Before we do anything it’s important to set the mood – I cranked up Diana Krall Christmas Songs on the iPod and sang along, with the occasional dance around the kitchen with the kids! It’s feeling very festive over here. This is day 1 of the Christmas holidays!
Having baked up the christmas cakes in a jar and then fed them with Rémy Martin cognac for a couple of weeks it was time to decorate them.
You will need:
Christmas cakes in jars
Rémy Martin cognac
White tiny snow sprinkles (I used India Tree – ‘String of pearls’)
Mini 1 inch sisal Christmas trees (wooden bases removed)
Boil up a couple of tablespoons of apricot jam with a tablespoon of cognac to make a glaze. Set aside to cool.
Dust the work surface and rolling pin with confectioners sugar and roll out the marzipan to just under 1/4 of an inch. Using the lid of the Weck jar as a template cut a circle of marzipan a little larger in diameter than the lid.
Brush a thin layer of the apricot glaze on the top of the cake in the jar and then ease the marzipan circle into the jar and gently push into place so it touches the sides.
Roll out the white fondant to 1/4 inch and cut out a circle using the lid of the jar and making it a little larger.
Brush another thin layer of the apricot glaze on to the marzipan and then ease the fondant into place, smoothing it out and pushing it to the sides.
Clean the sides, inside and out of the jar using a damp piece of kitchen paper.
Make a little snowman out of two small balls of fondant. Dip the christmas tree into water and then into the white sprinkles and let dry.
Arrange the snowman and the tree in middle of the snowscape and add lots of white sprinkles for the snow.
Then it was time to package them all up and post them to England for the family – hope they get there in time… as for tips on how to eat these? Remove the tree (NOT EDIBLE) and then dig in with a spoon!
Happy Merry to you all!