TaDa! All my research had to lead up to something, right? So here is my little gingerbread house.
And here’s the back:
My main elements were clearly the marshmallow snow, mini m’n’ms for the wreath and tree lights, a chocolate chip pathway, candy cane sides, but my favorite is the roof! I made the shingles out of Big Red Wrigley’s gum. I made the tiles round with a melon baller.
I had a lot of fun making this! If you want to do your own, I used the recipe from Sweetopia that was featured in my last post. I was surprised how well the gingerbread kept it’s shape. I definitely recommend it.
If I were to do this over, I’d pay more attention to the seams. If you notice in the photos I posted in my last post, most of the gingerbread wall seams were covered by something decorative, like shell piping, or decorative candies. I not only didn’t think about thickness and seams when deciding on my template, but didn’t hide them once the house was constructed. Tips for the future!
Merry Christmas, all!
I’m going to be taking a brief hiatus, as I am moving to Austin, TX in the next few weeks. I am shocked how much there is to do yet! But never fear, I will be back.
First snow of the season here in good ol’ Colorado! Know what I thought the chilly weather needed? Some whiskey cheesecake of course!
This little sucker is a brown sugar cheesecake made with a generous helping of whiskey, a pecan crust, and a hard caramel overlay. Some silky, some crunchy. This lil’ dude knows what’s goin’ down.
Thank you, snow, for letting me relish your coldness so I can go and enjoy Mexico that much more.
Bet you can’t wait for some awesome pictures of confections for Dia de Los Muertos, can you? ‘Cause that’s happening when I get back.
Happy Autumn everyone! Fall time is one of my favorites because there is pumpkin and squash everywhere! Cool looking and tasty!
This here is a chocolate pumpkin mousse cake! There is chocolate cake inside and it is surrounded by a fluffy, real pumpkin mousse. Nom nom nom.
If you want to make the decoration on your own, it’s quite simple. Melt some chocolate and then seed it (heat it up, add some unmelted chocolate and stir till melted). This tempers the chocolate so it becomes hard and crunchy.
Create a simple loopy design on a piece of paper and re-draw it multiple times. Cover the paper in wax paper and then finely pipe the chocolate over top. Throw in the fridge for five minutes and walah!
I pulled off each piece and then laid them on top of each other around the cake. you can also stand them around the side to encage it. The fun part of this decoration is that you can make it look like anything you want!
Have fun swirling!
Look at what I’ve been working on! I did these tree cakes for a Rotary event this past Saturday. It was held at Arrowhead Golf Club, which is just a beautiful setting.
I handmade the mushrooms and leaves out of fondant. The toadstool mushrooms’ spots I hand piped with royal icing. I also hand piped the tree rings and the bark.
I made nine of these cakes, though I’m only showing one. Each one had it’s own mushrooms and leaves. I did different kinds of leaves, though you can’t see them in this picture. Sorry! I’ll have to do some more.
The cakes were pumpkin with chocolate frosting.
More birthdays! I just love birthdays. This is for my friends’ son’s first birthday and the theme is from one of my favorite books: The Very Hungry Caterpillar.
And I had a very hungry caterpillar on my hands, indeed. Okay, maybe not a caterpillar but cute enough to be one.
It was a cinnamon cake with buttercream frosting and an edible fondant caterpillar.
I had a lot of fun doing this one! Happy Birthday Hansy!