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Dayna Hoskin really knows how to bake up a storm.
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Strawberry and Pear Shortcake

Japan is home to many an exotic fruit.... however while I was there in 2016, I was REALLY craving Pears and couldn't find any ANYWHERE!

Then... just as all hope seemed lost, this magnificent little shortcake appeared in the window of a cute little bakery in Kyoto. The heavens parted, angels sang and a halo of light surrounded it. My eyes lit up like a kid a candy store or a baker in a bakery. It was the best thing I've ever tasted! Or maybe I just wanted Pears so badly that no matter what it tasted like I would have thought it was the best thing ever... well, we're about to find out!

Here is my Strawberry and Pear Shortcake, to pay homage to that wonderful creation that saved my sanity in Kyoto.

#1 Grease the base and sides of your cake tin, then place a circle of parchment paper in the base and strips around the edges. The butter under the parchment paper will hold it in place and prevent it from slipping when you pour in your batter.

If yo…

Coconut Creme Egg!

Easter has really snuck up on me this year! I know, I know, all the crap in supermarkets should have made me aware that it was approaching.... but to be fair, the supermarkets have had Easter chocolate for sale since before the new year!

Personally, I'm not a fan of Creme Eggs, they're just waay too sweet for me. No I'm not losing my sweet tooth, Creme Eggs are just pure sugar! So when my friend Sarah mentioned that they were her favourites,  I thought it only fair that the Easter Bunny brought her her favourite Easter treat.

Before attempting this bake (This one technically isn't a bake, more of a deconstruct, re-assemble and refrigerate kind of deal) I researched a lot of different Creme Egg recipes, hunting for something that wasn't just confectioners sugar and food colouring! But to no avail, so I went it alone, and I've been told by credible, non bias sources (*cough cough* my husband) that they're better than the original!

#1 Whenever you're working with chocolate, having everything laid out and ready to go is ideal, things can get messy and chaotic quickly when it comes to chocolate, so being organised prior to starting will allow you to work through the chaos.

#2 I made this mistake when making these! When you split you Cadbury Hollow Eggs into two, set the halves next to one another, not in random places on your bench like I did.. like I said being organised is the key. Setting them down next to one another means when it comes to joining them back together you know which half goes with which to create a perfectly uniform join.

#3 Handle your Chocolate Eggs as little as possible to avoid warming them up too much. If the chocolate warms too much you may find that your eggs collapse where you're holding it.

#4 Along the same lines as above, if you have thin plastic gloves, you may wish to adorn one hand (the hand you'll be holding your eggs in, usually your non dominant hand) with said glove to avoid leaving fingerprints on the surface of your chocolate eggs as you handle them.

chocolate, easter, chocolate eggs, easter eggs, creme eggs, coconut, baked goods, baking, cake, slice, dessert, most popular,
Yield: 12Pin it


prep time: 45 minscook time: total time: 45 mins
My take on a Cadbury Creme Egg.... I've been told by credible, non bias sources *cough cough* my husband, that they're better than the original!


29g unsalted butter (cut into small cubes)
2 tbsp sweetened condensed milk
1/4 vanilla extract
pinch of salt
2 cups icing sugar
1 drop red food colouring
5 drops yellow food colouring

115g unsalted butter (cut into small cubes)
1 cup coconut cream
pinch of salt
2 1/5 cups icing sugar

12 Cadbury Hollow Chocolate Eggs


Prepare two mixing bowls and set aside.

Starting with the whites (so as not get dye on the beaters first) add your butter, coconut cream and salt into one mixing bowl and beat with electric beaters on a high speed. Add sugar gradually, and once the mixture can hold stiff peaks and has turned pale in colour, set it aside.

In your second bowl, combine the butter, condensed milk, vanilla extract, salt, and food colouring with the beaters at a high speed. Add sugar gradually, and once the mixture can hold stiff peaks and has turned pale in colour, set it aside in the fridge to harden slightly.

Meanwhile, boil a kettle as close to your work space as possible and grab yourself a baking tray.

Un-wrap your hollow eggs and discard the wrappers, hover a sharp knife over the spout of your kettle momentarily once it's started to produce steam, and gently press your warmed knife into the pre-existing join in the chocolate egg to split your eggs in two.
Repeat until all your eggs are halved.

Remove your yolk mix from the fridge and set it up next to your whites’ bowl.

Using teaspoons, spoon whites into each chocolate egg half, press the back of the spoon gently into the centre so it spreads to all edges of the egg, and to leave a small divot in the middle for your yolk.
Repeat until all eggs are filled.

Retrieve your yolk mixture from the fridge, and using different teaspoons, spoon a small amount of yolk mixture into the centre of every second egg half.

Re-boil your kettle and pour boiling water into a large glass (big enough to dip a butter knife into).

Dip your knife into the boiling water and press gently around the cut edges of two of your egg halves (one with a yolk and one without).

While the edges are still partially melted, press the two halves back together, smooth any melted chocolate that pushes out from the join with your fingers and set aside on your baking tray.
Repeat until all your eggs have been re-constructed.

Place baking tray of eggs in the fridge to allow your eggs to set.


x2 large mixing bowls 
electric beaters 
sharp knife 
butter knife 
tall glass 
4 teaspoons
baking tray

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