Decorating cakes doesn’t have to be hard. Sometimes simplicity and fun really helps (as well as knowing your limits). Our fabulously fuss-free chocolate Easter egg-inspired ‘bark’ is perfect for breaking up and using as gourmet style cupcake decorations and even better for adding a wonderfully dramatic effect to freshly buttercreamed cakes. 

Inspired by tempting hand-crafted Easter eggs that have been somewhat of a trend in the UK for a past few years our quick chocolate bark can be adjusted to suit any recipe or theme. We create bark for an array of bakery-style cakes we make such as peanut butter (with crushed Nutter Butter cookies and a dark chocolate drizzle) to lemon and white chocolate (with yellow tinted white chocolate drizzles and bright rainbow sprinkles) because it’s tasty, quick and eye-catching! Follow our tutorial below to make this impressive and edible cake and cupcake decor! 

How to make easy chocolate Easter egg bark!

Materials and ingredients needed:

• Good quality white, milk or dark chocolate buttons or chips (not baking chocolate)
• Sprinkles
• Candy
• Crushed cookies
• Melted candy melts or chocolates to drizzle
• Small angled palette knife
• Greaseproof paper
• Flat baking tray
• Freezer
• Disposable piping bags
• Microwave

Step 1:
In a microwave use a glass microwavable jug to melt your chocolate buttons or chips. Heat them for around a minute BUT keep checking them every 10-15 seconds or so giving them a good stir with a metal palette knife each time until all buttons are melted.

Step 2:
Line a flat baking tray with greaseproof paper and spread your melted chocolate thickly on top using the small angled palette knife.

Step 3:
Now for the super fun part! Add sprinkles, crushed candies, cookie crumbs, tasty chocolate chips etc on top. To help seal these delicious toppings in use melted chocolate drizzles on top.

Step 4:
Take your tray of tempting chocolate bark and place in the freezer for up to 30 mins to set fully. You can set your bark aside at room temperature for a few hours, but utilising a freezer helps speed up the wait a little.

Step 5:
Remove from the freezer and use your hands to break the slab of chocolate into large shards (to decorate smaller items such as slices of opera cake, buttercream piped cupcakes etc break into smaller pieces).

Step 6:
Now you can use the colourful pieces to adorn your freshly buttercreamed cakes and cupcakes!

Easy right? We bet you’re looking at one deliciously gorgeous cake right now. The best thing about creating chocolate bark and decorating with it is its adaptability. Its amazing to adjust and try out new sprinkles, sweets and chocolates for different occasions. We just can’t wait to make rocky road bark for chocolate fudge cakes or tasty s’mores inspired shards (mini marshmallows, chocolate pieces, graham crackers etc) for a toasted marshmallow and chocolate bakery cake!