Easter Tiffin Wreath Recipes

TIFFIN

Steps:

• Line the base and sides of a 20cm/8in cake tin with baking paper.
• Combine the golden syrup, butter, milk chocolate and dark chocolate in a medium-large heat-proof bowl set over a pan of barely simmering water. Stir from time to time until the ingredients are nearly all melted and smooth. Remove from the heat, stir until smooth and leave to cool for 5 minutes.
• Meanwhile, combine the crushed oaty biscuits with the honeycomb-centred chocolate and raisins in a large mixing bowl. Pour the melted chocolate mixture into the bowl and, using a rubber spatula, mix to combine thoroughly. Scoop the mixture into the prepared tin and spread level using the back of a spoon. Chill for one hour until firm and then cut into portions to serve.

EASTER TIFFIN WREATH

Steps:

• Line two cupcake tins with 20 paper cases. Melt the chocolate, butter and golden syrup together in a heatproof bowl set over a pan of simmering water until smooth and glossy. Or, do this in the microwave in short bursts.
• Tip the biscuits and Maltesers into a sealable food bag, seal and bash with a rolling pin until the mixture is broken into small pieces. Or, do this in a sturdy mixing bowl. Tip this into the melted chocolate mixture along with the vanilla and puffed rice, and mix with a rubber spatula until well combined.
• Spoon a heaped tablespoon of the mixture into each paper case, then press an indent into the middle of each with the back of the spoon to make a nest shape. Leave to cool at room temperature until firm and set.
• Roll out the fondant icing to soften it, then divide into a 10g piece and 40g piece. Add a few drops of green food colouring to the smaller piece and a few drops of orange to the larger one. Knead separately on sheets of baking parchment until the pieces are uniform in colour (wear gloves to prevent staining your hands). Roll the orange fondant into 20 small balls, then form into cone shapes to resemble carrots. Use a cutlery knife to make a few shallow indents down the length of the carrots for ridges. Roll the green fondant into 20 small balls, shape into cylinders, then snip the cylinders a few times at one end using kitchen scissors to make carrot tops. Stick the green tops to the fat end of the carrots, then arrange on a sheet of baking parchment and leave to set at room temperature for 30 mins-1 hr, or until firm.
• Decorate each tiffin nest with a Maltesers mini bunny or a Galaxy Enchanted egg, then add a fondant carrot to each. To serve, arrange the tiffin nests in a wreath shape on a board or serving plate. Will keep in an airtight container at room temperature for up to four days.

PULL-APART MINI CUPCAKE EASTER WREATH

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line 24 holes of a mini cupcake or muffin tin with cases.
• Beat the eggs and sugar in a bowl with an electric hand whisk until really pale and foamy, about 5 mins. The beaters should leave a trail on the surface of the mix when removed.
• Stir in the melted butter and vanilla gently, then sieve in the flour and baking powder. Fold the flour into the mixture with a spatula, trying not to lose any air from the batter.
• Use two teaspoons to divide the mixture between the cases. Transfer to the oven and cook for 10 mins until the cakes are well risen and spring back when pressed. Lift out of the tin and leave to cool on a wire rack.
• To make the icing, beat the butter, icing sugar and vanilla together with an electric whisk until pale and fluffy. Divide the icing between three bowls.
• Mix the malt powder into one bowl of icing, add the caramel to another bowl, and the cocoa powder to the last. Stir each well until uniform in colour, making an ombre effect from light to dark between the three icings. Spoon the icing into three piping bags; put the malt icing into a bag with a petal or flower nozzle, and the other two in piping bags with star nozzles.
• On a large platter or plate, arrange the cupcakes so they sit in a wreath shape, touching slightly. Pipe the malt icing over eight of the cakes. Top each with a chocolate bunny.
• Make little nests over the remaining cakes with the two icings, eight of each flavour. Put a chocolate egg into the caramel iced cakes, and two chocolate mini eggs into each chocolate iced nest cakes. Leave to set for 10-20 mins before serving.