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Celebrating the birth of a Messiah!

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Long time ago in Bethlehem so the Holy Bible say
Mary's boy child Jesus Christ was born on Christmas Day.
Trumpets sound and angels sing, listen to what they say
That man will live forevermore because of Christmas Day.

The Golden Christmas Cake, prepared months ago, decked up to give  Glory to the new born King!





  
Ingredient
500 gms marzipan,
500 gms ready to roll icig,
silver dragees or pearls,
Apricot Jam

Warm the apricot Jam. Roll the marzipan on a surface lightly dusted with icing sugar. With the help of the pastry brush spread the apricot jam on the cake and cover it with marzipan, then with the ready to roll icing. Make star shape with a cookie cutter and stick it with the help of apricot jam, decorate with pearls or dragees.

MERRY CHRISTMAS!!!!

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Adding Sparkle to your Christmas: Candy Cane Cup Cake!

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With this chilly sensation, I wanted to light the fire, draw the curtains, and bake these minty candy cane cupcakes, and add a sparkle to the Christmasy feeling around! These red velvet cupcakes, topped with minty meringue butter cream, the marble effect, goes together the lined candy canes floating on the top.
The candy cane cupcakes are something everyone must have for Christmas!!
For the cup cakes
175 gms pain flour,
175 gms unsalted butter,
175 gms caster sugar,
1 teaspoon vanilla extract,
125 ml buttermilk,
2 eggs, beaten,
Few drops of red coloring,
Pinch of salt,
1 teaspoon bicarbonate of soda,
1 teaspoon white wine vinegar
For the Meringue Butter Cream
200 gms caster sugar,
3 egg whites,
250 unsalted butter, softened
1 teaspoon of peppermint extract
12 candy canes, different flavours
Preheat the oven to 180 C, Gas mark 4.
Cream together the butter and sugar until fluffy and light. Add in the beaten eggs, mixing well between each addition. Tip in the vanilla extract and the colour and mix with an electronic beater.
Sift in the flour, cocoa and salt. Add in gradually with the buttermilk. In a separate bowl mix together soda bicarbonate and vinegar. Add  it to the mixture.
Line in the muffin tin with 12 muffin cases. Divide the mixture into 12 filling the muffin to two thirds full.
Bake 25-30 minutes, and or when the skewer inserted comes out clean. Remove from the oven, and leave to cool in the muffin tin for 10 minutes then on the wire rack to cool completely.
Add the egg whites and caster sugar in a heatproof bowl and set over a pan of boiling water.  Whisk with an electronic mixer until the mixture has doubled in volume, and started to form glossy peaks. Gradually add in the butter to the cooled meringue and beat constantly, add in the mint extract.
Divide the peppermint Meringue Butter cream between two bowls. Tint one using the red food colouring. Fill in the piping bag with a spoon of the Butter cream tinted red then with the spoon of the plain Butter cream to give a marbled effect when piped onto the cupcakes. Pipe swirls into each cupcake and top it with a Candy Cane
Merry Christmas.


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Decorating Christmas Trees!: Merry Christmas Everyone!!

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Finally after the long long wait, Christmas is here, and I got my chance to set up my Christmas Tree, how exhilarating!  Can I ever have enough of decorating Christmas Trees! No it has to go with no end in sight! So here I am, setting up some more Christmas Trees!! With my favourite song
For the cupcakes
175 gms light muscavado sugar,
50 gms of unsalted butter,
½ teaspoon of vanilla extract,
150 gms of plain flour,
75 gms of dark chocolate chopped, into small pieces,
2 eggs beaten,
1 tablespoon of cocoa powder,
½ teaspoon of baking powder,
1 teaspoon of soda bicarbonate,
125 ml sour cream,
75 ml boiling water
Green food colouring paste,
Edible glitter and decorations
Preheat the oven to 180C/Gas Mark 4. Melt the chocolate in a double boiler; add in the butter and sugar and beat till light and creamy.  Add in the beaten eggs, mixing well at every interval., add n the Vanilla and melted chocolate and stir well.
Sift the flour, cocoa, baking powder, bicarbonate, add in the sour cream.
Divide the batter, into 12 into a muffin tray lined with muffin cases. Bake on the middle shelf of the preheated oven for about 25-30 minutes, or until golden, and check with the toothpick test. Remove from the oven and leave to cool in the tin for 5 minutes then to wire rack.

For the Icing
350 gms unsalted butter, softened,
700 gms icing sugar sifted
Few drops of vanilla extract
Put ¾ of the buttercream in bowl and tint it green using the food coloring paste. Leave the rest and spread over each cupcake.
Fill in the piping bag with the green frosting and start working from the center, pipe towards the edge of the cupcake. Keep layering till the time the cupcake resemble a Christmas Tree. Dust with edible glitter, and other edible decorations.

Merry Christmas Everyone!!!!
http://youtu.be/5PkUWkxGWj0

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A Pot of Tea and Lemon Drizzle Cake!

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And when the holidays have started and when friends have more than one reason to meet to celebrate this festive season, I knew none of my friends could  every say no to the the lemony charms of this  classic lemon drizzle cake for a great tea-time treat!! This wonderfully moist, fruity and tangy cake only gets better as days pass by!



INGREDIENTS

175gms self-raising flour,
175 gms caster sugar,
150 gms butter,
rind of 1 lemon,
125 ml luke warm milk,
2  eggs beaten

For the Lemon Drizzle,
140 gms icing sugar,
50 ml fresh lemon juice

Preheat the oven to gas mark 4. Prepare a 7 inch square inch tin with a baking paper.

Put together the eggs, caster sugar and magarine in a mixing bowl and beat with an electric beater until fluffy. Tip into lemon rind, add in the flour and mix gently and evenly. Stir in the milk, mixing evenly, the add this mixture evenly into the prepared tin.

Bake in the preheated oven for 45 minutes, or until golden brown and firm to touch.  Remove from the oven and let it cool in the tin on the wire rack.

To make the lemon drizzle, put the icing sugar and the lemon juice in a small saucepan and heat on low flame, untill the sugar dissolves.

Prick the warm cake on the top and tip in the lemon drizzle, allow the cake to absorb it entirely.

When completely cool, cut the cake into bars.

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