Satisfy Your Sweet Tooth With These Easter Desserts

Attention, Attention! It’s time to prepare for Easter; the ultimate holiday for people with a sweet tooth. Congrats if you’re one of us and if not, there’s just no way to resist the glorious Easter desserts, so you might as well enjoy the ride with us. It’s a day when we’re all encouraged to eat as many chocolate eggs as we want. But there are so many other desserts that you can try to make this year and add to the traditional mix. That’s right, you don’t have to skip your staples, make them all, especially if your entire family is attending the celebration. And if you were browsing the web for new recipes, then you’re in the right place. Find the most delicious Easter dessert recipes below. 

  1. Easter Bunny Cake

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Starting off with a must have Easter cake and in none other than a bunny shape. This recipe might take you some time and effort but the compliments you’ll get by just the look of it, are guaranteed. 


For Frosting:

  • 6 cups confectioners' sugar
  • 3 sticks (12 ounces) unsalted butter, at room temperature 
  • Pinch fine salt 
  • 1 tablespoon pure vanilla extract 
  • 2 to 3 tablespoons milk 

For The Bunny:

  • 2 baked 9-inch round cake layers (your favorite recipe or an 18.25-ounce boxed cake mix)
  • 1 1/4 cups sweetened flaked coconut 
  • 2 store-bought biscotti 
  • 1 tube pink decorating icing 
  • 2 black jelly beans 
  • 2 marshmallows 
  • 1 white jelly bean, halved lengthwise 
  • 1 pink jelly bean 
  • 1 black licorice wheel, such as Haribo 


  1. For the frosting: Combine the sugar, butter and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium high and mix until smooth. Adjust the consistency with milk until the frosting is easy to spread.
  2. For the bunny: Spread a thin layer of frosting (about 2/3 cup) on the flat side of one cake layer and top with the flat side of the second cake layer. Measure 5 inches across the top of the cake and cut down through the layers, creating 2 layered pieces that are slightly different sizes.
  3. Place the larger piece of cake cut-side down on a large platter or cake board. If using a rectangular cake board, place the larger piece so that the long edges are parallel with the long edges of the board. This is the body of the bunny. Cut the smaller piece of cake in half crosswise, so you have 2 layered wedges. Place one wedge in front of the body, with one flat side on the board and the other flat side against the body. The curved side will be on top. Take a serrated knife and round off the sharp edges on top of the head. Cut the tip off (the nose) at a 45-degree angle. Reserve all scraps in a bowl.
  4. Separate the layers of the remaining wedge of cake. These will be the back legs. Round the sharp edges of the cake wedges with your knife and add to the scrap bowl. Place one piece on each side of the bunny, with one flat side down and the other flat side facing forward (the round side towards the back of the bunny), about 1 inch from the end of the bunny's body.
  5. Mix the cake scraps in the bowl with a fork until mashed and then pack into a ball with your hands. Place the ball behind the bunny's body and adhere with a dab of frosting. This is the bunny's tail.
  6. Frost the entire bunny, tail and all, using 2 to 3 cups of the frosting, keeping some definition with the bunny parts and frosting more generously around any sharp edges to give a rounded look to the bunny parts. Sprinkle the bunny with the coconut to fully cover. Gently pat to adhere.
  7. Insert the biscotti between the head and body, pressing into the cake to secure them. These are the ears. Place the base of the ears close together at the center of the head and angle them out. Frost the front of each biscotti with some frosting. Then, using the pink decorating icing, frost a smaller strip in the center of each biscotti, going down to where the ears meet the head but not going all the way to the top.
  8. To make the face, press a black jelly bean into each side of the head for the eyes. Cut one of the marshmallows into 3 circles, discard the middle piece and press the 2 end circles, cut-sides in, into the front of the face for the bunny cheeks. Push the white jelly bean halves into the face below the cheeks, round-sides out, for the teeth. Place the pink jelly bean above for the nose.
  9. Unroll the licorice wheel and cut 2 pieces, each about 1 1/2 inches long. For each piece, peel the strips apart halfway down and then cut each separated strip in half lengthwise so you end up with a piece looking a bit like a broom. Repeat with the second piece of licorice. Tuck each piece, with a dab of frosting, behind a marshmallow cheek, with the cut ends facing out for the whiskers.
  10. Cut the second marshmallow in half lengthwise. Make 3 slits in each half, going about halfway through (these are the toes), and place in front of the legs for the bunny's feet. Adhere the bottom of the feet with frosting if necessary.

  1. Frozen tropical terrine

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Just one little taste of this zesty dessert will take you to those warm summer afternoons, which won’t feel that far away anymore. 


  • 2/3 cup (150g) caster sugar
  • 3 egg whites
  • 500ml thickened cream, whisked to soft peaks
  • Finely grated zest of 1 lime, plus 1/3 cup (80ml) lime juice
  • 100g glace pawpaw, roughly chopped
  • 80g glace ginger, finely chopped
  • 50g crystallised pineapple, roughly chopped
  • 60g pistachios, lightly toasted
  • Waffle ice cream cones, to serve


  1. Lightly grease a 2L (8 cup) capacity terrine mould. Place sugar and 1/2 cup (125ml) cold water in a saucepan over medium heat, stirring until sugar dissolves.
  2. Bring to a gentle simmer, then cook, without stirring, for 5 minutes or until thickened.
  3. Meanwhile, whisk eggwhites in a stand mixer until soft peaks form. Whisking constantly, slowly add hot sugar syrup in a thin steady stream. Whisk for a further 7 minutes or until thick, glossy and mixture is completely cooled.
  4. Carefully fold cream, lime zest and juice, pawpaw, ginger, pineapple and pistachios through eggwhite mixture.
  5. Spoon mixture into prepared terrine mold and tap terrine on the work surface to remove any air bubbles. Cover with plastic wrap and freeze overnight.
  6. Serve scooped into ice cream cones.

  1. Hummingbird Cupcakes

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Topped with cream cheese frosting and garnished with a caramelized banana, these cupcakes are the offsprings of the traditional banana and pineapple hummingbird cake. And boy do they taste magical! 


  • 1 cup pecans, chopped
  • 2 1/2 cups very ripe chopped bananas, (about 3 bananas) plus 1 firm banana, for garnish
  • 1/2 cup finely chopped fresh pineapple
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon fine salt
  • 3 large eggs, room temperature
  • 1 3/4 cups granulated sugar, plus more for banana garnish
  • 3/4 cup vegetable oil
  • 2 (8-ounce) packages cream cheese, at room temperature
  • 12 tablespoons (1 1/2 sticks) unsalted butter, cubed, at room temperature
  • 1 tablespoon finely grated lemon zest (about 1 lemon)
  • 1 teaspoon pure vanilla extract
  • 2 cups confectioners' sugar


  1. Preheat the oven to 350 degrees F. Line 2 (12 capacity) standard cupcake pans with paper liners. Toss the pecans, banana pieces and pineapple with 1/2 cup flour in a small bowl. Set aside. Whisk the remaining 2 1/4 cups flour, baking soda, cinnamon, nutmeg, ginger, and salt together in a medium bowl.
  2. Beat the eggs and granulated sugar in a large bowl with an electric mixer until thick and light, about 5 minutes. While beating slowly, gradually add the oil to the egg mixture. Scatter the dry ingredients over the wet, and then gently fold them together to make a loose batter. Gently fold in the nut mixture.
  3. Scoop batter into cupcake tins until about 3/4 full. Bake until cupcakes are firm to the touch and a tester, inserted into the cupcakes, comes out clean, 30 to 40 minutes. Cool cupcakes in pans on a rack; until cool enough to turn cupcakes out of pans. Cool completely on the rack. (For best flavor, wrap tightly and let cupcakes ripen overnight.)
  4. For frosting: Beat cream cheese and butter in a large bowl, with an electric mixer until smooth and fluffy. Gradually beat in lemon zest and vanilla. Sift confectioners' sugar over the cream cheese mixture, and beat until smooth. Refrigerate until just set, about 20 minutes.
  5. To finish the cupcakes, divide icing between the cupcakes, transfer icing to a big plastic bag or piping bag and snip the corner. Pipe a dollop of icing onto each cupcake and spread with the back of a spoon or an offset spatula to make large swoops.
  6. Thinly slice the remaining firm banana and place on a silicon mat-lined sheet tray. Sprinkle each banana lightly with granulated sugar and use a brulee torch on low to caramelize the sugar. (Alternatively, place the tray under a low broiler until sugar caramelizes. Use a small off-set spatula to transfer caramelized bananas to top each cupcake.) Serve.

  1. Bunny Bark

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You’ll never go wrong with a Bark as your Easter Day dessert. This bittersweet and white chocolate Bark will be broken and gone in seconds. So If you like your cooking to be highly appreciated, try the recipe below. 


  • 12 oz. bittersweet chocolate, finely chopped
  • 4 oz. white chocolate, finely chopped
  • 10 to 12 small milk chocolate bunnies
  • 2 tbsp. sprinkles, Sixlets, and nonpareils


  1. Line a large cookie sheet with parchment paper.
  2. In a bowl, microwave bittersweet chocolate on 50% power in 30-sec. increments, stirring in between, until nearly melted. Continue to stir until fully melted. In the second bowl, repeat with white chocolate.
  3. Spread bittersweet chocolate on parchment to about 1/4 in. thick (rough 9- by 13-in. rectangle). Spoon tablespoonfuls of white chocolate all over top, then use wooden pick or offset spatula to swirl white chocolate through dark chocolate. Immediately top with chocolate bunnies and sprinkles. Let stand until completely set, about 30 min. at room temp.

  1. Edible Easter Nest Eggs

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We’ve got some variety in this recipe, so it’ll be fun to go through the nests and pick your favorite combination below, then fill with the candies your family will love.


For The Butterscotch Nests:

  • 1 c. butterscotch chips
  • 3/4 c. crushed shredded wheat cereal
  • 3/4 c. sliced almonds

For The Pretzel Nest: 

  • 1 c. dark chocolate chips
  • 2 1/2 c. mini pretzel sticks, broken in half

For The Cereal Nest:

  • 1 c. white or milk chocolate chips
  • 1 1/2 c. crispy rice cereal

For The Coconut Nests: 

  • 1 c. white chocolate chips
  • 1 1/2 c. toasted coconut flakes


  1. Line a 6-cup muffin pan with plastic wrap. Melt 1 cup baking chips (dark, milk or white chocolate, or butterscotch, depending on which you choose above) in the microwave. Stir in 1 1/2 to 2 1/2 cups dry ingredients (depending on which you choose above).
  2. Scoop the mixture into the muffin cups and make an indentation in each to form nests. Refrigerate until set, about 10 minutes. Remove and fill with blue jelly beans and chocolates or other treats.

After a long day of cooking the food, entertaining the kids, and heavy socializing, we all deserve to indulge in a selection of mouth watering desserts. 

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