Easter is a great time of year to go wild with colour. I love injecting my personality into my baking, and the themes of Easter – chicks, rabbits, springtime flowers – allow for so much creativity. We could all use a baking project to help us relax at the moment, and it’s a fantastic thing to do with kids over the spring holidays.

Absolutely everything about a hot cross bun appeals to me: cinnamon, currants and citrus are some of my favourite things. In my recipe below, I love how the dough rises to make it look like the little bunnies are slightly sunken into the bread, and as though they are peeping out from their warren.

I came up with the carrot cookies after seeing people make little animal cookies for Chinese new year. The dough is easy to shape, and the colour will stay vibrant after baking. They’re gluten-free too, which means they’re also deliciously soft and crumbly.

The funfetti cake, below, is a real showstopper. You need to give yourself enough time – bake the cakes one day and decorate on the next, otherwise you might find yourself exhausted by the time it gets to the washing up. I’d recommend a turntable for this, plus an offset palette knife and scraper to keep the icing nice and neat.

The most important thing is to have fun with it. Do your own thing and go off piste – that’s the joy of baking. A lot of people think of it as scientific and precise, but I think it’s quite fun when something doesn’t go to plan. Embrace the cracks and wonky bits, and incorporate them into your design. It’s Easter: there’s no need to stress about it.

Hot cross bunnies

These will make your house smell wonderful, and you can have fun creating whatever bunny shapes you like out of the non-yeasted dough. The bunnies are more for decoration, but they add a lot of fun and charm to this classic Easter bake.

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