These no-bake Easter novelties are fantastic fun to make with the kids on Easter Sunday.
Preparation Time: 30min
Chilling time: 2-3hrs
- Thinly trim the dark brown edges from the Madeira cake. Make into crumbs by cutting the cake into pieces and blitzing in a food processor or liquidiser, or by crumbling into tiny pieces with fingertips.
- Beat the cream cheese and vanilla in a bowl until smooth. Finely chop the strawberries and add to the cream cheese with the cake crumbs. Mix together.
- Divide the mixture into 18 even-sized mounds and roll into balls. Put onto a baking sheet and freeze for 15min.
- Break chocolate into pieces. Melt in a bowl set over a pan of gently simmering water, ensuring the water doesn’t touch the base of the bowl, for about 5min. Stir the chocolate until smooth. Take the bowl off the heat.
- Line a baking sheet with non-stick paper. Spear a cake ball on a fork, then swirl into the melted chocolate to coat. Or, using a teaspoon, spoon a little melted chocolate over the cake ball held over the bowl, allowing excess chocolate to drip off. Transfer the coated cake ball to the baking sheet and sprinkle half with a little coconut or grated chocolate ‘fur’.
- Coat the remaining cake balls in chocolate and sprinkle with coconut or grated chocolate.
- To make the ears: cut the mini marshmallows in half. Break off tiny pieces of white icing. Roll into balls and press into ovals a little larger than the marshmallows with fingertips dusted with icing sugar. Press the icing around a marshmallow and pinch the top into an ear shape. Press two on to each cake ball. Add eyes and noses with sweets.
- Chill in the fridge for 1hr until set, then arrange in paper cake cases. Eat within 2 days of making.