7 Fun Easter Bakes
7 Fun Easter Bakes

7 Fun Easter Bakes

If you’re after some fun baking ideas to try over the Easter weekend, TikTok has plenty of recipes worth trying. From Mini Egg pods to a hot cross bun bread-and-butter pudding, here are seven we like the look of.

Mini Egg Cookie Bars

Serves: 12, Time: 40 minutes


  • 125g of unsalted butter, melted
  • 135g of light brown sugar
  • 55g of granulated sugar
  • 1 medium egg
  • 275g of plain flour
  • 1tsp of vanilla essence
  • 1 tsp of bicarbonate of soda
  • ½ tsp of salt
  • 1 tbsp of cornflour
  • 300g of Mini Eggs
  • 100g of white chocolate, chopped into small squares


  1. Add the melted butter and sugars to a bowl and whisk for at least 2 minutes.
  2. Whisk in the egg and vanilla.
  3. In a separate bowl mix together the flour, cornflour, bicarbonate of soda and salt. Add the white chocolate and Mini Eggs, and mix well.
  4. Combine both bowls until you have a buttery texture.
  5. Press the mixture into a square 9x9in tin and bake at 170°C Fan/Gas Mark 3 for 18 minutes.
  6. Leave to cool before cutting into 12 squares.

Easter Chocolate Bark

Serves: 12, Time: 10 minutes, plus extra for chilling


  • 1 bar of white chocolate
  • 1 bar of milk chocolate
  • 1 bar of dark chocolate
  • 58g bag of Maltesers Chocolate Mini Bunnies
  • Handful of Mini Eggs
  • Handful of Smarties


  1. Preheat the oven to 170°C Fan/Gas Mark 3.
  2. Place the three chocolates in a lined tin side by side. Melt this in the oven for 3-4 minutes.
  3. Use a chopstick or spoon to create swirls in the chocolate.
  4. Gently press the Malteser Bunnies, Mini Eggs and Smarties into the chocolate. You can also add a few sprinkles if you like.        
  5. Chill in the fridge for a few hours until the chocolate is set. You can then break it into smaller chunks.

My son and daughter love chocolate bark so this is an easy easter chocolate bark recipe for anyone with a sweet tooth, I melted milk and white chocolate together then added malteaser bunnies, mini eggs, smarties and sprinkles before popping it in the freezer to set, then snap and keep refrigerated #easyrecipes #easyrecipesathome #chocolatebark #eastereggs #chocolaterecipes #fyp

♬ original sound - djparry

Creme Egg Brownies

Serves: 8, Time: 45 minutes


  • 185g of dark chocolate
  • 185g of unsalted butter
  • 275g of brown sugar
  • 3 eggs
  • 85g of plain flour
  • 40g of cocoa powder
  • 100g of milk chocolate chips
  • 4 Cadbury Creme Eggs


  1. Preheat the oven to 180°C Fan/Gas Mark 4.
  2. Melt the dark chocolate and butter in a non-stick pan.
  3. Whisk together the eggs and brown sugar for a few minutes until slightly whipped. Gently fold in the melted chocolate and butter, followed by the the flour and cocoa powder, then the chocolate chips.
  4. Line a rectangular baking tray and spoon in the mixture. Cut the Creme Eggs in half and gently press each half into the tin, spread at an equal distance.
  5. Bake for 25 minutes until firm to touch and gooey inside.

Mini Easter Egg Pods

Serves: 12, Time: 30 minutes


  • 1 pack of ready-to-bake cookie dough
  • 200g of milk chocolate, melted
  • 1 bag of Mini Eggs
  • 1 tin of Nestlé Carnation


  1. Preheat the oven to 170°C Fan/Gas Mark 3.
  2. Cut the cookie dough into 12 equal rounds and pop into a silicone cookie mould.
  3. Bake in the oven for 8-10 minutes until cooked and soft.
  4. While warm, use a teaspoon to press a hole into each round, then top with a spoon of caramel.
  5. Top with a swirl of melted chocolate and a few Mini Eggs – you can eat these warm or set them in the fridge for 20 minutes.

Ingredients 👇 6 x Apple and Cinnamon Hot Cross buns from @Bakers Delight 🍞 1.5 tbsp butter for spreading onto the buns Custard: 3 eggs 1 cup thickened cream 1.5 cups full fat milk 40g unsalted butter melted and cooled 1/2 cup caster sugar 1 tsp vanilla 1 tsp cinnamon Crumble: 1/2 cup plain flour 1/2 cup rolled oats 1/2 cup brown sugar 60 g melted butter 1/4 tsp baking powder Serve with: caramilk easter eggs, vanilla icecream and a sprinkle of icing sugar #easterrecipes #hotcrossbuns #traybakes #breadandbutterpudding #dessertrecipe #easydessert #easterdesserts #applecrumble #aussiefoodie #aussietok #recipeshare #bakersdelight

♬ original sound - Mel Melbourne

Apple Crumble Hot Cross Bun Bread & Butter Pudding

Serves: 8, Time: 40 minutes


For the buns:

  • 6 apple and cinnamon hot cross buns
  • 2 tbsp of unsalted butter
  • 3 eggs
  • 230ml of single cream
  • 300ml of milk
  • 2 tsp of ground cinnamon

For the crumble:

  • 100g of plain flour
  • 100g of rolled oats
  • 100g of brown sugar
  • 60g of melted butter
  • ¼ tsp of baking powder


  1. Preheat the oven to 180°C Fan/Gas Mark 4.
  2. Slice the hot cross buns in half and butter each side.
  3. Place them into a baking dish, half facing up and the other down.
  4. In a jug, whisk together the eggs, cream, milk and cinnamon. Pour this over the buns.
  5. To make the crumble, combine the ingredients. Sprinkle this evenly over the dish.
  6. Bake in the oven for 30-35 minutes until the custard has cooked.
  7. Served warm with more cream or a scoop of ice-cream.

Air Fryer Creme Egg Croissant Balls

Serves: 4, Time: 10 minutes


  • 1 roll of Jus-Rol Croissants Dough
  • 4 Cadbury Creme Eggs
  • 1 egg


  1. Open the dough onto a work surface and cut four croissant shapes on the dotted line.
  2. Place a Crème Egg in the middle of each and roll the dough into a ball.
  3. Beat the eggs and brush each roll with the egg wash.
  4. Pop them into the air fryer and cook for 8 minutes at 170°C.

Carrot cake cupcakes ✨🥕 So moist, perfectly spiced & topped with silky cream cheese frosting! 🧡 #carrotcake #carrotcakecupcakes #cupcakes #cupcakesoftiktok #creamcheesefrosting #springbaking #easterbaking

♬ Married Life (From "Up") - Gina Luciani

Easter Carrot Cupcakes

Serves: 24, Time: 50 minutes


For the cakes:

  • 300g of plain flour
  • 1 tbsp of ground cinnamon
  • ½ tsp of ground nutmeg
  • ½ tsp of ground ginger
  • ½ tsp of ground allspice
  • 1½ tsp of baking powder
  • ¼ tsp of baking soda
  • ½ tsp of sea salt
  • 140g of unsalted butter, softened
  • 200g of granulated white sugar
  • 110g of light brown sugar
  • 3 eggs
  • 1 tsp of vanilla extract
  • 175ml of buttermilk

For the frosting:

  • 220g of carrots, finely shredded
  • 220g of unsalted butter, softened
  • 220g of cream cheese
  • 500g of icing sugar
  • 1 tsp of vanilla extract


  1. Preheat the oven to 180°C Fan/Gas Mark 4 and line two cupcake tins with 24 cupcake liners.
  2. In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, allspice, baking powder, baking soda and salt.
  3. In a large mixing bowl, cream together the butter, granulated sugar and light brown sugar with an electric hand mixer on high speed until fluffy, about 3-4 minutes.
  4. Add in the eggs and vanilla. Mix on medium then medium-high speed until smooth, pale in colour and slightly fluffy, about 2-3 minutes.
  5. Alternate adding the flour mixture and the buttermilk to the butter mixture a little at a time, until each has been added completely. Mix on low then medium speed just until the batter is combined and smooth, scraping the sides of the bowl as necessary.
  6. Add in the grated carrots and mix on low speed just until dispersed through the batter.
  7. Evenly distribute the cupcake batter between the cupcake liners. Each liner will be about three-quarters full.
  8. Bake the cupcakes for about 20 minutes, or until a knife comes out clean. Let the cupcakes cool in the pans for 10 minutes, then transfer to a wire rack to completely cool.
  9. To make the cream cheese frosting, add the butter to a large bowl and whip on high speed with an electric mixer until pale in colour and fluffy, about 5-10 minutes. Then add in the cream cheese and mix on medium-high speed until thoroughly combined.
  10. Sift in the powdered sugar, a little at a time, and mix on low then medium-low speed until combined.
  11. Lastly, add in the vanilla and mix on high speed until the frosting is light and fluffy, 1-2 more minutes. Transfer the frosting to a piping bag fitted with a decorative tip.
  12. When the cupcakes are completely cooled, pipe a generous amount of cream cheese frosting onto each, and sprinkle with chopped walnuts.

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