Also available are recipes for Easter Sponge Cake, Easter Cupcakes and Egg-shaped Shortbread. These can be found in a selection of illustrated springtime recipes available now.
Sucrea Sumix Soft and Lemon Palermo flavouring come together with basic sponge ingredients to create a light and airy cake that can be crowned with a decorative chocolate flower. The sponge takes 25 minutes to bake and, once cooled, is cut in half, sandwiched with Delifruit Raspberry and covered with frosting. A collar of Sucrea Plain Chocolate Curls can be used to finish. The sponge recipe can also be used to create Easter Cupcakes. Swirl these with a topping of yellow or pink frosting, then decorate with sugar eggs or chocolate mini eggs.