Difficulty 
(2)
This cake may be preferred if you have children as it has chocolate mini eggs and little chicks.
You may click on any image in this guide to enlarge it.
You will need
8″ round baked Simnel Cake
500 grams marzipan
Seedless jam
Small amount of Royal Icing
Bag of chocolate mini eggs
Small Chicks (these are available from card shops for a few pence each)
10″ round cake board
Baking parchment
1 mtr ribbon
Take the baked simnel cake and place on the cake board. Using the tin it was baked in as a template, roll out marzipan and cut out a circle.
Spread the top of the cake with the jam and place the cirle of marzipan on top. Smooth surface and gently ease the edges of the marzipan over the edge of the cake to give a smooth finish.
Place a saucer on top of the cake and using a flat bladed knife, ‘draw’ round the saucer.
Using the remaining marzipan, make 11 (13 if you want to include all the disciples and Jesus) balls and place evenly round the edge of the cake.
At this point you can put the cake under a medium grill to toast the marzipan balls as in the Simnel Easter Cake or you may prefer to leave it as it is.
Fill the centre of the circle with Royal Icing and spread out. Press the chocolate mini eggs into the icing at the edge of the circle and place 2 little chicks with a couple of eggs in the centre.
Cut 2 strips of baking parchment the same depth of the cake and cover the outside edge, using tape to keep in position (see Simnel Easter Cake).
Finally attach the yellow ribbon around the cake and tape into position. I tend to use the paper type florists ribbon. The remaining ribbon can then be used to make a bow and the rest torn into thinner strips. Using the blunt edge of a knife, place the strips between the edge of the knife and your thumb, press hard and pull the strips towards you to create frills. Tie several together and tape to the cake using double sided sticky tape.
Difficulty (2)
This cake is very easy to decorate and as it does not have any icing it is not too sweet.
You may click on any image in this guide to enlarge it.
You will need
8″ round baked Simnel Cake
500 grams marzipan
Seedless jam
10″ round cake board
Baking parchment
1 mtr ribbon
Take the baked simnel cake and place on the cake board. Using the tin it was baked in as a template, roll out marzipan and cut out a circle.
Spread the top of the cake with the jam and place the cirle of marzipan on top. Smooth surface and gently ease the edges of the marzipan over the edge of the cake to give a smooth finish.
Place a saucer on top of the cake and using a flat bladed knife, ‘draw’ round the saucer, then mark criss cross lines within the cirle you have marked.
Using the remaining marzipan, make 11 (13 if you want to include all the disciples and Jesus) balls and place evenly round the edge of the cake.
Place the cake under a medium grill until the grid and balls are golden brown.
Cut 2 strips of baking parchment the same depth of the cake and cover the outside edge, using tape to keep in position.
Finally attach the yellow ribbon around the cake and tape into position. I tend to use the paper type florists ribbon. The remaining ribbon can then be used to make a bow and the rest torn into thinner strips. Using the blunt edge of a knife, place the strips between the edge of the knife and your thumb, press hard and pull the strips towards you to create frills. Tie several together and tape to the cake using double sided sticky tape.
Difficulty (2)
This is traditional Easter Cake and is fairly Easy to make. It is simply a fruitcake with a layer of marzipan cooked into the centre of the cake.
You may click on any image in this guide to enlarge it.
Recipe
225 grams (8 oz) butter
225 grams (8 oz) caster sugar
4 eggs
500 grams (1 lb 4 oz) mixed dried fruit
115 grams (4 oz) cherries (halved)
275 grams (10 oz) SR flour
1 tsp mixed spice
1 tbs milk
675 grams (1 lb 8oz) marzipan
8 inch round cake tin, greased and lined
Beat butter and sugar together until soft and creamy. Beat eggs together and add to the mixture. Add dried fruit to the flour and spices and mix to coat the fruit with flour. Fold the fruit and flour into the mixture. Add milk and stir in.
Roll out the marzipan and using the base of the tin as a template cut out a circle.
Spoon half the cake mixture into the prepared tin and spread out. Place the marzipan round on top of this and gently press down.
Add the rest of the mixture and spread out to give an even surface.
Cover the outside of the tin with 2 layers of newspaper and bake in the preheated oven at 160 deg for 1 hour. Reduce to 150 deg for a further one and a half hours or until the cake is cooked.
Note. If testing if cake is baked using the skewar method, be aware that the melted marzipan can look like raw cake mixture.