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When I sent the husband to the shop for mini Cadbury's creme eggs last week he found the shelves empty. It's that time of year where from the very moment the Easter goodies hit the shelves (which is straight after Christmas these days!), every organised baker starts to hoard mini creme eggs ready to bake in to brownies, cheesecakes, cakes and cupcakes. Unfortunately I am not that organised baker.

Nothing screams Easter more than baking an indulgent creme egg in to a recipe, with it's splash of white and yellow fondant yolk, adding extra chocolate, sugar, butter, biscuits and cream can only but seal the deal.

So my husband didn't return with mini creme eggs but he didn't return empty handed, he bought almost every other option available including several bags of Cadbury's Minis selection that contain lots of types of Cadbury's mini eggs including oreo, daim, dairy milk and creme eggs. Not a problem I thought! I can work with that!

Feeling like I was in an episode of Can't Cook, Won't Cook off of the 90's, I took the ingredients I had in front of me and set to work on creating an Easter Creme Egg Cheesecake Recipe. I wanted the cheesecake to mimic the sweetness of the fondant centre of the creme egg itself and by adding the secret ingredient of condensed milk, I achieved the taste I was aiming for.

Be warned this recipe is sweet. Very sweet. You definitely only need a small slice to satisfy the sweet tooth of sweet tooth's, but as my Mum use to tell me, good things come in small packages or in this case small slices! I for one will most definitely be making this one again. 1) Line an 8 inch round loose bottom tin with baking paper.

2) Crush the digestive and Golden Oreo biscuits. Whether you bash with a rolling pin, use a food processor or a chopper, blitz those biscuits!

3) Melt the butter in a saucepan on the hob, remove from the heat and add your biscuit crumbs and stir until combined. This is your buttery biscuit base, pour evenly in to the lined tin, press the crumb mixture using the back of a spoon and place in the fridge to chill. 4) Chop the mini creme eggs or your preferred alternative chocolate filling into bite sized chunks.

5) Using a hand mixer, cream together the cream cheese, caster sugar and condensed milk.

6) In a separate bowl use the hand mixer to whip the double cream until it just starts to thicken.

7) Add the whipped double cream to the cream cheese and mix through on a low setting until combined. Add your chopped mini creme egg chocolate chunks and fold through the mixture until the pieces look like they are fairly evenly distributed.

8) Carefully spoon your mixture on to your biscuit base, smooth with the back of a spoon and pop back in to the fridge to chill. The cheesecake is best left to set in the fridge over night but if you cannot wait that long to face plant into it, try to leave it to set for at least 4 - 5 hours.

OPTIONAL DECORATION: If you want to give your Creme Egg Cheesecake that extra wow factor what better way is there to do it than to dress it up with strategically placed creme eggs and lashings of chocolate.

9) Once the cheesecake has chilled and is ready to be served, remove it from the tin and carefully pull away the baking paper. Carefully cut 3 large creme eggs and 2 Galaxy Caramel eggs in half. Melt the milk chocolate and the white chocolate in separate bowls. I melt my chocolate in the microwave by breaking the chocolate in to small pieces and placing  in a bowl. Heat for 30 second bursts on a low setting, stirring really well in-between and repeat until smooth. To achieve a nice bright yellowy orange chocolate to match the colour of the creme egg yolk add Sugar Flair Egg Yellow food colouring to half of the white chocolate and stir. 10) Fill three disposable piping bags with the milk, white and coloured chocolate, snip off the ends one at a time and drizzle the chocolate over the cheesecake. I've gone for a bit of a haphazard tartan grid like effect, piping chocolate lines of each colour horizontally and vertically across the cheesecake. The chocolate sets rather quick on the chilled cheesecake so it's worth getting those creme egg decorations in place straight after.

11) Yay! You made it! What a clever sausage you are... now don't deny yourself, tuck in, you've earned it!

After adding the decoration I popped the cheesecake back in the fridge until it was ready to be served. Remember any recipe that includes fresh cream or cream cheese should not be left out of the fridge for any longer than 2 hours.

When I served the cheesecake later that evening the drizzled chocolate had formed a nice chocolatey cage that snapped beautifully when the serving knife cut through it. Happy making! I'd love to hear how you got on and to see your results.... Tag me on Instagram @thecustomcakeshop, Twitter @customcakeshop


When I came across this Easter biscuit/cookie cutter set by Meri-Meri I fell a little bit in love with the pretty shapes. Bunny rabbits and rainbows are two of my favourite things, I couldn't wait to dust off my piping nozzles, mix up some royal icing and have a little play. Sometimes it's nice to work on a little project just because inspiration strikes, with no customer expectations or the pressures of a looming deadline. Taking inspiration from the popular sleeping unicorn trend, I decided to opt for a dreamy sleeping bunnies design for my little fellas. I choose a soft pastel pallet using Sugarflair food colourings in Claret, Party Green, Egg Yellow and Ice Blue to create the spring like colour schemed. The delicate gold details have been carefully piped, left to dry and then painted by hand using Sugarflair Gold Lustre mixed with a tiny amount of clear alcohol. Once the icing had dried Sugarflair Pink Shimmer Lustre has been dusted on with a dry brush to create the cute little blush on the bunnies rosy cheeks. Once my inner girlie creative juices were in full flow there was no stopping me, I couldn't resist adding a flower crown to some of the rabbits. I've decided these bunnies look like they could be off to a festival! What do you think? 
People often ask how I discovered cake decorating and ask how my business began.

My passion for cake decorating and sugar craft began as a small child. I always remember my mother creating the most wonderful birthday cakes for me and my brother. I would spend hours looking through her cake decorating books, marvelling at the designs and carefully choosing what birthday cake I would have each year. With these fond memories held close to my heart, when my own daughter had her first birthday party I decided I would carry on the tradition and I baked and decorated her birthday cake. Everybody at the party was most impressed with the 2 tier fairy castle cake I had lovingly spent hours creating. Family and friends then began asking for celebration cakes in all shapes and sizes and before I knew it friends of friends too. After my success designing and creating cakes for family and friends I became confident in myself, my work and with a wealth of practical experience under my belt, in 2009 I took the plunge and launched my business The Custom Cake Shop, baking and designing custom cakes.

Today I enjoy passing on my experience and knowledge to others through Custom Cake Classes by The Custom Cake Shop. Since 2011 I have been busy teaching cake and cupcake decorating, running cupcake classes, hen party workshops, children's parties and hosting private corporate events.

Although my path has changed direction and led me into teaching, I still consider a select few bespoke cake commissions but availability is extremely limited as I find my diary quickly fills with class and party dates. If you would like to make a cake enquiry please email your requirements along with the date you require to email@example.com.

Click on the images below to view a selection of some of the my personal favourite cake designs I have created. Whether you are after a fun Hen Party activity, a glamorous girly day out with your friends, a corporate team building event or an extra special birthday treat, a private cupcake decorating class is a wonderful and unique way to spend an afternoon.

We are delighted to have teamed up with the stylish and cool Gascoyne Place in Bath to offer an extra special package for your special event. Bathed in history, Gascoyne Place is conveniently situated within Bath City Centre making it the ideal location for Hen Parties visiting this historic city. Our cupcake events at Gascoyne Place are held in the elegant Georgian first floor dining rooms that look out directly onto Sawclose square and Bath’s historic Theatre Royal. On arrival you will be welcomed into the warm private surroundings ofGascoyne Place with a glass of bubbly. When everyone has arrived your group will be seated at the large table and each given a pretty apron to wear ready to begin making your cupcake decorations. You will be guided through the class design with demonstrations given every step of the way.

Mid class you will take a short break for you all to enjoy a cup of tea, coffee and complimentary cupcake courtesy of The Custom Cake Shop. Feeling refreshed you will then take back to your seats to complete your cupcake designs, each using a piping bag to pipe beautiful butter cream swirls and adorn with your handmade decorations.

The class will last approximately 2 hours and will include:

Our hen party and group bookings package at Gascoyne Place costs £35 per person with a minimum group size of 8 people. Group bookings at Gascoyne Place can take place on any day of the week or weekends, morning or afternoon. Gascoyne Place is such a cool and welcoming place to visit that many people find they don’t want to leave! Many of our groups stay for lunch in the resturant or drinks at the bar before of after the cupcake class. For more information or to make a reservation please visit their website here.