The lowdown on Easter cakes In the past Simnel cake was popular, a fruit cake with a marzipan layer baked in the centre (although it was also a traditional Mothering Sunday Cake). This is decorated with marzipan, melted fondant and Royal Icing, the marzipan balls around the top edge represent the apostles present at the Last Supper.
Nowadays, I would suggest cupcakes decorated with chicks, eggs and so on would be a good idea.
Use pretty pastel lemons, pinks, blues and greens for Easter cakes/ spring themed cakes.
You could make iced biscuits, individually packaged- these could be used in an Easter egg hunt.
Bunny cake pops would be fun
Using small Easter eggs such as Cadbury’s Creme eggs, Lindor, Galaxy and so on, you can make animals by adding heads, arms, legs using marzipan or modelling paste..
For Easter Sunday cakes, chocolate ganache filled and decorated ones work well, they can be finished with handmade small eggs or truffles.
Or for a vintage theme, try Easter bonnets! Think 1950’s kitsch!
Sue Haskell has been a bakery lecturer at Brooklands College, Weybridge for twenty years. She is well known in the baking industry, participating at exhibitions such as Cake International and Food and Drink Expo. She has helped with the competitions at the Alliance for Bakery Students and Trainees annual conference since 2000.
Brooklands College in Weybridge, Surrey, offers part time catering and sugarcraft IVQ courses, such as a Level Two in Professional Bakery and an ABC Sugarcraft Award Level One as well as one day courses including Design and Create an Easter Egg, Valentine’s Cupcakes and Sugar Flowers for beginners.