"Maybe Christmas," he thought, "doesn't come from a store. "Maybe Christmas...perhaps...means a little bit more!" Dr Seuss
Cut the top of a strawberry, insert icing or whipped cream. Pretty self-explanatory from then on...
- 1kg ready-to-roll icing block
- blue and green food colouring
- 20cm square, or a 30 x 20cm traybake cake
- decorate with sprinkles , sugared almonds, mini marshmallows and small gingerbread men (we used Marks & Spencer Gingerbread men, 99p for 9)
- Put your ready-to-roll icing block in a large bowl and pour over boiling water to cover. After 10-15 mins the icing should be soft. Pour off water, and mix icing in bowl, adding a dribble more hot water until you get a smooth, runny but thickish icing. Divide evenly in 3 and add a little blue colouring to one third, and a little blue and green colouring to another third.
- Slice a 20cm square, or a 30 x 20cm traybake cake into roughly equal, portion-sized squares, and sit them on a wire rack above a large tray.
- Spoon some icing over each cake to cover, then decorate with sprinkles, sugared almonds, mini marshmallows and small gingerbread men.
Makes 4:> You need 25g Butter. 2tbsp Golden Syrup. 150g Chocolate. 100g Rice Crispies.
- Place the butter and syrup in a small pan and heat gently until the butter has melted.
- Add the chocolate and stir until it has melted and the mixture is smooth.
- Stir in the rice crispies until well coated in chocolate.
- Line a baking tray with baking parchment and place teaspoonfuls in a small ring shape onto the paper.
- Allow to cool in the fridge for 10 mins until firm, then decorate with Silver Spoon edible decorations, add a ribbon tied in a bow.
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