Western Living Magazine
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Easter just got a little bit sweeter thanks to these pretty dessert recipes.
Easter seems to exist in a special vortex where we are weirdly tolerant of sacrificing taste for presentation. Why are we settling for less than we deserve? Why do we eat those five-pound drugstore rabbits that put the chalk in chocolate? Why does a gelatinous raw egg wannabe suddenly become our holy grail of chocolate filling? Why do we eat marshmallow chicks that look and taste like melted candles?Okay, so maybe we feel a little strongly about this. All we’re saying is: there’s more out there. We can do better! Take the following eight recipes, for example. They don’t sacrifice palatability for looks—in fact, they combine taste and aesthetics in the most elegant way. Sorry, Easter Bunny, but the best desserts just can’t be crammed into a plastic egg.
Hold on to your fascinators, ’cause we’re kicking off this roundup in a big way. This lemon poppy seed cake from Poppytalk uses boxed cake and pudding mixes, so it’s quite simple to make—the real star is the icing, especially if you follow along with the site’s how-to decorating video.
They say Rome wasn’t built in a day—sometimes, beautiful things take time. Make sure you have plenty of time (and lots of bowls!) before tackling this four-part recipe from Beaucoup Bakery. Your hard work won’t go unrewarded—the dried fruit mix, brioche dough, honey glaze and orange icing make a cozy quartet of warm flavours.
Maybe it’s the berry garnish. Maybe it’s the blowtorch. Either way, this lavender dessert is beautiful and bold—a classic combination. This crème brûlée recipe from Thomas Haas will have your Easter guests swooning.
This dessert is made with vegetables, so it’s healthy, right? Either way, it’s a treat for the eyes and the taste buds. This Insta-worthy take on a classic carrot cake—from the new Bakeland: Nordic Treats Inspired by Nature cookbook—features walnut marzipan carrots and a maple cream cheese filling.
These sweet suckers are simple by design: melted chocolate and a festive mold is all you need to create a kid-friendly Easter treat. This recipe from Christophe Bonzon of Chez Christophe requires that you temper the chocolate, a melting process that prevents it from getting dull and helps it to maintain a smooth, silky texture.
Who says tea is just for drinking? These delicate little cakes from TWG Tea are infused with a seasonal black tea called Tea Party. With notes of pineapple and Mediterranean orange, this complex blend is described as “sensual” with an “orchard sweetness.”
Oh, crumble. You are a hot, hot mess. When dainty finger foods just won’t cut it, look no further than a hearty scoop of this rhubarb crumble from Railtown Catering.
Yes, we know this is the second carrot cake recipe in this list. No, we’re not sorry. In honour of the Easter Bunny himself (or herself—who’s to say?), we’ve added another version of this oddly good veggie-dessert mashup, this time with pineapple and coconut, from Parq Vancouver’s Honey Salt restaurant.