If you’ve been looking for a fun and easy activity to keep little fingers busy this Easter weekend, then look no further than these adorable chocolate no-cook Easter bonnets. This is another recipe that has followed me up through the years, from making them as a little girl in the kitchen with my Mum, to making them at Girl Guides (with my Mum, who was also our assistant leader!) and even later on in life, as a fun and simple activity to do with my Nan, who had a limited mental capacity in her later life., It’s also a fun activity to do with the new and inspiring creative minds that have come into our lives ever since.
Traditionally, my mother and I would have spent hours in the kitchen, hand-stamping out tiny flowers from coloured fondant icing and leaving them to dry, ready to be added to the cakes as decorations. For covenience reasons today though, I simply went ahead and purchased a tub of colourful round sprinkles. You can use anything you like to decorate your bonnets, so go on ahead and get as creative as you like. I even managed to source some edible wafer flowers which, even though my anthophobia would let me work with them, eating them was still a no-go. The brain is a very powerful tool!
For this recipe, you can use any chocolate-covered marshmallow treat that you can find. I used Tunnock’s tea cakes (I had seriously forgotten how good they are!) but I also went on ahead and found a whole list of international alternatives for you to consider. As an alternative, you could also consider a chocolate mini muffin (with the top cut off so it balances), another smaller chocolate biscuit, a Reese’s peanut butter cup… but hey, these are your bonnets, don’t be letting me tell you what to do. Here’s your chance to let your creative mind go a lil wild!
Prep time: 15 mins
For this recipe, you will need:
- 6 chocolate digestive biscuits (or similar)
- 6 chocolate covered marshmallows
- 6 strawberry laces (or similar)
- 150g icing sugar
- 2 tablespoons (30ml) water
- Green food colouring (optional)
- Edible cake decorations
You will also need: A dinner plate, a small bowl, a spoon, a dinner knife, a small ramekin (optional), cocktail sticks (use cake pop sticks for young fingers!,) a piping bag (optional)
- Combine the icing sugar and water in a small bowl. You want a a thick icing that holds it’s shape when a spoon is moved through it. Set half of your icing aside in a small ramekin (optional) and add 3-4 more drops of water to the remaining icing, it should be thick and pool slowly behind a spoon when it is moved through it. This will act as your ‘glue’ for this recipe. I went on ahead and portioned and coloured my icing before taking the above photo, but you can see the difference in consistency between the two!
- Place a dab of icing ‘glue’ on the centre of a chocolate digestive. Unwrap a chocolate marshmallow and place it on top, press down gently. Be careful not to add too much icing, you don’t want it to seep out and make a mess!
- Take a strawberry lace and cut it in half with a knife. Place one half aside for the moment.
- Time a small bow in the remaining piece of strawberry lace. Trim the ends with a knife, if necessary..
- Use a few small dabs of icing ‘glue’ to to stick the piece of strawberry lace around the base of the chocolate marshmallow, like a ribbon. Add another dab to stick on on the bow. Next, it’s time to have fun!
Use small dabs of icing ‘glue’ to stick on any edible cake decorations to make your bonnet complete. If desired, use a little green food colouring with the thicker icing and mix well, place in a plastic icing bag and carefully snip a small hole at the tip. Use it to paint stems and leaves, if desired. Arrange your completed bonnets on a plate and serve.
I hope you enjoyed this recipe. Tomorrow I’ll be back with a wonderful Easter recipe from the Mediterranean. Stay tuned for more! If you try out this recipe, why not share your creations on our Facebook page? We’d love to see what you come up with!
Until next time,
Stay safe & have fun,
Helen & Matt xx