9 – Cinnamon Breakfast Buns


Cinnamon Breakfast Buns – make them up now and bob them in the freezer ready to bake on Christmas Day morning – delicious squidgy cinnamon loveliness, what could be better?

This sticky dough really does make the best of buns so it’s worth the fuss!



500g strong white flour

50g caster sugar

2 1/2 tsp fast action yeast (1 sachet)

1 tsp salt

180ml milk

60g butter, softened

2 eggs, large


100g butter, softened

75g light brown sugar

3 tsp cinnamon


150g icing sugar

2 tbsps water

To make the dough place all the dry ingredients and the butter in a large bowl. Continue reading

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8 – Frosted Fancies


So I’ll be honest from the outset, these frosted fancies are a bit of work, they’re not quick to do as there’s a fair few steps from cake making, coating and covering plus the decoration and there’s a fair bit of cleaning to do afterwards!  BUT, they are truly lovely and a real treat for your guests  (plus I know you lot are up to the task) x

They’re not miniature fancies like you might buy but a larger version – think cupcake size and they are using a fantastic flavoured icing sugar from Sugar & Crumbs, if you haven’t already come across them then do look them up and try some – you’ll be amazed, it’s brilliant stuff and in all sorts of flavours – key lime, salted caramel, chocolate icing sugars to name but a few.


I’m using a Pink Lemonade for my frosted fancies but of course you can just use a regular icing sugar and flavour the buttercream with a little vanilla extract.

Let’s get going… Continue reading

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7- Cheddar and Olive Bites


A little something to nibble on?  Send a plateful my way!


165g plain flour

1/2 tsp salt

85g butter, cold diced

200g mature grated cheddar

190g jar of pitted olives in oil, drained (drained weight 110g)

2 egg yolks, large

Makes: 40 approx.

In a food processor blitz together the flour and salt.

Add the cold diced butter and process until the mixture resembles fine breadcrumbs.

DSC02770 DSC02771 Continue reading

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6 – Three Cheese Souffle


Have you ever made a souffle?  They’re a pretty retro dish that’s often overlooked and these 3 cheese souffles are truly delicious.  You can make them now, literally today and put them in the freezer and just defrost when you want them,  we all love

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5 – Baileys Chocolate Mousse


Have you planned your Christmas desserts?  You might need to squeeze these in somewhere – a simple luscious Baileys Chocolate Mousse and Shortbread Stars.  If you need desserts to serve to Mums to be and the elderly (check and check) then you’ll need to avoid uncooked eggs and this little mousse is a great way to do just that!

Here are the how to’s for the Baileys Chocolate Mousse and Shortbread Stars.


Baileys Chocolate Mousse

325ml double cream

125ml Baileys (Irish Cream liqueur)

100g icing sugar

30g cocoa powder

2 gelatine leaves

60ml boiling water

Shortbread Stars (makes approx 20)

125g butter, softened

50g caster sugar

100g plain flour

75g rice flour

100g dark chocolate


Each mousse is approximately 150ml and the recipe makes 4 servings, a total of approx 600ml.  Depending on the size of pot you are using you make need to increase the quantities.  Measure the volume your dishes hold to be sure before you start! Continue reading

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Posted in Biscuit, Biscuits, Chocolate, Christmas, Pudding, Treats, Twelve Days of Christmas | 5 Comments

GEFU Exact Rolling Pin – Review

14620 Gefu EXACT Rolling pin for email

So tell me what sort of rolling pin you use?  I shall confess to having a love hate relationship with rolling pins, I’ve found they’re a baker specific item and we all have a favourite, even if we don’t realise.

For me they can’t have rotating ends otherwise I roll out like a woman deranged, I like a wooden one but it has to be glazed, I’m not keen on pins with turned ends as they mark the pastry, and pins with tapered ends – supposedly to roll a perfect circle, well you need 100 different rolling out techniques!  Don’t even get me started on cookie slats and cookie dough rolling frames (and yes I have all of the above!).  The absolute best of pins are wooden, well used and years old, they have their own magic non-stick capabilities, unfortunately an item I don’t possess.

I was recently sent a GEFU Exact Rolling Pin to try out, read on to see what I made of it…  Continue reading

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4 – Crispy Bacon and Tomato Scrolls


Time to break up this sweet sweet fest with something for the savoury lovers!  These crispy bacon and tomato scrolls are perfect for nibbling on whilst you put the finishing touches to the Christmas tree, wrap the presents or indeed sharing with guests.

You can make them now up to the slicing stage and freeze until you need them, then just bake them off when you’re ready to serve.


1 x block of Puff Pastry – make your own using the recipe here or a shop bought pack if you’re looking to save time.

1/3rd of a 325g jar of good tomato chutney

1 x 240g pack of streaky bacon

1 egg for egg wash

First you will need to crisp the bacon, lay it out on a baking tray lined with foil and preheat the oven to 180c (fan)/-200c/Gas Mark 6.


Bake it in the oven for 8-10 minutes until just crisp.  Lay the rashers on kitchen paper to drain and cool. Continue reading

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3 – Chocolate Penguins


I have to admit I love making these little chocolate models, this year I’ve come up with these cutie pie little chocolate penguins, I’m sure you know someone who’d love one of these!


You will need:

Round christmas tree chocolates

Lindt Lindor chocolates

Chocolate ready to roll icing (Renshaws – Amazon) or sugarpaste coloured dark brown

Modelling or flower paste (available in Sainsburys or Tesco)

Gel paste colouring in orange plus another colour for the scarves

Edible ink pen in black (Amazon)

A little pink petal dust (Amazon)

Small cake cards, a square of card covered in foil or a square of baking paper.

A circle pastry cutter plus a small heart or petal/blossom shaped cutter.


These are the sorts of chocolates you need for this project, the christmas tree chocolates are round balls in shape – I picked mine up in B&M bargains for next to nothing but all sorts of places sell them.

DSC02667 Continue reading

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2 – Quilted Christmas Cake


If you’re short of time it’s good to have a quick and easy idea up your sleeve for your Christmas cake.  This quilted version is more a technique than a design and although I’ve just used almond paste (marzipan) you can do it in just the same way with a Christmas cake covered in both almond paste and ready to roll icing.

If you’re looking for something different I have loads of Christmas cake decorating ideas just take a look here – there’s lots to choose from.

You will need:

Apricot jam

500g almond paste (marzipan)

Gold of silver dragees (ball sprinkles)

Cake board

Let’s start! Set your cake (right way up) onto a cake board or card, it can be the same size as your cake if you want to put it onto a serving plate or a larger board that will act like a plate. Continue reading

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1 – Lebkuchen Pud Lollies

So it’s here!  1st of December is not only Advent Calendar day it’s the start of The Pink Whisk 12 Days of Christmas Recipes!

For day number 1 I’m bringing you these lovely Lebkuchen Christmas Pudding Biscuit Lollies, lovely little gifts or just because it’s Christmas!


You will need:

1 x quantity Lebkuchen dough, recipe here

Oven safe lolly sticks (Cookie Sticks)

25g icing sugar and water to glaze

200g dark chocolate melted

A little green sugarpaste and holly cutter, or ready made holly leaf decorations

Red ball sprinkles.

Makes: 10 Continue reading

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Posted in Biscuit, Biscuits, Children, Chocolate, Christmas, Cinnamon, Decorating, Gifts, Twelve Days of Christmas | 2 Comments