How to host Easter
Easter is made for gathering and grazing, stretching out the long weekend in the best way. A beautifully set table, something fresh from the oven and the promise of an egg hunt to come – sometimes it’s the simplest things that make it special.
Add a touch of charm
Bring a little extra magic to the Easter table with glass eggs, nostalgic paper decorations and our sweet chick chocolate egg cosies – the kind of details that delight little ones and quietly charm the grown-ups, too.
Set the table
Lay a fresh white tablecloth, layer reversible scalloped placemats and our new embroidered or sun-washed yellow napkins, stack your favourite plates and leave a little keepsake for your guests in the form of their own little springtime friend.
Scalloped Egg Cups – Set of 4
Pure Linen Napkins – Set of 4
White and Yellow Table Chick Cosies – Set of 6
Ribbed Glass Egg Bunny Decorations – Set of 4
Host an egg hunt
Easy fun for little ones – and those young at heart. Hide chocolate eggs in the garden, tuck them onto bookshelves and into little nooks around the house. For younger children, give them a chocolate treasure map – left by the Easter Bunny, of course – or give them simple clues. For older ones, add a few trickier finds to keep things interesting, or add some easter quiz questions so they can win their sweet treats.
Bake a cake
The extra day off invites a slower pace and the perfect moment for a little baking. With chocolate in the spotlight, a fresh, lemony sponge keeps things feeling light. In a buttery shade of yellow, our Lemon Easter Cake looks the part, too…
Lemon Layer Cake
Serves 8– 10
You’ll Need
For the sponge:
- 225g unsalted butter, softened 115g caster sugar
- 225g golden caster sugar
- 4 large eggs
- 225g self-raising flour
- 1 tsp baking powder
- Finely grated zest of 2 lemons
- 2 tbsp milk
For the lemon buttercream:
- 250g unsalted butter, softened
- 500g icing sugar, sifted
- Finely grated zest of 1 lemon
- 2–3 tbsp fresh lemon juice
- A splash of milk, if needed
To decorate:
- A small handful of edible pansy flowers
Method
- Preheat the oven to 180°C (160°C fan). Grease and line two 20cm round cake tins.
- Beat the butter and sugar together in a large mixing bowl until pale and fluffy. Add the eggs one at a time, mixing well after each addition. Fold in the flour and baking powder, followed by the lemon zest and milk, stirring gently until smooth.
- Divide the mixture evenly between the tins and bake for 20–25 minutes, or until golden and springy to the touch. Allow to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely before icing.
- To make the buttercream, heat the softened butter until smooth and add to a mixing bowl. Gradually add the icing sugar, mixing slowly at first, then increasing the speed until light and creamy. Stir in the lemon zest and enough lemon juice to create a soft, spreadable consistency. Add a splash of milk if needed.
- To assemble, place one sponge layer onto a cake stand or serving plate. Spread a generous layer of buttercream over the top, smoothing evenly to the edges. Place the second sponge on top, then use the remaining buttercream to cover the top and sides of the cake. Smooth with a palette knife for a soft, textured finish.
- Arrange edible pansy flowers in any pattern you like around and on top of the cake, pressing them lightly into the buttercream.
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