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A new take on Easter cake

Tuesday 12th March 2013

The end of lent is in sight and if (like many) you have forsaken chocolate or bravely attempted giving up cake (like some of the brave souls at Renshaw HQ have this year), it’s almost time to get back in the kitchen and bake yourself an indulgent Easter treat. The traditional bake this time of year is the iconic Simnel Cake – a light fruit cake layered with marzipan – but we think it’s time to breathe new life into Easter cake and get creative with a classic.

Carrot Cake Bites

At Renshaw we have been getting creative and come up with vegetable shaped cake bites and elegant garden themed cakes, but a new take on using the traditional flavours of chocolate and marzipan – the marmite of the cake decorating world? – could prove bountiful in inspiring with new Easter cake decorating ideas, especially with chocolate ready to roll icing available to both cover and model, and a variety of both golden and natural marzipans to mould.

Daisy Cake

This March, we’ll be on the hunt for Easter baking treasures, whether chocolate-flavoured, egg-shaped or spring-inspired. Colourfully modelled sugar paste flowers, polka dot embossed cakes and fun variations on Battenberg and Fraisier cake, we’re looking forward to seeing all your exciting Easter baking and cake decorating ideas! Come Easter Sunday, when we’re celebrating the end of self-sacrifice and blossoming of Spring with friends of family, we’ll all need a cake that can rise to the occasion.

So, what will you be making this Easter, and will you be going nuts with marzipan?