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.