It’s beginning to look a lot like Christmas!

Thought it’s about time I got a move on and made some cards. I fell in love with the  Pure Innocence digi stamp range and bought a couple. I did promise myself that I wouldn’t buy any more stamps – I was beginning to feel I’d end up like those people on Extreme American Hoarders  if I didn’t stop! Well, these are digi stamps so they’re fine! Virtual space is OK!

Lots of things are on the go.  I want to finish painting the salt dough hearts made last week so they will be ready to use as decoarations.

My two cakes are marzipanned and I’ll probably ice them sometime in the beginning of December.  My friend and I are on a cake decorating course at a local college so am going to see what I can do with my cakes this year. Apart from eat them, of course! I don’t seem to have a chocolate G -spot like most women. But I do like rich fruit cake – and Christmas pudding. I could skip the dinner and go straight to the pud. With cream or custard. Mmmm-mmmm!

My partner always claimed that he didn’t like rich fruit cake but he loves mine. Is mine particularly great? Well, it is a Delia recipe so can’t go wrong there. You can find the recipe on the BBC website, btw. But, all in all, nice fruit cakes taste like lots of other nice fruit cakes. So why love mine?  It turns out his mum must have had the same ideas about fruit cake as my mum did:

Rule 1: Any and all burned currants or fruit MUST be left on the cake for consumption. They will be hidden by a layer of marzipan and coated, like nuclear waste, in a concrete casing of rock hard icing and, therefore, will not be visible. That means you won’t have the option of removing them before you eat. By the time you realise you’re gagging on nasty, you have a mouth that looks like the inside of an incinerator and would just make a completely disgusting spectacle of yourself if you tried to remove it.

Rule 2: Follow the recommended cooking time, then some, just in case any moisture or ‘yield’ is left in the cake. Always thinking ahead and planning for a shortage of breeze blocks, here. These cakes have so many uses.

Rule 3: Never, ever, EVER add glycerine to royal icing. When icing has the consistency of  the armoured plating of a rapid deployment tank it will last much longer and still be around the following Christmas. Should war be declared between times, build yourself a air raid shelter with it.

My aunt told me that my mum made a cake for my gran and unbeknownst to her, gran threw it all out for the birds. Rumour has it that slabs of cake were used as stepping stones to her outside toilet for many years.

So, for many years, my partner thought all rich fruit cake was like that! Mystery explained.

It’s beginning to look a lot like Christmas!

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