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Simnel cake

post #1 of 4
Thread Starter 

I am in the Uk and I am thinking of making a simnel cake for the  Easter weekend as it is my Dad's 80th and we are turning it into a big family weekend. I am used to making rich fruit cakes, which are then left to mature for a few weeks before icing. 

 

A simnel is a lighter fruit cake, so do I make it this week and let it mature for the next 3 weeks before adding the final top layer of marzipan and the 11 balls?

 

Or do I make it a day or 2 before going to my parents and adding the top layer of marzipan and balls at the same time?  I am also making him a separate birthday (probably chocolate) cake.

post #2 of 4
I love a nice rich , matured dark fruit cake. It doesn't seem to have that extra something that a fruit cake is missing when it hasn't been matured. Having said that , if you are making a lLIGHT fruit cake - I have found that these mature less . They tend to go a little stale rather than maturing. I would make it in the couple of days prior and let it rest one day then decorate. Remember, light fruit cake is essentially a butter cake all dressed up for Easter in this instance:-D
post #3 of 4
Thread Starter 

Ok, so I've just put my simnel cake in the oven.  I thought that I'd opt for letting it mature prior to putting the marzipan on the top....I think I will have enough to do the week of Easter.

post #4 of 4
I hope it goes well for you .icon_smile.gif . Your Dads cake too. And a happy Easter in advance (well we are in lent). icon_biggrin.gif
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