Easter is the right time to flaunt your newly acquired baking skills
Easter is about new hope, thanksgiving, festivity and feasting, among a whole lot of other wonderful beliefs, traditions and sentiments. This is also the season when the aroma of lip-smacking treats from the kitchen or from the neighbourhood bakery comes wafting through the air. And while you’re possibly already thinking of chocolate eggs and bunnies, there’s a treasure trove of traditional food associated with the festival.
Easter baking and comfort food go hand in hand. Tanisha Ravindra, Pastry Chef, The Oberoi, Bangalore, says: “For many, Easter Sunday is the culmination of Lent, a period of abstinence and fasting. It also coincides with most harvest cycles across the world, thus, produce of all kinds are aplenty to cook up a storm.”
According to her, “Some of the traditional Easter desserts that are popular even today include carrot cake, pavlova with rhubarb and pistachios, Easter cookies – bunny/egg shaped, fruit trifle, cheese and sour cherry coffee cake, Easter cupcakes, classic angel cake, and Boston cream pie.”
Bangalore is full of home bakers and Easter is the perfect time to show off your culinary skills. Chef Vinesh Johny, co-owner at Lavonne Academy of Baking Science and Pastry Arts, Domlur, says: “We’re overwhelmed by the response of students to our Easter baking class where we will be teaching them traditional recipes such as hot cross buns, carrot cake, chocolate Easter eggs, and an olive and berry frangipane tart. I’ve observed that when a festival is around the corner, be it Christmas, Easter or Diwali, people usually enjoy cooking or baking food most closely associated with that celebration.” One of the most beautiful aspects about festive baking is that it is not confined to people who celebrate these festivals. “For the longest time, despite not being what one would call a home baker, I’ve been baking and retailing Christmas and Easter bakes,” says Disha Pillai, a corporate trainer. “I don’t celebrate these festivals but each year I ensure I make different treats than the ones I’ve made before, which I sell to neighbours and colleagues.”