Holidays

Wow, the past two months have been crazy. Winding up the semester and getting ready for the holidays it's been pretty hectic. But I managed to get all my Christmas knitting done and then some. Granted my goals weren't particularly lofty. Still an achievement to be proud of.

The Christmas cake was a hit this year again. I covered it in lemon butter cream and royal icing. Tasty. As you can see my cake decorating was pretty minimalist but it's an upgrade from last year when the cake didn't survive long enough to be iced. Progress. (The coal is put on with an edible food safe pen, I have this one.)

We had planned to head up north to the islands to see family for Christmas  but the weather has been so wild the ferries haven't been running. We had a pretty awesome day all the same, Bloke made a MASSIVE roast beef dinner and we had a film marathon. And because Bloke is awesome he got me a new camera for Christmas so this should be the last post with crappy phone pictures. Well probably.

How was your holiday? Ready for the new year?

Minnie xoxo

4 Days To Go

I think I've admitted defeat with regards to bloke's jumper. I am not the Yarnharlot, as lovely as she may be I can't drop everything to knit. There are other fun things to do like decorate the tree!

Its a very tiny tree. Bloke surprised me with it and a few new decorations. Our old ones are still missing. Alas. The topper is a free printable from Jolly Allsorts. I am rocking lots of free printables this year. Mostly on photo paper because it makes them look a bit more polished. 

The lovely shiny baubles have been padded out with some salt dough pals. When I was a teenager I was very into art, painting drawing and the like. The talent has not stayed with me, so I just painted them block bright colours with acrylic paint and did a little fancy gold flecking with a little shiny paint and a dry brush.

Salt dough is easy peasy! Here's how you make it:

You just need half a cup of salt, half a cup of tepid water and slightly more than a cup of plain flour. Work the dough until its smooth , roll it out, cut out some shapes with a cookie cutter. Jab a hole with a cocktail stick or an old pen and bake in a low oven for a few hours until hard. Then you just paint and add some ribbon or string and hang on the tree. If you are particularly proud of your work seal with a water based varnish or pva glue. And just to be clear salt dough is not for eating.

Making salt dough ornaments is one of those things that is usually reserved for small children only, but its a lot of fun and I highly recommend it as a cheap and fun way to pad out, update and personalise your tree. With some patience and a little more imagination and some stunning results could be achieved, but I'll be honest I'm pretty proud of my simple stars, hearts and circles. I'm easily pleased.

I hope you all aren't too stressed by the run up to the big day!

Minnie xoxo

Christmas Cake!

So yesterday was the big day! I had class in the morning and cake home and spent the afternoon baking. The cake does take a wee while to do from start to finish so set the best part of the day aside for it, but don't worry a good chunk of it is spent waiting for the cake to bake so I recommend getting a few Christmas films in to get you in the mood. Edit. This is a process of two days, the day before cake day you want to soak the fruit, here's the post on it.

So, Lets get started! First off the ingredients and supplies list:


200g of glacé cherries

200g of candied peel (some times referred to as mixed peel)

1kg of currants and sultans mixed

(if peel and cherries are not your thing just sub with more dried fruit)

175ml of dark rum (just buy a bottle of the super market own brand, as we'll need more to feed the cake weekly)

25ml of vanilla extract or essence

250g v. dark brown sugar

250g butter (I actually use a butter substitute)

6 medium eggs

400g plain flour (all purpose)

1/4 of a teaspoon of salt

1 teaspoon baking powder

100g ground rice or ground almonds.

2 teaspoons of cinnamon

2 teaspoons of mixed spice (pumpkin pie spice)

A large (23cm or so) spring form pan (or two if you prefer a shorter cake)

A roll of grease proof baking paper

Some kitchen string

A flat baking tray that's wider than the cake tin

A large bowl to soak the fruit and mix the cake in.

A pastry brush

A kebab skewer

A wooden spoon

A large cake tin or cling film (this will make more sense at the end of this post. i promise.)

And an oven obviously and a cooling rack is also handy!

Its best to prepare the tin first, so grab your self your spring-form pan, the string, the tray and the baking paper and a pair of scissors. You'll need a good amount of space to so this. You need to basically put your cake in a jacket. Trace the base of the tin, cut out with about an inch extra all around. Snip into this extra inch at intervals of about half an inch all round. Pop the circular piece of paper into the completed cake pan.

Next measure the circumference of the pan and cut a sheet of baking paper to this length and then fold it in half length wise, now this is the trickiest bit of what you have to do we want to slip the paper over the sides of the tin, like a brown crinkly hard to wrangle jacket. I use a shorter piece of paper to stabilise the whole job.

It should end up looking something like this:

The paper acts as insulation and adds stability. The cookie sheet and the baking paper on it act as insulation against the base of the cake burning.
Don't worry too much about the fiddlyness, the paper needs greasing with butter or oil so folds and kinks get worked out easily. Just use a pastry brush or a scrap of scrunched up baking paper to aid with the greasing.

Check the shelves in the oven, you'll probably have to move their position to fit the tin in it's jacket.

Now, go and turn the oven on, medium heat.


The actual process of making the cake is a very simple one, sift the dry ingredients together and set aside. Cream the butter and sugar, slowly add the eggs in till well combined. Add the dry ingredients in a little at a time, will well combined. Slowly fold in the fruit with a big spoon, don't agitate it too much to keep the fruit whole.

Spoon into the cake tin, level mix off gently with your spoon.

Pop it in the oven. It should take about 1 1/2 to 2 hours to bake. One a skewer comes out clean and it's a nice golden colour its ready to come out!

Let it cool slightly before attempting to take the tin apart and the paper off.

Once its cool, prick all over with a clean skewer, brush all over with a little rum. Wrap it in baking paper and pop into an air tight container. (If you don't have a tub large enough just wrap in baking paper and enough cling film to make the package air tight.) Store in a cool dark place. Take it out once a week and brush over with rum!

Pat yourself on the back, you've made a Christmas cake!

I'll cover decorating it much closer to the time. If any of that didn't make any sense feel free to drop me an email or a comment and I'll try and help!

Minnie xoxo

P.S. sorry for all the instagram pictures but I'm afraid I can't find my camera cable :(

Christmas cake!

So in the spirit of poverty, and giving people some time to find out what kind of cake every one likes I am going to post the ingredients and supplies list today. (Don't worry this will all be posted together at the recipe stage again.)

You probably have at least some of the things you need in the pantry. Don't worry, if you have to purchase some of the more expensive items, they are all staples in standard holiday baking, so any left overs can be used later in the year quite easily. We aren't going to be working with anything horribly complicated or unusual.

So, ingredients wise you will need

200g of glacé cherries (French style are best but to be honest it won't make much difference in this cake)

200g of candied peel (some times referred to as mixed peel)

1kg of currants and sultans mixed

(if peel and cherries are not your thing just sub with more dried fruit)

175ml of dark rum (just buy a bottle of the super market own brand, as we'll need more to feed the cake weekly)

25ml of vanilla extract or essence (NOT flavour. Flavour isn't real vanilla and lets just not go into what it is)

250g v. dark brown sugar

250g butter (I actually use a butter substitute as I've got a dairy allergy)

6 medium eggs

400g plain flour (all purpose)

1/4 of a teaspoon of salt

1 teaspoon baking powder

100g ground rice or ground almonds.

2 teaspoons of cinnamon

2 teaspoons of mixed spice (pumpkin pie spice)

See! Nothing scary there at all!

So any special hardware?

A large (23cm or so) Spring form pans (or two if you prefer a shorter cake)

A roll of grease proof baking paper

Some kitchen string

A flat baking tray that's wider than the cake tin

A large bowl to soak the fruit and mix the cake in.

A pastry brush

A kebab skewer

A wooden spoon

So far so good? Any questions yet?

Now given that my recipe is the way I like my christmas cake, so I'm going to link to the classic christmas cake.

Delia smith's christmas cake is a really traditional cake, it's smaller than mine and made with brandy, treacle and chopped almonds. Still quite simple.

But a quick search will bring up any number of versions of the classic! Not all are made as far in advance, this is because my cake is quite a dry cake and the rum keeps the cake and adds much needed moisture.

We won't be starting for a few weeks yet so we've all got plenty of time to buy the ingredients and supplies with out breaking the bank. So don't feel panicked into buying everything at once!

I hope that wasn't too over whelming minnie xoxo