Easter Delights and Handcrafted Seasonal Treats

Let's keep the tradition alive without the weird additives. When I started making the English Simnel Cake, I wanted to get the ratio of dried fruits, warming spices, and that signature toasted almond marzipan layer exactly right. It's a dense, comforting bake that actually tastes like the ones I read about growing up.

What is in the marzipan?

I don't mess around with cheap fillers. My marzipan is pure almond or premium Goan cashew-based. No peanut mixes or artificial flavourings. You can taste the difference when you bite into one of my hand-painted Easter eggs—they're rich, sweet, and nutty, exactly how they should be.

Planning your Easter lunch?

If you are in Mumbai and need a centerpiece, my celebration cakes are classic chocolate sponges topped with fun, edible Easter art. They're perfect for feeding a hungry crowd. If it's a smaller vibe, grab a box of my chocolate nest cupcakes. I use a deep Belgian chocolate ganache for the frosting, not some sugary-sweet whipped topping that disappears the moment it hits the room.

Customisations

I know some of you need healthier options. If you are looking for specific dietary tweaks—like sugar-free or egg-free versions for your Easter gathering—shoot me a message. I am usually happy to adjust the recipe as long as it doesn't compromise the flavour.