The last time I did any kinda baking was at Christmas. I made a Gingerbread House and the roof caved in and my dad ate the front door. Nightmare. As I am clearly a seasonal baker, I thought it was time to venture back into the kitchen and create something Easter related. I didn’t want to do anything too challenging so decided on these mini egg marshmallow cakes – what could possibly go wrong.
You will need:
Golden Syrup (or something similar)
I picked Agave Nectar as an alternative to golden syrup mainly because it’s lighter and less sticky. You really don’t need much as the marshmallows do a good job of binding it all together. All you need to do is add the marshmallows, Rice Krispies and syrup to a pan and heat on a low flame whilst stirring. Keep stirring for 5 minutes or so, then serve up in the fancy cases adding the mini eggs as decoration. Simples.
Pop them in the fridge for a while and let them set and ta-da! Happy Easter!
Despite Zazu getting marshmallow stuck in his tail (and looking very cross about it), I’d say the Easter cake making was a success.
Have you done any Easter baking this week? Feel free to share your creations in the comments, I’d love to see your recipes! Hope you all have a lovely Easter and enjoy all the chocolates and treats!