These very more-ish little treats were made by mixing together melted dark chocolate, melted milk chocolate [equal amounts], rice crispies, toasted coconut, butter and syrup. I kind of guessed the amounts. I topped them with tiny mini eggs, mini eggs, toasted coconut and hundreds and thousands.
|Lemon sponge cake with lemon curd buttercream icing. Decorated with edible rice paper daisies and mini-eggs|
For this cake I used my trusty Victoria Sponge Recipe. Adding lemon zest to the cake and two large tablespoons of lemon curd to the butter cream icing. I also added some yellow food colouring to the icing to give it a lovely pastel yellow colour.
|Lemon Meringue Roulade filled with fresh cream, fresh raspberries and lemon cured - recipe here|