Instead of just decorating eggs this Easter Sunday, why not surprise everyone with something fun and festive, like a sunflower cake made with Peeps, or little deviled egg chicks! These recipes don’t require much preparation or even many ingredients, and they are fun and easy for anyone – even kids.
How cute is this!? All you need to make it is a box of your favorite cake mix, chocolate frosting, chocolate chips and Peeps!
1. Prepare and bake cake according to package directions using two greased 9-inch round baking pans. Frost with chocolate icing on both tops and sides when cooled.
2. Place Peeps (you’ll need about 19) around the rim of the cake as the petals of the sunflower. Use toothpicks to keep them in place if you need them.
3. Top the center with chocolate chips (1 1/2 cups) – mini ones work best.
Deviled Egg Chicks
Tori Spelling shared this adorable idea this morning on the Today Show. Though this isn’t her exact
recipe, here’s the same one from Squidoo. You can use any deviled egg recipe, but this one’s pretty good, too!
2 dozen eggs
your choice of type of mustard
Mayonnaise or use yogurt if you like
Sweet pickle relish
Part of a can of black olives and carrot slivers
– OR Follow Your Favorite Deviled Egg Recipe
1. Hard boil a couple dozen eggs: Cover eggs with cold water in large pot. Bring to a boil, and turn off the heat, keeping them covered for 15 minutes. Immediately run them in cold water after for a few minutes and place in fridge for 10 minutes.
2. Mix together the yolks, mustard, mayonnaise, pickle relish, and celery salt. Taste and adjust as needed. Sprinkle some paprika on last.
3. Cut the Tops off the eggs and stuff with mixture. Use black olive pieces for eyes and small slivers of carrot for a nose. Stick the top back on at an angle like a hat to make the eggs look like chicks!
Nestling Baby-Buebird Cupcakes
A few pastry bags, a cupcake recipe (or box) and a batch of buttercream frosting are all you need to create these lively baby bird decorations from Martha Stewart! (If you don’t have pastry bags and tips, you can still try it by placing frosting in ziplock bags and cutting a slit in the corner, but it won’t come out as precise.)
1. Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; bake until light brown, 8 to 10 minutes, rotating pan once. Set aside to cool.
2. Prepare your favorite cupcakes – from scratch or a box, and in whatever flavor you like best. Lightly front cooled cupcakes with 1 cup chocolate buttercream; set aside. Here’s Martha’s recipe – but feel free to use any frosting.
3. Lightly frost cupcakes with 1 cup Chocolate Buttercream; set aside. Tint 2 tablespoons reserved buttercream pale yellow; place in a pastry bag fitted with a #349 Ateco leaf tip; set aside. Tint remaining buttercream light blue; place in a pastry bag fitted with a #11 Ateco plain round tip, and pipe three bluebird heads, 3/4 inch in diameter, onto each cupcake. Using leaf tip, pipe yellow beaks. With a toothpick, add melted-chocolate eyes. Form each nest with 2 tablespoons toasted coconut.