I make these bad boys every Christmas. They are absolutely delicious and very festive… they look just like SANTA HATS! These guys won’t last long and are bound to put you on Santa’s good list.
Chocolate ganache is the ultimate chocolate icing for cakes. It is rich, smooth and velvety. It can also be used as the base to making amazing chocolate truffles.
I am still not a master of caramel but I am slowly getting there. I think the trick is to not have too much water and ensure that you take the sugar of the element early enough that it doesn’t burn as it continues to cook.
Lemon curd is just delicious. It is great for decorating cakes, dolloping on pancakes or simply layering on your vogels toast. Alternatively make a massive batch and give away as gifts for all your friends and family. This recipe is super easy and will keep in the fridge for a couple of weeks.
- 125g unsalted butter, at room temperature
- 175g cream cheese, at room temperature
- 3 1/2 cup icing sugar, sifted
- 1 tsp vanilla extract
Beat the butter in a bowl with an electric mixer until smooth and lump free. Add the cream cheese and beat until well incorporated. Slowly add the icing sugar in three batches, mixing well after each addition. Add the vanilla and beat on high speed for a few minutes until the icing is light in colour and fluffy.
Refrigerate in an airtight container for up to 1 week.
Makes 2 cups
Recipe from Bluebell’s Cakery