bake me happy
1 flask of chocolate hazelnut mousse eggs
250g milk chocolate
2 tbsp crunchy peanut butter
2 x 100g packets of Chang's crunchy fried noodles
melt the milk chocolate and peanut butter gently, and mix together until it forms a smooth liquid. stir in the fried noodles and mix well.
on a sheet pan lined with baking paper, place large spoonfuls of mixture and mould into a nest shape. top with a chocolate hazelnut mousse egg. place in the fridge until set.
the perfect gourmet salty and sweet easter dessert
600g of dark or milk chocolate
1 box of gourmet belgian dessert eggs
1 bag of strawberry munch crunch
1 cup of salted cashews
½ cup of cranberries
½ cup of pretzel sticks
line a baking or oven tray with baking paper
in a saucepan or microwave gently melt the chocolate until smooth and liquid. mix in half the cashews.
pour the chocolate mixture over the tray, and spread until it forms a smooth even layer across the sheet
scatter gourmet easter eggs, strawberries, cranberries, remaining cashews and pretzel sticks across the surface
place in the fridge to set
break into large pieces to serve, or use a hammer for extra entertainment
Chocolate Hazelnut Mousse Cake
2-3 flasks of chocolate hazelnut mousse eggs
for the chocolate cake
5 cups (750g) self raising flour, sifted
1 cup (100g) cocoa powder, sifted
3½ cups (770g) caster sugar
500g unsalted butter, melted
8 eggs, lightly beaten
3½ cups (860ml) milk
2 tsp vanilla extract
for vanilla meringue buttercream and chocolate hazelnut buttercream
6 egg whites
drop of white vinegar
1½ cups (330g) caster sugar
1/2 tsp of salt
6 tbsp (90ml) water
660g butter, diced
1 tsp vanilla extract
food colouring as desired
200g dark chocolate, melted and cooled
½ cup (120g) nutella
preheat oven to 160°C (325°F). grease and line two 20cm round cake tins. set aside.
place flour, cocoa, sugar, butter, eggs, milk and vanilla in a large bowl and beat until well combined.
pour into the prepared tins, place on a baking tray and bake for 1:30 minutes - 1:45 minutes or until a cake tester comes out clean. cool in the tins for 5 minutes, and then turn out onto wire racks until it cools completely.
meanwhile, make the buttercream, by placing the egg whites in the bowl of a stand mixer with a whisk attachment fitted. place sugar, salt and water in a small pot on high heat. as the sugar is heating whisk the egg whites on medium speed. when the sugar reaches 120°C, the egg whites should be at firm soft peaks.
with the mixer still running, drizzle the sugar syrup into the egg white mixture in a slow steady stream. continue to whip until the mixture cools to body temperature. then, beat in the diced butter, one tbsp at a time until all has been added and the buttercream is thick, glossy and very fluffy (approximately 5-10 minutes). divide the meringue buttercream in half and put one half aside. beat in the vanilla extract to the first half and if it is too soft, refrigerate for 20 minutes. add food colouring as desired
to create the chocolate hazelnut buttercream, with the other half of the meringue whilst slowly whipping, add in the cooled chocolate, followed by the nutella. whip until all is well combined.
using a large knife, cut each cake into 2 pieces. from 2 of the four cakes, cut a circle hole (around 7cm wide) in the centre of the cake and remove the circle piece, creating two doughnut shaped cakes.
place a whole cake on your cake stand, and add a third of the vanilla icing. place a doughnut shaped cake on top and add another third of the vanilla icing. place another doughnut shaped cake on top and add the rest of the vanilla icing. fill the hole with chocolate hazelnut mousse eggs to create the surprise centre.
place the final whole cake on the top of the stack, and cover the whole cake with the chocolate hazelnut buttercream. decorate with chocolate hazelnut mousse eggs.
1 x flask (255g) of happy eggs
125g butter, softened
½ tsp vanilla extract
¾ cup (165g) caster sugar
1 ½ cups (225g) self-raising flour, sifted
½ cup (125ml) milk
150g butter, softened
3 cups of icing sugar
2 tablespoons of milk
food colouring dye
1) using an electric mixer, beat butter in a bowl until pale.
2) gradually add icing sugar and milk, beating constantly until combined.
3) add food colouring dye until you are happy with the colour.
1) preheat oven to 180o or 160o fan forced.
2) line cupcake pans.
3) using an electric mixer and small bowl, beat butter, vanilla and sugar until light & fluffly.
4) stir in sifted flour and milk in 2 batches until smooth.
5) spoon into pan/cupcake patties and bake for 20 minutes.
6) after allowing to cool, spread icing evenly over cupcakes.
7) to finish, place the happy eggs on the top of each cupcake. parfait, bon appétit!
185g of plain sweet biscuits, finely chopped
60g of plain sweet biscuits, coarsely chopped
½ cup of sweetened condensed milk
90g of chopped unsalted butter
6 test tubes of assorted happy beans
250g of chocolate therapy
2 tspns of vegetable oil
1) grease 16x26cm pan. line base and long sides with baking paper, extending 5cm over sides.
2) combine all biscuits and happy beans in a medium bowl.
3) combine milk and butter in a small saucepan over a medium heat until smooth.
4) stir milk mixture into biscuits/happy beans. press mixture firmly into pan. refrigerate 30 minutes.
5) stir chocolate and oil in small heat proof bowl until smooth over a saucepan of simmering water.
6) spread chocolate mixture over slice. refrigerate for 30 minutes or until firm.
7) take slice out of refrigerator and leave for 1 hour before cutting to allow happy beans to soften.
8) slice into 16 pieces, slicing off the rough sides (the offcuts are delicious too!)