It’s Easter time, and many home bakers are pitching in with an array of goodies. And it’s not just the popular Easter eggs, but traditional confectionaries too that are on offer.
While some people continue to make Easter eggs at home, home bakers have come to the rescue of those who prefer to outsource traditional goodies.
Easter eggs have been associated with the festival for several centuries. Symbolising the resurrection of Jesus Christ, Easter eggs come in delicious variety — Marzipan and chocolate — filled with sweets or chocolates for children.
Harry MacLure, editor of Anglos in the Wind, said: “The Anglo-Indian community promoted Easter eggs, a tradition handed over by the Europeans. Many of us have stopped making them at home for over two decades. It used be made with a mix of almonds, icing sugar and egg whites, shaped or moulded into eggs. I remember some families filling it with gold coins.”
Augustine Roy Rozario, founder president of Anglo-Indian Suburban Front, said: “Easter eggs are gifted to make children happy. As a child, I used to take part in Easter egg hunt in school.
Gone are the days when only Easter eggs and hot cross buns were part of festivity. Sarika Benjamin, a home baker in Anna Nagar, makes a variety of goodies, from assorted cup cakes and chocolate cakes to Easter cookies.
“I wanted to give a healthy twist to the confections. Many customers prefer date and walnut, banana cupcakes, rich Mawa cup cakes and dry fruit cookies. I bake hot cross buns which are eaten on Good Friday,” said Ms. Sarika who has employed five underprivileged women.
Linu Freddy, a home baker in Chetpet, says the maximum orders she has got are for gingerbread man and plum cakes. “My family used to buy Easter eggs from bakeries. Chocolate eggs are easy to make and sealed with royal icing,” she said.
