Sunday, 23 December 2012

Christmas creativity in the Back Of Beyond.

Gluten free Christmas cake.
This week has been all about the Christmas cakes. I have iced four in the past week which has given me plenty of practice with fondant and royal icing. The most creative design was the gluten free Christmas cake which I iced first to reduce the risk of cross contamination. I liked the idea of making a Christmas present cake as this would indeed be a Christmas gift. After the rigmarole I had had with my previous bow attempts for my sisters cake I found a different Youtube clip showing an easier way to make a fondant bow. Ha ha ha! They might look easy in the video clips but do not be fooled. Anyone who says you can work with fondant shapes a few hours after making is fibbing. It needs to be left over night to totally harden otherwise it is just too fragile. So after 2 attempts at the bow for that Christmas cake I decided to revert to an easier design for the other three!

The Vander-Cave family cake.
As well as the full sized Christmas cake I also produced some Santa and snowmen cupcakes from a design in the latest free Sainsburys Christmas magazine. Again I would question their instructions which states all you need is some fondant icing in a selection of colours and a round and serrated edge cutter. In reality I used at least 2 of my fondant tools for making Santa's beard. Although having looked at the BakingMad.com site which the recipe initially originated from their Santa has simpler styling.
For anyone who wishes to attempt these the instructions can be found at: http://www.bakingmad.com/recipes/cupcake-recipe/christmas-cupcakes
Snowmen and Santas.
I used my own Vanilla cupcake recipe which you will find below!

Vanilla cupcakes 
makes 12
125g unsalted butter at room temperature
125g caster sugar
2 large eggs at room temperature
125g self raising flour sifted
2 tsp vanilla extract
2tbsp milk

Preheat the oven to 190c. Line a cupcake pan with paper cases.

Beat the butter and sugar together until pale and fluffy (at least 5 minutes).

Add the eggs, flour, vanilla and milk and beat until smooth and a soft dropping consistency. If the mixture is a bit stiff add an extra drop of milk.

Divide the mixture between the cupcake cases and place in the oven. Cook for 15 minutes or until a skewer inserted in the centre comes out clean.

Decorate in any way you please!

Number 3 trying out my new snowflake cutters!


 Snowflakes sprayed with pearl spray on number 4!

                                              Happy Christmas Everyone!






2 comments:

  1. Mrs VC made me some gluten-free cupcakes with Father Christmas and Snowmen and I can say that they were absolutely delicious (I couldn't just have one!)

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    1. Oooops thought my Christmas Cake was part of a separate post. I can only bow in awe at Mrs VC's skill. My gluten-free Christmas cake was an item of argument in our house (as to who would get to eat it all!!). I can only drool at the taste of the red icing bow! Utterly lush (as my daughter would say!). The cake was eaten within about 5 days (mostly by me!) and I already have my order in for next years cake!! Thank you Mrs VC - it was very yummy!!!

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