolk for another recipe, see tip below). Whisk in the icing sugar gradually until fully incorporated and continue whisking for 5 mins or until the icing holds soft peaks. If using the food colour, stir through a few dots of the gel to reach your desired colour.
- Use a teaspoon (or small piping bag) to carefully fill each indent in the cooled biscuits with the icing. You may want to tip or jiggle the biscuits to help the icing flow into the holes evenly. Leave the icing to set before serving.
300g milk chocolate (melted)
125g mini eggs
1/2 cup mini marshmallows
1 tablespoon coloured sprinkles
- Line a large oven tray with baking paper.
- Place the chocolate in a heatproof bowl over a pan of simmering water. Cook, stirring occasionally, for 5 mins or until chocolate melts and is smooth. Pour the chocolate onto baking paper and spread out to a 4mm-thick 25cm x 32cm rectangle.
- Sprinkle with the Easter eggs, marshmallows and sprinkles. Stand at room temperature for 1 hour or until set. Cut into large shards to serve.
Easter egg rocky road
100g Mini Marshmallows
100g Mini Chocolate Eggs
100g Digestive Biscuits
4 Creme Eggs (Broken)
50g Fudge Piece
- Line a square tin with greaseproof paper. A standard brownie tin would be ideal.
- Break the milk chocolate into chunks and place them in a bowl above a saucepan of boiling water. Gently melt, stirring occasionally to ensure all the chunks are melted.
- Whilst the chocolate is melting, put the marshmallows, broken up digestive biscuits, fudge chunks and creme eggs into a bowl and give it a mix so they are evenly distributed.
- Once all the chocolate has melted, pour in the bowl of ingredients and give it a good mix - work quickly as it sets very quickly! Pour the mix into the tin.
- Now, add the mini eggs into the mixture so that they are still visible from the top.
- Place the tin in the fridge and they will be ready to eat within 2-3 hours.
- Cut into bitesize pieces and serve.
Mini egg rocky road bites (no bake!)
400g smooth white chocolate, broken into pieces
100g digestive biscuits, broken into small pieces
150g mini marshmallows
90g Mini Eggs
- Line an 18cm x 18cm cake tin with clingfilm. Put the chocolate in a large heatproof bowl and place over a pan of simmering water. Stir until the chocolate is completely melted.
- Remove the bowl from the heat and stir in the broken digestives, mini marshmallows and most of the mini eggs.
- Pour the chocolate mixture into the prepared tin and smooth the top with a butter knife. Scatter over the reserved mini eggs, pressing them in with the back of a spoon. Chill in the fridge for 2-3 hours. When set, cut into 25 small squares.
Toilet roll bunny
What you need:
Empty toilet rolls
Small googly eyes
Small pom poms
- Paint your toilet rolls white, you may need to do a few coats!
- Make the bunny ears using white card and then make the smaller ear inserts with coloured card
- Glue on the googly eyes
- Add pom pom nose & pipe cleaners as whiskers
- Glue the ears to the inside of the top of the toilet roll
- Draw the bunny's mouth
Easter paper plates
What you need:
Cotton wool balls
1. Glue cotton balls to the paper plate until it’s covered.
2. Cut out four strips of scrapbook paper for the legs, an oval for the head, and two little oval ears.
3. Fold the four strips accordion-style and glue to the back of the plate.
4. Glue ears onto the back of the lamb’s head and googly eyes to the front.
5. Glue the lamb’s head onto the cotton ball-covered plate.
You could also try the chick version!
Easy paper bunny ears/headband
What you need:
Feathers/glitter/whatever you want to use to decorate your headband!
Bunny ear template
- Cut out the bunny ear templates, then cut two each of the large and small ear shapes, as well as a couple of strips about 4-5cm wide.
- Glue the smaller ear shapes onto the larger ones
- Staple or glue the strips of card together into a ring to fit your head
- Staple or glue the ears onto the headband
Hand decorated eggs
- Blow out your eggs to get all the yolk and white out of the eggs without breaking the shell. There are lots of tutorials online on how best to do this.
- Choose your tools for decorating: you can use pens, paint, glitter, or whatever you fancy!