The Cadbury Mini Eggs Cookbook

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Grease a bowl with a 6cm base and line it with cling film. Put the chocolate mixture into the bowl and mould it around the base and sides, raising it above the edge of the bowl to make a nest. Chill the bowl in the fridge for an hour or until the mixture has set hard.

Peel off the cling film and place the nest on top of the cake. Fill it with the Cadbury Mini Eggs and serve. You can store the cake in an airtight container for up to three days. Spread the frosting over the cake and cut it into 16 squares. Place a mini egg on each square. Store the cake in a sealed container in the fridge for 3–4 days. Katya Savelieva, brand manager, Cadbury Mini Eggs, said: “Cadbury Mini Eggs have always been at the heart of the Easter baking trend.

Pour the mixture into the prepared tins and level the tops. Bake the cakes in the preheated oven for 20 minutes until they well risen and a thin skewer inserted into them comes out clean. Leave them to cool in the tins. With 60 mouthwatering recipes for all baking levels of expertise, the new cookbook will get the whole family together in the kitchen.

Put the chocolate squares in a large glass bowl and microwave them for 20–30 seconds. Take out the bowl and stir the chocolate, then repeat until it is all melted. Alternatively, place the bowl over a pan of gently simmering water until the chocolate has melted. Pour the cake mixture into the lined cake tin and smooth the top. Bake the cake in the preheated oven for 45 minutes, or until it is well risen and a skewer inserted into the centre comes out clean.
Leave it to cool in the tin.
• To make the creamy frosting put the soft cheese, yoghurt, icing sugar and orange zest in a bowl and mix until they are well blended and smooth. Using a food mixer or a hand-held electric whisk, beat the butter and sugar until they are light and creamy. Beat in the eggs one at a time, adding a little flour with each egg to prevent curdling. Sift in the flour and cocoa powder and mix on a low-speed until everything is well combined. Add the milk and beat the mixture until it is smooth.Put the digestive biscuits into a sealable plastic bag and bash them with a rolling pin until you have a mixture of different-sized pieces. You want some quite big crunchy pieces – not just crumbs. To make the base crush the gingernuts with a rolling pin and stir in the melted butter. Press the mixture into the base of the lined tin and level the top. Chill the base in the fridge while you make the filling. To make the chocolate frosting put all the ingredients into a bowl and beat until they are smooth with a hand-held electric whisk.

We hope to inspire more people than ever before to create some delicious Cadbury Mini Eggs treats as part of their Easter celebrations. The cookbook is filled with a wide selection of recipes meaning there’s something for everyone." In a clean dry bowl, beat the cream with a hand-held electric whisk until it stands in stiff peaks. Chill the mixture in the fridge for 2–3 hours (or overnight) until it is set. Cut it into 24 squares and store them in an airtight container in the fridge. Preheat the oven to 180°C/160°C fan/gas mark 4. Lightly oil a 20cm square cake tin and line it with baking parchment.Stir the crushed biscuits and marshmallows into the melted chocolate until everything is well combined and coated. Turn out the cakes and peel off the lining paper. Place one cake on a plate and spread half the frosting over it. Cover this with the other cake and spread the rest of the frosting over the top.