Easter Chocolate Nest Cakes

Easter is all about getting creative in the kitchen and having fun! These yummy no-bake Easter Chocolate Nest Cakes are made with just 3 ingredients and are the perfect treat for Easter! Use your leftover (if any!) Easter chocolate to make these treats! 



I’m sharing my first Easter recipe with you today!

Growing up I always used to make these nest cakes over Easter time and they would also be made for parties. Over the last few years I’ve been teaching my little cousins how to make them.

This recipe is brilliant for any age – kids and adults alike will enjoy making these! The best part is the nest cakes can be made in less than 10 minutes and only need about half an hour to set in the fridge before you can devour them!

This recipe couldn’t be any easier to make, all you’ll need to do is melt chocolate and then add the cereal and coat in the melted chocolate. This simple recipe only requires two ingredients or three if you’re going to decorate the cakes with mini eggs like I did.



Try your hardest not to eat the mixture before popping it into the cupcake cases. When I was little I would always grab a spoon from the kitchen drawer and help myself to numerous spoonful’s of the yummy, chocolaty mix.

To decorate I kept it simple and placed a few Cadbury mini eggs on the top of each nest cake. Mini eggs are my absolute favourite Easter chocolate. When I have a bag of these around, I cannot resist eating them!

You can decorate these nest cakes in anyway you like, I’ll leave that up to you! 😉

(Makes 10-12)


100g (3.5 ounces) milk or dark chocolate (or a mix of the two – we prefer using just milk chocolate)

75g (3 cups) rice krispies (cornflakes or shredded wheat can be used too)

Cadbury mini eggs, for decoration


  1. Line a 12-hole cupcake/muffin tin with 10-12 paper cases. Break the chocolate into pieces and melt gently over a pan of gently simmering water (make sure the bottom of the bowl doesn’t touch the water) or melt in the microwave in 20-second intervals, stirring until the chocolate is melted and smooth.
  2. Toss the melted chocolate with the rice krispies until the cereal is completely coated in the chocolate.
  3. Divide the mixture between the paper cases and press 2-3 mini eggs into the centre of each nest. Chill in the fridge for an hour until set.


I made these nest cakes again and swapped the regular milk/dark chocolate for Terry’s chocolate orange. My sister, Becky, gave me this idea and they’re perfect for Christmas!




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Chocolate Orange Hot Cross Buns

A traditional Easter bake with a twist and a bit of tangy flavour! These hot cross buns are packed full of milk chocolate chips and orange zest and spice for a delicious treat. A good Friday favourite brought to your kitchen!


Easter is all about the chocolate right? I’ve been inspired to make chocolate filled hot cross buns for so long now! All the supermarkets here are putting a modern twist on the traditional recipe – which I think is really great. And as chocolate orange is one of my favourite flavour combo’s I thought it would make a great hot cross bun recipe!

The chocolate chips bring a bit of indulgence to the traditional hot cross bun and their great to bake with if you’re like me and aren’t too fond of raisins and sultanas. The orange brings a delicious zesty and fresh addition and makes these buns the perfect breakfast treat with a coffee. Each bun also has a lovely mix of spice – the recipe includes a little bit of mixed spice and ground cinnamon. Both of my favourite spices in my pantry!

Making hot cross buns or any enriched dough is time consuming, but once you taste the final bake it will all be worth it! Also, you could pipe crosses on each bun with melted and tempered white chocolate – a double chocolate fix that will go down a treat too!

mugs blue colour

I’m also baking and enjoying my Le Creuset coffee mugs. I absolutely love these colours, especially the Marseille Blue and Elysees Yellow. The mugs make a beautiful addition to my kitchen and I’m definitely going to enjoy my morning cup of coffee or tea even more so now. If you want to get your hands on mugs exactly like these then be sure to visit here to treat yourself.

Makes 12



500g plain flour

80g unsalted butter or margarine

7g fast action dried yeast

60g caster sugar

Pinch of salt

2 teaspoons mixed spice

1 teaspoon ground cinnamon

1 large free-range egg

100g milk chocolate chips or the same amount of dark or white chocolate chips

Zest from 1 large orange

180ml milk, warmed – add extra if needed to bring the dough together


75g plain flour

75ml water

Sugar Syrup:

80g caster sugar

3 tbsp water


1. To make the dough: Add the flour to a large mixing bowl and use your fingertips to rub in the butter until the mixture looks like fine breadcrumbs. Add the yeast, sugar and salt, spices and mix to combine fully. Add the egg and milk and mix to form a sticky dough.

2. Knead the dough on a lightly floured surface for 5-10 minutes or until the dough is soft and elasticated. Place in a bowl, cover with cling film and leave somewhere warm to rise for 1-2 hours or until doubled in size.

3. Once doubled in size remove from the bowl and knead the chocolate chips and orange zest into the dough. Divide the dough into 12 equally sized portions (you want to be as precise as you can now). Shape into rounds and then place on a lined 23cm (9 inch) deep baking dish. Space the pieces of dough apart from each other so they have room to rise and join up. Cover again and leave somewhere warm until doubled in size and all joined up – this should take about 40-60 mins (but it can take longer depending on the temperature of your surrounding).

4. Preheat your oven to 200 degrees C / 400 F / Gas mark 6. Make the flour paste by combining the flour and water together until thick and a piping consistency. Fill a small piping bag, fitted with a small round nozzle. Pipe the cross design on each risen bun. Bake for 20-25 minutes until golden and fragrant. Make the glaze by dissolving the sugar and water in a small saucepan and just allowing it to boil. Brush the top of each bun with the glaze and leave to set.

5. Serve warm and toasted with lashings of butter and chocolate spread! 

Best enjoyed toasted and slathered with lots of butter! A delicious Easter treat!


Cheesy Hot Cross Buns

If you’re not familiar with Hot Cross Buns they’re traditionally an enriched dough with various lovely spices and dried fruit and are always eaten on Good Friday and over Easter. I’m not a fan of the traditional bun so when I spotted this recipe in my latest BBC Good Food magazine I just knew I had to try the recipe out. These savoury hot cross buns packed with cheesy flavour. As the name suggests they’re best served warm and toasted with a generous serving of butter.

cheesy hot cross buns

cheese buns hot cross

(Makes 6)



350g strong white bread flour

10g fast action dried yeast

1 teaspoon salt

250ml warm milk

70g freshly grated mature Cheddar cheese, plus extra

Parmesan Cross Mixture:

2 1/2 tablespoons freshly grated parmesan cheese

2 1/2 tablespoons plain flour

2 1/2 tablespoons water

easy cheesy hot cross buns


1. To make the dough: In a large bowl combine the flour, yeast and salt. Mix together, then make a well in the centre. Add the warm milk and mix to form a sticky dough. Then knead on a lightly floured surface for 10 minutes by hand or in with an electric mixer, fitted with a dough hook for 5 minutes or until the dough is really well elasticated and soft. Then cover the bowl with a damp tea towel or some oiled cling film and leave somewhere warm to rise for 30 minutes.

2. After 30 minutes, remove the dough from the bowl, knead the grated Cheddar cheese in the dough. Then divide the dough into six equally sized balls- I weighed my dough to be exact. Then place in a little oiled tray, spaced out about 2-3cm. Cover again and leave somewhere warm until they’ve doubled in size and joined up.

3. Preheat your oven to 180 degrees Fan/200°C/400°F. Make parmesan crosses by mixing together the parmesan, flour and milk until smooth. Place in a piping bag fitted with a small round nozzle. Pipe the cross design onto the risen dough. Sprinkle over a little extra Cheddar and Parmesan and bake for 20-25 minutes until risen and golden. Serve hot or cold.

cheesy hot cross buns bbc recipe




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