The holidays are coming up fast and I wanted to get a jump start on my baking this year.
Have you ever bought one of those Italian imported panettone fruit breads and wondered what to do with it? Apparently there is no end to what you can do with them. They make a wonderful base for a bread pudding I found out (swirled with fig jam throughout….yummm!). I hear they also make lovely french toast and also a fancy liquored-up trifle. Some eat them as they come, with a bit of butter.
My miniature one is lovely just as is. I paired it with Italian ricotta cookies…which I will make ‘for real’ this Christmas! I made the serving board from bass wood and painted it white with accents of gold. The cake stand is a painted button attached to a jewlery bead cup.
The tree I formed from sculpey and used soft silver and white pearl embossing powders.
Then I made a traditional fruitcake with hard sauce. It’s also 1/12th scale and made from polymer clay. Fruitcake gets such a bad rap from most people! Didn’t Johnny Carson once joke there was only one fruitcake in the whole world, but everyone keeps trying to re-gift it?
I have always enjoyed a thin slice of the dark fruitcake with a cup of tea. Even if it’s not to one’s taste perhaps we can agree that it ‘looks’ pretty?
For children, I made near-life-size cookies (just right for little hands) with holiday red & green sprinkles.
Not for eating of course. These would do nicely for a holiday tea party with the teddies!
If left out to trick Santa on Christmas eve, I do hope he has a good dental plan.
I hope you have as much fun with your Christmas baking!