EASY EASTER BAKES
March 1, 2018
Happy Easter baking – we hope the following links prove useful to you over this busy baking period
One of our star bakers, Edith has wowed us again with her Easter Cakes. Made with our Chocolate Fudge cake mix and whilst still warm create a cone shape in the centre (Edith used a wine bottle stopper). Place a marzipan carrot in the centre and a sprig of dill for the top. They are firstly topped with buttercream and the edible soil is created with crushed Oreo cookies!
Another fabulous alternative is our Festival Cake here.
Of course we loved Linda’s Anti-Gravity Easter Cake – made with our Madeira and sprinkled with chocolate flakes!
Another Easter Cake using our new Orange Mix – covered in a rich chocolate fondant and topped with golden mini eggs! This type of cupcake is so expensively sold in the shop – get it “Wright” & bake them at home!
Gosh Gracie – what a gorgeous cake you created with our Madeira cake mix – someone had a very happy Easter!
Till made our Easter Slice and added marzipan letters to it – he enjoyed eating the edges until serving this beautiful bake on Easter Sunday!
Till has produced some beautiful bakes for us over the years from his home and is very good with words as you can see from his lovely Easter Cake made with our Carrot Cake Mix!
Thanks to Dawn for sharing her Easter Cake made with our Toffee cake mix & so delightfully decorated!
These easy Easter Cupcakes are made and baked in minutes with Wright’s Chocolate Fudge cake mix, topped with chocolate frosting and my favourite – Mini Eggs!! If you have a few small solid chocolate eggs left over pop them in the fridge overnight and when you come to create your Easter Cupcakes, only half fill the muffin case with the chocolate fudge mixture – pop the chocolate egg in the centre and top with the remaining mixture until 2/3rds full before baking. Now you have Chocolate Egg Easter Surprise Cakes!
Love Baker Mike’s pretty Easter Biscuits that he made with our plain flour – simple and delicious!
Another of Mike’s are these Hot Cross Buns with Earl Grey Tea & Apple that he made with our Wholemeal flour – thanks Mike there is quite a bit to this recipe which makes it Good Friday afternoon fun! The fruit is firstly infused with Earl Grey Tea, and later amalgamated to the dough – now pass the butter please!
Are there any of those gut-busting, jeans stretching, sickly, sweet, chocolate Easter eggs left in your house? Yes those delicious things were even cheaper than last year! You can break them up and pop them into a cake mix, if you have any left! Half a plain chocolate egg shell worked wonderfully in 500g of Wright’s Madeira giving more flavour than chocolate chips and more of a rustic and home made appearance than the pre-formed uniform sized pieces we normally use. Please do obtain the with the egg owners permission first!
The ‘other Deb’ here at the mill put this lovely cake together using our Chocolate Fudge Mix.
Ready for a “Wright” chocolatey one? Diana created this with our Chocolate Fudge cake mix baked in 8″ tins, with chocolate buttercream, chocolate flakes & topped with mini eggs!
Choc Cross Buns, Choc Cross Buns – not one a penny two a penny – but nevertheless cheaper made at home with a mix! These are infused with Chocolate Chips instead of Sultanas or Raisins, clearly we cannot get enough chocolate this Easter so Choc Cross Buns it is!
Angie tweeted us @Wrightsbaking with this lovely Ginger cake covered in a soft fondant with smashed cream eggs. It’s eggcellent Angie!
Easter bunnies love carrot cake! Wright’s Carrot cake is a super, moist cake and a special spring treat and certainly something to bake up on Good Friday. Wright’s 500g Carrot cake mix will give you 24 cupcakes, 12 muffins or produce one cake which can then be drizzled with coloured icing and decorated with a marzipan carrot or a few of my favourite and frequently mentioned, mini eggs!
Best wishes for Easter – Deb the Bread