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Epic Easter Recipes!

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Easter weekend is finally upon us and that means: sweet treats and fabulous family time! If you love to bake then you're going to adore our rainbow layer cake recipe, it may take a little time and effort to create but it looks amazing and tastes fabulous! For mamas who prefer something quick and simple, we've shared our favourite Rocky Road slices recipe. Rainbow Layer Cake 400961_10151953092634392_32344957_n Ingredients:
  • 3 cups plain of plain flour
  • 4 tsp. baking powder
  • ½ teaspoon salt
  • 1 cup of unsalted butter at room temperature
  • 2 and 1/3 cups of caster sugar
  • 5 large egg whites at room temperature
  • 2 tsp. vanilla extract
  • 1 and ½ cups of milk at room temperature
  • 6 different shades of gel food colouring
  • 6 bowls
  • Six 9-inch (or 23cm) cake tins (or as many as you have)
For the filling and icing:
  • 1 tsp.  vanilla extract
  • 3 x 250g tubs of cream cheese or mascapone
  • 1 1/2 cups icing sugar
Heat your oven to 350f (320f for a fan assisted oven) or gas mark 4 and grease your cake tins. Whisk together the flour, baking powder and salt in a large mixing bowl and set aside. Cream your butter and sugar together in an electric blender using the paddle or mixing attachment and then slowly add the egg whites and finally the vanilla extract. Next add your flour mixture followed by the milk. Blend until well combined. Divide your cake batter evenly between the six bowls and colour each with a different variation of gel food colouring. Transfer each colour to a separate cake tin (or as many as you can, setting aside the rest to bake later) and bake for approximately 15-20 minutes. Whilst the sponges are baking, beat together your vanilla extract and cream cheese or mascapone until smooth. Sift in the icing sugar and gently fold in with a spatula. Don’t over work the mixture or it may split. Remove your cakes from the oven and cool on a wire rack. If you need to re-use your cake tins then wash, refill with a different colour and bake whilst the first sponges cool. Once all your layers are baked, level the tops of your cakes with a serrated knife. Place your first sponge on the cake plate (it’s a good idea to place a small dollop of icing underneath this layer to help keep it secure) and cover the top with a layer of icing. Repeat this process with the remaining sponge layers. Finally spread the remaining icing thickly all over the sides and top of the cake and decorate as you like!   Rocky Road Slices Recipe 1919612_1114425731925014_7982611343399159216_n Ingredients:
  • 2 x 100g bars of dark chocolate
  • 2 x 100g of milk chocolate
  • 135g butter (unsalted or salted are both fine)
  • 200g Grahams Crackers
  • 100g of mini marshmallows
  • A packet of miniature chocolate eggs
  • Rainbow sprinkles
  • Icing sugar to dust
  • Anything else you think your family will love: Raisins, dried cranberries and nuts are all great to throw in.
Start by breaking up your chocolate bars and melting them in a glass bowl over a saucepan of simmering water. Remember the bowl shouldn’t touch the water below. As the chocolate starts to melt, add the butter. Whilst the mixture melts, break up your Graham Crackers into small pieces. Aim for a variety of sizes. Once there are no more lumps in the chocolate mixture remove it from the heat and add in your crackers and marshmallows (plus any other ingredients you want to add). Stir gently until everything is coated in chocolate. Spoon the mixture into a silicone baking tray. A 6in square tray should do nicely for a big slab (which you cut up later) but the beauty of Rocky Road is that it can be made into pretty much any shape. Sprinkle the top with your miniature chocolate eggs and rainbow sprinkles. Place it in the fridge for at least two hours. Dust with icing sugar and slice to serve. Enjoy! And happy Easter to you.

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