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EASTER Showstoppers!

Gather your stash of Easter treats and transform them into delicious cakes and bakes the whole family will love…

Easter Mazurek

By Baking Mad (


For the cake

225g (8oz) plain white flour

125g (4½oz) unsalted butter, cut into cubes

3 tbsp double cream

1 large free-range egg, beaten

For the layers

1 large free-range egg white

166g (5¾oz) icing sugar

33g (1oz) cocoa powder

83g (3oz) ground almonds

83g (3oz) raisins

3 tbsp smooth peanut butter

For the topping

100g (3½oz) milk chocolate

100g (3½oz) hazelnuts, chopped

100g (3½oz) almonds, flaked

1 Preheat the oven to 200°C/Gas Mark 6 and grease and line a 20cm (8in) circular cake tin.

2 Mix together all of the cake ingredients, then press firmly into the bottom of your cake tin.

3 Bake for 10-20 minutes until it starts to turn golden. Remove from the oven and allow to cool.

4 Reduce the oven temperature to 180°C/Gas Mark 4. Whisk the egg whites to soft peaks, then gradually whisk in the icing sugar until stiff.

5 Sieve in the cocoa powder, add the ground almonds and raisins and gently fold in.

6 Spoon the mixture onto the base and spread level. Bake for 20 minutes, or until the mixture is set, then cool in the tin completely.

7 Beat the peanut butter to soften it before spreading over the cake. Chill for 30 minutes, or until the peanut butter has firmed.

8 To decorate, sprinkle the chopped nuts over the cake and melt the chocolate to drizzle as a finishing touch.

Chocolate nest cake

By Baking Mad (


For the cake

100g (3oz) unsalted butter

275g (9¾oz) unrefined dark muscovado sugar

2 free-range eggs

175g (6oz) plain white flour

1 tsp baking powder

1 tsp bicarbonate of soda

200ml (7floz) whole milk

50g (1¾oz) cocoa powder

For the topping

25g (1oz) cocoa powder

3 tbsp boiling water

4 chocolate flakes

110g (3¾oz) mini chocolate eggs

300g (10½oz) unrefined golden icing sugar

175g (6oz) unsalted butter, Softened

1 Grease and base line a 20cm (8in) deep cake tin. Preheat the oven to 180°C/Gas Mark 4.

2 Cream the butter and sugar together until soft, then beat in the eggs.

3 Sift the flour, baking powder and bicarbonate of soda into a bowl.

4 Mix the milk and cocoa powder together. Fold the flour and cocoa mixtures alternately into the butter mixture until well combined. Spoon into the prepared tin, then bake for about 1 hour until cooked through.

5 Cool slightly in the tin, then turn out and cool on a wire rack.

6 To make the buttercream, mix the cocoa powder with the boiling water to make a paste.

7 Cream the butter to soften it, then beat in the icing sugar, beating really well (an electric mixer is ideal) until light. Stir in the cooled cocoa.

8 Split the cake in half and sandwich with about a third of the buttercream.

9 Spread the remaining buttercream over the top and sides of the cake, making a hollow ‘nest’ inthe centre.

10 Crumble the chocolate flake bars and press lightly into the buttercream. Fill the hollow with chocolate mini eggs.

Golden eggs add a special touch!

By Baking Mad (
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FebMar 2019
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About Baking Heaven

Get your bake on for Easter! This issue of Baking Heaven is chock full of indulgent treats that are perfect for transforming your stash of Easter chocolates into wow-factor bakes, plus we've whipped up over 20 indulgent chocolatey recipes you will love in your bonus Chocolate mini magazine! Find out step-by-step how to make a zingy lemon sherbet meringue pie, follow our masterclass to making a dreamy chocolate cream pie and get our top five simple tips for decorating a cake inside...