These melted snowman biscuits are a cute, easy festive bake.
I saw these cute snowmen biscuits on Hand Luggage Only. They’re really easy to make, so a great option if you’re short on time or if you’re baking festive treats with children.
I used my Christmas vanilla biscuit recipe which only uses 5 ingredients. Click on the link for the ingredients and instructions.
I used a large flower shaped cutter, but you could also use a large mug or glass to cut out round biscuits.
Cute marshmallow penguins: sweet all year round and not just for Christmas!
Firstly I have to thank Louise at Pink Pear Bear for featuring this idea on her blog. I saw it on her Facebook feed and knew I had to give it a go. The original recipe and instructions comes from Grace at Eats Amazing. I had to change a couple of points in the instructions because I couldn’t find suitably shaped marshmallows and had to improvise and make do!
Ingredients (for 12 penguins)
These cute reindeer biscuits are a great example of simple, yet effective decoration. An easy way to bring some festive cheer to your baking!
Back to biscuits this week. I got the idea for the reindeer decoration from here, but the recipe is my easy vanilla biscuits recipe. While I was at it, I also decided to use my Christmas tree biscuit cutter to make a few trees.
Ingredients (makes 30 – 40 biscuits depending on how big you cut them)
Red velvet cake, chocolate brownie and cheesecake in a single traybake. It must be Christmas!
No, I haven’t messed with the colour in these photos. The red is just that red!
After the success of last week’s red velvet mini bundt cakes, I was keen to continue the red velvet theme. I came across this recipe for red velvet swirl brownies here on the Food Network website. I’ve made a few little tweaks to the recipe and converted all the amounts for UK readers and other bakers who don’t follow the US cup measuring system.
Already looking for festive baking ideas? These red velvet cakes are bright, fun and delicious!
I’ve made a circular, two-layer red velvet cake before. Unfortunately I used ordinary red gel food colouring from the supermarket and the result was a cake with a red tinge, rather than the deep red I was hoping for. So this time I’ve taken a tip from Jane over at Jane’s Patisserie and invested in some Sugarflair Extra Red colouring.
Ingredients (makes approx. 10 mini bundt cakes as long as you don’t over-fill your mould)