What to do this Easter Weekend

So whether you want to hunt down eggs, host a lavish Easter Lunch, or just stuff down as much chocolate as you can, we've got all the sugar-coated bases covered. Don’t forget to also join the Fenn Wright Manson Easter Egg Hunt Competition on our Facebook page for the chance to win £150 to spend online!

Easter Egg Hunt

What would Easter be without an egg hunt? This is the perfect activity to keep the kids entertained (and even the sweet-toothed adults)! So set up your own trail at home or take part in the ultimate egg hunt and head to the beautiful Kensington’s Roof Gardens. Children will enjoy arts and crafts activities before they accompany the Easter bunny on an egg hunt. Parents are advised to take a step back and enjoy the Champagne and canapés! 

Don’t forget to take part in Fenn Wright Manson’s Easter Egg Hunt Competition. Just head to our Facebook page and you could win £150 to spend online with us - perfect if your wardrobe needs a spring refresh! For the chance to win you have to spot the hidden Fenn Wright Manson Easter Egg in one of our Facebook posts this week, and then simply like the post and comment #FWMEaster. Enter here. Good Luck!

Easter Table Inspiration

Host the best dinner party or Sunday lunch with our Easter table decoration ideas. For a statement look, decorate your table with scatterings of flowers and colourful painted eggs for an Easter touch. Alternatively, go for show-stopping centerpieces or bouquet of beautiful spring blooms, which are guaranteed to get your guests in the spring spirit and impress them with your creativity!

Easter Sunday Lunch

You can’t chase the Easter bunny all weekend – host the ultimate Easter Sunday Lunch for friends and family to really make the most of the long weekend. Get the kids involved and make this Mini Egg Cake, a real showstopper that is a guaranteed crowd pleaser for all ages!

Recipe

Ingredients:

For the sponge

340g butter, softened, plus extra for greasing

340g caster sugar

2 tsp vanilla extract

6 large eggs

340g self-raising flour, sifted

2 tsp baking powder

For the filling and decoration

300g butter

600g icing sugar

1 tsp vanilla extract

3-7 tbsp milk

100g seedless raspberry jam

200g dark chocolate, 85% cocoa solids

328g packet mini eggs

Method:

Preheat the oven to 180ºC, fan 160ºC, gas 4. Grease and line 3 x 20cm loose-based sandwich tins (if you don't have 3 tins you can bake 1 or 2 cakes at a time, cover the mixture with clingfilm between batches).

Using an electric hand whisk, cream the butter, caster sugar and vanilla extract, until pale and fluffy. Add the eggs one at a time, beating well between each addition.


Fold through the flour and baking powder. Divide between the 3 tins. Bake for 25-30 minutes until an inserted cocktail stick comes out clean. Allow to cool in the tins for 10 minutes. Remove and place on wire racks to cool completely. If the cake tops aren't level, use a serrated knife to trim them so they are nice and flat.

For the icing, place the butter, icing sugar, vanilla extract and a pinch of salt in a food processor. Whiz until combined, then add the milk 1 tablespoon at a time until you have a spreadable consistency (you may not need the full 7 tablespoons).

Sandwich the cakes together using the jam and 150g of the icing. The bottom side of the top cake should face down. Coat the cake in half the remaining icing. Place in the freezer for 20 minutes to firm up, then use the remaining icing for a second coat. Return to the freezer for a further 30 minutes.

Put 175g of the chocolate in a microwave-safe jug and heat in the microwave on high for 2 minutes, stirring every 30 seconds, until the chocolate is melted and very runny.

Remove the cake from the freezer. Pour the runny chocolate around the top of the cake, next to the edge, allowing it to trickle down the sides. Continue drizzling the chocolate in a spiral motion moving inwards to completely cover the top of the cake. If there are any holes, simply drizzle a drop of chocolate into the hole (you will cover the top with mini eggs so it doesn't need to be perfect).

Heat the remaining chocolate in small bowl in the microwave on high in 30-second bursts, stirring in between, until melted but is still thick, like a glue to stick the mini eggs onto. Start with one mini egg in the centre and work around it in circles, making sure there are even gaps between the eggs, to make it easier to cut the cake. (If the chocolate in the bowl starts to set, simply put it back in the microwave for another 30 seconds.) Leave for a few minutes until the chocolate has set, then serve.

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