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Christmas cake, in a classic red-gold

If you've followed my blog long time, so you know that I like to get inspiration from things that have so nothing to do with cakes, such as bedding ...

Some time ago, was again a nice brochure with pillows and blankets in the newspaper and I knew how I make my Christmas cake this year: with matryoshkas in red and gold!
These Russian dolls have different names: matryoshka, matryoshka, babushka, Russian doll plug ... - And with these words I'm on the net then went in search of a feasible model for my cake. Decided

I'm looking for a fairly simple design, but could not spice up fine by different structures in the individual parts!

The parts of the Matryoshka dolls, and the border neighborhood I've cut with the Cricut from Modellierfondant. So clean and precise I get the fact with a knife not go.
The Cricut is an electric clipper, which determines the Scrapbooker of you already know. For several years this machine in the USA used to cut paste and fondant flowers. I have the machine now for 1.5 years and used it for such Ausschneidmuster or to cut stencils. If interested, I can tell you next year so some times it ...

Somehow difficult to photograph red total, even after several processing steps in the photo editing program, the colors are not exactly like on the cake, the face of Matryoshkas example is skin color and the pink cheeks ...

Under the Fondantüberzug my design the way Cake is again a Sacher Torte Grandma Buchholtz (as in many of my Wedding cakes because ...), which can be prepared well and at least to roll out a week. Perfect to minimize pre-Christmas stress!

The recipe for the Sacher Torte is the grandmother of Uschi Schroeder. Uschi is one of the co-leaders in the pie talk. Since this recipe is now available but not exclusively there, I write it to you here sometimes on a warm thanks to Uschi and her grandma Buchholtz!

Sacher Torte Grandma Buchholtz

200g butter, room temperature 200g icing sugar sifted
,
1 pack vanilla sugar or 1 tablespoon geh-made
200 gr dark chocolate
7-8 eggs screened separately
200 gr flour,
3 teaspoons cocoa,
sifted 1 teaspoon baking powder
1 pinch salt
6 tablespoons rum, brandy or apricot or orange liqueur
1 jar apricot jam

Chop the chocolate in water can liquefy and then cooled again to room temperature. In between stir every now and ...
the butter until creamy and then beat the sugar really nice white fluffy. Then stir in the cooled chocolate. Separate the eggs, stirring the yolks gradually into the butter-chocolate mixture and collect the proteins in a second bowl. In a separate bowl the flour, cocoa and baking powder seven, then beat the egg whites with a pinch of salt to a sleazy snow. Please do not stiff because the Sacher Torte is juicy with a greasy egg whites! Alternately pull
the flour mixture and the egg whites with fat mass, complete with the last remaining egg whites. Pour into a baking paper-lined with spring-form, thereby forming in the middle with the Teiglöffel a small hollow or alternatively wrap the pan after the Isoliermethode. In at 160 degrees preheated oven for 45 - 60 min. Bake the end make sure to stick out sample.
After cooling, cut the cake and fill with a mixture of jam and alcohol and outside once rich enough. If the cake surface is dry again, either coat it with chocolate glaze over them or ganache and covered with fondant. Then run through at least a week in the refrigerator or cold cellar.
I had baked for my Christmas cake that is 1.5 times the recipe in a 26 "springform pan, the cake was almost 7 inches high and had two fine cut times. Just after cutting the Christmas cake is now about 6 inches high. The remaining small bump of about 1 cm will crumble and I use for my Christmas dessert.


now wish I you and the people you love, a merry Christmas and thank you very much for your comments and opinions here on the blog. And if I do not get to write before New Year's Eve to another article: Does well in the New Year!

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wedding cake, very Christmassy!

weddings in the winter are so rare and in my circle of friends is unfortunately at the moment no wedding. Because me but rumspukt for some time a Christmas wedding cake in the head, I simply removed by two old dummies, the decoration and a white sugar rose, the Christmas roses and holly from last year and some new flowers, a new arrangement put together.

Unfortunately, the glitter powder comes on the snowflakes on the photos is over, but also like to me the combination of ivory and white on this Christmas wedding cake really well!

As Christmas accent and complement the green holly form the mistletoe make a nice contrast to the white flowers. Work are all the flowers and leaves of course again paste flowers and up to the internal wires, everything is edible.

In the plan view you can see beautiful that frame the Christmas roses the white rose. The Put sugar flowers is sometimes quite tricky: if you put too far apart, large gaps occur. But if you nice tight lies, can sugar flowers easily break :-(
What do you think because of my color choice? Is ivory for a wedding cake to your liking or need a wedding cake to be white?

The Best Of Kates Playgroung

gingerbread house with a difference ...

Last year I Found 3 days before Christmas, as always, found by chance a blog, presented at a super, super cute gingerbread houses as a topper for cup rims.

For normal cup of biscuits in various There are cookie cutter designs, but as a three-dimensional gingerbread house is something very special! The
instructions and tips for the gingerbread houses on notmartha.org I had saved last year and made an entry in the calendar so I can show you this cute idea this year.
For the pattern is made by Megan notmartha.org a PDF, which you can watch HERE download. In pattern 2 different gables are recorded, but I have now the big doors cut out, because my cups are quite large and thick. Megan wrote in the instructions that you bake the very beginning of a test house should, if you can not because of the size of the door recess is safe ...

's in the article by Megan Linked gingerbread recipe I have translated and scaled down to a smaller size, the amount is now perfect for about 90-10 gingerbread houses. The remaining balance in the end I had just cut with a serrated wheel in right corner ...

gingerbread recipe

240 gr flour
1 / 3 tsp baking powder 1 pinch baking soda

75 gr butter 75 gr

cane sugar 1 / 2 teaspoon ground ginger 1 teaspoon ground cinnamon

1 pinch ground cloves 1
/ 3 teaspoon ground
pepper 1 pinch of salt 1 egg size
S
80 ml sugar syrup

powdered sugar 1 egg white may

the butter until light and fluffy with brown sugar and add all spices. Then gradually the egg and stir in the syrup. Mix flour, baking soda and baking powder and work under the wet mass. Divide the dough into a ball shape and leave at least 1 hour in refrigerator.
I had the dough as much as 24 hours in the refrigerator before I rolled it. The
Preheat oven to 180 °.
Roll out the dough about 3 mm thick and cut out the cardboard template by using parts of the house twice each per cottage. The roll-out works best on a lightly floured surface and lightly dusted on top. Parts Carefully place on baking paper and about 15 min. Freeze this dough bakes evenly behind ...
In my oven baking time was a min of 8. ideal, the house components may only very, very slightly brown on the edges. let cool completely after baking.

Either you stick the pieces together then with a little icing from powdered sugar and water, or you make yourselves out of powdered sugar and protein is a Royal Icing that is really hard. especially handy I found now purchased in Birmingham Royal Icing Mixture, which I just had to add water :-)


should stick together when you make sure that the wall between the two gable parts are parts. Then you can let your imagination run wild and decorate as you wish ...

taste the gingerbread house about as biscuits and fit nicely with cappuccino, hot chocolate or punch. When filling the cups, but make sure that the house does not get wet feet, they are otherwise mulschig ;-)
quiz question: the white one, where I got the word mulschig ...?

in size to the house fit perfectly into our glass Christmas tree that my husband and I a few years back in Italy Bought at a market.
are beautiful this house as a table decoration for the Christmas dinner table or as a giveaway to friends and acquaintances ... - But you will no doubt have other ideas, right?

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bake cookies IV - caramel cashew bars

Elisenlebkuchen 're the favorite place of my husband, my favorites this year, but this Mohnmakronen!

These cookies are really nice and soft, slightly nutty-mohnig and fruity. Pleasant bite to get through the chopped almonds ...

Mohnmakronen

100g raisins 4 tablespoons rum


100 2 egg whites 1 tablespoon vanilla sugar gr.Zucker

1 tablespoon cream stabilizer
70 gr chopped almonds 100 gr

ground poppy seeds 2 tablespoons flour

about 25 wafers, diameter 5 cm
50 g white chocolate

the oven to 160 ° preheat, soak the raisins in the rum and heat briefly in the microwave, but do not boil.
the egg whites with the sugar and whip it open to a creamy egg whites. The poppy with the flour and the beaten egg whites lift (pour off excess rum) at the end of the raisins and stir in the chopped almonds.
painting with a teaspoon of the compound on the wafer and approximately 20 min. bake. After cooling
coat with white chocolate. I had it folded from a spray wax paper bag and sprinkled on the chocolate macaroons, then the chocolate is not too thick ...

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always better off - Mohnmakronen

Inspired by the Banoffee Cheesecake I went in the net in search of recipes with condensed milk and caramel and stuck in a recipe with salty cashew nuts ...
salty caramel, I was already as filling for macarons very, very tasty and so I could imagine the place as well.

Unlike in the original recipe I had the dough but the size of a normal baking tray and not just rolled out 20 x 20 cm. I also have the normal, added sweetened condensed milk have been caramelized condensed milk. The result is wonderfully thin, caramel bar with a coarse grit and slightly salty note.

cashew caramel bars

150 g. of butter, softened 1 egg

80 gr sugar 1 teaspoon vanilla sugar

flour 200 gr butter 25 gr


45 gr sugar 1 teaspoon vanilla
sugar 1 can sweetened
Condensed
1 / 2 tin condensed milk caramel
150 g. of chopped cashews,

The salted butter with the sugars until smooth, working under the egg and the flour and knead quickly into a smooth dough. Roll out the dough thinly on a baking paper on baking sheet for 15 minutes. pre-baking at 180 °. When large bubbles form during baking the dough, pierce them easily with a fork ...
The condensed milk and open hand position. The sugar in a small saucepan melt and allow it to remove the pot from the plate and add the vanilla sugar and butter while stirring. The condensed and caramelized condensed milk and add the entire mass under stirring for 2 -3 minutes boil gently (carefully, it burns quickly). Remove from the heat and stir in the chopped cashew nuts.
The caramel-nut mixture on the baked dough and spread again about 15 min. bake.

After baking, let cool slightly and serve warm part with a long, sharp knife. In this more than dragging and pressing the knife in between every now and then clean off, otherwise remain too much of the caramel stick to the knife ...

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bake cookies III: More natural sugar roses

On the Cake International in Birmingham I had even bought a Rosenveiner and thus made a few days ago a test-Rose.
The structure that results from this Veiner on the rose leaves is just so strong that they recognize. In addition, working with a Veiner has the advantage that the bulge, which is working for the wire is pushed back through the minting nice and flat.
Sugar Rose looks really natural and lively, if the individual petals were minted - I really like good!

As a comparison I once had a rose that I took during the course of a sugar-roses, placed next to it. One sees very well the difference, I think! The
Veiner was in the workshop I have attended in Birmingham, incidentally, also used for stamping of orchid flowers - worth a versatile tool, therefore, whose purchase is ...