субота, 03. децембар 2016.

Bigos ( Poljski podvarak, Lovački)* Bigos ( Polish sauerkraut, Hunters Stew)


Scroll down for Recipe in English

Jeste leto je ovde. Ali želja da počastimo Poljsku gošću nekim jelom iz njene otadžbine je veća od leta. A možete misliti meni , koja najviše volim kupus i jedem ga rado bez obzira na godišnje doba , uopšte nije teško palo  da ga i spremim. Ustvari osim nekih malih nijanski vrlo je sličan našem podvarku.




Sastojci


2 kriške dimljene slanine, isečene na kocke
500 g kobasice, dimljene isečene na kriške
500 g svinjskog mesa isečenog na kocke
1/4 šolje brašna
3 čena belog luka , iseckanog
1 crni luk, iseckan
2 šargarepe, isečene na kolutove
1 1/2 šolja pečurki, isečenih
4 šolje isečenog slatkog kupusa
750 g kiselog kupusa
1/4 šolje crnog vina
100 g suvih šljiva , bez kosštica


Začini

1 lovorov list
1 kašičica svežeg ili suvog bosiljka
1 kašičica madzorama
1 Kašika aleve slatke paprike
1/8   kašičice crnog mlevenog bibera
1/4 kašičice soli
1/8 kašičice mlevenog kima
prstohvah kajenskog bibera
5 šolja govedje bistre supe
2 Kašike paradajz pirea
1 šolja paradajza iz konzerve


Priprema


Predgrejemo rernu na 175 stepeni C

Zagrejemo ulje pa propržimo kobasicu i slaninu pa sipamo u vatrostalni  sud u kome ćemo spremati bigos.
Provučemo svinjsko meso kroz brašno pa propržimo i kad je uhvatilo  boju , prespemo u sud.
Sada izdinstamo, luk, pečurke, beli luk,kupus i kiseli kupus , šargarepu. Mešamo oko 10 minuta, pa uspemo u sud.

U tiganj gde smo  pržili meso, uspemo vino, pa ostvaimo da se prepolovi kolićina. Zatim dodamo sve začine ,i bistru supu.
Zatim paradajz pire i paradajz.
Uspemo preko svega , poklopimo sud i krčkamo oko 4 sata.


Pri kraju na 15 minuta, odklopimo i pustimo  da se na vrhu zapeče

Obično se služi uz ražani hleb, koji ja ovoga puta nisam pravila, jer je ovde prilično vrućina


********************************************************

Polish sauerkraut,Hunters Stew



It is summer here. But we have Polish guest and she likes Bigos. As I am big lover of everything cabbage did not take much to convince me to make just this. It is apart from a few extra spices and ingredients very simialr to sauerkraut dish from my homecountry.





Ingredients


  1. Create


  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. Heat a large pot over medium heat. Add the bacon and kielbasa; cook and stir until the bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.
  4. Coat the cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer the pork to the casserole. Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut. Reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes. Do not let the vegetables brown.

  5. Deglaze the pan by pouring in the red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute.
  6. Add  beef stock, tomato paste and tomatoes. Heat through just until boiling. Pour the vegetables and all of the liquid into the casserole dish with the meat. Cover with a lid.
  7. To be cooked for about 4 hours, checking from time to time that the liquid is still somewahr present. If not add some water.
  8. 15 minutes toward the end remove lid so the top of your bigos gets a nice crust. Mostly served with black rye bread , which I dod not  make this time around as it is pretty hot here
  9. .

петак, 02. децембар 2016.

Ajme koliko nas je, igrica i zadatak za decembar : Djumbir



Dragi moji,

Čast mi je da vam u ovom, inače za mene veoma bizi mesecu, budem domačica za Decembar i unapred se radujem vašim idejama i prilozima za djumbir.
Hvala mojoj dragoj Gvozdeni sa bloga  U mom Loncu, koja me je nominovala , a ja to rado prihvatila.

Mnogi do vas prate već dugo ovu igricu pa će se nadam se i  ovoga puta uključiti a naravno uvek je lepo pozdraviti i nove učesnike.

Za sve koji bi želeli  da nešto više saznaju o igrici postavljam link: Ajme koliko nas je.

Tokom decembra priloge možete slati na moj mail: dubravkabelogrlic@gmail.com
To mogu biti već objavljeni recepti sa vašeg bloga i slično . Ukoloiko je recept već objavljen pošaljite samo url (adresu sa bloga).

Svima sretno i uspešno djumbirenje

Na mom blogu možete pronači i uputstvo u reči i slici Kako se uzgaja djumbir
Moj kolač od jabuka i djumbira



среда, 30. новембар 2016.

Pekarski krompir .špargla i korico * Bakers potatoes, asparagus and chorizo



Scroll down for Recipe in English

Volimo krompir. I to onaj koji nije dosadan.  Kao na primer ovaj pekarski. Tako malo mu treba da odjednom postane ceo ručak. Uz dodatak malo kobasice i nekog povrća. Ja sam izvan tradicionalnog recepta za pekarski krompir dodala još i pavlaku i rendani sir.
Ovde oštrom oku neće promaći d afinalnu sliku kad je pekarski krompir ispečen nisam uslikala! Koliko puta se to vama desi?

Sastojci

75o g krompira, isečenog na tanke listove
1 crveni luk, isečen na tanke listove
Od začina,: timijan, ruzmarin, suvi začin, peršunov list, sveže mleven biber
ulje
50 ml pavlake
50 g rendanog kačkavalja
malo putera ( ja sam danas koristila pačiju mast)
Prilog: sveža špargla pečena na puteru
Edamame , soja pasulj


Priprema

Ja ovakva jela uvek prvo skuvam krompir u ljusci. za tanke listove. Ne dok je sasvim skuvan ali na polovinu.

Nauljamo okruglu tepsiju u kojoj ćemo peći. Zatim oljuštimo i isečemo na tanke listove. Polovinu krompira koji smo provukli kroz sve začine , sipamo u tepsiju, pa naredjamo luk i uspemo ostatak

Prelijemo pavlakom i pospemo rendanim sirom



Pečemo na 200 stepeni C dok ne porumeni, oko 30 minuta. Ako sečete nekuvan krompir onda oko 45  minura.

Šparglu kratko propržimo  na puteru, posolimo i pobiberimo, dodamo isečene kolutove korico , par minuta.


 150 g Edamame(soja) u korpici za parenje parimo oko 8 minuta. Možete naravno i kuvati u slanoj vodi 5 do 6 minuta. Ako su još u ljusci vrlo lako ih možete izvaditi posle kuvanja. Ja ih malo propržim, vrlo kratko na iseckanom belom luku


**************************************************
Bakers potatoes, asparagus and chorizo



We love potatoes specialy prepared, so not boring. This dish is so tasty with some vegetable side or salad it is nicest lunch.Traditionaly this particular dish has no cream or cheese, but we like it that way. Choice is yours.


Ingredients

700 gr potatoes, thinly sliced
1  red onion, thinly sliced
1 pair of chorizo sausage
Herbs
rosemary, thyme, parsley
salt and pepper to taste
50 ml cream
50 g grated cheese
oil and butter ( I used in todays baking duck fat)
300 g asparagus
150 g
chorizo
150 g Edamame, soya beans


Create

I always boil whole potatoes for dishes like this. Not all the way, but half time.
Than peel and thinly slice.
In oven proof round  oiled dish assemble half of the herbed potatoes, put the layer of thinly sliced onions  and cover with other half of potatoes. Add cream and grated cheese

Bake on 200 Degrees C, 30 minutes ( or if not boiling prior) 45 minutes

For the side dish bake asparagus  in little butter about 5 minutes. Towards end add sliced chorizo
Edammame are best boiled in salted water and can be eaten with little bit Soy sauce as dipping

 

уторак, 29. новембар 2016.

Kapkejks Cvetovi i Darivanje* Chocolate Flower cupcakes


Scroll down for Recipe in English

Dobila sam set Ruskih brizgalica (kupljene u Americi na e bay , a italijanska izrada). E sad da li sam pravilno upotrebila izraz za ove produžetke na kesi kojom šaramo fil na kolačima i tortama, nisam sigurna, mada mi se čini svrsishodan. Javite ako postoji bolji. 
I nadam se da imate mogućnosti da nabavite ovaj ruski set, jer ima toliko predivnih kombinacija i onako super je za nas amatere koji smo manje vični finim dekoracijama ( ja prva).

I samo da vam na osnovu mog iskustva javim utiske. Najbitnije u svemu je da se napravi malo švršći fil za ove brizgalice inače se cvet neće oblikovati lepo. Vežbam, vežbam...



Ima i jedan dodatak gde sve ovo gore možete koristiti odjednom sa tri kese i tri boje fila i onda dodate koju mustru hoćete

Ovde i VIDEO kako


DARIVANJE

Jedan mali set  ovih ruskih brizgalica, poklanjam onome koga odabere random. org
Sve što treba da uradite je da u komentaru na blogu, napišete zašto bi ste želelli da imate ovaj set. Pobednika ću objaviti ovde 5 decembra. Prijave na Fejsbuku, mailu i slično neću uzeti u obzir. Sretno!


I prilog video da vidite kako je lako :)

Ovako sa ruskim brizgalicama


Sastojci

Kapkejks

125 g putera
50 g tamne čokolade za kuvanje
1 kašičica vanila ekstrakta
1/2 šolje šećera
2 jaja
1 šolja brašna , manje 2 Kašike
2 kašičice praška za pecivo
1/4 šolje mleka

Čokoladni fil

50 g tamne čokolade za kuvanje
100 g neslanog omekšanog putera
200 g šećera u prahu
malo mleka za dosipanje ako je fil pregust


Priprema

Predgrejemo rernu na 190 stepeni C.  U mafinarnik stavimo korpice.
Umutimo kremasto puter, , šećer i vanilu. Dodajemo jaje, jedno po jedno dok se dobro sjedine .

Izmešamo prosejano brašno, otopljenu čokoladu i prašak za pecivo i polako dodajemo , mešajući u puter masu. Kao poslednje umešamo mleko.


Pečemo oko 15 minuta i kada se ohlade dekorišemo po želji Ovde samo da dodam da je poželjno pre nego što počnete da koristite brizgalicu kapkejk namažete običnim filom , koji može biti i redji  ( šećer u prahu i puter)



Fil za dekoraciju

Istopimo čokoladu u činiji , koju smo stavili na šerpu sa malo vode na dnu ( da ne dodiruje činiju dok voda kuva). Ovaj metod koristimo samo sa čokoladom i za količinu čokolade u receptu za kapkejks.

U posebnoj činiji umutimo puter kremasto, dodajući šećer i vanilu. Na kraju dodamo čokoladu i sve dobro izmutimo. Ako je masa prečvrsta dodamo malo mleka.
Umesto čokolade možte naravno koristiti i beli fil koji obojite , bojom za hranu, kao ja ovde. Kad se malo izveštim praviću obavezno i dvobojno. Tu se naravno još mogu dodati zeleni listovi...mašta nema granica





**************************************************************************

Flower Choc cupcakes




My first work with Russian nozzles. Such a good find especialy for people like me , who are not very succesfull in decorating:). The main thing I find is that your icing must be stiff unlike for traditional nozzles. I tried only 2  but as soon as I gain some experience will try 2 colours and even 3, I have with Russian npzzles also attachment where I can put 3 piping bags with different colours. One thing is sure it is great fun and possibilities are without limit.






Make sure you watch videos that I am suppling down here, those are of great help for beginners



Russian nozzles multiple colours

Using Russian  tips



Ingredients


  • 125g butter, softened
  • 1 tsp vanilla essence
  • ½ cup caster sugar
  • 2 eggs
  • 1 cup standard flour, less 2 Tbsp
  • 50 g chocolate
  • 2 tsp  baking powder
  • ¼ cup milk
Chocolate Icing

  • 50g/1¾oz good-quality dark chocolate (minimum 70% cocoa solids)
  • 100g/3½oz unsalted butter, softened
  • 200g/7oz icing sugar
  • 1 tsp vanilla extract
  • milk, to loosen

Create



Cupcakes

  • 1. Preheat the oven to 190ºC. Put 12 paper cupcake cases into a standard 12-hole muffin tin.
  • 2. Cream the butter, vanilla essence and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
  • 3. Sift the flour, melted cooled chocolate and baking powder together and fold gently into the creamed mixture. Lastly stir in the milk.
  • 4. Spoon the mixture into the paper cases and bake for 15 minutes or until the cakes spring back when lightly touched. Transfer to a wire rack to cool and then ice and decorate as you wish.
  • Icing*
  1. Melt the chocolate in a bowl set over a pan of simmering water. (Do not allow the base of the bowl to touch the surface of the water.) Allow to cool until the chocolate no longer feels hot to the touch.
  2. Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the vanilla extract and beat again.
  3. Fold in the melted chocolate until completely incorporated (add a few drops of milk if the mixture is a little stiff).
  4. This icing can be kept in the fridge for a few days. Bring to room temperature and beat again until smooth before icing your cake.
  5. Note :  I have decorated my cupcakes new way as I jus got Russian piping nozzles and wanted to try some

понедељак, 28. новембар 2016.

Špageti sa ribom i sušenim paradajzom * Snapper, spaghetti, , capers, sun dried tomatoes


Scroll down for Recipe in English

Jedan divan recept sa ribom. Malo drugačiji od  tradicionalne marinare ali zato ništa manje ukusan

Sastojci

400 g svežih špageta
1 Kašika devičanskog maslinovog ulja
400 g ribljeg fileta, bez kože, isečenog na kocke
60 ml belog vina
1 mala tegla paradajz sosa
100 g sušenog paradajza isečenog tanko
2 Kašike kapra, opranog
1 Kašika suvog origana
1/2 šolje  iscepkanog svežeg bosiljka



Priprema

Skuvamo pastu po uputstvu na pakovanju. Sačuvamo oko 60 ml tečnosti u kojoj smo kuvali

Zagrejemo ulje na visokoj temperaturi pa propržimo ribu , oko 2 minuta. Dodamo vino i ostavimo da skoro svo ispari.

Dodamo paradajz sos, suđeni paradajz, kapar i oregano i dinstamo 2 do 3 minuta

Sipamo špagete i tečnost koju smo sačuvali, dodamo iscepkani bosiljak i sve dobro promešamo


**************************************************************************

Snapper, spaghetti, capers, sun dried tomatoes




Slightly different than traditional marinara, but very tasty indeed




Ingredients



  •  
  •  



Create


Cook the spaghetti in a large saucepan of lightly salted water according to the packet instructions or until al dente. Drain well reserving 60ml (1/4 cup) of the pasta cooking liquid.

Heat the oil in a large non stick frying pan over a high heat, add the snapper and sear for 2 minutes, then add the wine and simmer until almost evaporated. Add the tomato sauce, sun dried tomatoes, capers and oregano, simmer for 2-3 minutes.


Add the drained pasta to the sauce with the reserved cooking liquid, toss together to coat in the sauce for 1-2 minutes, then stir through the basil. Divide between serving bowls, drizzle with a little extra oil if desired.




петак, 25. новембар 2016.

Čizkejk Šarlota sa borovnicom * Blueberry Cheese Charlotte



Scroll down for Recipe in English

Ima raznih Šarlota i raznih Čizkejka. Kombinovano kao ovde su još bolje. Kod mene je sezona svežeg voća pa to i koristim. Vi možete umesto sveže borovnice koristiti smrznutu


Sastojci

7 g želatina u prahu
30 ml hladne vode
240 ml soka od anansa(ili drugog voćnog soka)
1 belance
15 ml  soka od limuna
1oog šećera
100 g krem sira
200 ml kisele pavlake
30 ' 60 ml ruma, brendi ili višnjevaće
300 g borovnice
24 piškote
1 šolja umućene pavlake


Priprema

Poprskamo želatin po vodi i ostavimo da procveta, oko 5 minuta

Zagrejemo sok od ananasa, pa još toplom, dodamo gotov želatin i sok od limuna. Dobro promešamo. Ostavimo da se ohladi

Ulupamo belance i postepeno dodajemo šećer. Mutimo dok se šećer ne istopi. Uspemo u želatin i promešamo.

U drugoj činiji, umutimo krem sir ,kiselu pavlaku i rum. Dodamo smesu sa želatinom i polovinu borovnice.

Obložimo modlu za Kuglof,,  pa uspemo fil. Ja većinom modlu obložim plastičnom folijom, jer se kasnije bolje vadi.

Ostavimo u frižider nekoliko sati ili još bolje da prenoći.

Kada izvadimo dekorišemo sa preostalom borovnicom i šlagom



***************************************************************


Blueberry Cheescake Charlotte

There are many varieties of Charlotte and even more of Cheescake. Together combined they can not been beaten!!
We are in fresh fruit season so I used fresh blueberries. You can use frozen ones.



Ingredients

7 g unflavoured gelatin
2 Tablespoons water
1 cup pineapple juice, or other fruit juice
1 Tablespoon of lemon juice
1 egg white
1/2 cup of sugar
100 g of cream cheese
200 ml of sour cream
4 Tablespoons of rum, brandy or kirsh
300 g blueberries
24 whole ladyfingers
1 cup heavy cream, whipped



Create

Sprenkle gelatin over water, set aside to bloom , approx 5 minutes
Add gelatin to hot pineapple juice, stir until disolved.Chill until syrupy

Beat egg white adding slowčy sugar. Beat antil sztiff peaks form.
In another bowč, beat cream cheese, sour creamand rum untill fluffy.Now whip gelatin mixture until it becomes foamy. Add to the egg white mixture.

Fold in crema cheese mixture and than half of the blueberries



Line 1.5 L mold with ladyfingers.Put gelatin mixture into lined mold.Chill several hours or overnight

Unmold on serving plate. Decorate with remaining blueberries and whipped cream






среда, 23. новембар 2016.

Waldorf Salata * Waldorf salad


Scroll down for Recipe in English


Kreator ove svetski poznate salate u Hotelu Waldorf Astoria u Nju Jorku , 1896 godine, nije bio šef kuhinje, nego šef sale. Salata je odmah bila hit. U originalnoj verziji nije bilo oraha ali čim su dodati postali su neizbežan deo i mislim sa pravom jer divno idu uz voće i celer.

Umesto majoneza možete koristiti kao ja ovde jogurt

Sastojci

4 grančice celera , oljuštene i iseckane
1 jabuka isečena na jako tanke listove
100 g oraha , malo propršenih
100 g crvenog groždja isečenog na četvrtinke
1/2 šolje nezasladjenog jogurta






Priprema

Celer sitno iseckamo  , pa tako i jabuku ne tanke listiće. Orahe malo proprđimo i usitnimo. Groždje isečemo na četvrtinke
SIpamo jogurt . Ja nisam dodavalo nikakve začine jer je nama ovako najukusnija a vi možete sve prilagoditi svom ukusu

*************************************************************************

Waldorf salad was Created at New York's Waldorf-Astoria Hotel in 1896 not by a chef but by the maître d'hôtel, (dining room manager) Oscar Tschirky, the Waldorf salad was an instant success.
The original version of this salad contained only apples, celery and mayonnaise. Chopped walnuts later became an integral part of the dish. Waldorf salad is usually served on top of a bed of lettuce. You can instead of mazonaise use like me unsweetened yoghurt. I also did not add any herbs, because we like it this way, but feel free to adjust that to your taste

Ingredients

5 stalks of celery, peeled and cut in small pieces.
1 crisp appel, sliced very thinly
100 g of walnuts, lightly roasted
100 g of red grapes, cut in quarters
1/2 cup of unsweetened yoghurt



Create

Prepare all fruit and celery, toss with walnuts and mix yoghurt

уторак, 22. новембар 2016.

Jelka od keksića * Cookies Xmas tree



Scroll down for Recipe in English

Eto polako vežbamo za praznike. Jedna lepa ideja koja može lako poslužiti i kao ukras na prazničnom stolu. Dekoracije na kraju je pravila moja devojčica, zato ima tako mnogo čokolade

Sastojci, Testo

3 1/3 šolje (500g) brašna
1 kašičica sode bikarbone
1 kašičica praška za pecivo
3 kašičice djumbira
1/2 kašičice kardamoma u prahu
150 g neslanog putera, omekšalog
175 g smedjeg šećera
1 jaje
1 belance

Čokoladni premaz

100 g tamne čokolade, najboljeg kvaliteta
150 g neslanog putera
200 g šećera u prahu

Priprema 



Priprema testa

Predgrejemo rernu na 180 stepeni C
Prosejemo brašno, prašak za pecivo, sodu bikarbonu, kardamom i djumbir i prstohvat soli

Mikserom ulupamo šečer i puter u vašdušastu masu. Dodamo istopljenu čokoladu i jaje.
Postepeno na niskoj brzini dodajemo brašno, dok se sve lepo ne sjedini.
Podelimo testo na pola i zamotamo u plastičnu foliju. Ostavimo u frižider 30 minuta.

Izrolamo testo izmedju dva pek papira do debljine 4 mm.  Modlicama vadimo prvo najveće zvezde pa od ostatka male.



Na ravnoj tepsiji sa pek appirom , prvo pečemo velike zvezde oko 8 minuta
Posle toga manje  5 do 7 minuta

Ostavimo sve d ase ohladi u tepsiji oko 5 minuta pa poredjamo na žicu.
Kada su s eohladili premažemo čokoladnim prelivom i ostavimo da se stegne oko 15 minuta
Sada redjamo zvezde

Umutimo belance  i dodajemo šečer u prahu dok dobijemo gušću masu. Ovo će nam služiti da spajamo redove naše jelke

Dekorišemo po želji.


Čokoladni preliv

Usitnimo čokoladu pa stavimo u činiju. koju stavimo na šerpu sa vodom. Pazite da voda ne dodiruje dno činije.

Ostavimo da se ohladi (toliko da kad je pipnemo nije više vruća)
Umutimo u nju puter , šećer pa vanilu.

******************************************************************

 Cookies, Xmas tree

Slowly we are practising our festive baking. This is pretty simple to make and is not only nice cookie but can be a great decoration on your table. Final decoration was doen by little hands thats why there is so much chocolate







Ingredients , Dough
  • 3 1/3 cups (500g) plain flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 tsp ground ginger
  • 1/2 tsp ground cardamom
  • 150 g unsalted butter, softened
  • 175 g dark brown sugar
  • 1 egg
  • 1 eggwhite


  • Chocolate Icing

  • 100 g good-quality dark chocolate
  • 100 g unsalted butter, softened
  • 200 g icing sugar
  • 1 tsp vanilla extract
  • milk, to loosen

Create cookies

Preheat oven to 180°C. Sift flour, baking powder, bicarbonate of soda, spices and a pinch of salt into a bowl.
Using an electric mixer, beat butter and brown sugar until fluffy. On low speed, beat in sifted dry ingredients until mixture comes together. Divide dough in 1/2. Wrap separately in plastic. Refrigerate for 30 minutes.

Roll out dough halves between baking paper until 4mm thick. Using star templates and  Using  smaller cutter, cut out as many stars as possible from remaining dough.
Place same sized stars together, 3cm apart, on baking paper-lined oven trays. Bake larger stars for 8-10 minutes; smaller stars for 5-7 minutes or until deep golden. Stand biscuits for 5 minutes. Transfer to wire racks to cool.
Cover with chocolate Icing and let them set about 15 minutes
Place eggwhite in a bowl. Stir in icing sugar, 2 tbs at a time, until combined.


Stack the largest stars at offset angles, placing 2-3, smaller stars in between. Glue each layer with icing. Continue stacking in decreasing size until all bigstars are used. Finish with one small star flat and a second one upright. Use icing as ‘glue’ to decorate tree with cachous.

Chocolate Icing


  1. Melt the chocolate in a bowl set over a pan of simmering water. (Do not allow the base of the bowl to touch the surface of the water.) Allow to cool until the chocolate no longer feels hot to the touch.
  2. Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the vanilla extract and beat again.
  3. Fold in the melted chocolate until completely incorporated (add a few drops of milk if the mixture is a little stiff).
  4. This icing can be kept in the fridge for a few days. Bring to room temperature and beat again until smooth before icing your cake.


Tie up remaining small stars to look like presents. Leave tree to set for 1 hour. Serve dusted with icing sugar.


// Pinintrest on image Pinintrest on image Social footer