Tag: Gingerbread

Snowglobe Cupcakes

Snowglobe Cupcakes

snowglobe cupcakessnowglobe cupcakes

I love snowglobes. I think as a child I found them quite magical and fascinating, so now when I look at them as an adult they remind me of the excitement and magic surrounding Christmas as a kid. I saw this idea on Pinterest and thought it was SO cool! Though obviously, with most things on Pinterest it’s never as easy as you imagine!

I also made the cupcakes on a Saturday, leaving the snowglobes to dry overnight. Then proceeded to drink wayy too much at a party and be so hungover the next day that I couldn’t face taking pictures of the snowglobes till the afternoon when I’d lost natural light. So lesson to all, don’t get drunk on a baking/photography weekend. Though I imagine the different light in the pictures is probably more aggravating to myself than anybody else!

snowglobe cupcakes

It definitely takes some practise to get the snowglobe right, but they can look so adorable once they are! It’s all completely edible too, as you make the globes from gelatin. The process to make the snowglobe is actually fairly simple, but you’ll need a fair bit of time for the gelatin to dry. Overnight is perfect though!

To create the snowglobe shape, you’ll need to blow up some small balloons. Then melt the gelatin sheets over a low heat until its a thin enough consistency to be able to dip the balloons in. These are then left to set overnight until the gelatin is no longer tacky. The balloons can then be (carefully!) popped and you will be left with a hard shell-like snowglobe to place over your cupcake. Stopping the balloons from sticking together was an issue! But I figured it out below, by sticking skewers through the balloon tie and sticking them into polystyrene.

snowglobe cupcakessnowglobe cupcakes

For the base of the snowglobe, I made gingerbread cupcakes which are so moist and have the perfect amount of spice. I topped the cupcakes with a little vanilla icing, and some sugar sprinkles to look like snow. For the decorations inside the snowglobe, I used fondant icing to create presents, trees and snowmen. You could make any little decorations you wanted, but modelling fondant is nottt my forte so I tried to stick to quite simple shapes!

I really hope you give these snowglobe cupcakes a go, even with the added effort and time I think they’re so worth it! And best of all they taste delicious and super festive!

Snowglobe Cupcakes

Yield: 16 cupcakes

Snowglobe Cupcakes

Ingredients

    Cupcakes
  • 140g unsalted butter
  • 200g caster sugar
  • 60g black treacle
  • 60g golden syrup
  • 2 large eggs & 2 egg yolks
  • 310g plain flour
  • 1tbsp cocoa powder
  • 1tsp ground ginger
  • 1tsp ground cinnamon
  • 1tsp ground nutmeg
  • 2tsp baking powder
  • 1tsp salt
  • 240ml hot milk
    Vanilla buttercream
  • 120g unsalted butter
  • 200g icing sugar
  • 1tsp vanilla extract
  • 2tbsp milk
    Decoration
  • 16 small 4" balloons
  • 16 gelatin leaves
  • one tube sugar 'snow' sprinkles
  • fondant icing in assorted colours

Instructions

  • Firstly blow up 16 balloons, until they are a similar size to a muffin case. Place a skewer through the balloon tie and set aside.
  • Fill a bowl with ice-cold water and place the gelatin leaves in one at a time, making sure they are submerged. Then leave for 10 minutes to soften.
  • Once they are soft, remove the leaves from the bowl and squeeze them to remove all excess water. Then place in a saucepan and add 3tbsp of the water from the bowl. Melt the gelatin over a low heat, stirring occasionally. You don't want to get this too hot, so keep an eye on it and remove it from the heat as soon as the gelatin is melted and fluid.
  • Spray some non-stick cooking oil or dab some liquid oil onto your hands, and then rub over the balloons. You don't want a lot of oil here, just a light coating - enough to ensure you will be able to remove the gelatin from the balloons.
  • Pour the gelatin into a measuring jug and dip the balloons one by one into the melted gelatin. Turning the balloons so they have an even covering and letting any excess drip back into the jug. If the gelatin starts to set whilst you're dipping them, return the gelatin to the saucepan to re-melt.
  • Let the balloons set for about 10 minutes and then repeat the process so they have a double layer. Then leave to set overnight, ensuring none of the balloons are touching each other. I stuck the skewers into styrofoam.
  • For the cupcakes, preheat the oven to 190C, Gas Mark 5 and line a muffin tin with 16 muffin cases.
  • Using a hand-mixer, beat the butter and sugar together until pale and fluffy. Then add the treacle, golden syrup, eggs and egg yolks and continue beating until all ingredients are combined.
  • In a separate bowl sift together the flour, cocoa powder, spices, baking powder and and salt. Then whilst mixing on a low speed, add the dry ingredients to the butter and egg mixture in three batches alternating with the hot milk. Ensuring you start and end with the dry mixture. Mix until the dry ingredients are just combined, then divide the mixture between the muffin cases.
  • Bake in the oven for 18-20 minutes or until risen and springy to the touch. Remove from the muffin tin and leave to cool completely on a wire rack.
  • For the buttercream, beat the butter and icing sugar together using a hand-mixer on a low speed. Once combined, add the vanilla extract and milk then beat again on a high-speed until creamy and smooth.
  • For the decoration, using the fondant icing create 16 festive items such as christmas trees, presents and snowmen.
  • For the assembly, divide the buttercream between the 16 cupcakes and using a palette knife spread the buttercream to the edges of the cupcake creating a flat base. Then cover the buttercream in sugar 'snow' sprinkles and add a fondant decoration to each cupcake.
  • When the gelatin balloons are no longer tacky to the touch and feel almost like plastic, carefully pierce the balloons and remove them from the snowglobes. The balloon should naturally pull away from the sides of the gelatin, but be careful when pulling it away if it gets stuck. Place a gelatin balloon over each cupcake to create the snowglobe.
  • Notes

    Gingerbread cupcake recipe adapted from The Hummingbird Bakery, Cake Days

    Snowglobe idea inspired from Sugar Hero

    http://bakingwithaimee.com/2017/12/22/snowglobe-cupcakes/

    Iced Gingerbread Biscuits

    Iced Gingerbread Biscuits

    iced gingerbread biscuits

    Iced gingerbread biscuits are such a staple at Christmas.Their simplistic yet versatile nature makes them a favourite among children and adults alike. Whether you’re making gingerbread houses, tree decorations or just a teatime treat like mine, the signature spiced smell just spells Christmas to me!

    I’ve never actually dared to make a gingerbread house, its always seemed like an awful lot of work and stress to me! But this gingerbread recipe is my absolute favourite, and perfect to turn into cute festive treats with the icing being the cherry on top!

    iced gingerbread biscuitsiced gingerbread biscuits

    When baking my iced gingerbread biscuits, the first thing you should know is that they’re very forgiving. The dough can be re-rolled if you get in a pickle and it doesn’t make the biscuit chewy and tough. And shall we say ‘rustic’ icing just makes them look more personal and homemade in my opinion. Just what Christmas should be about! I’ve always been more of a ‘maker’ than a ‘buyer’; there’s just something so special about spending time making something you know someone will love! Or in this case, enjoy eating! At Christmas I definitely become a feeder…guilty!

    The biscuits are lightly spiced and have a good snap when you bite into them. They do get a little softer as the days go on, but i’ve found they keep well for up to a week. And in some ways I sort of prefer them when they get a little softer! But with that in mind they can easily be made as a present, so long as they’re wrapped up air-tight…and you don’t eat them all first!

    iced gingerbread biscuitsiced gingerbread biscuits

    I realised only as I’d started to bake these that I didn’t actually have any Christmassy cutters – something that I need to rectify! So I used a circle cutter for my ‘snowflakes’, and cut a star out of baking paper and used that as a makeshift template. Both worked really well (in my opinion), and actually I think the circular ‘snowflakes’ have a certain charm.

    The icing I wanted to keep quite simple, I think with iced gingerbread the simpler the better looks wise and taste! They have a whimsical, oldy-woldy sense about them don’t you think? Making the icing took me back to being a little girl and adding the icing to the chocolate fairy cakes my mum had made. I always wanted to be involved when mum was baking…to lick the spoon obviously 😉

    Let me know if you make these, for yourself or as a gift! I’ll be back with another festive recipe soon!

    iced gingerbread biscuits

    Iced Gingerbread Biscuits

    Yield: 20 Biscuits

    Iced Gingerbread Biscuits

    Ingredients

      Gingerbread
    • 350g plain flour
    • 1tsp bicarb
    • 2tsp ground ginger
    • 1tsp ground cinnamon
    • 125g unsalted butter, cubed
    • 175g light soft brown sugar
    • 1 large egg
    • 4tbsp golden syrup
      Icing
    • 250g icing sugar

    Instructions

  • Firstly, pour the flour, bicarb, ginger, cinnamon and unsalted butter into the bowl of a food processor. Blend until the mixture looks like breadcrumbs, then pulse in the sugar until combined. Or if you don't have a food processor, rub the butter into the dry ingredients using your hands until it resembles breadcrumbs. Then whisk in the sugar until combined.
  • In a separate bowl, lightly beat the egg and golden syrup together and then pour into the food processor. Pulse until the mixture clumps together. Or, using a wooden spoon mix the wet ingredients in with the breadcrumb mixture until it clumps together.
  • Tip out the dough onto a lightly floured surface, and knead until combined and smooth. Wrap the dough in clingfilm and pop it in the fridge for 15 minutes to firm up.
  • Preheat the oven to Gas 4/180C/350F and line two baking trays with baking paper.
  • Roll the dough out to 0.5cm thickness on a lightly floured surface. Cut out circles and stars (or any other festive shape you like) and place on the baking trays leaving a little gap between them.
  • Bake for 12-15 minutes or until golden-brown. Leave them on the baking tray for 10 minutes and then place them on cooling racks to cool completely.
  • For the icing, mix the icing sugar with two/three tablespoons of water until you have a thick icing. You want it to be thick enough so that it doesn't run off the biscuits when you decorate. Pour the icing into a piping bag, and snip off the end so you are left with a small hole to pipe from.
  • Decorate your biscuits as you wish, and leave to set at room temperature.
  • Notes

    The biscuits can be kept stored in a sealed container for at least a week.

    http://bakingwithaimee.com/2016/12/09/iced-gingerbread-biscuits/

    Christmas Jumper Gingerbread

    Christmas Jumper Gingerbread

    Christmas Jumper GingerbreadChristmas Jumper GingerbreadChristmas Jumper GingerbreadChristmas Jumper Gingerbread

    Right now, I’m feeling pretty much like a stuffed turkey – I’M SO FULL. Boxing Day is meant for slobbing on the sofa though right?? Thats what we all tell ourselves anyway as we wander into the kitchen rooting for snacks for the twentieth time today….

    If you’re on the hunt for something a little different to snack on in the inbetween days before New Years Eve why not try these Christmas Jumper Gingerbreads! They look so adorable and can even be turned into a fun decorating activity to keep little people busy!!

    The gingerbread biscuit is a really quick dough to pull together, and once baked it keeps really well for at least a week so you don’t have to worry about eating them all at once! Though be my guest if you’d like to! The biscuit isn’t too heavily spiced, so its perfect for children who might like something more on the mild side.

    Decoration wise, this is where you can really go to town! I used a mixture of fondant and royal icing for my biscuits, but the world really is your oyster. With the pure royal icing gingerbreads I prepared batches of white, pink (I failed in making it red like I’d planned!) and green all at the same time. This was so I could flood the biscuit in white, pipe lines of pink and green and then feather the icing all whilst it was still wet. Royal icing tends to begin to harden fairly quickly so you need to have everything on hand when you begin.

    I got actual Christmas Jumper cookie cutters from Lakeland, but if you can’t make it to a cook shop you could cut a template out of baking paper and use that for your gingerbread and fondant icing instead!

    Let me know if you give these a try, I’d love to see your decorations!

    Christmas Jumper Gingerbread

    Yield: 15 Christmas Jumpers

    Ingredients

      Gingerbread
    • 350g plain flour
    • 1tsp bicarb
    • 2tsp ground ginger
    • 1tsp ground cinnamon
    • 125g unsalted butter, cubed
    • 175g light soft brown sugar
    • 1 large egg
    • 4tbsp golden syrup
      Decoration
    • 500g Fondant Icing (and additional icing sugar to help combat stickiness!)
    • 500g Royal Icing
    • Assorted Gel Food Colouring

    Instructions

  • Pour the flour, bicarb, ginger, cinnamon and unsalted butter into the bowl of a food processor. Blend until the mixture looks like breadcrumbs, then pulse in the sugar until combined.
  • In a separate bowl, lightly beat the egg and golden syrup together and then pour into the food processor. Pulse until the mixture clumps together.
  • Tip out the dough onto a lightly floured surface, and knead until combined and smooth. Wrap the dough in clingfilm and pop it in the fridge for 15 minutes to firm up.
  • Preheat the oven to Gas 4/180C/350F and line two baking trays with baking paper.
  • Roll the dough out to 0.5cm thickness on a lightly floured surface. Cut out christmas jumper shapes and place on the baking trays leaving a little gap between them.
  • Bake for 12-15 minutes or until lightly golden-brown. Leave them on the baking tray for 10 minutes and then place them on cooling racks to cool completely.
  • Once the gingerbread is completely cool, use the fondant and royal icing to decorate your gingerbread as you wish!
  • The gingerbread can be kept stored in a sealed container for at least a week.
  • Notes

    Adapted from BBC Good Food.

    http://bakingwithaimee.com/2015/12/26/christmas-jumper-gingerbread/