Y259
Easter Egg Sugar Pipings
23mm (240 pack)
£20 10 / €24 32
YSF102
Assorted Sugar Flowers 18mm (1,000 pack)
£59 10 / €71 51
Carrot
Easter 2025
Y260
Rabbit & Chick Sugar Pipings
30mm (200 pack)
£17 89 / €21 65
YSUG924
Bunnies, Chicks & Egg Sugarettes 25-30mm (240 pack)
£23 62 / €28 58
YSUG850
Easter Chick Sugarettes 30mm (448 pack)
£32 40 / €39 20
YSUG923
Hoppy Easter Sugar Plaques 73mm (48 pack)
£14 90 / €18 03
YSUG823
Moulded Sugar Daffodil 40 mm (180 pack)
£13 25 / €16 03
Y428
Cute Baby Chick Sugar Pipings 25mm (200 pack)
£30 54 / €36 95
M11936
Macphie Frosting Cream Cheese 10kg
M295
Macphie American Carrot Cake Mix
YSMC008
Sweetmelt
25mm (260 pack)
T957 Cupcake Case Yellow 51mm x 38mm
T954 Cupcake Case Pink 51mm x 38mm
T952 Cupcake Case Green 51mm x 38mm Cupcake Case Orange 51mm x 38mm
T953
R4446 Lincoln Green Fondant 12x250g
R4451 Pastel Green Fondant 12x250g
R4061 Yellow Fondant 12x250g
R4057
Baby Pink Fondant 12x250g
R4444
Baby Blue Fondant 12x250g
R4447
Duck Egg Blue Fondant 12x250g
Easter Cookie Pie
Ingredients
Macphie Soft & Chewy Cookie Mix
Belcolade Milk Choc Chunks
145Kg
085Kg Belcolade White Choc Chunks
Milk Chocolate Mini Eggs
Method
Add the cookie mix, water and chocolate chunks into an electric mixer and mix until a dough is formed
Split the dough into 3x 475g balls
Using an 8 inch cake tin, spray some Sonneveld Goldwax to help release the cookie
Take 1 of the 475g balls and press into the bottom of the tin
Take another of the 475g balls and press evenly around the tin
Crush up 200g of the mini eggs and melt both the Chocobake Bianco and Farcinut
Add the crushed up mini eggs into the melted Chocobake Bianco
Pour half of the Chocobake Bianco into the bottom of the cookie, then pour all of the Farcinut on top and finish with the rest of the Chocobake Bianco
Using the last of the 475g of cookie dough create a lid and press to secure well to the cookie dough around the sides
Put into the freezer until frozen
Once the cookie pie has frozen, place in the oven at 150°C for an hour and 30 minutes
Once baked, allow to cool and place into the fridge to set overnight
Take the cookie pie out of the fridge and out of its tin and slice into equal slices
Place the Macphie Vanilla Frosting and the IRCA Nocciolata Bianco into an electric mixer and mix until combined
Pipe the frosting on the cookie pie and decorate with the remaining mini eggs
More Easter Recipes
Easter Carrot
Cake and Cream
Cheese Stuffed Cookies
H109 - Carr’s Bakers Flour
M295 - Macphie American Carrot Cake Mix
P718 - Olympic Vegetable Oil
M11936 - Macphie Frosting
Cream Cheese10Kg
1400704 - Braun Bon Vanille
B1993 - Sudzucker Granulated
Sugar
C
Cr
Pis C
I2881 - IREKS Mella Brioche
A001- AB Mauri PInnacle Baker’s Yeast
AS1345 - Belcolade White Choc Chunks 10mm
A168 - Sliced Dried Sweetened Cranberries
BB42200 - Ready to Use Crossing Paste
C
Cho
I2881 - IREKS Mella Brioche
A001- AB Mauri PInnacle
Baker’s Yeast
BB42210 Crossing Mix Powder
SG or BB42200 Ready to Use
Crossing Paste
I200 - IREKS Voltex
H105 - Carr’s Bakers Flour
A0521 - Ballyrashane Unsalted
Butter 20x500g
P008 - Delta Cake Margarine
A565 - Sugar Tate & Lyle Gran (Cane)
For more Easter recipes check out our website!
andrewingredients co uk /recipes/easter
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