EASTER RECIPE:
CAKE FILLED EASTER EGGS!

April 17h, 2025

Keep the family entertained this long weekend with a fun Easter baking activity, it’s messy but simple and most importantly FUN (and delicious!)

INGREDIENTS:

METHOD:

  1. Make the Well & Good Marble Cake Mix according to the packet
    - Combine cake mix with 125g plant-based butter/margarine, add 3 eggs and blend with an electric mixer for 2 minutes until smooth. Add to a pre-lined cake tin.
    - Combine choc swirl powder with 1 tsp warm water, mix until smooth.
    - Pour swirl mix on top of the cake and use a butter knife to swirl the chocolate into the cake batter
    - Pop into your preheated oven at 160°c for 50 minutes- Once baked, remove from cake pan and allow it to cool fully
    - Using your hands, crumb the cake into chunks, for adding into your Easter Eggs

  2. Break your Easter Eggs in half, along the seam using the blade of a hot knife (remember it doesn’t have to be perfect, ours certainly weren’t!)

  3. Fill the half Easter Egg with cake crumb, gently pressing it into the egg so its nice and compact and chill in the fridge while you do step 4.

  4. Make the Frosting from the Well & Good Marble Cake Mix- Combine the frosting powder with 75g plant-based butter/margarine
    - Blend with an electric whisk (or hand whisk) until smooth

  5. Remove the chilled half Easter Eggs from the fridge and generously and gently add the frosting on top of the cake layer and use a spoon to smooth out until the cake is covered.

  6. Decoration time! We topped our eggs with Naturally Good Crisp Party and used some broken egg pieces to create bunny ears in ours!

SHOP MARKET ORGANICS

ANOTHER TWIST ON FILLED EASTER EGGS:

CHEESECAKE EASTER EGGS!

INGREDIENTS:

  • 3 Easter Egg Shells, (1.5 large Easter eggs)

  • 100g Lotus biscuits

  • 25g unsalted butter, melted

  • 340g Philadelphia cream cheese

  • 50g caster sugar

  • juice of half a lemon

  • 0.5 tsp vanilla extract

  • 200ml double cream

  • 50g dark chocolate, melted

  • Easter treats, for topping

METHOD:

  1. Blitz the lotus biscuits in a food processor or put them into a ziplock bag and bash them up with a rolling pin. Melt the butter in the microwave (this takes about a minute) and pour it into the crushed biscuits and mix well.

  2. Use a sharp hot knife to cut the Easter eggs in half.

  3. Add the biscuit mixture inside the Easter eggs filling them about a third of the way. Press the mixture down and smooth it gently with the back of a spoon. Put the eggs into the fridge while you make the filling.

  4. Put the cream cheese and caster sugar into a mixing bowl and beat well. You can use a handheld electric whisk or beat it by hand. Pour in the lemon juice and vanilla extract and beat together. In a separate bowl whisk the double cream to stiff peaks then very gently fold it into the cheesecake mixture.

  5. To make a chocolate flavour, set aside a third of the mixture. Melt the dark chocolate in short bursts in the microwave, leave it to cool then fold it into the cheesecake mixture you set aside.

  6. Take the Easter eggs out of the fridge and fill them with cheesecake mixture. Smooth the top with the back of a spoon. Put the cheesecake filled easter eggs back into the fridge for at least an hour but preferably overnight.

  7. Add the toppings to your Easter Egg Cheesecake and serve.