Easter Baking Ideas

Easter Baking Ideas including Cadbury’s Crème Egg Brownies

Easter is the perfect occasion to spend quality time together, and what better way to enjoy the company of family and friends than over some delicious home baking? The ideal activity for a rainy day during the Easter holidays, roll up your sleeves, dig out your apron and enjoy some baking inspiration in our blog.

Simnel cake

Enjoyed for centuries, this light fruit cake was traditionally eaten in the lead up to Easter, especially on Mothering Sunday as a treat during lent, however it’s now a delicious option for Easter Sunday. With two indulgent layers of marzipan and 11 marzipan balls on top for decoration, used to represent Jesus’ apostles (minus Judas), marzipan lovers will be in heaven!  But don’t worry if you’re not a huge fan of marzipan, you could swap the 11 marzipan balls for some flowers or Easter decorations.

We’ve chosen Cassie Best’s Simnel cake recipe from bbcgoodfood.com (November 2018). You can access the original recipe here.


  • 250g mixed dried fruit (a mixture of sultanas, currants, raisins and candied mixed peel)
  • 1 orange, zested and juiced
  • 500g pack marzipan
  • 250g pack butter, softened
  • 200g light brown soft sugar
  • 4 eggs, plus 1 beaten to glaze
  • 175g plain flour
  • 100g ground almonds
  • 1 tsp baking powder
  • 1 lemon, zested
  • 2 tsp mixed spice
  • 1 tsp vanilla extract
  • 100g glacé cherries, halved
  • 3 tbsp apricot jam


  1. Heat the oven to 150°C (130°C for a fan assisted oven) or Gas Mark 2.
  2. Butter and line the cake tin with a double layer of grease proof paper.
  3. Add the dried fruit, orange juice and zest, and 2 tbsp water to a pan and heat gently, stirring occasionally. When the liquid has been absorbed, remove from the heat and leave to cool.
  4. Beat the butter and sugar together until creamy. Add the eggs, flour, almonds, baking powder, lemon zest, mixed spice and vanilla, and mix until well combined. Mix in the cooled soaked dried fruit and fold in the cherries.
  5. Roll out a third of the marzipan and use the base of a deep 20cm cake tin as a template to cut out a circle. Wrap any offcuts and the remaining two-thirds of marzipan and set aside for later.
  6. Add half of the cake mixture into the lined cake tin then top with the marzipan disc. Add the remaining cake mixture on top of the marzipan. Cook in the oven for 2 hours, or until a knife comes out clean. Once cooked, remove from the oven and rest for 15 minutes before turning out on to a wire rack to fully cool.
  7. Once fully cooled, brush the top of the cake with apricot jam. Roll out half of the remaining marzipan and use the base of the cake as a template to cut out another disc. Place it on top of the cake.
  8. Roll the remaining marzipan into 11 equal-sized balls for the apostles. Brush the marzipan with beaten egg and arrange the apostles in a circle on top around the outside, and brush them with a little egg too. Put under a hot grill for a minute or two until just starting to caramelise – be very careful as the marzipan will burn easily.

Photo Cred: BBC Food Recipes 

Cadbury’s Crème Eggs are synonymous with Easter. And what better way to showcase them in all their gooey deliciousness than in a decadent chocolate brownie! We’ve adapted this recipe from the Sweetest Menu blog, but you can find the original recipe here.

Cadbury’s Crème Egg Brownies


  • 115g unsalted butter, chopped into squares
  • 200g good quality dark chocolate, chopped into squares
  • 100g caster sugar
  • 90g brown sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 85g plain flour
  • 6 Cadbury Crème Eggs, cut in half


  1. Heat the oven to 180°C (160°C for a fan assisted oven) or Gas Mark 4.
  2. Butter and line an 8 inch square baking tin with a layer of grease proof paper, leaving some overhang around the edges which will make it easier to get your brownies out of the tin later!
  3. Gently heat water in a pot until it simmers.
  4. Add the chocolate and butter to a heatproof bowl (e.g. Pyrex or similar), then sit the bowl on top of the simmering pot of water. Please note that the water shouldn’t touch the bowl. Stir until the chocolatey butter mixture has melted.
  5. Remove the bowl from the pot, making sure you don’t touch the hot glass.
  6. Add the sugar and vanilla extract to the chocolate mixture and mix with an electric mixer. Next, add the eggs one at a time then use the mixer to combine with the rest of the mixture. Sift the flour into the mixture and mix until smooth.
  7. Pour the brownie mixture into the baking tin and bake in the oven for 25 minutes. After 25 minutes, press the halved Crème Eggs into the top of the brownie and cook for a further 20 minutes, or until cooked. Leave to cool completely before cutting.

Photo Cred: Good To Know Recipes

Mini Egg Baskets

A really simple recipe that will allow the kids to get involved in the kitchen, these tasty Easter treats are made with items that you’ll probably already have in your cupboards. You can find the original BBC recipe here.


  • 12 cupcake cases
  • 225g plain chocolate, broken into pieces
  • 2 tbsp golden syrup
  • 50g butter
  • 75g cornflakes
  • 36 Cadbury Mini Eggs


  1. Gently heat water in a pot until it simmers.
  2. Add the chocolate, golden syrup and butter to a heatproof bowl (e.g. Pyrex or similar), then sit the bowl on top of the simmering pot of water. Please note that the water shouldn’t touch the bowl. Stir until the chocolate is melted.
  3. Remove the bowl of chocolate from the pot, making sure you don’t touch the hot glass. Stir in the cornflakes and mix until all the cornflakes are coated in chocolate.
  4. Divide the mixture into the cake cases. Add 3 Mini Eggs to the middle of each nest and leave in the fridge for at least 1 hour, or until set.

Photo Cred: BBC Food Recipes 

What are your favourite things to bake at Easter? Tweet us @cameronlodges or leave us a message with your recipes and pictures! Giving the recipes in this blog a go? Make sure you tag us in your creations on social media!

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