Easter Simnel Cake

Comment

Comment by Katy Nott on March 31, 2013 at 3:24pm

You just want more and more!  So I'll have another piece tonight haha

Comment by June Kowalczyk on March 31, 2013 at 2:52pm

Means it's so good, you can't stop eatting it.  :o)

Comment by art deco cakes by galidink on March 31, 2013 at 1:56pm

iv never heard that word! lol

Comment by Katy Nott on March 31, 2013 at 1:50pm

lol June

Comment by June Kowalczyk on March 31, 2013 at 8:17am

OMG

I haven't heard the word moreish in a long time....... one of my Mom's favorite words!!  :o)

Comment by Katy Nott on March 31, 2013 at 7:01am

Thanks Mandy - we did cut it though last night.  It was seriously good.  The marzipan baked in the middle makes it so moist and moreish.

Comment by Mandy Donaldson on March 31, 2013 at 4:03am

too good to cut Katy loving the flower in the middle 

Comment by Linda Wolff on March 30, 2013 at 5:36pm

All I know, June, is I could eat it till I'm sick! I love it.

Comment by art deco cakes by galidink on March 30, 2013 at 5:18pm

WELL YOU DID IT AGAIN Katy , now we wants some lol

Comment by June Kowalczyk on March 30, 2013 at 4:41pm

I don't like my fruit cake without marzipan.  My Mom used it,   but most here Linda, like USA, don't know much about it. Mostly it is refered to here as "almond paste".  My cake club leader says that marzipan & almond paste are 2 different things. She had some marzipan at our Christmas meeting & it was totally gross! It was from Ikea. But she was wrong.  In the USA & Canada almond paste & marzipan are one and the same. In UK marzipan has higher ratio if sugar to almonds,  here, more almonds to sugar. 

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