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Stir the crushed biscuits and marshmallows into the melted chocolate until everything is well combined and coated. With 60 mouthwatering recipes for all baking levels of expertise, the new cookbook will get the whole family together in the kitchen. Pour the cake mixture into the lined cake tin and smooth the top. Bake the cake in the preheated oven for 45 minutes, or until it is well risen and a skewer inserted into the centre comes out clean.
Leave it to cool in the tin.
• To make the creamy frosting put the soft cheese, yoghurt, icing sugar and orange zest in a bowl and mix until they are well blended and smooth. Put the Cadbury Mini Eggs into a sealable plastic bag and smash them into medium and small pieces with a rolling pin or meat mallet. Put the chocolate squares in a large glass bowl and microwave them for 20–30 seconds. Take out the bowl and stir the chocolate, then repeat until it is all melted. Alternatively, place the bowl over a pan of gently simmering water until the chocolate has melted.

To make the chocolate frosting put all the ingredients into a bowl and beat until they are smooth with a hand-held electric whisk. Put the hot water in a small bowl, sprinkle the gelatine over it and stir well. Leave it for 2–3 minutes, stirring occasionally, until the gelatine is completely dissolved and clear. Stir it into the soft cheese mixture and then gently fold in the whipped cream. Preheat the oven to 180°C/160°C fan/gas mark 4. Lightly oil a 20cm square cake tin and line it with baking parchment.

Spread the frosting over the cake and cut it into 16 squares. Place a mini egg on each square. Store the cake in a sealed container in the fridge for 3–4 days. In a clean dry bowl, beat the cream with a hand-held electric whisk until it stands in stiff peaks. Turn out the cakes and peel off the lining paper. Place one cake on a plate and spread half the frosting over it. Cover this with the other cake and spread the rest of the frosting over the top.We hope to inspire more people than ever before to create some delicious Cadbury Mini Eggs treats as part of their Easter celebrations. The cookbook is filled with a wide selection of recipes meaning there’s something for everyone." Pour the mixture into the prepared tins and level the tops. Bake the cakes in the preheated oven for 20 minutes until they well risen and a thin skewer inserted into them comes out clean. Leave them to cool in the tins. Preheat the oven to 180°C/160°C fan/gas mark 4. Grease two 18cm sandwich tins and line them with baking parchment. Put the digestive biscuits into a sealable plastic bag and bash them with a rolling pin until you have a mixture of different-sized pieces. You want some quite big crunchy pieces – not just crumbs.

Grease a bowl with a 6cm base and line it with cling film. Put the chocolate mixture into the bowl and mould it around the base and sides, raising it above the edge of the bowl to make a nest. Chill the bowl in the fridge for an hour or until the mixture has set hard. To make the nest melt the chocolate in a heatproof bowl over a pan of simmering water. Alternatively, melt it in a bowl in a microwave in 30-second bursts, taking out the bowl and stirring the chocolate between bursts. Take the bowl off the heat and stir in the shredded wheat until it’s well coated.Katya Savelieva, brand manager, Cadbury Mini Eggs, said: “Cadbury Mini Eggs have always been at the heart of the Easter baking trend.