I love Easter. I love making a big day of it and having a little party for the kids. If you're interested in doing the same here are a few recipes from Dr Oetker which are sure to impress (Sharing Bread, Easter Rabbit Red Velvet Truffles, Rose & Lemon Fondant Fancies, Chocolate Slab and Marzipan Chirpy Chick Truffles)!
Sharing Bread
Preparation time: 30 minutes plus proving, cooling and setting
Cooking time: 35 minutes
Ingredients:
500g pack white bread mix
Plain flour for dusting
100g pack Dr Oetker Extra Dark Chocolate Chunks
100g (3½oz) dried apricots, chopped
100g (3½oz) Dr Oetker Natural Marzipan, chopped
1 sachet Dr Oetker Egg White Powder
To decorate:
50g (2oz) icing sugar
A few drops Dr Oetker Moroccan Almond Extract
15ml (1 tbsp) toasted flaked almonds
Method:
1. To make up the bread, mix with water according to the pack instructions and knead and rest as directed.
2. Put the dough back in a mixing bowl, press down the top with your
knuckles to make a pit and add the Chocolate Chunks, apricots and
Marzipan. Use your hands to squeeze and twist the ingredients into the
dough until they are evenly distributed – this will take about 5 minutes.
3. Turn on to a lightly floured surface, knead gently for 1 minute then shape
the dough into an approx. 50cm (20inch) long sausage. Twist like a rope
and shape into an approx. 20cm (8inch) wide ring by bringing the two
ends of the dough together and pinching them to seal.
4. Line a baking tray with baking paper and carefully transfer the dough ring
on to the tray. Cover with a piece of cling film brushed lightly with
vegetable oil and leave to prove in a warm place until doubled in size –
between 45 minutes and 1 hour.
5. Ten minutes before baking, preheat the oven to 200°C (180°C fan oven,
400°F, gas 6). Make up the Egg White Powder according to the pack
instructions. Discard the cling film from the dough, and brush the dough
with egg white. Bake in the oven for 20 minutes, then reduce the
temperature to 180°C (160°C fan oven, °F, gas 4) and bake for a further
15 minutes until richly golden and hollow-sounding when tapped
underneath. Transfer to a wire rack to cool.
6. To decorate, sift the icing sugar into a bowl. Add a few drops of Almond
Extract and 5-10ml (1-2 tsp) warm water to make a smooth, drizzling
icing. Spoon over the top of the bread and sprinkle with toasted almonds.
Leave for a few minutes to set before serving.
Tip: This bread is best served and eaten within two days of baking.
--
Easter Rabbit Red Velvet Truffles
Preparation time: 1 hour plus cooling, drying and chilling
Cooking time: 5 minutes to melt the chocolate
Ingredients:
50g (2oz) Dr. Oetker White Fine Cook’s Chocolate
100g (3½oz) plain cake crumbs
30ml (2 tbsp) seedless raspberry jam
Dr. Oetker Bright Red Gel Food Colour
To decorate:
Icing sugar to dust
300g (10oz) Dr. Oetker Ready to Roll Regal-Ice White Icing
Dr. Oetker Hot Pink and Jet Black Gel Food Colours
Method:
1. To make the truffles, break the White Chocolate into a small heatproof
bowl and place over a saucepan of barely simmering water to melt.
Remove from the water and leave to cool for 10 minutes.
2. Stir the cake crumbs and jam in the melted chocolate until well mixed.
Add approx. 25 drops of Bright Red Gel Food Colours and mix to make a
vibrant red shade. Cover and chill for about 30 minutes or until firm
enough to shape.
3. Meanwhile, start preparing the decoration. Lightly dust the work surface
with icing sugar. Cut off a 190g (6½oz) piece of Regal-Ice, wrap in cling
film and set aside.
4. Roll out the remaining Regal-Ice piece thinly and using a small sharp
knife, cut out 16 long, thin, oval shapes to resemble rabbit ears. Place on
a board lined with baking parchment, folding the sides in slightly as you
lay them down to create more of an ear shape. Put the board in a warm,
dry place for at least an hour until firm enough to hold their shape - you
may need to leave them for several hours if the atmosphere is damp.
Gather up the trimmings and wrap in cling film.
5. Meanwhile, divide the chilled truffle mixture into 8 equal portions. Form
into balls and place on a plate lined with baking parchment. Cover and
chill for at least 30 minutes until firm.
6. Divide the reserved large piece of Regal Ice into 8 pieces. Working on one
portion at a time, flatten or roll into a circle about 8cm (3¼inch)
diameter and lay a truffle ball in the centre. Draw up the edges of the
circle to enclose the truffle, pinching the top together to completely
cover. Roll the ball carefully in your hands to smooth it. Place on a board
lined with baking parchment whilst you cover the remaining truffle balls.
7. Use the reserved trimmings of Regal Ice to make 8 pairs of feet, 24 balls
for cheeks and tails, and 16 small balls for eyes. Secure the feet on the
bottom of each truffle using a little water if necessary. Stick the tail on
the back in the same way, and then stick the cheeks and eyes on the
front.
8. Score the cheeks with a sharp knife to make whiskers. Put a couple of
drops of Pink Food Colour Gel on a saucer and using a fine paint brush,
brush over the inside of the ears and leave to dry.
9. Paint a small pink dot underneath the cheeks for a mouth. Using the
Black Food Colour Gel in the same way, paint on eye and nose detail.
Leave aside for a few minutes to dry.
10. When you are ready to serve the truffles, make 2 small slits in the top of
each truffle and insert the ears so that they stand upright. Serve and enjoy!
--
Rose & Lemon Fondant Fancies
Preparation time: 2 hours plus cooling, drying and setting
Cooking time: 17 minutes
Equipment needed:
Tweezers
Small Paint Brush
Ingredients:
115g (4oz) Margarine
115g (4oz) Caster Sugar
Medium Egg x 2, Beaten
115g (4oz) Plain Flour
7½g (1½ tsp) Dr. Oetker Baking Powder Sachets
2½ml (½tsp) Dr. Oetker Sicilian Lemon Extract
2½ml (½tsp) Dr. Oetker Limited Edition Rose Flavour
Dr. Oetker Hot Pink Gel Food Colour
To decorate:
Dr. Oetker Free Range Egg White Powder Sachet x 1
75g (3oz) Caster Sugar
Rose Petal x 8 of pink and x 8 of yellow
115g (4oz) Unsalted Butter, softened
200g (7oz) Icing Sugar, and extra for dusting
454g Dr. Oetker Ready to Roll Marzipan
600g Dr. Oetker Ready to Roll White Icing
Dr. Oetker Sunshine Yellow Gel Food Colour
Dr. Oetker Hot Pink Gel Food Colour
Method:
1. Preheat the oven to 190°C (170°C fan oven, 375°F, gas 5). Grease and line
2 x 18cm (7inch) square cake tins with baking paper. In a mixing bowl,
beat the margarine with the sugar until pale, creamy and light in
texture. Gradually whisk in the eggs then sift the flour and Baking Powder
on top. Carefully mix the ingredients together.
2. Divide the mixture in half and add the Sicilian Lemon Extract to one half
and the Rose Flavour to the other along with a few drops of Hot Pink Gel
Food Colour and carefully mix in until well blended. Spoon into separate
tins, smooth the tops and bake for 10-12 minutes until risen and firm to
the touch. Turn on to a wire rack to cool.
3. Meanwhile, prepare the decoration. Make up the Egg White Powder as
directed on the sachet and put the caster sugar on a plate. Working on one
petal at a time, hold the petal at one end with a pair of tweezers and
lightly dip in the diluted egg white. Shake off the excess, and brush away
any froth using a paint brush. Lay the petal on the sugar, and then cover
with sugar using a teaspoon. Lift the rose petal off the sugar and place on
a board lined with baking parchment. Continue to cover all the petals and
leave in a warm dry place for at least an hour until dry enough to handle – you may have to leave the petals for a longer period of time if the
atmosphere is damp.
4. Meanwhile, put the butter in a mixing bowl and beat until soft. Gradually
sieve in the icing sugar, beating well after each addition, to make a
smooth, spreadable icing. Set aside.
5. Trim the crusts from both cakes and sandwich together with a thin layer
of the butter icing. Cut into 16 neat squares.
6. Lightly dust the work surface with icing sugar and knead the Marzipan
until pliable. Using a tape measure, measure round the outside of one of
the squares, and measure the depth. Set aside 150g (5oz) marzipan, and
then half the remaining marzipan, and roll each portion out thinly to form
rectangles as wide as the circumference of the cake square added
together. Cut 8 strips of marzipan from each, as wide as the depth of the
cake square – as a guide, roll out to approx. 28 x 12cm (9½ x 4¾ inch).
7. Working on one strip at a time, lightly spread a marzipan strip with a little
butter icing and stick round the outside of a cake square. When all the
cakes are covered in this way, roll out the reserved marzipan thinly and
cut out 16 squares to cover the tops of the cakes, spreading with a little
butter icing to stick the marzipan down. Smooth the marzipan all over to
ensure a neat finish and place the cakes on a wire rack over a tray or
board.
8. Load the remaining butter icing into a small uncut piping bag, snip off
about 1cm (½ inch) from the end of the bag and pipe a neat blob on top
of each cake. Chill for 30 minutes to firm up.
9. Put half the chopped Regal-Ice in a saucepan and add 40ml (10tsp)
water. Heat very gently, stirring occasionally, until melted together.
Remove from the heat, mix in a few drops of Sunshine Yellow Gel Food Colour and working quickly, spoon or ladle liquid fondant over 8 cakes to
coat the top and sides – use a flat bladed knife to quickly cover any bare
areas. This icing sets quickly once off the heat, but can be gently remelted
if necessary.
10. Melt the remaining Regal-Ice with some water in the same way and
colour with Hot Pink Gel Food colour, and cover the remaining 8 cakes in
the same way. Leave for about an hour to set.
11. .To serve, carefully trim the icing drips from the bases of the cake and
place on a serving plate. Lightly dab the back of each petal with a drop of
water and place on top of each fondant fancy. Your pretty little cakes are
now ready to serve and enjoy!
--
Chocolate Slab
Ingredients:
150g Dr. Oetker Fine Cooks Dark Chocolate
150g Dr. Oetker Fine Cooks' White Chocolate
Dr. Oetker Lime Green Gel Food Colour
Dr. Oetker Wafer Daisies
Dr. Oetker Sugar Butterflies
Dr. Oetker Sugar Strands
Method:
1. Break the Dark Chocolate into a heatproof bowl and place over a
saucepan of barely simmering water to melt.
2. Meanwhile, line a baking tray with baking parchment. Once the
chocolate has melted, scrape it out of the bowl on to the centre of
the paper using a spatula. Carefully spread the chocolate to form a
rectangle approx. 18 x 23cm (7 x 9 inches). Tap the tray lightly on the work surface to smooth the chocolate and leave in a cool place to
set.
3. Melt the White Chocolate in the same way. Remove the bowl from
the water and mix in approx. 35 drops of the Gel Food Colour to
make a pale green shade.
4. Once the Dark Chocolate layer has set, pour the green Chocolate out
of the bowl on to the Dark Chocolate. Using a spatula carefully
spread the green Chocolate to almost cover the Dark Chocolate. Tap
the tray lightly on the work surface to smooth the Chocolate.
5. Working quickly, before the green chocolate sets, decorate the top
with Dr. Oetker Wafer Daisies, Sugar Butterflies and Sugar Strands,
then leave in a cool place to set.
6. Once the Chocolate is firm, break into pieces and either serve as
they are, or pack pieces into boxes or cellophane bags for gifting.
Tip: If the room temperature is warm, put the Chocolate in the fridge for about
10 minutes to set.
--
Marzipan Chirpy Chick Truffles
Ingredients:
50g (2oz) Dr. Oetker Fine Cooks' Milk Chocolate
100g (3½oz) Cake Crumb, plain
50g (2oz) Apricot Jam
325g (11oz) Dr. Oetker Ready to Roll Marzipan
Dr. Oetker Sunshine Yellow Gel Food Colour
Dr. Oetker Neon Orange Gel Food Colour
Dr. Oetker Wafer Daisies
Dr. Oetker White Designer Icing
Method:
1. Break the Milk Chocolate into a heatproof bowl and place over a
saucepan of barely simmering water to melt. Remove from the water and
leave to cool for 10 minutes. Put 5ml (1 tsp) melted chocolate into a small
bowl and set aside for decoration.
2. Stir the cake crumbs and jam into the melted chocolate until well mixed.
Cover and chill for about 30 minutes until firm enough to shape.
3. Meanwhile, prepare the decoration. Lightly dust the work surface with
icing sugar. Cut off a 25g (1oz) piece of the Marzipan and wrap in cling
film.
4. Take the remaining portion of Marzipan, flatten it slightly and add 5
drops of Yellow Gel Food Colour. Fold the Marzipan over the Gel Food
Colour to enclose it and carefully knead it into the Marzipan until evenly
mixed. Continue adding Gel Food Colour, 5 drops at a time, until you
achieve the desired colour. Wrap in cling film to prevent it from drying
out. Repeat the process to colour the 25g (1 1oz) piece with Orange Gel
Food Colour. As a guide, you will require about 70 drops Yellow and 40
drops of Orange to achieve vibrant shades.
5. Divide the truffle mixture into 8 equal portions. From into balls and place
on a plate lined with baking parchment. Cover and chill for a further 30
minutes until firm.
6. Cut off a 25g (1oz) piece of yellow Marzipan and wrap in cling film. Divide
the remaining yellow marzipan into 8 pieces. Working on one portion at a
time, flatten into a circle about 8cm (3¼ inch) diameter and lay a
chocolate truffle ball in the centre. Draw up the edges of the circle to
enclose the truffle, pinching the top together to completely cover. Roll
the marzipan ball carefully in your hands to smooth it. Place on a board
lined with baking parchment whilst you cover the remaining truffles.
7. When you have made 8 yellow balls, form the reserved piece of yellow
Marzipan into 8 pairs of wings and secure on the sides of each ball using a
little water if necessary.
8. Form the orange Marzipan into beaks and feet and gently press onto the
balls. Make 4 feathery hair shapes for the heads of 4 chicks, using the
image as a guide, and press onto the top of the chicks. Gently press 4
Wafer Daisies on to the tops of the remaining 4 chicks.
9. Pipe eyes using the Designer Icing. Re-melt the reserved Milk Chocolate
and paint small dots on the Designer Icing to finish the eyes. The chicks
are ready to serve and enjoy!
Tip: If the room temperature is warm, put the truffles in the fridge for 30 minutes before serving to firm up.
(Disclaimer: I received some Dr Oetker samples in exchange for this post).
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