christmas baking – Page 2 – Feasting Is Fun

Gingerbread Frosted Ginger Christmas Cupcakes

Happy holidays to all of my lovely readers of Feasting Is Fun. Today’s recipe for Gingerbread Frosted Ginger Christmas Cupcakes topped with mini gingerbread men, I hope will excite you and add some festive cheer to your day.

Is anyone else else excited about Christmas? For me a large part of the fun of Christmas is in the build up. Getting the children to write Christmas lists, putting up decorations and ordering our turkey and ham from Graig Farm. Finally making the Christmas cake, yet knowing it can’t be eaten until Christmas Day is always hard on certain members of the family. So, I baked these Gingerbread Frosted Ginger Christmas Cupcakes. Perfect festive sweet treats to enjoy, during the build up to the big day!

Warning, the frosting on these cupcakes is truly addictive! Because it really, REALLY, tastes of gingerbread and once you’ve tasted it I can guarantee that you will want more. And so, in order to provide balance, the cupcake itself is only lightly spiced with ginger. The final combination of both cake and frosting is absolutely perfect. Warming, sweet and not heavy, these really are the perfect festive, sweet treat.

A single small, spiced, festive individual cake with two candles alight behind it. — Gingerbread Frosted Ginger Christmas Cupcakes

Because these cupcakes are so yummy, they disappear very quickly. Always a good sign when everyone in the family absolutely loves them. And I have a feeling that making these may well become a Christmas tradition like so many other things have, in our home.

Christmas Traditions

Traditions include, decorations going up on December 1st, making mince pies then giving them to our neighbours whilst carol singing and cooking the ham on Christmas Eve. Also, tracking Santa Claus’ schedule, whilst munching on cheese straws and playing cards, have all become Christmas traditions. Each as important as putting out a drink, mince pie and carrot, before bed, on the night before Christmas.

Three festive spiced individual sponges topped with spiced whipped buttercream and a little man. — Gingerbread Frosted Ginger Christmas Cupcakes

Each of the traditions has crept upon us, unplanned. If something has been done two years in a row, the children automatically dictate that it is now a tradition. So, this year, I think I will make some Gingerbread Frosted Ginger Christmas Cupcakes to hand out whilst carol singing, alongside the warm mince pies. We are blessed to call our neighbours friends, so sharing homemade goodies with them, whilst they listen to our singing is always fun!

Do you have family traditions at Christmas? I’d love to hear about them.

Recipe: Gingerbread Frosted Ginger Christmas Cupcakes makes 12

For the cupcakes:

175g/6oz Unsalted Butter softened

175g/6oz Caster Sugar

3 Large Eggs – I use free range

1/8tsp Salt – I use Maldon

1tsp Vanilla Extract – I use Nielsen-Massey

2tsp Baking Powder

175g/6oz Plain White Flour

1tsp Ground Ginger

For the frosting:

500g/1lb 2oz Gingerbread Natural Flavoured Icing Sugar from Sugar and Crumbs

alternatively use the same quantity regular icing sugar (confectioners sugar) and add 2tsp of ground ginger

250g/9oz Unsalted Butter softened

2tbsp Very Hot Water

Mini Gingerbread Men (made by Culpitt) and White Edible Glitter to decorate both available online from Amazon.

Preheat the oven to 160C/140C fan, gas mark 3, 325F.

Making and baking the cupcakes:

First of all, line a cupcake tin with 12 deep cupcake/muffin cases
Next, in a large bowl add the butter, sugar and salt. Whisk, gradually increasing the speed, until pale and creamy.
Now add the vanilla extract and whisk until fully incorporated.
Into the bowl add the eggs and sift in the flour, baking powder and ground ginger. Then mix together until just combined. Over mixing can result in a tough, not light and airy, cupcake.
Spoon the cake batter into the cupcake cases, taking care to ensure that they are evenly filled.
Place the tin into the centre of the preheated oven and bake for 40-45 minutes. Once baked each cupcake will spring back from a light touch. The cupcakes will be soft and fairly pale, this is because they have been cooked at a low heat to ensure a flat top.
As soon as the cupcakes are baked from the oven. Carefully take each cupcake out of the tin and place on a cooling rack. Allow the cupcakes to cool completely before icing.

Making the frosting and decorating the cupcakes:

So, to make the icing; place the softened butter into a large bowl and sift the icing sugar on top of it. Next add 2 tablespoons of very hot water from a recently boiled kettle. Whisk, starting on a very slow speed and gradually increasing to a high speed. Continue until the icing is very light and creamy.
Fit an icing bag with a Wilton round piping tip #12, or use a large disposable piping bag. Fill the bag with the whipped, gingerbread frosting. If using a disposable bag without a tip, snip off the end to leave a 7mm diameter hole – approximately.
Check the cupcakes to ensure they are completely cooled, then begin piping the frosting. Keeping an even pressure on the bag pipe a double swirl. One on top of the other, pressing down in the centre before pulling away at the end.
Continue piping until all of the cupcakes are frosted.
Place a gingerbread man or woman in the centre of the frosting.
Finally, finish by sprinkling each cupcake with a dusting of edible glitter.

Store the cupcakes in an airtight container. They will keep for up to 4 days, however, you’ll be lucky if they last that long, unless you hide them 😉.

Individual spiced sponge cut through to show inner crumb. — Light and fluffy cupcake sponge.

Serve each cupcake with a smile.

If you have enjoyed this recipe for Gingerbread Frosted Ginger Christmas Cupcakes here are some other festive recipe you may like:

Chocolate Christmas Pudding Cookies

FF Gingerbread Frosted Ginger Christmas Cupcakes — Chocolate Christmas Pudding Cookies

Sparkling Snowflake Cake

Cream Cheese Pastry Mince Pies

While it is nice enjoying the build up to Christmas Day, the excitement of children, unexpected guests, the hope of snow, it is also important to remember the true meaning of Christmas.

A baby boy, born of a virgin mother, Emmanuel – God with us. Jesus may not have been born on December 25th, yet that is the day we choose to remember His birth. So, amongst all of the hustle and bustle surrounding Christmas, it is important to remember why we celebrate it. Please see Important Stuff for more information.

So, whatever you are making, baking and creating in your kitchen, have fun preparing and sharing your feast.

Sammie xx

Note – this is not a sponsored post. I genuinely love Sugar and Crumbs products. No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Maple Syrup Iced Coffee Bundt Cake

Baking for someone I love has to be one of my favourite things to do. Especially when the recipient is my wonderful Father-in-law. Even more so when it is to celebrate his birthday. While I usually make him a Coffee and Walnut Cake, however, this year I’ve kept all of his favourite flavours and baked them into this beautiful Maple Syrup Iced Coffee Bundt Cake.

Using the Heritage Bundt tin from Nordic Ware, this cake is literally a twist on a classic, popular cake. While the distinct mould of the tin creates an incredible, swirl shaped coffee cake, which is defined with the maple syrup icing. Resulting in a stunningly outstanding cake.

FF Maple Syrup Iced Coffee Bundt Cake — **Maple Syrup Iced Coffee Bundt Cake** mesmerising.

An incredibly moist and delicious cake, that includes walnuts, it is also lump free. Chopping the walnuts very finely ensures their nutty flavour mixes well with the coffee and spices. While the maple syrup icing adds another layer of flavour. Resulting in a light, not heavy sponge, that tastes fantastic.

My Father-in-law is a very special and incredibly talented man. Much loved and respected, I consider myself to be very blessed to be part of his family. He is a wonderful Dad and Grandad, with a gentle sense of humour. And our children love to hear stories of his past adventures which span many centuries. Especially those of his time as a Pirate!!

No candles are needed to light up this dazzlingly, delicious cake.

Recipe: Maple Syrup Iced Coffee Bundt Cake serves 10-12

250g/9oz Unsalted Butter – softened to room temperature

250g/9oz Soft Light Brown Sugar

1/4tsp Sea Salt – I use Maldon

1tsp Vanilla Extract – I use Nielsen-Massey

2tsp Camp Coffee or 1.5tsp Instant Coffee – dissolved in 1tsp water

5 Large Free Range Eggs

100g/4oz Plain Natural Yoghurt

75g/3oz Walnut Halves or pieces – chopped or processed until they are very fine. Similar in texture to ground almonds

1/4tsp Freshly Grated Nutmeg

1/4tsp Cinnamon

200g/7oz Plain White Flour

3tsp Baking Powder

150g/5oz Icing Sugar

3tbsp Maple Syrup – I like Pure Maple

White, silver or golden sprinkles

Making And Baking The Bundt Cake

Preheat the oven to 160C/140C fan, gas mark 3, 310F.

Note: I always use Wilton cake release to guarantee a clean, sharp edged finish. Apply using a soft pastry brush, taking care to ensure every part of the Bundt tin is evenly covered. Alternately brush on melted butter in the same manner, followed by a light coating of flour.

First of all, prepare the Bundt tin as per the instructions above.
Whisk the softened butter, sugar and salt together in a large bowl for at least 5 minutes. The mixture should be light and creamy.
Add the vanilla extract and the eggs to the bowl. Continue whisking until all of the ingredients are well mixed.
Now add the yoghurt, but do not stir.
Next add the finely chopped walnuts, then sift in the flour, baking powder and spices.
Use a metal spoon to fold all of the ingredients together until they are fully combined.
Spoon the cake batter into the prepared Bundt tin, pressing down to ensure the tin does not have any air gaps. Smooth the top of the batter.
Place the Bundt tin into the centre of the preheated oven and bake for 50-60 minutes.
To test if the cake is fully baked, insert a wooden skewer. The cake is baked when the skewer comes out clean. Also the cake should spring back from a light touch and have shrunk away from the sides of the Bundt tin.
As soon as the cake is baked remove the from the oven. Leave the cake to cool in the tin for 5-10 minutes.
Finally, turn the Bundt cake out on to a cooling rack and allow to cool completely before icing.

Adding The Decoration

First, sift the icing sugar into a bowl.
Add the maple syrup and stir well. And then add up to one tablespoon of cold, tap water. Stir well so that the icing is a smooth, fairly thick consistency.
Fill a small, disposable piping bag with the maple syrup icing.
To ice the cake, first place the cooling rack over a large baking tray. This will allow any excess icing to drip through.
Snip the very end of the piping bag off, leaving a 3-4mm hole.
With the cake in front of you, follow the line of one swirl and pipe the icing along it. Double back on yourself, piping over the original line to ensure an even finish.
Continue in the same manner until all of the swirls have been iced.
Finish the decoration by adding sprinkles on top of the icing. Start at the bottom and finish approximately two thirds of the way up the cake. Most importantly, make sure the sprinkles all finish at the same point.

To serve, place the cake on to a plate or cake stand. Since I do not have a cake lifter, two palette knives, positioned either side of the cake, make easy work of moving the cake.

No waiting needed! Since the icing sets pretty quickly, simply slice and serve, with a smile. Especially if baking for a celebration. It has been said, a celebration without a cake is simply a meeting.

FF Cake baked in Heritage Bundt Pan — Maple Syrup Iced Coffee Bundt Cake

If you have enjoyed the recipe for this Maple Syrup Iced Coffee Bundt Cake then you may also like these:

Mascarpone Topped Carrot Cake

Fluted Chocolate Lemon Marble Cake

Boozy Lemon Drizzle Bundt Cake

Although shop bought cakes may be convenient, nothing compares to the taste of a home baked one. And supermarkets definitely do not bake love into a cake unlike cakes baked at home. Most importantly, when made with love and given with a smile, homemade cakes are unique gift.

So, whatever you are making, baking and creating in your kitchens, have fun preparing a feast. Finally, remember that food tastes better when it is shared.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Snowy Black Forest Roulade

Happy holidays to all of my wonderful readers. Since we are all getting in the festive mood here at Feasting headquarters (home!) I have an easy to make and delicious gluten free dessert to share. While you can absolutely make this Snowy Black Forest Roulade with regular wheat flour, using a gluten free alternative ensures this dessert recipe is available to more people. And we are all about inclusivity here at Feasting is Fun.

Making A Genoise Sponge

Since I have never made a gluten free genoise sponge before, I wanted to attempt it. No fat is added when making a Genoise Sponge. Rather, whisking eggs and sugar until light and foamy. And then you carefully fold both the flour and cocoa powder into the mix. Most importantly is to be careful not to knock out the whipped air. Resulting in a baked sponge that is beautifully light.

Cherry and whipped cream filled chocolate sponge roll. Topped with chocolate trees and a dusting of icing sugar snow. — Snowy Black Forest Roulade with gluten free option.

Because adding cocoa can have a drying effect on the sponge, I worried whether the cake would hold up to being rolled. Since a good roulade sponge should withstand rolling, without cracking. So the possibilities of how wrong this sponge could go, seemed endless. Maybe this bake would fail? Yet the only way to know, was to try.

FF Gluten Free Dessert — Gluten Free Snowy Black Forest Roulade

Gluten Free Genoise Sponge Roulade

So, the gluten free chocolate genoise sponge was made and baked. And as you can see from the photos, it did indeed roll, without cracking and the flavour is utterly delicious. Light, soft, chocolate sponge, filled with kirsch flavoured whipped cream and soft, sweet cherries. One mouthful of this Snowy Black Forest Rouladand I am completely lost in one of my favourite flavour combinations.

Finally, my taste testers were happily enjoying eatythe roulade, completely unaware it was gluten free. A very positive sign. Since I have baked quite a few gluten free recipes, it’s a thrill when the texture and flavour are spot on. A soft, yielding sponge, that tastes just like a sponge should. As a result of this bake I have plans to make another gluten rolled sponge, that is simply flavoured with vanilla or lemon.

I find that the proof of the pudding is in the eating! And when plates and bowls are left empty, I am satisfied that whatever I have made is a hit. Our children can be brutally honest, especially Snugs, our youngest daughter. She scored this Snowy Black Forest Roulade at 9 out of 10. Another success for the Feasting kitchen.

Recipe: Snowy Black Forest Roulade

1tbsp Unsalted Butter

4 Large Free Range Eggs

80g Caster Sugar

50g Gluten Free Plain White Flour – I use Doves Farm alternatively use Plain White Flour (for non gluten free Roulade)

50g Cocoa Powder plus an extra 2tbsp – I use Callebaut

1tsp Baking Powder – I use Waitrose as it is gluten free

Small Pinch of Salt – I use Maldon

300ml Double Cream

1tsp Vanilla Extract – I use Nielsen-Massey

4tsp Icing Sugar

1 Tin Cherry Pie Filling (410g)

Optional 2tbsp Kirsch Liquer

100g Dark Chocolate

50g White Chocolate

Optional – White Edible Glitter

Method: Preheat the oven to 180C/160C fan, gas mark 4

Note: To bake the sponge for this Snowy Black Forest Roulade you will need a baking tray that measures 38cm x 25cm x 3cm (15″ x 10″ x 1″).

Creating the Chocolate Genoise Sponge Batter

First of all grease the baking tray with butter and line the base with baking parchment.
Sift the gluten free flour, cocoa, baking powder and salt into a bowl.
Next, in a large bowl, or if you have a stand mixer use the bowl with the whisk attachment, add the sugar and eggs. Whisk continuously for at least 5 minutes, until the egg/sugar mixture has more than tripled in size. The mixture will be a pale cream colour that is very light and airy. It should leave a ribbon trail, that lasts a few seconds, after you remove the whisk.
Tip the sifted ingredients into the whisked egg mixture and using a large metal spoon, carefully fold the sifted ingredients in. The aim is to retain as much air within the finished cake batter as possible.
Once the ingredients are completely combined pour the mixture in to the prepared baking tray. Use a palette knife to ensure that the cake batter is evenly spread, ensuring that it reaches all of the corners.

FF Snowy Black Forest Roulade — Making the sponge batter and filling the baking tray.

Baking and Cooling the Sponge

Now place the baking tray into the centre of the preheated oven and bake for 15-20 minutes.
To test if the sponge is baked press lightly in the centre, when baked the sponge will spring back. Note – be careful not to over bake as this will cause the sponge to be dry and it will then be harder to roll without cracking.
Finally, when the sponge is baked, remove it from the oven.
Next, allow the sponge to cool in the tin for 2 minutes.
While the sponge is cooling, lay a large, just bigger than the sponge, piece of baking parchment on the work top.
Dust the baking parchment with the extra 2 tablespoons of cocoa, so that it is evenly covered.
Now run a palette knife around the edge of the sponge and then turn it out on to the baking parchment.
Very carefully remove the parchment that lined the baking tray.
Starting at one side and using the baking parchment to help, gently roll the sponge, while it is still warm.
Once rolled, set to one side until completely cooled.

Making the Chocolate Trees:

While waiting for the sponge to cool, the chocolate trees can be made.
First you will need 2 small disposable piping bags to pipe the trees with.
Next break up both types of chocolate and place in heatproof, microwaveable bowls.
Heat the chocolate, individually, on medium until it has started to melt.
Remove the bowl from the microwave and stir until the chocolate has completely melted.
Now fill each piping bag with melted chocolate. Leave the chocolate to cool, until it is still liquid, yet warm, not hot, in the piping bag. As a result of leaving the chocolate to cool, it will be thicker and easier to control whilst piping the trees.
Starting with the dark chocolate, pipe tree shapes on to a non stick silicone mat, or baking parchment. The trees should be about 3 inches (7.5cm) high, please see the photo below.

Allow the dark chocolate to set and then pipe white chocolate on the top of each branch. Leave the trees to completely set before attempting to remove them.
It is inevitable that some trees will break as they are removed. This is great as most forest floors have fallen/broken branches on them. So they can be used to add further decoration to the roulade.

Filling and decorating the Snowy Black Forest Roulade:

In a large bowl add the cream, vanilla extract, 1 tablespoon of Kirsch and 2 teaspoons of sifted icing sugar – a tea strainer is handy for sifting small amounts.
Whisk the cream until it just holds a stiff peak.
Unroll the chocolate sponge and then, using a palette knife, spread half of the cream over the sponge.
Decant the cherry pie filling into a bowl. Add 1 tablespoon of kirsch and stir to mix.
Next, using a spoon, place cherries evenly across the sponge, then spoon the syrup in between the cherries.
Using the baking parchment roll the sponge into it a log, finishing with the seam underneath.
Transfer the Roulade to a suitable plate.
Fit a piping bag fitted with a large star tip, then fill the bag with the remaining whipped cream.
Pipe single flower stars along the top of the Roulade and then along the sides.

To finish the decoration, carefully peel the piped chocolate trees away from the non stick surface.
Place the trees evenly along the top of the Roulade, pushing them into the piped cream.
Use any broken tree parts as forest floor decorations, anchoring them to the roulade with the piped cream.
Finally finish the dessert by sifting icing sugar snow over the Roulade, sprinkling edible glitter for added sparkle!

FF Gluten Free Roulade — Snowy Black Forest Roulade

Serve sliced with a smile!

All the flavour of a Black Forest Gateaux rolled into a stunning, Christmassy, Snowy Black Forest Roulade that is completely gluten free. A dessert that can be enjoyed by more people, without any loss of taste, texture or quality.

If you have enjoyed this recipe for this Snowy Black Forest Roulade here are some other gluten free recipes you may enjoy:

Lemon Ripple Ice Cream

Raspberry Chocolate Pavlova

Strawberry Whipped Cream Giant Doughnut

Gluten free recipes can taste just as great as their regular, wheat based counterparts. Also, creating recipes that can be made and eaten by people on a restricted diet, is an important part of what I do at Feasting is Fun. So you can look forward to more recipes being added, especially with Christmas not very far away.

Finally, when a recipe tastes as good as this Snowy Black Forest Roulade, there is no need to bake separate desserts. And that has to be a good thing, for both those on a restricted diet and the cook!

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

I am submitting this Snowy Black Forest Roulade to October’s We Should Cocoa over at Tin and Thyme

Sparkling Snowflake Cake

Merry Christmas one and all. So, it is my pleasure to be sharing this beautiful Sparkling Snowflake Cake with you today.

This Sparkling Snowflake Cake is stunning and I can take no credit for the beautiful detail. Because the cake is baked in a beautiful Bundt tin made by Nordicware . Amazon, ebay and Lakeland UK are all stockists of Bundt tins, it really is worth shopping around as prices vary. While Bundt tins may not be cheap, treated with care and looked after they will last a life time.

Another beauty of Bundt pans is the beautiful array of delightful shapes available. Although I embellished this Sparkling Snowflake Cake with edible diamonds, a dusting of edible glitter and some piped icing, a dusting of icing sugar would be perfect on it’s own.

Birthday and Christmas Celebrations

Our youngest daughter should have been a near Christmas baby, however, she obligingly arrived early! So this Sparkling Snowflake Cake was made for her birthday.

Because she isn’t too keen on icing this cake was perfect for her. Resulting in a deliciously moist, vanilla sponge, dusted with flavoured icing sugar. The flavour I used is called Santa’s Snowball, perfect for this beautiful snowflake.

Sparkling Snowflake Cake vanilla sponge dusted with flavoured icing sugar www.feastingisfun.com — Sparkling Snowflake Cake

Using edible diamonds on this cake adds extra sparkle. White, edible, sparkly glitter was also dusted on top of the icing sugar. It is a real shame that it didn’t photograph well, in any light, trust me I tried. Moving the cake aound the house to catch the small amount of sunlight that we get this time of year, shining through the windows. The lengths I will go to trying to get the perfect shot!

So, you’ll have to trust in me that this cake really, really sparkles. It looks so pretty, twinkling like a real snowflake. Although we may not get snow this Christmas, we can certainly make your own!

Sparkling Snowflake Cake catches the light and sparkles like a real snowflake www.feastingisfun.com — **Sparkling Snowflake Cake**

Here is the Sparkling Snowflake Cake lit by candles for our daughter’s special day. Also, it would make a fantastic alternative to the traditional, fruit laden Christmas Cake. Set on a cake stand, or pretty plate, surrounded by tea light candles which add extra sparkle. Resulting in a glittering, festive feast.

Spending Snowflake Cake stunning with candles www.feastingisfun.com — **Sparkling Snowflake Cake**

Preparing the Bundt Tin

Here is the incredibly detailed snowflake Bundt tin that I used for this cake, alongside is Wilton bake easy, cake release spray. I cannot emphasise enough how important it is to use cake release spray (or the brush on version) for this tin. I tried this recipe, brushing the tin with melted butter, as I have with previous Bundt bakes and the cake stuck. Badly. It was an epic disaster. And I cried, how silly is that? Finally, determined not to be beaten by a cake tin AND with lots of tips and advice from my Bundt baker friends on Twitter, I rebaked the cake and SUCCESS.

Snowflake Bundt tin and cake release spray.

Now time to share how I made this wonder.

Recipe: Makes one Sparkling Snowflake Cake that will serve 12

225g/8oz Unsalted Butter at room temperature

225g/8oz Caster Sugar

4 Large Eggs

1tsp Vanilla Extract – I use Nielsen-Massey

225g/8oz Self Raising White Flour

1/4tsp Salt

100g/4oz Icing Sugar

Optional – Edible glitter in the colour of your choice and edible diamonds. Both available from cake decorating shops and Amazon.

Method: Preheat oven to 180C/160C fan, 350F, gas mark 4

First of all thoroughly spray or brush the Bundt tin with cake release. I will not judge if you want to give it a double coating (I did!).

Making the Cake Batter

Cream the butter and sugar together in a large bowl until light and fluffy.
Add the salt, vanilla extract, one third of the flour and 2 eggs. Mix until just incorporated.
Next add another third of flour and the last 2 eggs and mix as before.
Finally add the remaining flour and gently mix into the cake batter until incorporated, taking care not to over mix.
Spoon the cake batter into the prepared Bundt tin ensuring it is evenly spread into all the points.

Baking the Snowflake Cake

Place the tin in the oven and bake for 30-35 minutes.
The cake is cooked when pressed lightly in the center and it springs back, or an inserted skewer comes out clean.
As soon as the cake is baked remove from the oven and place the tin on a cooling rack or trivet.

Leave the cake to cool in the tin for 10 minutes.
Invert the Bundt tin on to a cooling rack.

Leave for a further 5 minutes. If the cake doesn’t turn out immediately gently tap the tin and the cake should release.
If the cake still will not turn out, gently go around the ouside of the cake with a small palette knife. Re-invert the tin on to a cooling rack, the cake should release easily.
Most importantly, the more you use a Bundt tin the more non stick it becomes.

Sparkling Snowflake Cake look at the beautiful detail. — **Sparkling Snowflake Cake**

Adding Sparkle to the Snowflake Cake

Sparkling Snowflake Cake dusted with flavoured icing sugar. — **Sparkling Snowflake Cake**

First of all, dust the cake liberally with icing sugar and then sprinkle over edible glitter.
I made a small batch of royal icing, lightly tinted pink and piped detail on to the outer points.
Finally, place edible diamond in the round dips, as seen in the photo below.

Sparkling Snowflake Cake edible diamonds, edible glitter and piping add an extra special touch to this already beautiful cake. — **Sparkling Snowflake Cake**

My Sparkling Snowflake Cake is as beautiful as it is delicious. It would make the perfect gift as would the tin. A great tip if you know someone who enjoys baking.

Sparkling Snowflake Cake perfect for Christmas and celebrating www.feastingisfun.com — **Sparkling Snowflake Cake**

If you have Disney’s Frozen fans in your household, a touch of blue, or all white and this cake will have them singing “Let it snow!”

Store the cooled cake in an airtight container and eat within 5 days.

If you enjoyed the recipe for this Sparkling Snowflake Cake you may also like these:

Chocolate Christmas Pudding Cookies

FF Sparkling Snowflake Cake — Chocolate Christmas Pudding Cookies

Cream Cheese Pastry Mince Pies

Snowy Black Forest Roulade

I especially enjoy baking during the festive season. Rather than relying on shop bought, prepared food (although they have their place), spending time in the kitchen relaxes me. While listening to Christmas carols I am lost in a world of delicious aromas and sparkles. And, since it is the season of goodwill, making cookies and mince pies are a great gift for sharing with family, friends and neighbours. Above all, it is a time to give thanks for the baby Jesus.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Chocolate Christmas Pudding Cookies

Chocolate Christmas Pudding Cookies. The only Christmas cookie recipe you need as it is so easy to follow, make and bake. Actually, they are the ideal bake to get the whole family involved in, especially children. Also, think about the chocolate deliciousness that are these festive, fun cookies that are perfect to share.

Hello everyone, how is the run up to Christmas going for you?

This time of year can be completely manic and overwhelming for me and strange as it may seem, a day spent baking and creating, although a luxury, is a great way for me to chill out and really enjoy the festive season.

I have baked these Chocolate Christmas Pudding Cookies twice now, the second batch was larger because they disappeared so quickly the first time! Quick note, since originally posting this recipe these cookies have become a must have Christmas tradition in our home. While certain friends and family also look forward to their cellophane bag of fresh Chocolate Christmas Pudding Cookies neatly tied with a festive bow!

A single Christmas chocolate pudding cookie surrounded by sparkling festive decorations. — Chocolate Christmas Pudding Cookies

Giving Cookies As Christmas Gifts

Ah the look on our little (teenagers but still my babies) cherubs face as I give these cookies away is priceless! I thought I’d done a pretty good job as a mum, teaching them to share. Apparently not!!! Because I’m sure these cookies would be kept in a locked safe if our children had their way.

Rich chocolate cookies, with a hint of brownie flavour, topped with melted white chocolate and sprinkles. Utterly divine, decadent and delicious and perfect for Christmas baking.

The chocolate smell as these cookies bake will have people knocking at your front door, drawn by the aroma. If it could be bottled, the chocolate smell would be a hit. As it is, we get to bake the cookies and then eat them – sharing of course!

Due to their popularity, I would highly recommend making a double batch of the cookie dough. Since it’s hardly any extra effort and you can choose to bake all the cookies in one hit, or leave half of the dough in the fridge for up to a week.

A plate of festive cocoa biscuits. — Chocolate Christmas Pudding Cookies.

My Chocolate Christmas Pudding Cookies make perfect presents. Pop a few in a cellophane bag, tie with pretty ribbon and hand out to friends, family, neighbours, the postman. I honestly don’t think a gift made with love by ourselves can be beaten.

Making these cookies is a whizz! Since the cookie dough comes together in moments, then rolled into a log, wrapped in cling film and refrigerated until it is firm. The chocolate, dough log is then sliced and the slices are baked. As soon as the cookies have cooled spoon on white chocolate, add sprinkles and wait to set.

Recipe : Makes approx 25 Chocolate Christmas Pudding Cookies

225g/8oz Unsalted Butter – at room temperature

150g/5oz Light Soft Brown Sugar

1 Large Egg Yolk

1tsp Vanilla Extract – I use Nielsen-Massey

1/4tsp Salt

225g/8oz Plain White Flour

50g/2oz Cocoa Powder – I use Callebaut

100g/4oz White Chocolate

Sprinkles for the top of the cookies, I’ve used holly leaves and berries which I found on Amazon. Alternatively, you can also make the decorations from coloured fondant icing.

Method:

Making the Chocolate Cookie Batter

Place the butter and sugar into a large bowl. Whisk until light and fluffy.

Add the egg yolk, vanilla extract and salt. Whisk until fully incorporated.

Sift the flour and cocoa powder into the bowl. Mix slowly until you have all the ingredients are combined. — Sift the flour and cocoa powder into the bowl. Mix slowly until you have all the ingredients combined.

You now have a bowl of the most delicious chocolate cookie dough!

Wipe your work surface with a clean, damp, cloth. Lay a good length of cling film onto the damp surface – the water ‘sticks’ the cling film in place so that it stays flat and doesn’t move.

Shaping the Cookie Dough

Place the dough onto the cling film in a rough sausage shape.

Wrap the dough up and roll the dough into a sausage shape approx 1.5"/3.5cm diameter. — Wrap the dough up and roll the dough into a sausage shape approx 1.5″/3.5cm diameter.

Place the dough log into the fridge for at least 2 hours (it will keep for a week, well wrapped). The dough log needs to be cold and firm before you can slice the cookies.

Preheat the oven to 180/160C fan, gas mark 4, 350F.

Line 2 large baking sheets with parchment paper (you may need to cook the cookies in batches). Remove the chocolate dough log from the fridge. Dont worry if the bottom of the log has flatted slightly, it just adds to the christmas pudding look.

Slicing And Baking The Chocolate Christmas Pudding Cookies

Unwrap the cookie dough and slice into individual cookies approx 1cm/0.5" thick. — Unwrap the cookie dough and slice into individual cookies approx 1cm/0.5″ thick.

Place the uncooked cookies onto a parchment paper lined baking sheet, allowing room for expansion between each cookie.

Place the baking trays into the oven and bake for 15-20 minutes, depending how thick/big your cookies are. My cookies took 20 minutes to bake.

It is difficult to tell when the cookies are cooked, due to their colour! They are baked when the surface looks dull however, they don’t set hard until cooled.

As soon as the cookies are baked remove from the oven and allow to cool for at least 15 minutes on the baking tray (it is fine to leave them to cool completely on the tray) you can then move them, using a palette knife to a cooling rack. If after 10 minutes cooling they break when trying to transfer them, pop them back into the oven for another 5 minutes.

Chocolate Christmas Pudding Cookies place onto a cooling rack to cool completely before icing. www.feastingisfun.com — **Chocolate Christmas Pudding Cookies** place onto a cooling rack to cool completely before icing. www.feastingisfun.com

Once the cookies have completely cooled it’s time to get creative and frost them WITH CHOCOLATE!

Decorating the Cookies – Childs Play!

Chop or break up your white chocolate and place into a heat proof bowl. Either place the bowl on top of a saucepan as I did here Chocolate Sparkle Cake , or melt the chocolate using a microwave, on medium setting, in short 20 second bursts, stirring after each zap! Remove the bowl just before the chocolate is completely melted and stir continuosly, the heat already in the bowl will melt the remaining chocolate.

Note: When making these cookies with children, if the bowl is hot, decant the melted chocolate into a cool bowl before decorating the cookies.

Using a teaspoon, place the melted chocolate on the top of the cookie, encouraging it to ‘drip’ down the ‘christmas pudding’ with the back of the spoon.

The effect is so easy, yet incredible. These Chocolate Christmas Pudding Cookies really do look like the real thing with cream dripping down from the top.

A large batch of festive biscuits freshly decorated and left to set on baking parchment. — Chocolate Christmas Pudding Cookies

Storing and Packaging the Cookies

Chocolate Christmas Pudding Cookies last for a week in an air tight container. I used a tin to store ours in and placed a piece of parchment paper between each layer, to keep the cookie’s presentation perfect. This is good advice if you are cooking alone and making these ahead of time.

When baking and decorating these with children, to be completely honest, you will be very lucky to even see the chocolate set!! So it’s rather a nice idea to have some already made and packaged in small cellophane bags, tied with ribbon. This way the children can take home extra cookies to share with their families.

I’m assuming everyone bakes with their children and their friends, when they come round for tea?

If you are a teacher/teaching assistant/child minder or Sunday school teacher, making the undecorated biscuits ahead of time and then letting little and big kids alike decorate their own, is a wonderful pre-Christmas activity.

As well as these Chocolate Christmas Pudding Cookies you may like these other Christmas Bakes:

Cream Cheese Pastry Mince Pies

Sparkling Snowflake Cake

Peppermint Candy Cane Topped Brownies

FF Chocolate Christmas Pudding Cookies — Peppermint Candy Cane Topped Brownies

Please post photos of your cookies on Twitter/Instagram and tag me in @sammiefeasting. I would love to see what fantastic decorations and creations you bake?

Do you enjoy the build up to Christmas or dread it?

Whatever you do and whoever you bake the with and for, I hope you have lots of fun and these Chocolate Christmas Pudding Cookies bring smiles from all who eat them!

Have a happy Christmas.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Cream Cheese Pastry Mince Pies

Ok, please don’t hate me? I know it’s only October and yes I am posting a recipe for mince pies. Just hear me out for a sec please? Because these Cream Cheese Pastry Mince Pies are totally, out of this world amazing and it would be completely unfair for me to have waited any longer to share these with you.

Phew! I said it.

Just look at them. They are so cute and little and perfectly bite size. They’ve even got a dusting of snow.Tell me you’re not interested now – thought so!!

Star topped Christmas mini mincemeat bakes. — Cream Cheese Pastry Mince Pies

Cream Cheese Pastry – the easiest pastry you will ever make:

So, who would have thought of putting Cream Cheese in pastry? Yet, this recipe is based on a Pampered Chef recipe I jotted down years ago at one of their parties. Since they, (the Pampered Chef’s) are masters of quick, delicious, recipes and whilst their cooking and bakeware may be a little on the pricey side, it lasts forever. Also, this is not a sponsored post, I genuinely love their stuff.

Anyway, back to the pastry. I first saw this made and demonstarted at a Pampered Chef Party (if you host one you get great discounts – just saying!). The Cream Cheese Pastry was used to make some mini Pecan Pies and delicious they were too.

With me being me, I like to fiddle around with recipes. Because the pastry has a subtle, yet beautiful tang to it, I was sure that it would pair beautifully with sweet mincemeat. Resulting in these Cream Cheese Pastry Mince Pies.

Making a recipe work

So, with recipes I tend to be a bit of a rebel. Because if someone tells me something isn’t going to work, I want to know why and then try to figure out a way to make it work.

It was heavily stressed, during the cooking demonstration, that this pastry could not be rolled out. Well I just had to take that as a challenge and prove them wrong. And so I did.

The Cream Cheese Pastry is unbelivably soft, which is why it produces such a tender crumb. Yet, if you chill it for long enough and work quickly and methodically with it, then my lovelies, you sure can roll it out. And this little tip transforms a one recipe pastry into a whole new realm of possibilities, including my Cream Cheese Pastry Mince Pies!

Since I haven’t ever made anything bigger than a regular sized mince pie, using this pastry, I am doubtful it woud have the strength to hold together for a large tart. But I am willing to be corrected. And now I’ve written that, I may have set myself a challenge!!!

Aside from the deliciousness that this pastry brings to the mince pies, it is so easy to make. No mixer, food processor, just a bowl and a fork – really it’s that simple. Here I’ll show you how.

Recipe : Makes 36 mini Cream Cheese Pastry Mince Pies (approx 18 regular sized ones)

225g/8oz Very Soft Unsalted Butter

200g/7oz Cream Cheese – I used Philadelphia I really do think that it is the best cream cheese to use in this recipe

275g/10oz Plain White Flour

Sweet Mincement – I use Waitrose

Jam any flavour

Method :

Making the Cream Cheese Pastry

Add the butter and cream cheese to the flour in a large bowl.

Using a fork gently mix the 3 ingredients together to form a dough.

Form the pastry dough into a disc, wrap tightly in cling film and refrigerate for 1 hour.

Keep chilled and make your tart cases

A good tip, as this dough warms up very easily, is to have everything you need to make the pies, ready before you start rolling the dough.

Also preheat the oven to 200C/180C fan, gas mark 6, 400F.

On a well floured surface, break off 2/3 of the dough and roll out to 1/2cm.

Ensure you have plenty of flour, cutters and a palette knife handy.

Due to the high fat content I never grease my tin. Feel free to do so if you are unsure of it’s non stick ability.

Gather up the pastry and re-roll if needed to cut all of your pie bases out. Make sure you have plenty of flour on the work top, otherwise this pastry will stick.

And if the pastry does start to get too sticky, wrap up in cling film and pop back in the fridge for 20 minutes to chill it.

Adding the filling

Fill your pastry cups with mincemeat or alternatively jam.

Importantly, do not overfill your pastry cups, you will literally just end up with a heated mess.

I used a scant 1/2 teaspoon of filling in each of my mini pies.

You can see the 2 vertical lines on the left are filled with blackberry jam – youngest daughter not keen on mince pies!

Cream Cheese Pastry Mince Pies - use a cutter that just fits the top of your pies. — **Cream Cheese Pastry Mince Pies** – use a cutter that just fits the top of your pies.

Use the reserved third of pastry for rolling out the lids.

Top each pie with a cutout pastry shape. I used stars for mince pies and mini flowers for jam pies.

Sprinkle a little demerera sugar on the star topped mince pies for added sparkle.

Time to bake

Place into a preheated oven and bake for 15-20 minutes, until puffed and golden.

As soon as they are baked, remove from the oven and immediately remove the pies from the tin and place on a cooling rack. Be careful the filling is extremely hot.

A snowy, icing sugar dusted platter of mince pies. — Cream Cheese Pastry Mince Pies

These Cream Cheese Pastry Mince Pies are delicious warm just as they are, or drizzled with cream, or a scoop of vanilla ice cream……

They can be kept at room temperature for 3 days in an airtight container, or frozen, once cold for one month. Perfect to make before Christmas and stash in the deep freeze.

The last mince pie on an icing sugar snow dusted platter being pinched. — Watch out for the last mince pie!

Cream Cheese Pastry Mince Pies are a revelation on your taste buds.

If you have enjoyed this recipe recipe for Cream Cheese Pastry Mince Pies you may also like these:

Chocolate Christmas Pudding Cookies

Snowy Black Forest Roulade

Peppermint Candy Cane Topped Brownies

While Christmas is first and foremost about celebrating the birth of Jesus, it is also a time for meeting up with friends and family. Almost every shelf in the shops are laden with edible Christmas treats and they do have a place. Yet making and baking homemade goodies is also fun too. Above all, homemade treats are made with love, something that cannot be bought. And they taste a million times better than their shop bought counterparts!

So, whatever you are making, baking and creating in your kitchens have fun preparing and sharing your feast.

Sammie x

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.