Christmas Cookies

2012 Christmas Cookies

 Assortment boxes of 24 minis

Christmas 2012 was a great cookie Christmas! Many people wanted seasonal minis and large decorated cookies to decorate their plates of goodies for the holidays. I lost track, but dozens and dozens and dozens of cookies were rolled, cut, baked and decorated with love for holiday parties and family gatherings. Cookies included, gingerbread, vanilla and chocolate all with vanilla royal icing.

Easter Cookies

These are chocolate roll out cookies by LilaLoa and sugar cookies by Sugarbelle. 

The lambs were inspired by Marian at Sweetopia.

These bunnies on a stick were requested by a friend for a gathering she was going to where there would be some little ones who would enjoy these bunny face "mask" cookies. She told me afterward that they were a hit with everyone. I made some in LilaLoa's chocolate and the others in Sugarbelle's basic sugar cookie.

I also sent a dozen cookies to work with my hubby on Good Friday and he said they were a hit there too. 

Links to ingredients used to make all of these cookies....

Nielsen-Massey Vanillas

Vanilla

Ruddy Red Cocoa Powder

Wilton Clear Vanilla Extract

Wilton Meringue Powder

Dark Chocolate Cupcakes - Red and White Vanilla Buttercream

These cupcakes were made for a Christmas Eve get together.

Dark Chocolate Cake recipe made into cupcakes.

2 cups boiling water

2 cups unsweetened cocoa powder (I used Ruddy Red cocoa powder from Bulk Barn)

2 3/4 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup butter, softened

2 1/4 cups white sugar

4 eggs

1 1/2 teaspoons vanilla extract (I use Nielson Massey Madagascar Bourbon Vanilla) 

Method

1. Preheat oven to 350 ºF. This makes over 3 dozen cupcakes so prepare pans accordingly.

In a medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.

2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Scoop batter into prepared pans.

3. Bake in preheated oven for 20 to 25 minutes - check at 18 minutes. Allow to cool.

Wilton Decorating Basics

In February, I took the Decorating Basics course at Michaels - four weeks, 2 hours each Tuesday evening and this is the final cake. It was a dark chocolate 2 layer cake made with ruddy red cocoa powder. The recipe was found on All Recipes website, it makes three 9" cake layers but I only used two of them as the third one fell on the floor! Surprisingly, the mishap was only followed by a mild temper tantrum and a few bad words which I am not proud of but I gathered myself together and moved on. The little flowers at the bottom of the cake were made ahead using royal icing. The roses on the top were made with buttercream at our last class.

I had made the chocolate cake before - in October I made it for my husband's 50th birthday cake (posted here).

It is a delicious rich chocolate cake and goes well with vanilla buttercream. 

This chocolate also made an appearance in my sister's birthday cake in November - it was a Neapolitan cake.

This cake was great but it was a lot of work - I had to make 3 different 9" cakes - not sure I would ever make it again, even for my sister! 

If anyone wants more details, just leave me a comment.

Dark Chocolate Cake

3 Layer Dark Chocolate Cake with Strawberry Buttercream Filling and Vanilla Buttercream Frosting 

2 cups boiling water

2 cups unsweetened cocoa powder (I used Ruddy Red cocoa powder from Bulk Barn)

2 3/4 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup butter, softened

2 1/4 cups white sugar

4 eggs

1 1/2 teaspoons vanilla extract (I use Nielson Massey Madagascar Bourbon Vanilla) 

Method

1. Preheat oven to 350 ºF. Grease 3 - 9 inch round cake pans, then use parchment circles, grease and flour. In a medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.

2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.

3. Bake in preheated oven for 25 to 30 minutes. Allow to cool.

Sugary Birthday Buttercream Frosting
1 cup unsalted butter
6 cups icing sugar
120 ml whipping cream
2 tablespoons vanilla extract
1 tablespoon water
pinch of salt
Beat the butter and icing sugar in an electric mixer on low for about 2 minutes. Add the vanilla, water, whipping cream & salt, and whip on high speed until fluffy & smooth - about 4 minutes. If consistency is too thick add more water 1 tsp. at a time. (I will credit whoever this recipe is from when I find the source as I cannot find it at the moment.)
For the strawberry filling - I pureed fresh strawberries and added it to a small amount of the frosting.

I smoothed the frosting after chilling it for 20 - 30 minutes, with a paper towel. Video of method here.
Once the buttercream icing has crusted, lightly place a plain, white, smooth paper towel (like Viva) on the area of the buttercream needing smoothing. Then gently rub the paper towel. The natural heat from your hand help's smooth the frosting under the towel. How cool is that?