There’s no getting around Easter when you visit the shops at the moment.
It feels like the supermarket has been filled with eggs wrapped in shiny foil since Boxing Day and this year Kmart has gone to the extraordinary lengths of marketing Easter wreaths and Easter trees – no thank you!
Every year I hold off buying hot cross buns until a week before Easter. Call me a puritan, but they’re only special if they’re something you enjoy once a year.
On Friday I decided the girls had waited long enough. Not only did I buy hot cross buns, in a moment of easter-induced insanity, I bought choc chip hot cross buns.
how to make an epic easter platter
Things you’ll need:
- 2 egg cups
- 1 medium-sized platter
- depending on the size of the egg cups, you might need a little bit of foil to get the cadbury creme eggs to sit well.
- 2 cadbury creme eggs
- mini easter eggs
- choc chip hot cross buns
- bite-sized things to dip into the creme eggs
- teevee malt sticks
- kit kats
- bite-sized cookies
- freeze-dried strawberries
- strips of dried mango
- chocolate covered blueberries
- cadbury mini eggs
Start by placing the large items on the platter – things like the hot cross buns and egg cups.
Then start filling in the gaps with little piles of cookies, chocolates etc.
Finally peel the foil from the top of the cadbury creme eggs and slice the top off – like you would a soft-boiled egg. Put the cadbury creme eggs into the egg cups (using a little bit of foil on the bottom if need be) and serve!
Time: 10 minutes tops!
If you’re looking for platter styling tips, look no further than my friend and talented food stylist JJ from 84th and 3rd. JJ can make spinach soup look beautiful and she made this wonderful, helpful video about how to style a cheese platter.