This simple and easy to make centerpiece will be sure to have your Easter guests hopping with excitement!
Serves 22 Servings
30 Prep Time
12 Cooking Time
Ingredients
22 Yarrows Fruitless Hot-Cross Buns
22 small caramel-filled Easter eggs, foil wrapping removed
100g milk chocolate, chopped
To decorate, silver cachous and small Easter eggs.
2 cups icing sugar
1-2 tbsp water
1-2 drops pink food colouring
Small colourful Easter eggs
Method
- Preheat oven to 180°C/160°C. Make a hole in the middle of each hot-cross bun and insert an Easter egg into each. Place buns onto a large baking tray lined with baking paper. Bake for 8-10 minutes or until buns are warm. Remove from oven.
- Place chocolate into a heatproof bowl. Microwave for 1-2 minutes, in 30 second bursts, until melted. Stir using a metal spoon.
- Arrange 7 buns to form a circle on a large serving plate. Stack 2 buns in the centre (to help hold the tower). Dip one side of a hot-cross bun into the melted chocolate and stack onto the bun base. Continue dipping and stacking to form a tower of hot-cross buns, finishing with 1 bun at the top.
- To make pink icing, place icing sugar into a bowl, gradually add water to form a smooth slightly runny consistency. Gradually drop in the food colouring and stir to form a pale pink icing. Drizzle icing over the hot-cross bun tower.
- To decorate, sprinkle with silver cachous and small Easter eggs.