Friday, March 22, 2013

Easter Bunny Popsticks

There is only a week away from Easter, this year I'm making chocolate bunny to give to people instead of store brought Easter eggs.  I found this "Make your own Easter Gifts" pack from IGA supermarket at $10.  It includes all the things you needed to make 12 chocolate bunnies.  I buy more chocolate melts and have been making many bunnies (I do lost count how many I've made as I eat some along the way...)

I have been experiment different flavour, and I like the Hundred & Thousand Bunny and Milk top bunny the most.  The pure white choc bunny takes longer time to set and it doesn't keep well at room temperature.  It would be great to have more mould so it would take me faster to do the job.  I found that reheating the melted chocolate is not good, so I put the extra chocolate into other chocolate mould to make something else rather than washing if off.  In my first lot of chocolate, I forget to press medium on the microwave and burn my chocolate so please be careful and never overheat the chocolate!

Aren't those bunnies adorable?  They're so easy to make and you should try it!

Happy Easter!

Easter Bunny Popsticks
(make 4 each)

For the milk chocolate bunny:
120g milk chocolate
Hundred & Thousand sprinkles

For the milk top bunny:
30g white chocolate
90g milk chocolate


  1. Wipe the mould clean with paper. 
  2. Melt chocolate in a microwave safe bowl on medium heat for 1 minute, then 30 second on medium heat until the chocolate is all melted. 
  3. Use a spoon to spoon chocolate into each mould until half full.  Place a popstick into each mould, then tap onto the table to ease the air.  Fill with more chocolate and tap again.  Don't over fill and top with hundred & thousand sprinkles.  Wipe clean and put into fridge for 15 minutes or until set.  
  4. For the milk top bunny: melt white chocolate on medium heat until melted.  Spoon chocolate into mould, tap off air and then put into fridge to set.  Meanwhile, melt the milk chocolate on medium heat and lay a popstick into each mould.  Spoon the milk chocolate over the milk chocolate and keep in the fridge for about an hour or until set.

Thursday, March 7, 2013

White Chocolate Fairy Cupcakes

Princesses and fairies, didn't we grown up from these lovely imagination?  When my daughter was little, she would wear her princess dress and crown to the shopping centre.  Everyone would waved at my little SnowWhite.  Her dress up box were filled with costumes, fairy wands and wings.  When her little friends came over for a play, they all dress up and became princesses or fairies from the far far away land.

I also become the fairy, the tooth fairy when my kids lose their baby teeth.  Kids wake up in the morning would find their teeth replaced by gold coins.  One time, my daughter lost her tooth into the drain while brushing her teeth. We wrote a little note to the tooth fairy to explain everything and luckily she found it and a gold coin was rewarded.  I often told them to brush their teeth probably because bad teeth would be taken by goblins.  I would soon retired from being the tooth fairy as my daughter had grown up and my son only has a few teeth to lose.  However,  I probably will be the Easter buddy and Mrs Santa for a long  time.

This white chocolate fairy cupcake had brought back many sweet memories to me..... and I made them for one of our staff's birthday because she had been a sweetheart to us.

White Chocolate Fairy Cupcakes
(make 12)

125g butter, softened
125g caster sugar
2 eggs
1 teaspoon vanilla essence
125g self-raising flour
75g white choc chips
1 tablespoon milk

Topping and filling:
strawberry jam
thickened cream, whipped
strawberries, halves
edible glitter
mini sugared love hearts


  1. Preheat oven to 190c. Place paper cases into a 12 hole muffin tin.
  2. Beat butter and sugar until light and fluffy, add beaten eggs and vanilla essence until well mix.
  3. Add in sifted flour and fold it into the mixture, stir in white choc chips. Add a tablespoon of milk or a little more to make a soft, dropping mixture.
  4. Spoon the mixture into muffin cases until 2/3 full.  Bake for 15 minutes or until a light golden brown.
  5. Cool in wire-rack.  When the cake is completely cooled, use a knife to cut along the top of the cake, take the top out and fill the inside with strawberry jam and cover the top.
  6. Pipe the cream onto the cake starting from the side of the cake, topped with strawberries or love hearts, then sprinkle with glitter. Magic may be coming on its way!