On to the plate

Experimenting with flavours, colours and style of food served at our place


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Preview of a cake duo

There’s not enough time left to give my usual blow by blow account of making these cakes. So for now it’s just a couple of photos with a promise that I’ll do my usual re-cap of what went into making each of these cakes.

The wedding cake was made for Jo’s son’s wedding Saturday afternoon. The 50th cake for Kathy’s fiancee’s birthday.

This is the first time I’ve had two significant cakes to make in the one week, so it was a big thing for me.

More details will follow ….

Frangipani Wedding Cake

Frangipani Wedding Cake

50th Birthday Cake

50th Birthday Cake


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Waitangi Day – 2015

Waitangi Day Celebration Cake

Waitangi Day Celebration Cake

Haha, I just typed 2014. Boy it’s tough remembering we’re in a new year. Here’s a fun fact (not), I’ve gotten lazy with my writing and seem to always be in a rush. My 5 is verging on an S. I’ve been fully concentrating on making my 5’s more like 5’s. So 2015 is starting to look good :)

Seems odd to say “starting”. Here we are, the first day of February. Well January seemed to have flown by. For New Zealand February represents a month where we have a long weekend. Waitangi Day is on Friday. And as has been my custom the last few years, I’ve made a cake in recognition that Waitangi Day is something special to New Zealanders.

It was while we were holidaying in the Sunshine Coast that I began looking for a design that would give a uniquely Kiwi flavour to the design of the cake. I found this image on Flox.co.nz, it was one of several designs being considered for Fly My Pretties tour.

Check out the crack. Thankfully not a game changer to my plans

Check out the crack. Thankfully not a game changer to my plans

I loved the design but wasn’t sure I could pull it off. There’s a lot of detail in that Tui. But I decided to go for it with some minor changes, like excluding all that finer detail in the wings. I added some tylose to fondant and rolled it out and then used the image which I’d printed and then traced the image outline including some of the larger details. I wanted to give the Tui a bit of movement so I used some foam pieces to place under the wings and body and as I did that a crack appeared down the left side of the body. Boo. There was nothing I could do but to wait and see if the gumpaste hardened enough that it held the wing to the body or if it was going to drop off meaning I had to start again. Although I was going to wait 3 days  before gingerly picking up the Tui and seeing if it was in one or two pieces I couldn’t wait that long. I’m so very impatient. The next day (could I have waited less time? I think not!) I picked it up and turned it over and saw the crack was superficial. It hadn’t come through the back at all. Phew, but still annoying.

The colours weren't quite what I hoped. I wanted more depth and some shine.

The colours weren’t quite what I hoped. I wanted more depth and some shine.

Still I had to get up the courage to start painting the Tui. I looked at it each time I passed the dining room table. I kept telling myself I must make a start. But I told myself there was still plenty of time, and I had other things I wanted to finish before I needed to start worrying about the Tui. I did however make a start and at least get the outline painted, and the tail. But the wings. Well I was starting to have a change of mind as to how I would decorate the cake. Initially I planned to have a two tier cake, simply decorated with only the Tui. That meant I’d have to do something about the wings. Gulp. A new plan started to emerge. I would add some colour to the Tui, basically colouring in the wings. Having the outline and a new plan was all I needed to then procrastinate some more. I used the time to toss around ideas about how I would apply colour. Petal dust of painting with watered down food colour. As is typical, I couldn’t decide so made a start on what I thought would be easiest to get together. Hand painting it was. I wasn’t sold on the look so this morning I used petal dusts and some lustre. You see I had this image in mind for the colours and my hand painting wasn’t really up to scratch with dept of colour.

With a bit of time and some petal dust and lustre I finally had the look I had in mind.

With a bit of time and some petal dust and lustre I finally had the look I had in mind.

Ok, so the Tui was pretty much all I had hoped it would be. I still can’t see past the crack, but maybe I’m the only one. So it was onto the cakes.

I had baked Summer Stone’s Sour Cream Vanilla Bean cake (my favourite non-chocolate cake by the way) a few weekends ago and had it in the freezer. I also had a 5″ American Chocolate Mud Cake in my sisters freezer. The mud cake was already ganached and good to go. I ganached the SCVB cake on Saturday. Leah popped over to have a look at how I ganache my cakes. Funnily enough I was almost at a complete blank. It’s been almost 2 months since I last ganached a cake, and there’s been Christmas and holidays and old age that I started out all wrong. But it soon came right and we were able to chat about a few things that have happened over the last 4 years since we worked together.

Miserable little crack that just wouldn't be fixed. I hoped it didn't affect the integrity of the ganache.

Miserable little crack that just wouldn’t be fixed. I hoped it didn’t affect the integrity of the ganache.

When I got up this morning I noticed a hair line crack in the ganache on the 8″ cake. Boo again. I applied a bit more ganache to smooth over it and hoped by the time I got back from the gym it would be all ok and I could get on with covering the cakes in fondant.

I had gone to the gym a bit earlier so I could get home a bit earlier because we were gearing up for a hot day today. I wanted to get the cakes covered before the heat affected the ganache making my life miserable. But it was still too late, even though I was covering the cakes before 10am. As soon as I shifted the 8″ cake the crack came back, but longer than it had been. And while covering the cake wasn’t a problem, I knew the ganache wasn’t as firm as it should be, so there was a look of giving the the beady eye waiting to see if it would bulge. I was really wondering if I’d have the same sort of disaster I did with Jasmine and Sam’s wedding cake.

Going back to my simplistic clean design, well in my rethinking of that I decided that I wanted to repeat the Tui tail around the sides of the 8″ cake. Thankfully I had a larger image of the Tui and I used that as my template to score the pattern around the sides of the cake. I repeated the pattern 4 times, by the 3rd time I used a better tool for pressing into the fondant, and by the forth time it was much easier. I had to go back over the first two patterns to help smooth out the grooves to make it more fluid and less like I’d gouged the fondant (which I was basically).

It was so hot in the house, for the first time ever I had to put the cake into the 3rd bedroom, being on the cooler side of the house, in hopes that it would hold back the bulging, because there were tell talk signs that where the bottom layer was, it was starting to get a nice puffy ring around the cake.

Not everything goes to plan. The joys of cake decorating in Summer. Cracks, thinned fondant and ganache that should never be visible following a layer of fondant.

Not everything goes to plan. The joys of cake decorating in Summer. Cracks, thinned fondant and ganache that should never be visible following a layer of fondant.

Now onto the 5″ cake. This cake was 4.5″ tall so I knew I had my work cut out for me just with the height of the cake vs. the diametre. And the ganache was softer than the 8″ cake. It was suck it and see. And it wasn’t pretty. The fondant tore away at the top on one section and I pushed it back up, but made a bit of a flap where it overlapped now. I’d already decided I was going to texture the side of the 5″ cake. I’d been watching a Craftsy class by Faye Cahill during the week and she was demonstrating this technique so I wanted to give it a go. Plus I needed both of these cakes to stand on their own as well as being cohesive together. The 8″ is going to my work, the 8″ to Mr Fussy’s work. I do like to make things more challenging in the design stakes.

The fondant was a bit of a dogs breakfast but I was making some progress in tidying it up. Well I thought I was until I turned the cake and saw the biggest baddest bulge I’ve ever seen on such a small cake. It was really bad. I pulled the fondant from the side of the cake (this is why I prefer to use Crisco on the ganache in preparation for fondant) to see if I could push that sucker out. It wasn’t having any of it. I wondered if in fact the ganache was bulging because I was putting more pin pricks into the fondant than an acupuncturist would deem necessary to fix a stubborn ache. But I persevered and I won, sort of. The fondant was really thin, and the ganache has snuck out the bottom making it look somewhat untidy, but I wasn’t too concerned. A bit of ribbon would hopefully cover that up. I then textured the side of the cake. It could have worked better. Some of it impressed better than other patches. I was quite thankful that Mr Fussy tends to cut up cake before anyone at his work gets to see what it was to begin with. That took the pressure off trying to make it better. There’s plenty of room for improvement but working against the heat is something I knew I’d not win. So no point getting all in a fluster for.

Two out of four views of the hand painted Tui tail feathers.

Two out of four views of the hand painted Tui tail feathers.

The last little bit was to colour the Tui tail feathers that I’d impressed into the side of the cake. Up close I wasn’t sure if I needed to do anything. I wondered if it was enough to just have the impressions. But when I stood back it wasn’t noticeable. I set about using petal dusts (all edible) to apply colour. I made each of them slightly different. And I tried really hard to add a little colour at a time. Since I’m so patient (not!) I was getting tired of little by little, even though I knew it was the way. It’s hard to do things the way you know is right when you just want to see results immediately. I must have been a very trying child (and adult).

The 8" cake before adding the second tier.

The 8″ cake before adding the second tier.

Having applied the colour I again stood back and realised that it was looking more like seashells than feathers of a bird. Great, I’m going to have to use food colour to outline the feathers to make it look like it’s meant to be something. Instead of black, I used dark brown. I didn’t want such a harsh outline. I started with just the outline and it made a big difference, but it still wasn’t finished enough. I needed to add the details, and when I had, it really made a big difference.

It was finally time to put it all together. I put the ribbon around the top tier which certainly helped to hide the section that had ganache visible. But before I committed to putting the top tier on, I took a few photos. Even though I had tried to wipe the underside of the perspex cake board the 5″ cake was on, I knew it was highly likely that some chocolate would still be there and it would transfer to the bottom tier. I was also a little concerned the Tui wouldn’t hold. But as it turns out everything came together fine. I used two poly dowels to support the top tier and candy melts to attach the Tui to the top tier. Photos taken all I had to do was dismantle it all so that I could separate the cakes for Mr Fussy to take his one to work. I now had to prize the Tui off the top tier. The candy melts had done the job so well it was difficult to remove the Tui. And you don’t get to take something that’s been stuck to the side of the cake off without leaving some carnage. It’s not too bad, but again I’m thankful that no one will likely witness the cake uncut. The Tui wasn’t spared from damage either. Some of the tail has broken off. No tears were shed. I have some photos of what it looked like all complete and I’m pretty happy with the overall look. To anyone else this just represents a slice of cake with coffee at morning tea time. I’m not too precious about the cake.

Quite like this guy. Mr Tui looked good there for the few minutes I took to take photos.

Quite like this guy. Mr Tui looked good there for the few minutes I took to take photos.

So New Zealanders and Kiwis everywhere. Enjoy the long weekend that is ahead if you’re in New Zealand. Happy Waitangi Day (for Friday!).


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Banana Cake

Oooh, it’s been such a great weekend for trying out new things. In this post I’ll talk about the Agbay Junior, and touch on the butter (there’ll be a separate post coming for that).

Banana cake for the work folk.

Banana cake for the work folk.

I was making a banana cake because it was time to use up the bananas I’d taken from work (they were left, unwanted) and popped into the freezer. I’d decided some weeks earlier that when the time came I’d be making Summer’s Banana Cake recipe. You can find the details from this link.

Yesterday I’d made butter. Mum bought me a Mad Millie Butter kit for Christmas. Today I was using the butter I’d made, in the Banana cake.

Mainland unsalted butter on the left, my homemade butter on the left. A bit more crumbly, and more firm.

Mainland unsalted butter on the left, my homemade butter on the left. A bit more crumbly, and more firm.

Summer’s recipe is actually for cupcakes, but she does say you can easily make a cake from it. Summer’s suggestion is that you add an additional banana. And it was 3 bananas that I had from work, so that came together nicely. One of the things that I liked about the recipe was using a blander (food processor or similar) to get the banana fully incorporated. Truth be told, I’m not a fan of banana cake. I love bananas, but I’m not fond of cooked banana, except when it’s drowning in maple syrup and been heated (caramelised) to put on top of pancakes. Despite my lack of desire to eat banana cake I was really looking forward to trying out this recipe and method.

Creamed with the cup of sugar. You can see on the side of the bowl it looks like there's droplets of water. Could just be that the butter was still a bit too cold.

Creamed with the cup of sugar. You can see on the side of the bowl it looks like there’s droplets of water. Could just be that the butter was still a bit too cold.

Usually I’ll make 3 layers of cake from Summer’s other cake recipes, but I decided to make just two. I really wasn’t sure how far the frosting would go. I was hedging my beats. Anyway, the cakes took closer to 45-50 minutes to bake. I wasn’t really surprised given the batter was a little looser than other cakes I’ve baked of Summer’s, and of course the amount of batter was greater. The tops cracked, and oddly it was where the cracks were that the cake looks a little more moist (see later photo).

3 bananas weighed 339gm. And you wont get those perfect straight sides with any other cake pan than Magic Line (at least that's my experience).

3 bananas weighed 339gm. And you wont get those perfect straight sides with any other cake pan than Magic Line (at least that’s my experience).

This is the first cake I’ve made since Christmas. And for Christmas I got an Agbay Junior cake leveller. I was pretty darn excited that I’d be getting this baby assembled and using it. I’ve heard so many people say once you’ve used one you’ll never go back to any other method of torting cakes. I’ve seen the promo video’s. I’ve seen plenty of YouTube videos (for other things) where the baker is using the Agbay to torte a cake. Needless to say I was hooked, it was just a case of someone else buying it for me ;-). It was a good Christmas!

Once I had the Agbay assembled (was straight forward) I put one of the cakes onto the cake card and determined the size of the layer. Except I didn’t quite get it right and I needed to have dropped the height by one notch (which is like 1/16th of an inch I think). The second layer I torted at that height and it worked out perfect. I thought I’d try my luck and see if I could pass the first layer back through the Agbay. I knew I’d only need a thin sliver, I guess the 1/16th of an inch. What is life if not for living dangerously. So with that in mind I passed the Agbay back over the first cake and it worked! And you can see from the photo just how thin it cut. If I didn’t already love the Agbay for the ease and speed at which it could torte, I was now hook line and sinker in love with my new gadget.

First pass, and you can see some of the dome left behind. So back I go for a second pass with the Agbay lowered just marginally.

First pass, and you can see some of the dome left behind. So back I go for a second pass with the Agbay lowered just marginally.

With that in mind, it seemed perfectly acceptable to then use little hearts as decoration for the cake. And so I did. Boy oh boy, making a cake that’s decorated in frosting only is such a breeze. I did put a thin coat of frosting all over the cake. I needed to seal the sides since the cake is now in the fridge until I go to work tomorrow. I’d forgotten how easy baking a cake can be when you’re not preparing a cake for being covered in fondant. I feel like I achieved so much!

The domed tops we ate after dinner. I still had sufficient frosting to slap some more between the two tops. The cake is very definitely banana. And I found the texture to be quite smooth. The other thing that I like about the cake is the absence of all the black specks that you typically get with banana cake. I guess having blended the banana took care of that. So true to my word, I’ve baked a banana cake for my team at work. Quite possibly it’s the last time the current team is together. We’re moving out to MYOB’s new building, and part of the crew from the 3rd floor at work will be going to MYOB’s existing building (500m down the road) and my immediate team will be in the newer building. It’s a bit sad really, but cake will quite possibly make everything seem ok again :)

Simple but colourful decorations.

Simple but colourful decorations.

 

 


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Progel review and Baby Boy cookies

Colour paletteNot only am I giving my opinion on Progel, I also tried the CK brand pre-made Black royal icing mix. I was excited.

I’ve tried a Progel colour (Holly) before and I was unimpressed. I could not squeeze any gel out of the tube. I went red in the face, veins were popping and I was not having a great time. I tried to use a toothpick in the end, which was semi-successful. So needless to say I went into this holding my breath, especially when I’d bought 4 or 5 tubes while we were at BakeBoss in Brisbane.

New startMany other people have raved about Progel so I felt my first experience must have been really unlucky, so here I am, giving it another go and hoping I have a better experience.

SquirtThe news is good. I had no problem at all with getting the gel out of the tube, in actual fact, now I have to warn you that you shouldn’t really squirt it, which is a bit of a pain. But basically you can’t control how much is going to be dispensed when you squeeze the tube, even when you’re trying to be gentle. So squeezing some out onto a dish and then using a toothpick to transfer a smaller dab into the royal icing would be my advice.

Feeling BlueSo all was good with Progel and I’d buy it again. Except that I love Sugarflair. I’m sure there’s a place for both, in actual fact I tend to use the gels for colouring royal icing, and Sugarflair for colouring gumpaste and fondant. But I do love me some Sugarflair. The light blue is Sugarflair Baby Blue, and I can tell you I used a pretty small dab of colour and I still ended up adding a bit more white royal icing to tone it down. Sugarflair has an extensive range of colours and in my opinion a superior depth of colour, and what you see on the test card is the exact colour you’ll end up with.

Blog_200115Not that I’ve done it really, but the more Progel you add the deeper the colour. I guess I did do this with the Navy. To begin with it wasn’t as deep a colour as I wanted, so I added more, and then I got what I wanted, or close to it. I expected the colour to deepen as it sat. By the time I came to flood the cookies a day later I had no complaints over the colour.

CK BlackNext I moved onto the CK brand pre-coloured black royal icing. And yep, it was just as amazing as I’d seen it on the Gateaux Inc video (which I can’t find the link for now). It was as simple as adding in the powder and then the water and mixing the two. And before your eyes you get the most perfect glossy black. I thought it was too good to be true. I’m here to tell you that it was, sort of. That bitter taste you get when adding lots of black (or red) to the royal icing is sadly still present. But there’s no waiting. You just mix and you can go for your life using it immediately.Easy as

The tests weren’t all for nothing. I had planned to decorate cookies for one of the ladies from work who was leaving on Maternity Leave. We arrived back midnight going into Saturday and it was that coming Friday that Nicole was leaving. I was very thankful that I had more cookies than I needed for Christmas and had planned to use all of them.RI Transfers

Monday night I got busy making royal icing transfers. I didn’t really hold a lot of hope the rocking horses would come off the waxed paper in one piece. I was relieved and surprised that they did peel off in one piece.

Baby Boy1I had some vague plans as to how to decorate the cookies, and I began to write down those ideas, and in the end I still missed doing a few things, like making little baby feet, or using my new Stork and Baby stamp. But all in all the cookies are fine, even if my hand writing is a bit scruffy, and certainly not even or straight. I didn’t really have the time to get the Kopykake out, but that’s what it needed, for me at least. Hand writing on cookies is certainly something I need lots of practice on, and having the words in the right font in front of me would certainly be helpful.

Baby Boy2When I took the cookies in so many people commented that they couldn’t eat them. But I tried to polity explain that I didn’t make them to be looked at only, and I hoped they would eat them. Nicole took the two largest plaques home with her, and by the end of the day there was only 3 cookies left. That worked out nicely for us at home :)Baby Boy3


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I love blueberries!

Oooh la la

Oooh la la

It’s no secret that I love blueberries. Sadly they’re expensive to buy and I moan about the price. The first time I saw them for sale this spring they were $15.99 for a 125gm punnet. I couldn’t believe my eyes. But who spends that much? I suspected the blueberries would slowly rot on the shelves while others shunned them for the price.

While we’ve been holidaying on the Sunshine Coast I bought blueberries. The first fresh berries for this summer. They were going for A$5 at the time. I hadn’t even noticed that one of the growers was in fact a New Zealand grower, and it happened to be the punnet I’d scrutinised (for freshness/damage) and bought. So at the time NZ blueberries that had made their way to Australia were on the market for less than you pay for them in NZ.

Preparing the fruit and mascarpone filling

Preparing the fruit and mascarpone filling

When we got back Mr Fussy pointed out that you could buy two punnets for $4.  The limit was 6 punnets. I wasted no time, 6 made it to the trolley (the same price remains this week at Countdown, but I’ve been told they’re $1.85 a punnet at Pak ‘n Save).

I used one of the new tart rings I bought while in Paris. I was suitably happy with the outcome.

I used one of the new tart rings I bought while in Paris. I was suitably happy with the outcome.

Not wanting to waste precious fruit I searched out a new recipe that would be worthy. There’s nothing wrong with the previous Lemon Blueberry Tart I made, in fact I really wanted to make it again I enjoyed it so much, but I went for something new, hoping it would live up to enjoyment I remembered eating the other tart.

On goes the mascarpone filling and we're destined for the oven.

On goes the mascarpone filling and we’re destined for the oven.

I made this recipe. And of course I made some small changes, as I do.

I used my favourite Pastry. According to my handwriting, this pastry has been tucked away in the freezer since April 2014. I can confirm it baked up just as good as it always does, it was light and crips.

Left over mascarpone filling went into little ramekin pots.

Left over mascarpone filling went into little ramekin pots.

The changes I made:

  • Added the zest of a lemon to the prepared blueberry filling
  • Used 150gm Mascarpone cheese
  • Added to the cheese filling the juice of one half lemon
An escapee blueberry. I'll have it!

An escapee blueberry. I’ll have it!

All in all the tart was pleasant. Just enough Lemon to know it was there, but not as punchy as I like. I was mindful that adding too much juice may cause the mascarpone filling to become too thin and therefore may not bake up the same. But it did fall short of what I remembered of the Lemon Blueberry Tart. So this week when we buy more blueberries, I might just whip up that recipe.

And enough left over for dessert Monday night.

And enough left over for dessert Monday night.


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A tasty little loaf recipe

Happy New Year!

BakedWe’ve been away on the Sunshine Coast (Queensland Australia) since Boxing Day. I can tell you there were a few days where it rained so hard we remained indoors, and to have been able to bake would have been lovely. While we had a full kitchen, there was nothing at all to bake with, plus no pantry staples. Even the usual buttermilk pancakes didn’t happen because it was too much of an ordeal to try and get flour, baking powder and baking soda.

It’s taken a day to unpack (well there’s still a few more things I need to find space for) so I don’t feel like I’ve been too shabby in getting myself back into the kitchen.

One of the ladies at work is going on Maternity leave this coming Friday (I presume she’s still at work, there’s a good chance she could deliver early) so I’ve been mixing colours into Royal Icing preparing myself to decorate some cookies. Thankfully I have quite a few undecorated cookies in the freezer from Christmas. So there’ll be no baby shapes, but I’ll decorate in a baby theme – at least that’s the plan.

Today I started out with a quick bread (there’s a Blueberry Tart to make too).  In New Zealand we’d just cut to the chase and call this a savoury loaf. Or we’d take the same ingredients and divide it amongst muffin tins and have, well, muffins.

The recipe I used was this one by The Kitchn.

Mix the wet into the dry ingredients

Mix the wet into the dry ingredients

I went for the Herb Sundried Tomato and Cheese loaf. The recipe didn’t say whether the Oregano and Thyme were fresh or dried. I used dried. I was worried that if the herbs were measured as fresh then the flavours would be too strong since dried herbs are more flavourful.

It looks really stodgy but it baked up beautifully.

It looks really stodgy but it baked up beautifully.

I also didn’t use buttermilk. My MIL had bought sweetened natural yoghurt for me so I’d have it available for breakfast Saturday morning (and at 1am when we arrived home I was mixing up my wet muesli ready for breakfast). It’s not the brand I prefer so in order not to waste it (and seem like a spoilt brat) I used that in the loaf. I did not add any sugar at all to the recipe.

Blog_110115-2All in all it turned out well, had good flavour, but I think I’d prefer it as a muffin. I don’t know, muffins just seem easier to handle. Or I should just wait a little longer so the slices aren’t so delicate to handle.

Always better with a proper spread of butter.

Always better with a proper spread of butter.

The crumb is nice and light despite the batter looking like it’s rather solid.

Ok, next up is the Blueberry tart recipe (once I’ve made and sampled of course) and a little write up on using Rainbow Dust Progels.


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Merry Christmas – 2014

And another year draws to a close. And almost without time to do anything for Christmas. Usually I’m baking Christmas Mince Pies from Show Weekend. My first batch was last Sunday. It’s been such a rush these past few months.

As a bit of a consolation prize I managed to make the Alton Brown Rich Fruit cake (same as I made last year), this time as a cake and I had enough batter left over for 4 (or was it 5?) mini loaves as well.

Mr Fussy's cake. All four corners have his name on them.

Mr Fussy’s cake. All four corners have his name on them.

Given the cake was baked only last week and as an after thought, there was no plan for any decorating. In fact the store bought decorations I’d relied on in past years I’d just thrown out. Now I was stuck. I didn’t really want to leave the cake covered in fondant, but to do something a bit different for Mr Fussy. This after all is his cake. And he gets to have all 4 corners. Corner pieces are much sought after in our family. Natalie managed to get the sides of the fruit cake baked for Jasmine and Sam’s wedding, and when I asked what happened to the corners she said she’d eaten them already! This was just 2 days after the wedding and they were gone. Saves that awkward moment when you begrudgingly share. But we understand, we’ve all been there.

But this is Mr Fussy’s cake. It wont be served on Christmas day, it’ll just be his little secret cake.

The rest of the weekend I spent baking and decorating cookies for Christmas. Much like the cake I really didn’t have any fixed ideas as to how I was going to decorate these. And some haven’t been finished, only that I’m not sure if I want to put anything more on the trees.

I rather like the trees just as they are. But they're not as Christmassy as they could be. To add some baubles or not?

I rather like the trees just as they are. But they’re not as Christmassy as they could be. To add some baubles or not?

Work has been frantic and the last two weeks we’ve been lucky to escape from work before 6pm, some nights it’s 7pm. So we arrive home exhausted and with little thought for anything but trying to summon up the strength to cook something that includes vegetables for dinner.

I got rebellious and made a squiggly snowflake. Anything goes!

I got rebellious and made a squiggly snowflake. Anything goes!

Anyway, these cookies were a good way for me to unwind and spend some time doing something I enjoy. Plus I got to make the reindeer cookie that I’ve been wanting to make ever since I saw it last year. But I didn’t have the right cutter, so a year later here were are, even if it’s just the one. Sadly the icing cracked while it was drying. Still was fun to make.

The big debate was whether to add the snow or not. So far the "or not" wins.

The big debate was whether to add the snow or not. So far the “or not” wins.

And here are some other cookies, not all of them, but a good selection of the others I made. Now to find containers to store them all in until Thursday.

A mix of stencilling, stamps and piping.

A mix of stencilling, stamps and piping.

Well, it seems it wont always go right.

Well, it seems it wont always go right.

Seems a bit weird to have a snowman at Christmas in New Zealand.

Seems a bit weird to have a snowman at Christmas in New Zealand.

I have no idea what the plan is for these. I bought ribbon and all, but what to pipe on them.  Merry Xmas? Mark, Anita I'm digging the "free spirit" piping though. I must be tired.

I have no idea what the plan is for these. I bought ribbon and all, but what to pipe on them. Merry Xmas? Mark (Mr Fussy), Anita I’m digging the “free spirit” piping though. I must be tired.

Hope that whatever you do during this holiday time you have a fun relaxing time spent with those near and dear to you. Stay safe.

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