Easter is nearly here and what better way to celebrate than making some Easter cornflake cakes, quick, easy and extremely delicious. What’s not to love? I’m not quite the baker, I like to think I am and I’ll give it ago but the end results aren’t always too good! So when I found ‘children’s Easter recipes’ online, I thought maybe I’ll make these! As a child, I made these a lot, they literally took 5 minutes to do and I was always excited knowing that I could have one as a treat after my tea!
I came across loads of recipes to make these Easter cakes with shredded wheat, and I’m just going to put it out there… I’m not a fan of shredded wheat – I don’t know why, I’m probably the only person ever not to like it, so I definitely prefer the cornflake ones.
What you need
400g milk chocolate
1 or 2 bags of mini eggs
50g unsalted butter.
Melt the chocolate and butter together in a bowl, over a boiling pan of hot water, (make sure the water isn’t touching the bowl)
Line up your cases in a muffin/cipcake tin and once your chocolate has melted, mix with cornflakes and spoon the mixture into the cases.
Make a slight dip in the centre and fill with mini eggs, and enjoy!