Christmas Cake: Part Two 'Wreath Design'

So here it is, Part Two of this years Christmas Cake creation. The presents have been bought, wrapped and placed under the tree, the larder has been stocked and the first Guylian seashell of the season has been scoffed. It was time for one of my last, and most favourite Christmas traditions of the year, decorating the cake. Scan down to the next post and you will see that with the help of Dad (and Delia) I made my first Christmas cake from scratch, so spent a long time deciding on the best way to decorate it, to truly do it justice.

Past decorations have included Santa’s and Trees, Presents and Carol Singers, a classy Candle creation and a slightly less classy Christmas dinner spread. This year I opted for the traditional Christmas Wreath, and went all out buying edible powders, glitters and stars to make it dazzle.

I started by putting a layer of marzipan and icing on to the cake, before creating the holly and ivy leaves by hand, which I painted in situ on the cake.

I created sparkly paint by mixing the gel colours with golden powder, which created a beautiful metallic effect. I then added berries for the holly before rolling out strips of marzipan to create ribbons that appear wound around the wreath and a big bow to finish the whole thing off. 

I finally sprinkled some edible gold stars over the wreath, and VOILA, my Christmas Cake of 2012 was complete.

Wishing all my lovely readers an Exceedingly Happy Christmas!!

Milk Chocolate Truffles

Happy New Year everyone!! So I really ought to be posting something healthy, probably a salad, to welcome in the New Year, and ‘start as I mean to go on’, as they say. Instead, I’m sharing with you a recipe consisting of chocolate, cream and alcohol – its not like we’ve indulged enough over the festive period. OK, enough excuses, these little balls of chocolatey joy mark my first tryst with homemade confectionary, and I’m pleased to report that it was a great success. I actually made these truffles as a Christmas gift, presented in little Lakeland truffle cases in a box with ribbons and baubles, they were hugely simple to make and really delivered on flavour. The initial bitter darkness of the cocoa powder exterior is soon replaced by an almost caramel, smooth, milky interior – I think they’re simply delicious, and suggest you break your New Years resolutions immediately and try making them too, you won’t be disappointed.

Adapted from The Good Housekeeping Cookery Book

Makes around 24 truffles

225g good quality milk chocolate (I used Green and Blacks)

90ml double cream

3 tbsp brandy

Good quality cocoa powder (I used Green and Blacks)

1. Grate the chocolate into a small heatproof bowl that will fit over a pan. Add the cream and stand over a pan of simmering water until the chocolate begins to melt. Stir well until smooth and remove from the heat. (At this point my chocolate started to look a bit greasy, but don’t worry if this happens to you, it didn’t effect the end product)
2. Leave to cool for around half an hour, then beat in the brandy. Use an electric whisk to beat the mixture until fluffy and paler in colour, about 5 minutes. It should be firm enough to stand in peaks.
3. Spoon into a shallow tin, flatten out, cover and refrigerate for two hours until quite firm.
4. Sprinkle a plate with cocoa powder and, using a teaspoon, spoon even-sized amounts and place on the plate. Dust your hands with cocoa powder and quickly roll the spoonfuls of chocolate into balls, making sure they each get a good cocoa covering. Place on waxed paper and refrigerate for at least 2 hours.
5. Keep the truffles packed in cases and boxes in the fridge, and eat within 3 days.

See these truffles and more delicious treats over at the Sweet as Sugar Cookies Party.