Easter Simnel Cake

You Will Need:


  • To begin, mix around theDawn® Scoop & Bake batter with a spatula or spoon.
  • If required, add dried fruits, zest and candied peel (50g) to the batter and stir in.
  • Divide the batter into 4 square or circular cake tins, depending on the size of your cake you wish to make. We recommend around 1kg per cake = 500g per tin.
  • Bake at 160°C for 25-30 minutes.
  • Allow the cakes to cool before decorating.
  • Roll out the marzipan into two square or circular sheets; these should be the same diameter as the surface of the cakes.
  • Then place one sheet of marzipan on top of one layer of cake, place the next cake layer on top and finish with the second layer of marzipan on top.
  • Once the layers are in place, finish with a layer of Dawn® White Fudge Icing, smoothing it out with a palette knife.
  • Finish the cake by sprinkling cocoa powder over the top and adding mini chocolate Easter eggs around the top, 12 is the tradition.
Display as a whole cake or slice for individual portions – then sell!