gillybirds

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Festive Treats

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Way back at the beginning of November our Christmas cake was made and carefully wrapped and hidden away. This week it reappeared and I had some fun decorating it with the traditional family pets -two dogs and three hens, doesn’t everyone? All my mummy skills of playing with playdoh over the years have paid off don’t you think?
Even Gillyboy number four who is very partial to a bit of fondant icing can’t bring himself to eat them.
http://www.dailymail.co.uk/femail/article-2063967/How–Bake-Christmas-cake.html
The cake, our second year using Paul Hollywood’s recipe, is fabulous! As well as unusual dried fruits such as pineapple and prunes, I add crystallised ginger and dried mango. Most recipes recommend that you feed the cake with brandy over the weeks between baking and eating, but I find this is so moist it doesn’t require any further assistance in its fruity deliciousness.
I know fruit cake isn’t everyone’s cup of tea, but here at Gillybirds Manor we love it!
It has been lovely to cut and share with family members after various carol services.
And today I get the fun of decorating my very own birthday cake for tomorrow.

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