Fondant Holly Wreath

Another of my Festive Fondant creations. 

This little holly wreath can be used as a centre piece for your cake or as a cupcake topper. Can be made with, or without a forming cup and there are a mix of images from both methods here:

You will need:

• Modelling fondant / paste in red and green or
• Modelling fondant / paste in white if colouring your own
• Colour pastes in red and green if colouring your own
• 75mm Forming cup - optional
• Water / edible glue
• Paintbrush
• Small (optional), medium and large holly cutters
• Rolling pin
• Edible silver and / or gold spray glitter (optional)

Prepare the following:

Roll out your fondant as thin as you can without it breaking, then:

• Cut 7 Large holly leaves
• Cut 7 Medium holly leaves
• Cut 7 Small holly leaves (optional)
• Roll about 6 small red balls for berries

Layer #1

Because I want to show you that you don;t need the forming cups, this image shows the first layer without. If using forming cups, you won't need the greaseproof paper, but I strongly advise that you use some if you don't have a forming cup 

Lay seven holly leaves around in a circle and leave only a very small gap in the centre

Layer #2

Add some edible glue or water to each of the leaves, about 1/3 of the leaf and concentrate on the edges of the leaves more than the middle

Add the medium sized leaves, as close to the centre of your project as possible, so they cover the join of the leaves from layer one.

At this point, you can stop adding layers and skip the next layer if you only wish to have two (image left)

Layer #3 (optional)

If you like just two layers, skip this step

Add your third layer, again as close to the centre of your project as possible, using glue / water, place the smallest of your leaves on the joins of the medium leaves.

Add berries:

Start with the centre, glue your first berry on. Then, glue a further five on surrounding this first one.

Add some festive magic:

Otherwise known as edible glitter, add some festive magic to your creations.

Allow to dry and harden before topping the centre of your Christmas cake or festive cupcakes

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Dandelion Honey

A homemade vegan alternative for honey. No bees involved! By definition, not a honey 

You will need:

• 200 large dandelion heads or
• 300 smaller dandelion heads
• 1ltr of distilled water (about 1 3/4 pints)
• 4 cups of sugar (about 900g)
• 1 whole lemon (or 2 if you want to add to the jars later - optional)
• A good, heavy 'jam' pan
• Wooden spoon
• Glass jars - sterilised

Do not use dandelions from the road sides and always collect from a number of sustainable sources.

How to:

1. Separate the yellow heads from any green bits. A laborious task but worth the effort
2. Rinse the heads and place in a mixing bowl (not plastic)
3. Drain heads then boil the distilled water, then pour over the petals and soak them for a minimum of 12 hours. You can also grate the rind of one lemon and add to the mix (this is the lemon you will use the juice of later)
4. Sieve and strain - keep the water, add the dandelion heads to the compost heap
5. Squeeze the lemon
6. Add sugar and lemon juice to the water
7. On a low heat, bring to the boil, stirring gently all the time with a woodspoon
8. When the spoon starts pulling 'strings' and the mixture become slightly tacky, take off the heat
9. Transfer to your sterilised glass jars*

* If you wish to use a second lemon, ensure it has been cleaned and pipped, then slice it and share the slices between your jars. Put the lemon slices in the jars before you fill them with the 'honey' mixture.

Can be used once cooled

Belgian Waffles

For breakfast, brunch, afternoon tea with butter, fruit or just plain, they're delicious!

Of course, a true Belgian Waffle will have deeper indents / squares than mine but it matters not, you make the best wish what you have 

You will need:

For the Waffles:

• 2 cups self raising flour
• 3/4 cup sugar, I only use brown sugar
• 3 1/2 teaspoons baking powder
• 2 large eggs, separated
• 1 1/2 cups milk
• 1 cup melted butter
• 1 teaspoon vanilla extract

Toppings - the lists can be endless:

• Icing sugar for dusting
• Maple syrup for drizzling
• Whipped cream
• Soft fruits eg strawberries, raspberries, blueberries etc
• Or butter instead of fruits
• Even jams or preserves like my homemade apple butter

Step 1: Combine the dry ingredients

• Mix together the flour, sugar and baking powder and put to one side for a moment

Step 2: The wet ingredients:

• Separate your eggs and beat the yolks.
• Don't throw away the whites, we'll be using those shortly.
• Mix together the milk, melted butter and vanilla.
• Add the egg yolks and mix in.

Step 3: Beat the egg whites and fold in

• Beat the egg whites until stiff peaks form when you take out the whisk
• Fold the egg whites, using a metal spoon, into your first mixture.

Step 4: Time to cook

• Pour batter into the waffle maker and cook until golden brown.
• Follow the instructions for the waffle maker
• Allow to cool

Step 5: Serve and enjoy

Sprinkle with a little icing sugar, drizzle with maple syrup and add toppings.

My toppings here are:

• Top left: Fresh, whipped cream (or vegan alternative) and sliced strawberries
• Top right: Butter
• Bottom left: Apple butter and sliced strawberries
• Bottom right: Raspberries were available but they weren't used

There are endless sweet toppings you can add.

I thoroughly enjoyed mine of strawberries and cream.

I hope you enjoy yours.

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Christmas Cupcake Showcase

I'm taking this opportunity to show off my Christmas Cupcakes. I used a standard Victoria Sponge mix and added Butterless Buttercream and my festive fondant makes. Check out the links to make your own

Festive Fondant using:

Star Cutters

Snowflake Cutters

Daisy Cutters

Snowflake cutters

Daisy cutters

Star cutters

With green frosting for when there's no snow.

With white frosting for when there is snow.

Homemade Pumpkin Spice

A warming, deliciously aromatic homemade blend of ground spices. Ok, so it's not a cake, but it can be used to spice up a cake and give it that Auntumnal taste.

You will need:

Ground spices in the following combination:

• 3 tablespoons of ground cinnamon
• 2 teaspoons of ground ginger
• 2 teaspoons of nutmeg
• 1 1/2 teaspoons of ground all spice
• 1 1/2 teaspoons of ground cloves

A small mixing bowl

Measuring spoons

A whisk or a spoon for mixing

An airtight storage jar

Blend:

Place all the spices in your bowl and mix

Jar up, it's ready!

Put the mixed spices in an airtight jar.

I didn't have an airtight jar, so I put some sticky tape over the holes of a clean shaker jar

Note: The little pumpkins in the images are for decoration only, you don't need them

Also a featured post on Instructables

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Apple Butter

Can I interest you in any Apple Butter?

Check out my easy to follow instructions here

You'll be glad you did

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Bara Brith - A traditional Welsh fruit / tea bread

A traditional Welsh fruit loaf made with tea.

For much more detail, including weight conversions, 

see my Instructable here

There you will find more photographs and it's a little more comprehensive 

You will need:

On day 1:

• 350g Dried mixed fruit
• 400ml Hot strong tea (not shown)

On day 2:

• 250g Brown sugar - I use soft, dark brown sugar
• 600g Self raising flour
• 1 Egg

• A well greased and lined large loaf tin or two smaller ones
• A large mixing bowl

• A small amount of honey or homemade sugar syrup (optional) for glazing (see "Glaze and allow to cool" step)

Step #1: Soak fruit in tea overnight (Day 1)

This process should be done the evening before you are due to bake your Bara Brith

• Make your tea with boiling water.
• I use organic Earl Grey tea bags.
• Remove teabag
• When you remove the tea bag, top up the liquid to 400ml
• Pour over your dried fruit then cover and leave the stand overnight

Step #2: Mix in ingredients (Day 2)

• After the fruit has soaked overnight, add it to a large mixing bowl and add the sugar.
• The darker your sugar, the darker the fruit loaf.
• It will still taste good with lighter sugars
• Mix in the beaten egg
• Mix in the flour

Step #3: Pour into tin(s)

• Line your tin(s) and pour in the mixture. Smooth the top.
• Bake at 180*C / 350*F / Gas Mk 4 in the middle of the oven.
• Sit back and enjoy the aroma for the 60 to 90 minutes cooking time.
• I check mine after an hours, it's usually done by then.
• Test with skewer. Once your skewer comes out of the cake clean, it's cooked

Tips:

• I'm going to be honest here, never ever have I been able to 'pour' this mixture.
• I have always spooned it into the tins.
• Once spooned in, dampen your fingers and gently push it into the corners and down into the tin.
• To prevent your finger marks showing on the finished loaf, dampen the back of a metal spoon and smooth the top over

Step #4: Glaze and allow to cool

Turn out onto a wire rack and ...

Glaze (optional):

• I cheat and mix 2 heaped teaspoons with a little boiling water and brush over whilst it's still hot.
• This will help it stop drying out and give it a wonderful shine

Tip:

• Whilst it's still a little warm, wrap up for storage, this will ensure the outside does not go hard and crusty
• Store in a bread bag

Serve buttered and enjoy

For more tips and trick as well as photos and ideas

Please visit my Instructables

Click image above
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