Easter Crafting & Baking

As I'm sure we all know, Easter is coming up fast. This means the time has come to get all the family together, eat good food and binge on chocolate!

What are you doing for Easter? Are you having the whole family come for family dinner? …mmm roast lamb! Or are you keeping the celebrations more intimate this year? Maybe you're spending the day with your friends... Whatever you're doing, let us add some fun to your day with these fun craft and baking ideas!

If there's one-thing children do so naturally, it's using their imagination. Arts and crafts is the best thing in the world to them, and although it can be messy and time consuming, it's so worth it when you see what crazy things they come up with... Plus it keeps them entertained for a while, so you can relax during a well-deserved bank holiday weekend! Here are a few ideas to get the children in your life crafting:

Bunny Pom-Poms:

Bunny pom poms

I Kat Bag shared their step-by-step guide to making large pom-poms in the shape of the cutest little bunnies. Here's how they did it:

Using the thickest yarn they could find, they wrapped the yarn around and around cardboard rings in two sizes (small and large), tied the two yarn pom-poms together in the middle and they then cut the sides to make the yarn look like fur.

For the head of the bunny, black beads were used for eyes and a pink bead for the nose. They cut felt into ear-shapes, pinched the ends and glued them into the heads (the smaller pom-pom).

For the tails, I Kat Bag used ready-made white pom-poms and glued it to the back.


And there you have it - a finished Bunny Pom-Pom!

Easter Cones:


Jamie from The Crafting Chicks has also shared their step-by-step crafting idea! First thing's first, choose what animal you want to make your cone into - it can be anything you want! Then, create a pattern for it. You can either draw this yourself or print a cool pattern off the Internet.

With some pieces of patterned paper or card, create your cone shape and tape into place.

Now it’s time to get creative: grab some googly eyes, pom-poms, glitter... Whatever you need to decorate your cone, and turn your cone into an animal. We love the little birdy!

You can fill your cone with mini eggs and other edible treats that you received on the day!


Baking is something sweet always gets the kids excited. Get them involved in and create something they can be proud of. So, here’s something to do with all those chocolate eggs you receive - a delicious recipe for an Easter Nest Cake.

You will need:

Chocolate Sponges Nest Icing

200ml Vegetable Oil, plus extra       

for the tin

100g butter, chopped into           


150 slightly salted butter,   


250g plain flour

200g marshmallows

2 tbsp cocoa powder

6 tbsp. cocoa powder

2 tbsp cocoa powder 300g icing sugar

2 tsp baking powder

75g salted pretzels, crushed 4 tbsp milk

280g soft light brown sugar

chocolate eggs, to decorate

250ml butter milk

4 shredded wheat biscuits

2 tsp vanilla extract

3 large eggs

1 tsp bicarbonate of soda 

Heat oven to 180C/160C fan/gas 4. Oil and line two 20cm round cake tins. Add the flour, cocoa powder, baking powder, bicarb, sugar and a large pinch of salt to a bowl. Mix with a whisk, squeezing any large lumps of sugar through your fingers, until you have a fine, sandy mix. 

Whisk the oil with the buttermilk in a jug. Stir in the vanilla and eggs, then pour the wet ingredients into the dry and mix until there are no more streaks of flour. Divide the mixture between the tins and bake for 25 mins. Test the cakes by inserting a skewer into the center – if there is any wet mixture on the skewer, return the cake to the oven for 5 mins more, then check again. Leave the cakes to cool in the tins for 15 mins, then transfer to wire racks to cool fully.

Next, make the nest. Clean one tin and line it with some oiled baking parchment. Put the marshmallows and butter in a heatproof bowl and microwave on high for 1 min, stirring halfway through (or heat gently in a pan on the hob). Continue microwaving in 20-second blasts until you get a runny mixture. Stir in the cocoa, pretzels and shredded wheat until well combined. Tip the mixture into your lined tin and use the back of your spoon to create a nest shape. Leave to cool at room temperature for a few hrs, or chill in the fridge if you need it to set faster.

To make the icing, beat the butter, cocoa, icing sugar and milk together until smooth, adding a splash more milk if the mixture is too stiff. Assemble the cake by stacking the sponges with icing in between, topping with more icing and the nest. Fill your nest with as many chocolate eggs as it will hold, then serve. It may be easier to cut the cake if you remove the nest – you can then chop the nest into chunks and serve alongside the cake.

cream egg cake

From everyone at AO Home, have a delicious Easter!!