Christmas
Day 6 – Sausage and Bacon Cranberry Tarts
A little something savoury for Day 6 of our 12 Days – I’m thinking buffet table or simply scoffing them straight off the cooling rack!
Day 4 – Gingerbread Sleighs & Giant Men!
Two different projects for Day 4 of The Pink Whisk 12 Days of Christmas – Giant Gingerbread Men and Sleigh’s too – all using a fab Gingerbread Dough
Time to get cracking!
Giant Gingerbread Man
So how about a Giant Gingerbread Man? These seem to be everywhere this Christmas and with a price tag of £5-6.00 I thought for Day 4 of The Pink Whisk Christmas we’d make our own!
Gingerbread Sleighs
A Gingerbread Sleigh – filled with a Chocolate Father Christmas and Snowballs!
My plan was to make these for the boys for Christmas, but having made only 2 and there being 3 of them these are off to the school Christmas fair instead!
Gingerbread
Gingerbread dough is always lots of fun – whether you want to make biscuits, men or even a Gingerbread house then a good dough recipe is the place to start. The resting of the dough and chilling is an important step for the very best in gingery spiced flavoured biscuits so try not to miss it out if you can.
Day 3 – Salted Caramels
Day 3 of The Pink Whisk 12 Days of Christmas and today it’s Salted Caramels – the perfect gift for someone special (or indeed you – I won’t tell anyone you made them!)
Ingredients:
175ml double cream
135g caster sugar
85g golden syrup
Santa, Rudolph and Cheeky Elf Cake
A cute character Christmas cake which everyone will love
(and it’s simpler than you might think!)
You will need:
1 x 8″ Christmas Cake, marzipanned and iced See here for the how to
10″ Cake card
Ribbon for trimming around the base of the cake
Sugarpaste; white, flesh, red, green, brown and dark brown.
Glazed Fruit Christmas Cake
A much simpler affair for your Christmas Cake – great if you’re not mad on marzipan and icing!
The glaze contains brandy which means you can prep your cake well in advance and nothing untoward will happen to the fruits. If you’re making an alcohol free cake then just use the warmed apricot jam on it’s own.
Christmas Cake Baking Time!
The time has come! You’ve been lovingly stirring and looking after your boozy fruit and after six weeks soaking it’s ready to be turned into your Christmas Cake!
Ingredients:
1 x Boozy Fruit Soak
225g butter, softened
150g light muscovado sugar
75g dark muscovado sugar
2 tbsps treacle
5 eggs, large
285g plain flour
2 tsp mixed cake spice
100g whole almonds (optional of course if you don’t like nuts!)
