A No-Bake Cake for Easter
Hot on the heels of another Spring Recipe Post, for Apple Rose Tarts for Mother’s Day (Mothering Sunday) that I published a few days ago, I am very pleased to present with a chocolatey flourish, a brand new Easter baking recipe (or a non-baking recipe as it happens) for No-Bake Creme Egg & Malteser Chocolate Tiffin Bundt Cake. This is a trashy, over-the-top, indulgent cake that is very easy to make and even easier to eat…..it contains a suitably impressive amount of chocolate, biscuits, maltesers as well as the ubiquitous Cadbury’s creme eggs, which seem to abound in rude quantities on the run up to the Easter season, and as it is a no-bake cake, it’s the perfect cake to make with the kiddie-winkies in the Easter kitchen.
Now I have your attention, I have a BIG confession to make – I am NOT a fan of Creme Eggs! Now I know that probably puts me in the minority of chocolate eaters, but I find them too sweet and a tad sickly! So, why am I adding them to this cake, well, first of all, the ones I have used in this recipe are the MINI variety, which are small enough for me enjoy, and secondly, they are such a quintessential part of a British Easter, and it seemed churlish to omit them from my bake. However, if like me you are not a fan of the creme egg, then by all means omit them from the recipe and add some other chocolate eggs that you do like – my latest obsession is Galaxy’s Golden Eggs, which are dusted in golden powder and are filled with crunchy caramel pieces!
Now, whereas my fondness for a creme egg is somewhat stunted, I am a HUGE fan of maltesers, and I’ve been known to scoff a whole bag to myself in one sitting! My greed knows no bounds when presented with a bag of these malted chocolates, so my advice to anyone making this recipe, is too add as many as you possibly can, and make sure there are enough for scoffing whilst baking…….seems fair enough? The recipe for my over-the-top Easter bake is shared below, and as you can see, I served the cake on one of my Caravan Trail plates, from the Polruan and Beach Break range with my spring flowers being displayed in the pretty little Fowey cream jug. As part of my ongoing collaboration with The Caravan Trail, I was sent a selection of their new designs recently, and have found myself using them every day.
All of the patterns in The Caravan Trail range are inspired by designer Cara’s memories of family holidays in the UK, and caravanning in the 1960’s. Capturing the essence of the Great British countryside with its wild nature walks and colourful market towns, the Caravan trail offers patterns such as Dorset Day Trip, Penzance, Hippie Floral, Beach Break, Fowey and Polruan, all of them offering a mix and match of patchwork prints and an explosion of jolly colours, it’s a wonderful range and I love all the pieces I have in my collection. They are perfect for any occasion, but I DO think that the Riviera range is particularly pretty for Easter and any culinary spring events. I hope you enjoy the recipe for my No Bake Creme Egg & Malteser Chocolate Tiffin Bundt Cake is you make it, DO let me know if you make it and also I’d be fascinated to hear if you are a creme egg lover or hater! That’s all for today, Karen
Disclaimer: I receive samples regularly from The Caravan Trail free of charge, in exchange for recipe development and promotion on my social media channels. All views and opinions are my own and I choose to share this china on Lavender and Lovage, as it is a unique British designed (and British made in certain cases) company based in Staffordshire. I was not compensated financially for this recipe post. Pieces from the range can be bought here: Buy the The Caravan Trail
Step by Step No Bake Creme Egg & Malteser Chocolate Tiffin Bundt Cake
No Bake Creme Egg & Malteser Chocolate Tiffin Bundt Cake
Print recipe
| Serves | 12 slices |
| Prep time | 24 hours, 30 minutes |
| Dietary | Vegetarian |
| Meal type | Dessert, Snack |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Occasion | Casual Party, Easter |
| Region | British |
| By author | Karen Burns-Booth |
Ingredients
Tiffin Cake
- 200g milk chocolate
- 200g caramel chocolate (or another flavour chocolate of your choice)
- 125g unsalted butter
- 3 tablespoons golden syrup
- 125g amaretti biscuits (or biscuits of your choice)
- 2 x 121g bags of Maltesers (1/2 of one bag reserved for decoration)
- 1 x 80g bag of Galaxy golden eggs (or mini chocolate eggs of your choice)
Drizzle Topping
- 100g milk chocolate
- 3 tablespoons milk
- 1 x 89g bag of mini Cadbury's creme eggs
- Sprinkles
Note
This No Bake Creme Egg & Malteser Chocolate Tiffin Bundt Cake recipe is easy to make, looks fabulous, tastes divine and even the children can make it with adult supervision. Use any biscuits that suit, I used amaretti biscuits for an almond twist, but digestive biscuits work well too.
Directions
| Step 1 | Butter and line a 7" (18cm) or 8" (20cm) Bundt tin or Savarin cake tin (mould) with a double layer of cling-film, make sure it is long enough to fold over the cake once it has been made in the tin. |
| Step 2 | Place the amaretti biscuits and the maltesers into a large plastic bag and crush them with a rolling pin; alternatively you an crush them with a pestle and mortar. Place the biscuits and maltesers into a large mixing bowl. |
| Step 3 | Put the cake chocolate, butter and golden syrup into a heatproof bowl and melt over a pan of simmering water, stirring all the time until just melted. Alternatively, you can melt it in a jug in the microwave on a medium heat setting. |
| Step 4 | Pour the melted chocolate mixture over the crushed biscuits and maltesers and mix well until it is combined. |
| Step 5 | Spoon half of the mixture into the prepared tin, then place the golden eggs (or chocolate eggs of your choice) in a circle around the middle of the mixture, pressing them into the mixture as you go. Spoon the rest of the tiffin mixture over the eggs and press down firmly with the back of a spoon to make a firm and smooth finish. |
| Step 6 | Fold the excess cling-film over the mixture and place the tiffin cake into the fridge to firm up, preferably overnight. |
| Step 7 | To turn the tiffin cake out, fill a washing bowl with hot water and sit the cake tin into the water for about 1 to minutes; wipe the cake tin dry, peel back the cling film that is covering it and invert the cake onto a pretty serving platter. Peel away the cling-film from the cake before decorating. |
| Step 8 | Melt the drizzle topping chocolate with the milk as in step 3, and then spoon the drizzle topping over the tiffin cake. Working quickly before the drizzle sets, scatter over the cake sprinkles, add the maltesers and the halved mini creme eggs all over the top of the cake. |
| Step 9 | Decorate with little Easter chicks or with fresh flowers before serving. To slice the cake, dip a knife into a jug of hot water, wipe the knife and slice the cake into rings. |
I am entering this Easter bake into Tea Time Treats, a challenge I run with Janie from The Hedgecombers, the them for March is Easter and Spring
I am also entering this into the We Should Cocoa challenge hosted by Choclette and guest hosted by Lancashire Food for March with theme of Eggs
Finally, the letter for AlphaBakes is “C” this month, which means I can add this recipe as it has CREME eggs in it! Hosted by The More than Occasional Baker and Caroline Makes
Also adding this into Week 10 Cook Blog Share
Dom says
it’s just kind of like all your favourite chocolates smooshed into one glorious cake type thing. It’s GLORIOUS! Win Win!!!
Karen Burns-Booth says
Thanks so much Dom – yes this is win win type of cake! Karen
Elinor Hill aka Beachhutcook says
A blow out of a cake and why not. It’s Easter
Karen Burns-Booth says
Thanks Elinor, and as you say, why not! Karen
Glamorous Glutton says
How wonderfully decadent. I love tiffin and this certainly takes it up a notch. I’m not a massive fan of cream eggs either but the do look so fab on an indulgent Easter cake. My favourite, if I indulge are galaxy caramel eggs. GG
Karen Burns-Booth says
It is wonderfully decadent isn’t it GG?! A bit of a treat and one that I think Mr Glam would enjoy! Karen
lauranne says
I am so going to make this! I didn’t used to like creme eggs until I reached teenage years but now I love them!
Karen Burns-Booth says
I used mini creme eggs in this recipe Lauranne – which are less sweet than the big ones! I hope you like the recipe if you make it! DO let me know, Karen
Eb Gargano says
Oh my goodness – this is amazing! What a fab contribution to all the creme egg fun and games – pinning on my Creme Egg and Easter boards! 🙂
Karen Burns-Booth says
Thanks Eb, yes, I gave the creme egg recipe making a miss last year, after the rather HUGE cake I made the year before, but it’s time to go nuts with chocolate again this year! Karen
annjenny says
Ooo! Chocolate heaven :). Closet creme egg fan here!
Karen Burns-Booth says
Well then Ann Jenny – this is JUST the Easter bake for you then! Karen
Sarah James @ Tales From The Kitchen Shed says
A perfect decadent Easter treat Karen. I love it that you’ve included Maltesers, I have a terrible weakness for them too. Pinned for later x
Karen Burns-Booth says
Thanks Sarah! I am a HUGE fan of Maltesters, so they had to be added!
Stuart Vettese says
This just screams Easter Karen. Love it, love it, love it!!
Karen Burns-Booth says
Thanks so much Stuart – sorry it was too big for Treat Petite! I’ll try to make something else before the end of the month, Karen
Heidi Roberts says
I must be the only person that doesn’t like creme eggs but the little ones are great and I do eat them!!
Karen Burns-Booth says
No you aren’t – read my post! I’m also a non Creme egg lover! But like you can manage the mini ones though! Karen
Corina says
I just wish now I had a bundt tin to make this in. I’m having a party at Easter and I know it would go down well with all the children!
Karen Burns-Booth says
Thanks Corina, you can make it in a cake tin if you wish and then decorate it the the same way! Karen
JANE PRESTON says
This looks gorgeous but my daughter has just been diagnosed as Coeliac so it I will have to do some adapting to make it work for our Easter feast!!
Karen Burns-Booth says
It is made with amaretti bicuits, which can be gluten free and maltesers, so you will have to check them, but there are no wheat based biscuits in the recipe, so it may be okay Jane! Karen
JANE PRESTON says
Amaretti biscuits are fine but Maltesers contain barley malt extract and wheat flour so aren’t gluten free so I’ll have to miss them out. Such a shame because she loves them!! Having to do a lot of tweaking with our cooking at the moment.
Karen Burns-Booth says
Aw, what a shame Jane – I am sure you will come up with some great ideas though!
Jacqueline Meldrum says
Nice idea Karen, I’d never have thought of doing that in a Bundt. It looks so good. I am craving a slice right now!
Karen Burns-Booth says
Thanks Jac – the idea came to me in the middle of the night, as they sometimes do!
Janice says
I’m with you on the creme eggs, don’t know if my tastes have changes as I used to love them, but too sweet for me. I love the little mini-eggs with the speckly sugar shells and the malteser bunnies are very tasty. I love your no bake, clever way of doing it in the circular tin (notes for later) and I’ll have to try those galaxy mini eggs now that you have brought them to my attention.
Karen Burns-Booth says
I think my tastes have changed, as I also used to love them too Janice! You have to try the Galaxy Golden Eggs, they are amazing! Karen
Tracey says
Mmmmm chocolate heaven!! Adding to my to long list of things I want to bake/make!
Karen Burns-Booth says
Thanks Tracey – this is an easy bake to make, but it looks like you have slaved for hours over it!
Lauren says
This looks amazing Karen!!
Meredith says
Thank you for introducing me to
no bale cakes at the age of eleven! I really like to bake with my friends so this will be perfect!!!!!!!!!!!( P.S. I’m a HUGE fan of creme eggs!!!!!!!!!!!!!!!!!!!!!!!) ( and yes it deserves that many !!!!!!!!!!!)
Karen Burns-Booth says
Hahahahaha Meredith! THANKS so much for leaving a comment here and DO let me know how this no-bake cake turns out for you too – with lots of !!!!!!!!!!!!!!!!!! 🙂 Karen
Lucy - (Recipes @ Globe Scoffers) says
Wow these look amazing! Definitely going to try them.
I love creme eggs so much I made a creme egg chocolate trifle.
Charlotte Oates says
Oh wow! This sounds amazing. I like creme eggs and malteasers so I’d be very very happy with a slice or two of this 🙂
Gorgeous plates too!
Choclette says
Yay Karen, so pleased to see you joining in with We Should Cocoa again and with such a stunner too. I adore maltesers and can’t be trusted with a bag of them. Tiffin is also a major weakness. Just as well, I can’t stick my arm into the computer or you might find your creme egg malteser chocolate tiffin bundt had disappeared 😉
bakingaddict says
I have a confession to make – I don’t like creme eggs either! I do like the look of them particularly with Easter bakes as you have done here. This no bake treat looks spectacular – am bookmarking for next year’s Easter. Thanks for entering AlphaBakes.
Janie says
OMG Karen, they are adorable! This is one Tea Time Treat I could happily get stuck into 🙂
Janie x
Kacie Morgan says
Oh wow, that looks so impressive Karen! That would take centre stage on the Easter dinner table, no doubt. I am literally drooling at the sight of it!
Kat (The Baking Explorer) says
Wow this is chocolate heaven!!
Karen Burns-Booth says
Thanks Kat! 🙂