Sensational Six – Happy Easter

Easter is just around the corner and you can almost hear the hippity-hop of the Easter Bunny. If you are looking for a non-chocolate gift then you can’t go past these handmade gifts for kids.

Curated by Kylie of Babes & Tots Designs

Easter Bunny soft toy by Spacecake Design
Hot Cross Bun felt food set by Wombat’s Picnic
Door hanging by Little Birdy Finds
Bunny romper by Lily of Love
Shorts and tshirt by With Love X Two
Cupcake toppers by My Paper Planet

At Babes & Tots Designs our passion is in creating handmade goodies for your little ones. Things they will love to wear, dress-up in, cuddle and play with!

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Simple Easter Egg Snacks

Simple Easter Egg Snacks

If you have a toddler who loves his eggs as much as mine does, this little spin on a boiled egg is an oldie but a goodie around Easter time.

  1. Boil your eggs.
    Boil Eggs
  2. Crack your Eggs – BUT DO NOT PEEL AT THIS STAGE.Crack Eggs
  3. Add some food colouring to water. The more colouring you add, the brighter the lines. Make sure you have enough water to cover your eggs.Add food Colour to Water
  4. Pop eggs into your coloured water for 15 mins and pop into the fridge.
  5. Peel.
    Peel eggs.

Eat and enjoy!

Eat Me!

Ebony Shae Designs Contributed by Donna of Ebony Shae Designs.

Make. Make Believe. Make Memories.

You can make amazing animal masks, baby bibs or booties with just a few pieces of material – even if sewing isn’t really your ‘thing’.


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Easter Egg Cake

Easter Egg Cake

Gluten-free and delicious, this cake is a baked chocolate mousse. It is perfect for us busy mums because it is meant to be broken-looking. Make it for Easter, or at any time of the year really! Adapted from a recipe by the decadent Nigella Lawson.


For the cake

  • 250 g dark chocolate
  • 125 g butter
  • 6 eggs
  • 175 g caster sugar
  • 1 teaspoon vanilla essence

For the topping

  • 125 g dark chocolate
  • 300 ml double cream
  • 1 teaspoon vanilla essence
  • 1 packet candy coated mini Easter eggs


For the cake

  1. Preheat the oven to 180 degrees.
  2. Line a 26 cm springform cake tin with baking paper.
  3. Melt the chocolate and butter in the microwave. Set aside to cool.
  4. Separate 4 of the eggs.
  5. Beat the 4 egg whites until firm, and then slowly add 100 g of caster sugar. Continue beating until glossy and firm, but not stiff.
  6. In a clean bowl, beat the 4 egg yolks and 2 remaining eggs with the remaining 75 g of caster sugar and the vanilla essence.
  7. Fold in the chocolate-butter mixture.
  8. Slowly fold in the egg whites.
  9. Pour the mixture into the tin and bake for around 30 minutes, or until the cake is cracked and the center is
    set. Remove the cake and cool it in the tin. As the cake cools, it will crack and the middle will sink.
  10. When the cake is cool, remove it from the tin and place on a plate. Replace any bits that have fallen off.

For the topping

  1. Melt the chocolate in the microwave. Set aside to cool.
  2. Whip the cream and vanilla extract until it is firm.
  3. Fold in the chocolate.
  4. Fill the crater of the cake with the cream.
  5. Arrange the mini Easter eggs on top.

Easter Egg Cake


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