Chocolate may get the lion's share of the attention at Easter, but there are a few other classics that we think are just as delicious.
Take Simnel Cake, for example - a rich, fruity classic that's a marzipan lover's dream. And in this recipe from Lesley Wild, founder of Bettys Cookery School, we'll even teach you how to make your own marzipan from scratch.
Struggling to find a truly beautiful Easter treat for a really good egg? Poach an idea from Bettys: match the Easter gift to their personality with our highly ‘scientific’ guide.
“It's not tricky.”
Josie Raine is describing the process of making a five kilo, 55cm tall Easter egg – like our Imperial in Bloom Egg. To put it together, one huge half is placed curved-side-down, then tempered chocolate is spread onto the edge and the other half is carefully manoeuvred on top of it. To the untrained eye, it sounds terrifyingly tricky.
When you look at our towering Imperial Bloom Egg, it's our very dear wish that your first thought is, "Wow". And then, in our heart of hearts, we hope the next thing you think is, "Yum". But after gazing at it for a little while, as it towers above the other Easter eggs in the window of one of our branches, we like to think that a few people might start to wonder exactly how this 5.5kg giant was created.
We've always felt that the way something looks and the way something tastes are very closely connected. It's particularly true of sweet treats - with great beauty often comes great deliciousness. So when our chocolatiers devise a new and highly glamorous shade of Easter egg, it's always a cause for celebration.