The Cadbury Mini Eggs Cookbook

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Preheat the oven to 180°C/160°C fan/gas mark 4. Grease two 18cm sandwich tins and line them with baking parchment. Peel off the cling film and place the nest on top of the cake. Fill it with the Cadbury Mini Eggs and serve. You can store the cake in an airtight container for up to three days. Preheat the oven to 180°C/160°C fan/gas mark 4. Lightly oil a 20cm square cake tin and line it with baking parchment. With 60 mouthwatering recipes for all baking levels of expertise, the new cookbook will get the whole family together in the kitchen. To make the base crush the gingernuts with a rolling pin and stir in the melted butter. Press the mixture into the base of the lined tin and level the top. Chill the base in the fridge while you make the filling.

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Then sift in the flour, baking powder and spices and mix everything together thoroughly. Chill the mixture in the fridge for 2–3 hours (or overnight) until it is set. Cut it into 24 squares and store them in an airtight container in the fridge.Turn out the cakes and peel off the lining paper. Place one cake on a plate and spread half the frosting over it. Cover this with the other cake and spread the rest of the frosting over the top.

In a clean dry bowl, beat the cream with a hand-held electric whisk until it stands in stiff peaks.

Cadbury Mini Eggs Bag 296g

Chocolate maker Cadbury has produced a Mini Eggs Cookbook to potential home bakers use their favourite treats in their creations this Easter.

Grease a bowl with a 6cm base and line it with cling film. Put the chocolate mixture into the bowl and mould it around the base and sides, raising it above the edge of the bowl to make a nest. Chill the bowl in the fridge for an hour or until the mixture has set hard. Stir the crushed biscuits and marshmallows into the melted chocolate until everything is well combined and coated. Arrange most of the crushed Cadbury Mini Eggs over the biscuit base and pour the cheesecake mixture over the top. Chill the cheesecake in the fridge overnight until it is set. Sprinkle it with the remaining crushed Cadbury Mini Eggs and serve it cut into slices. Put the Cadbury Mini Eggs into a sealable plastic bag and smash them into medium and small pieces with a rolling pin or meat mallet.

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To make the chocolate frosting put all the ingredients into a bowl and beat until they are smooth with a hand-held electric whisk.

Put the hot water in a small bowl, sprinkle the gelatine over it and stir well. Leave it for 2–3 minutes, stirring occasionally, until the gelatine is completely dissolved and clear. Stir it into the soft cheese mixture and then gently fold in the whipped cream. We hope to inspire more people than ever before to create some delicious Cadbury Mini Eggs treats as part of their Easter celebrations. The cookbook is filled with a wide selection of recipes meaning there’s something for everyone."Pour the cake mixture into the lined cake tin and smooth the top. Bake the cake in the preheated oven for 45 minutes, or until it is well risen and a skewer inserted into the centre comes out clean.
Leave it to cool in the tin.
• To make the creamy frosting put the soft cheese, yoghurt, icing sugar and orange zest in a bowl and mix until they are well blended and smooth.