These are a few of my favorite things Christmas Edition roundup 2014

I love Christmas and I always have more ideas than time.

Plus I have so many favorite things from past years I want to make which makes it a super fun time full of baking for me but I don't always follow through with pictures and blog posts. Sometimes all I get is a quick Instagram picture (My Instagram CLICK HERE) and I'm off to the next treat on my list.

Yup if I've made it before chances are I won't be taking pictures so to solve that dilemma I'm posting a few of my favorite things on my list to revisit this year.

Gingerbread dress up cookie decorating party - forget the houses and make up batches of easy to decorate gingerbread people with little fondant clothes and accessories that the kids will have a ball decorating.

This is one of my favorite all time posts as my family had so much fun while I was taking the photo's and it's such a precious memory to me, plus there is even a picture of me included. CLICK HERE for full post and tutorial.

Oh Deer these cookies are so sweet. I adore these so much in fact I have a batch ready to decorate right now. They are perfect bit sized cookies and the cup edge gimmick is kinda fun. Plus you can always make them without the little cup edge hole and they are perfect sweet deer cookies. CLICK HERE for instructions.

Christmas nesting doll cookies - Quite a few years back I organised a cookie swap with a few other Australian cookie and cake decorators and it was such fun. These cookies remind me of how sweet and approachable everyone was despite the fact they all have such busy lives and businesses. Ireally wish I had of kept up with this tradition, it's on my wish list of things to do again. CLICK HERE for post

Ruffled 3D Christmas tree - I had this idea for a while for a ruffle rainbow cake but it was Christmas time so I decided to make a Christmas tree instead. I called it the Anit Fruit cake and it turned out to be just the right time it was a hit on Pintrest and I even did a version for The Cake Blog which was a lovely honor. The next year I made a Candy cane version. Each year I have a new idea, I'm really hoping I get time to make a different take on the cake this year. CLICK HERE for green ruffle Christmas tree instructions.
CLICK HERE for candy cane Christmas tree instructions.

Peppermint Cookie Fudge (that is all) - no really that is all I don't need to say anymore do I, I think you can see why this is in my list. CLICK HERE for recipe.

Christmas round up 2013 - See the below picture for last year's round up including that Pinata cake plus some seriously cute macarons and pretty sugar cookies. CLICK HERE for post.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores. 

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.  

Baking pretty cupcakes -in greengate bowls

Mini Greengate bowls available Simply Sweet Home CLICK HERE

Ooops due to some technical difficulties (or maybe more accurately a spectacular baking fail) I do not have my planned recipe post this week.

Instead I'm going to share these pictures I took quite a while back using up leftover frosting, candy, sugar flowers and sprinkles to decorate some cupcakes I baked in mini bowls.

They turned out soooo pretty.

The kids had these for afternoon tea and it made the everyday into a bit of a fancy occasion.

Plus I love using those little mini bowls to bake stuff in, I use them when ever I can (um maybe to justify to Mr Sweet how many of them I have sitting around the house).

If you would like to decorate your cupcakes in a similar way, fill mini bowls (or teacups or cupcake cases) around 3/4 full then when baked and cooled top with frosting or icing (I used raspberry Italian Meringue Buttercream piped using a star tip to make lots of small stars).

Add a macaron (Click here for my macaron recipe) some sugar flowers (Click here for my tutorial on how to make your own sugar flowers) and then some sprinkles, sixlets, marshmallows and sprinkles.

Shopping notes
Greengate bowls available at Simply Sweet Home
My sixlets and marshmallows were from Big Lolly
Macaron recipe CLICK HERE
Sugar Flowers CLICK HERE
Soft sugar pearls from Queen Australia

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

This is not a sponsored post however I am related to the owner of Simply Sweet Homes.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

Cherry spice cupcake recipe

(Tins and bowls Greengate from Simply Sweet Home)

So I love cake, I mean we all love cake don't we, but I usually love it even more when my cake is pretty and tastes good too.

I guess I'm kinda a bit shallow as I will nearly always go for the prettied up version given a choice.

Sophie Vintage bowl CLICK HERE

Which brings me to these cupcakes in the pictures.

I'm going to have to be honest and tell you, I preferred these cupcakes plain without frosting.

I know, I know my shallow facade is crumbling faster than I can polish off a cookie.

Red Coco Red tin shaker (used as cutlery holder) CLICK HERE

I guess in the end it's what's inside that counts to me.

But the good news is that if you bake these cupcakes in gorgeous little bowls like I did, they will look pretty with just a sprinkle of powdered/icing sugar and a few fresh cherries and you can let their natural beauty shine.

Anyhoo, I know I have shared that I adore Greengate stoneware here quite a few times, but seriously. Look at this stuff!

I picked up this latest lot at a new Australian shop Simply Sweet Homes CLICK HERE

Those little bowls are AWESOME they look so delicate, but I use them to bake all the time and then pop them in the dishwasher and they are still as good as new.

Set of 3 tins coco red CLICK HERE

Cherry spice cupcake recipe
Recipe will make 5 medium size bowl cupcakes (3/4 cup capacity) or 12 regular cupcakes. The cupcakes in the picture are decorated with a simple cream cheese frosting.

3/4 cup self raising flour (US 3/4 cup plus 1 rounded Tbsp)
2/3 cup caster sugar (US 2/3 cup plus 1 Tbsp)
140 g (5oz) unsalted butter softened
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1 tsp vanilla extract
3 eggs rood temperature
1 cup pitted cherries

Optional to serve
Fresh cream whipped
Cherries
Icing/powdered sugar

Preheat oven to 160 C (fan forced) (320 F). Position rack in center of oven.

In a large mixing bowl combine all ingredients except the cherries and mix until well combined and there are no lumps. Fold the cherries into the mixture.

Spoon mixture into bowls or cupcake cases.

Place cupcakes into the oven and cook for approx 24-27 minutes for the bowls or 20-23 min for the regular cupcakes. The cupcakes will be golden when ready and a skewer inserted will come out dry.

Allow to cool.

Serve with a dollop of fresh whipped cream, fresh cherries and a sprinkle of powdered/icing sugar.

Sophie Vintage mini latte cup CLICK HERE

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores. 

This post is not sponsored however I am related to the owner of Simply Sweet Homes.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.  

Retro recipe - Caramel Macadamia Tart

Have I ever mentioned that Mr Sweet does not really love decorated cake.

It's just not his thing. He likes lots of sweet stuff like ice-cream and chocolate and pie, often all together.

Anyhoo, I am not just saying that randomly, I mention it because he really liked these 'caramel' tarts which I baked a while back.

In fact I made quite a few different versions and he pretty much liked them all. I think he's a fan of retro desserts, that is, anything from back when we were growing up :)

Also I know that cooking condensed milk is not truly caramel, but this is what we called it when I was growing up so I'm just going to have to keep calling it that.

Hopefully once you taste the crisp buttery shell combined with the creamy delicious filling you will forgive me.

Caramel Macadamia Tart Recipe - makes 6 tarts
If you do not care for macadamia nuts you can omit them from the recipe.

6 tart shells unbaked (click here for recipe and instructions) 8cm (US around 3")
1 tin condensed milk 395g (US 14oz)
1 Tbsp golden syrup (US - 1 1/2Tbsp use dark corn syrup if golden syrup not available)
60g unsalted butter (2 1/8oz)
1 cup raw unsalted macadamia nuts

Preheat oven to 180C (360 F)

Place unbaked tart shells into oven and bake for 7 minutes. Shells should be chilled and have baking paper and weights in place ready to blind bake.


Meanwhile place condensed milk, syrup and butter into a saucepan and cook over medium low heat stirring constantly for approx 8 minutes.

Remove tart shells from oven and remove baking paper and weights. Return to oven and bake further 5 minutes.

Reduce oven to 160 C (320 F)

Remove baked shells from oven and spoon condensed milk mixture in until 3/4 full. Mix the macadamia nuts into the remaining condensed milk mixture and then spoon onto the top of the partially filled tart shells.

Bake for further 8 minutes, the condensed milk mixture around the nuts should just start to turn golden.

Remove from oven and allow to cool, take the tarts out of the baking tins and the refrigerate for a few hours.

Store in fridge in an airtight container for up to 3 days.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

Happy ghost cup edge cookies for Halloween

Believe it or not this may be my only Halloween post this year. Yes that's right this is a Halloween post despite the pretty floral china in the photo's.

I am what I am and at the moment it seems happy ghosts that are too cute to scare anyone perched on the edge of  latte cups are on the menu around here.

Anyhoo the fun thing about these cookies is that the cutter is not a ghost cookie cutter, or even a cup edge cookie cutter.

Nope these cutters are upside down tulip cutters and the edge of the broom from a witch cookie cutter.

 

I've seen tulip cutters used for ghost cookies all around the place at the moment they seemed to be the perfect size and as luck had it I had some tulip cutters on hand.

Works out pretty sweet - huh. If you prefer royal icing to fondant you can of course make the cookies by outlining and flooding with white royal icing and then piping on the eye and mouth detail, otherwise to make as I have follow the instructions below.

Oh and if you like these cup edge cookies you should check out the sweet deer ones I made for Christmas last year.

Oh Deer cookie tutorial link

Happy Ghost tutorial
If you prefer just to make cute ghost cookies that do not sit on the edge of your coffee cup just omit the section where you cut out the indent.

Sugar cookie dough (recipe below)
Rolling pin
Tulip cutter (I used Cake Boss Decorating Tools 4-Piece Springtime Fondant Press Set, Red )
Any cutter with a thin long section (mine was a witch from a bucket of cookies or alternatively use sharp knife to hand cute shape)
White ready roll fondant ^
Black ready roll fondant ^ (optional use a edible pen instead)
Small plastic rolling pin
toothpick
cornflour (corn starch)
2 small brushes
water
pink edible dusting powder

 ^fondant dries out quickly, when not in use store in an airtight container or ziplock bag. To use fondant knead until pliable and smooth and roll out on a workbench dusted with cornflour (cornstarch).

Using the cookie recipe and instructions below cut out and tulip cookies then using the broom section of the
witch cutter cut out thin indent from the bottom of the cookie as per pictures below. Cook as per instructions until golden.

Knead white fondant until smooth and pliable. Dust workbench with cornflour (corn starch) and roll out fondant until quite thin then using the tulip cutter cut out a fondant shape, then using the witch broom cut a thin indent the same as the cookie (see picture below).

Brush water onto the cookie and adhere the fondant, use the rolling pin to smooth the fondant into place.

Break off two small pieces of black fondant and press into oval shapes, press onto ghost cookie for eyes. Pinch of two very small amount of white and roll into a small ball, press one onto each of the black eye, use the toothpick to press in the top right corner of the circle to make the eye, then pinch off an even smaller bit of white fondant and press it into the top right corner of the black oval eye.

Make a mouth by rolling a small amount of black fondant into a thin rope, curving into a smile and pressing into place.

Use a clean dry brush to lightly dush pink cheeks on either side of the mouth as per picture.

 

Sugar Cookie Recipe (will make around 60 to 80 small ghost cookies)

460 grams plain flour (16 1/4 oz all purpose flour)
1/4 tsp baking powder
1/4 tsp salt
230 grams unsalted butter (8 1/8oz)room temperature
220 grams caster sugar (7 3/4 oz superfine sugar)#
1 large egg
1 tsp vanilla extract
#use regular white sugar if you do not have caster/ superfine sugar

Sift together flour, baking powder and salt.

Cream butter and sugar in a large bowl using an electric mixer until light and fluffy. Reduce the speed to medium low, add the egg and vanilla and mix until combined. Reduce mixer speed to low and mix in the sifted flour mixture until combined. Wrap the dough in plastic and chill in fridge for 30 minutes or so.

Line a few baking trays with parchment/ baking paper.

Dust workbench with plain flour and using a large rolling pin roll out the dough until around 1/2 cm (1/4") in thickness. If the dough is to hard you may need to work/knead it a bit until you can roll it out.

Cut out cookies shapes and place the cookies on the prepared trays. (Knead and reroll dough as necessary, if it becomes to soft you can pop it back in the fridge.)

Pop the cut cookie dough trays into the fridge to chill again for around 30 minutes until firm (or in the freezer for 10 minutes).

Preheat oven to 160 C (320 F) and cook the cookies until they just start to turn golden, around 15 minutes (less or more depending on cookie size).

Cool on trays for 5 minutes and then carefully lift onto a wire rack to cool completely prior to decorating.

- Cookies can be stored in an airtight container for 1 week

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.  

Sweet's gardening party with pink and grey party table

Sweet's 8th birthday party this year was a pretty grey and pink dessert table with a garden theme to tie in with the main party activity which was.......gardening.

We purchased some packets of easy grow flower seed and pots that eventually break down and the kids got to fill the pots with soil and plant the seeds. The pots were just the right size to fit into cupcake boxes which made packing up and taking home both pretty and easy.

I was lucky enough to find some little trowels the week before the party for $1 each at the local supermarket which the kids took home along with their little garden boxes.

If your not trying to be as economical as me this would work as well with a few punnets of plants instead of the seeds, but I managed to get enough for 12 kids along with a few of those sunflower and tomato ready to grow pots (that I used as party prizes for other games) for under $20.

All the rest of the stuff I used to decorate the gardening table with I already had (see that pink polka dot fabric it was from Bubble's 5th birthday party I blogged about 5 years ago).

Apron and string in tin - Greengate
Garden pots, seeds - Big W discount department store
Trowels - Coles supermarket
White plant stand with blackboard - Bunnings hardware
Pink polkadot cupcake boxes and pinwheels - Choice discount variety store

Party Table

The party table colour theme was based on the lovely grey with pink rose and white dot fabric I used as a table covering. I picked it up because it was so pretty intending to have dresses made for the girls, it was from Lincraft at around $8 a meter.

I had a fake window/mirror shutter I had from a while back I got in a closing down sale and was part way through restoring an old wooden plate rack I picked up on Ebay, so I added them to the table. The pink riser that the candy jars are on is a bathroom caddy I picked up at a discount dollar store last year and painted pink for another party.

Then when I was out one day I spied those big moss balls and I don't know why but I got them. For some reason I really like them, anyhoo they added some colour to the table and a bit of texture the big one was $10 and the 2 smaller ones $5 each from Vast Interiors.

The day before the party I picked up a stack of flowers to pop in little pitchers and vases scattered around the table. It was a pretty relaxed table.

Overhead are some pink hanging lanterns which don't quite make it into the photo's.

Party table menu

Decorated cookies - royal icing stripe cookies with fondant rose accent and fondant pink quilted cookies with white royal icing dots (Click here for free tutorial to make similar quilted cookies)

Birthday cake  - Ombre butter cream decorated cake in shades of storm and pink sunset - Italian meringue butter cream with strawberry cake. The butter cream was applied with an offset spatula to evoke the feeling of an artist's pallet.

Candy - Chocolate sixlets, marshmallows and bon bons. There were also pink pig sours on top of the white plate rack and I bought out a selection of other lollies for the kids to fill up their own take home loot bags.

Homemade raspberry macarons (Click here for recipe) served in a Greengate Sophie Vintage bowl.

Cinnamon scrolls with pink cream cheese frosting- we are loving cinnamon scrolls at the moment so we prettied them up with sugar flowers, butter cream piped leaves and sugar sprinkles. What more can I say - yum (click here for a cinnamon scroll recipe)

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.  

Ice cream sundae macarons

These neapolitan ice-cream sundae macarons might be some of the funnest looking macarons ever.

I made them for Bubble's 10th birthday party which had an ice-cream bar and they worked in perfectly with the theme. (Ice-Cream Party CLICK HERE)

The red 'cherries' are sixlets which are candy coated chocolate balls (if you're Australian that's like a smaller size jaffa without the orange flavour), the dripping chocolate topping is chocolate royal icing and the white swirl of cream is stiff peak royal icing.

If you don't happen to have any sixlets about you could always just add some extra sprinkles on the top and they still look extra sweet.

I used macarons I made myself but of course you could pick up some from the store and do the decorations yourself

Ingredients and equipment

Macarons *see note below (Click here for recipe)
White Royal Icing (stiff peak consistency)
Chocolate royal icing (add few Tbsp sifted cocoa to 1 cup royal icing or you can just add brown food colour) 20 second consistency#
Red sixlets
pink sprinkles
Round piping tip (eg #2) in piping bag
Star piping tip (eg #18) in piping bag

 *Macarons can be shop purchased and any type you like. However I made mine using the recipe in the link and then coloured them in a neapolitan theme. When making the macarons divide mixture in half and colour part pink and part brown. My filling was raspberry flavour whipped white chocolate ganache with americolor white food color added.
#20 second icing is when you run a knife through the royal icing mixture and the line disappears after 20 seconds :)



Put the chocolate royal icing in the piping bag with the small round tip. Pipe an uneven splat outline on the top of the macaron, going right to or over the edge in some spots. Fill the splat shape (I left the middle un-iced just to reduce the amount of icing I was using as it gets covered with the white swirl) with chocolate royal icing.

Sprinkle a few pink jimmy sprinkles over the top of the chocolate royal icing shape. Allow to set.

Pop the stiff peak white royal icing into the piping bag with the star tip. Pipe a swirl/ rosette onto the top of each macaron by holding the bag upright and piping a tight circle.

Place a sixlet in the middle of each white rosette and allow to set.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Affiliate links may earn me money and contribute to supporting this blog.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.