My usual Christmas cake wasn’t so usual this year because I changed the filling from white chocolate ganache to white chocolate butter cream. Even though I intended to stick to my traditional Christmas cake, I had to improvise with the cream because we travelled to Hungary for the winter holidays and I couldn’t transport my usual double cream across countries. So, I made a butter cream base and added melted white chocolate to it.
A few years ago I’ve seen a similar cake in a Hobby Craft magazine, I thought it looked very pretty. It turned out it was also very easy to make the little green fondant trees. The only problem was that I had to be careful when sticking the pretzel sticks into the trees and then into the cake because they broke too easy.
My youngest daughter was eager to help, so she made a few little trees herself which she eat shortly after finishing them.
This is my gingerbread house.
It’s the second time that I venture myself in doing a gingerbread house ……and there might be a good few years until I get myself into doing one again. Why? Because it’s not as simple and straightforward as it seems, at least not for me, I will admit.
I was searching for a good recipe with good reviews and feedbacks and I thought I found the right one, but in the end it prove me wrong. It didn’t work for me. I mean, don’t get me wrong it is delicious, tasted very good, but it’s way too soft to hold a house. And, let me tell you my friend, you need a hard base to build a house, whilst my gingerbread recipe was soft and I did struggle a lot. A whole lot, and I even had to ask my husband to help. Eventually, we put the house together, but I happily said yes to the kids when they asked permission to get inside with their hands to demolish it for eating.
Well, at least it was delicious 🙂 And, let’s not forget, that I loved, LOVED decorating it with fondant, all the pretty little details, to make an enchanted Fairy House opposed to a regular candy gingerbread house.
This was my second cake to take to our “cake tasting meeting” I mentioned in my previous post (White Truffle Chocolate Cake). Although we were only supposed to bring one cake each, I made two, and this Matcha cake was my +1 simply because I wanted the girls to taste it.
I think of this cake as unusual, unconventional, nontraditional, and weird even, but lovely at the same time. I like it, and I was very curious how other would comment on it and wanted to see the overall reviews. There were a few “hm…, and oh, that’s interesting…, and hm….hmmm very smooth…, and even disgust from someone else. Fair enough. I think you either love it, or hate it. Me? I love it, and will make it again for sure!
First time I made this Matcha cheesecake back in January (Matcha Green Tea Mini Cheesecakes with Double Chocolate Oreos and Coconut Cream Cheese). This time instead of individual mini cheesecakes, I made one large for the girls. I used the same recipe, but now I used normal size chocolate Oreos with chocolate cream filling.
So, I’ve got this 6 year old funny little guy in the house who has developed a huge shark obsession during the spring and summer this year, and apparently this isn’t over yet, not even close! I must admit that I quiet like it, too 🙂 I bought him several picture books and educational books from Usborne and National Geographic (which he really loves, by the way), we went to watch the big sharks at a big aquarium in Italy, and I even bought myself a pair of shark earrings for the summer to show my ultimate support. I haven’t introduced him to the movie Jaws though….not there yet!
His favourite species are the Great White and the Hammerhead Shark for some reason, and by now he knows lots of types of sharks, what’s more his 3 year old sister learned them from him as well.
I made him a special potato print Shark T-shirt before the summer (and before his haircut 🙂 ), and I must say I was very pleased how it turned out. He loves it too!
So, we’re all into sharks these days, and having a shark theme cake for his birthday in August in Italy made by the local bakery was not enough. Just not enough, and he made me promise that I’ll make him one too. Of course!
Here we are few months later, and here is the little Shark Cake. I tried to make a sugarpaste shark topping, which looks quite funny without any teeth! Must be a very old (and fat!) shark, even though apparently sharks don’t loose their teeth, or if they do, they will grow it back at once, …so my son tells me….
I did not bake the cake, I used ready baked cake sheets, which I bought in Hungary this summer. They are honey based, thin cake sheets, and I cut out small circles to make 6 layers.
For frosting I made white chocolate ganache and tinted with blue food colour. It turned more like aqua blue because the white chocolate and cream were a bit yellowish, but then I guess aqua is good, considering that sharks live in water/aqua after all.
Not much to say about these beauties except that they were light as feathers and very easy to make. Perfect for a summer afternoon if you can pick your own fresh strawberries, or on any other afternoon if you can buy juicy strawberries at your local store.