Easter Dessert Charcuterie Board
A festive and fun-to-assemble Easter charcuterie board that blends homemade and store-bought sweets into one colorful centerpiece. It’s perfect for creating a memorable dessert moment with minimal stress - ideal for gatherings, parties, or even just a sweet activity with the kids.This assembly of sweets can be varied to your favorite cakes, cookies, and candies. The amounts given will generously serve 10 people.
Equipment
- Large board, platter, or tray approximately 16x20 inches
- 2 small bowls 8 oz. each
Ingredients
- 1 recipe Pink Velvet Roulade well chilled
- 10 whole dipped strawberry “carrots”
- 1 package white yogurt pretzels 9 oz.
- 10 pastel candy-dipped cookies or pink circus animal cookies
- 2 solid milk chocolate bunnies 1.5 oz. each, such as Russell Stover
- 10 foil-wrapped chocolate animals chicks, sheep, bunnies – such as Lindt
- 1 cup speckled jelly beans
- 1 package pastel M&M’s 3 oz.
- 4 Easter ring pops
- 2 packages Peeps 3 oz. each
- 8 rock candy sticks
- 10 Easter candy bracelets
- 1 package Bunny Marpoles 10 count, approx. 2.4 oz.
- 1 package assorted foil-wrapped Easter chocolates 4 oz., such as Palmer
- 1 bag flower-shaped marshmallows 8 oz.
- Optional: Easter gummy candies for filling in
Instructions
Slice the Cake
- Start by slicing the Pink Velvet Roulade into 10 even pieces.
- Arrange the slices down the center of your board in a soft curve or straight line to divide the layout visually.
Fill the Right Side
- Place the dipped strawberry “carrots” to the top right of the roulade.
- Directly below, add a handful of white yogurt pretzels, followed by the candy-dipped cookies.
- Nestle the two solid chocolate bunnies and foil-wrapped Lindt chocolate animals nearby to anchor this side.
- This combination should completely fill the right side of the board.
Add the Bowls
- Place the two 8 oz. bowls on the top left and bottom left of the board.
- Fill one with speckled jelly beans and the other with pastel M&M’s.
- Insert Easter candy bracelets and character ring pops upright into the bowls for visual interest.
Left Arrangement
- Stack two rows of Peeps at the top left of the roulade.
- Top them with rock candy sticks and rest a few bracelets alongside.
- Just below the Peeps, layer the Bunny Marpoles, foil-wrapped chocolates, and flower-shaped marshmallows.
Finishing Touches
- Tuck foil-wrapped sheep or chicks into the bottom center of the board.
- Fill in any empty spaces with gummy candies, extra bracelets, and jelly beans to give the board a full, bountiful look.
Serve
- Assemble the board about one hour before serving, allowing the roulade to come to room temperature for the best texture and flavor.
- Enjoy this sweet centerpiece with family and friends!
Notes
Make Ahead: The pink velvet cake roll can be made up to two days ahead—just wrap it tightly in plastic wrap and store it in the fridge until you're ready to slice and serve.
The chocolate-dipped strawberry “carrots” can be prepped the day before; simply keep them in an airtight container in the refrigerator.
The dipped pretzels can be made several days in advance and stored at room temperature in a sealed container.
When it’s almost time to serve, plan to assemble the board about an hour beforehand so everything looks fresh and the cake slices have time to come to room temperature.
Tried this recipe?Let us know how it was!