Well folks, the year is coming to a close and although my posts have been few and far between, it still set the stage for my baking platform. It lit a fuse in my baking that has just turned into a huge flame. Despite the fact that I gave up on my baking challenge posts (I believe I was going to do like 30 weeks of baking), I am sure I surpassed that baking goal by far. So without further ado, I post my last blog of the year just in time for the holidays.
My Christmas decor theme (oh yes, there must always be a theme) was winter wonderland which meant everything would be white….well white with a bit of a rustic touch. I mean who would I be without my rustic decor. I could not wait to decorate this year as it was the first time I had ever done white. It turned out wonderfully with the tree being my favorite. And in keeping up with the theme of the house, this year’s kids’ party would be centered around a snowy Christmas.
The kids picked an abominable snowman as their craft and we figured why not use marshmallows. We also chose a more simpler and less messy set up with food coloring pens and toothpicks for connecting.
As with the last Christmas craft party, the only food would be an obnoxious amount of desserts and hot chocolate, but not just any chocolate…this year is was white hot chocolate.
I selected desserts that were only in a white hue, from a coconut cake to white chocolate truffles. When it came to preparing the truffles, I was tapped out on all the molasses so I opted to replace the molasses with maple syrup and for the seasoning I used pumpkin by spice. They were amazing. Just be sure to tell your guests that it is a truffle so they can prepare for the creamy center rather than a hard cookie. There is nothing like an unexpected texture or am I the only one that gets freaked out by that kind of surprise?
As always I prepared the cakes well in advance and froze the layers. Please invest in non-tapered cake pans and the Wilton cake strips or cake diapers as my husband calls them. The layers come out gorgeous and there is no cutting off of a dome. I guess that’s unfortunate if you like snacking on the cake pieces.
The gingerbread cake (Unfortunately I did not get a picture, but it definitely was not my best work. I am still learning the art of cake decorating) with the cream cheese frosting was amazing! I even froze the leftover slices between parchment paper and it still tastes amazing.
For the coconut cake, I actually didn’t have enough eggs and chose to make a buttercream frosting. To me, it made the cake. Italian butter cream is not sweet enough to me and this cake wasn’t a very sweet cake so the coconut buttercream filling (just butter and powdered sugar with imitation coconut) was a great addition.
The most challenging dessert had to be the gingerbread star tree. I used the King Arthur recipe for the cookies. OMG, it was so hard coordinating the sizes. I mean how was I supposed to know how many of each I should have and a couple of stars didn’t make it so that was awesome. The ginger cookies dipped in white chocolate was a fan favorite.
I have to say, I was pretty burned out after the level of baking required for this event. The good news is it was short lived and the even better news is that I actually finished everything in time. That is the bonus of holiday parties, the decorations are already up.
I definitely outdid myself with this event and the best part is seeing the kids faces while they gorge on delicious dessert prepared by your truly. I definitely set the stage for a very Merry Christmas.