Category: Cakes

How to make a Baymax birthday cake

How to make a Baymax birthday cake

How to make a Baymax Birthday cake

Last month I was asked to make Dulcie’s 5th Birthday cake and it wasn’t a Baymax birthday cake. In fact I feel a bit guilty that my first response when asked was ‘Oh no, not another Minecraft cake with hundreds and hundreds of little green squares!” Dulcie’s mum very graciously changed her mind to a Baymax cake and I was soooo pleased. Not only that it wasn’t a Minecraft one but because we loved Big Hero 6 and I knew Baymax was going to be a fun one to do.

The challenge was to make him a bit interesting and not just a big white figure on a cake board. Dulcie’s mum said “No pink”. It sounds like Dulcie is like Darcey – properly feminine and a complete tomboy at the same time. She also asked for the cake to be blue. “No problem” I said. And then I tried to make it!

The impossible blue Baymax birthday cake !

I set off on a google research mission. I’ve coloured my madeira cake before but never a specific blue colour and I know from the past that a yellowy, cream cake mix will not make a blue cake. It will be green! I even asked at the cake decorating shop how to do it. They weren’t sure so we looked for a ‘white’ cake to bake that could be coloured on line. The cake on the blog we found was as pure as snow. The author had removed egg yolks and replaced them with buttermilk. She used white butter- which we can’t get here (if you know of any please let me know) and it looked light and fluffy. I tried. It was not pretty! The cake was very light in colour but no where near white enough. I added the blue colouring and baked it. It came out illuminous turquoise. Not good. It also went completely solid after one day, even though it was double wrapped in cling film. Yuck!

For the next trial I baked my madeira cake, removing the egg yolks – replacing them with double cream, I used sunflower oil instead of the very yellow margarine and I used President butter – the whitest butter I know of. It still came out deep green but it was marvelously flat and very soft. In the end- running out of time,  I had to see if a green cake would be okay and when Dulcie’s mum said “Go for it” I made another batch of my madeira cake – again making it as light in colour as possible and only adding a touch of blue colour and the end result was lovely. Pfew!

How to make a Baymax Birthday Cake

This cake was relatively straight forward to make. As long as you have enough cakes to stack you’re good to go.  Cover the cake board a few days in advance so it has time to harden.

To shape the cakeHow to make a Baymax Birthday cake

I used a number of tins with paper liners in them as I didn’t have enough of the same size to get the height. The paper cases were for 7″ cakes. I made 3 x 7″, 1 x 6″, 1 x christmas pudding bowl – for the curved shoulders and one 4″ cake for the head. I used my 9″ Madeira cake mix and split the cake mix between the tins.

As the cakes were so uneven I flattened off the tops and stacked the cake to see how it would look. Once I was happy I added buttercream between each cake and smoothed the shape of the body. To make the cake secure and prevent the layers slipping off one another I pushed three wooden skewers into the body and snipped the ends off.

To make the headHow to make a Baymax Birthday cake

The head was a small 4″ cake. Use a sharp bread knife to shape it into a head shape then cover in buttercream and then cover with sugarpaste. I made the head first so it could harden up a little for when I needed to handle it into place later.

To cover the bodyHow to make a Baymax Birthday cake

Once cut to shape cover the body in a crumb coating of buttercream. Place it in the fridge to set for 10-15 minutes. I had to remove a shelf to fit him in. Then add a second coat of buttercream to get a smooth surface for the sugarpaste to sit on. I like to chill the second coat for another ten minutes but it’s not essential.

Roll out the sugarpaste quite thick – around the depth of two £1 coins. I covered the body in one go so as I lifted the sugarpaste off the work surface I knew it would stretch and likely tear if it wasn’t thick enough. As it’s positioned it does get thinner. To make sure there are no creases lift the sugarpaste at the bottom up and gently lift it away from the cake with one hand while smoothing it down with the other. This action will stretch the sugarpaste into shape and prevent creases. This does take some practice but just take it slow and don’t be afraid to pull the sugarpaste away furhter than feels right. Tuck the paste right into the base of the cake and remove any excess. I was able to lift the cake up and tuck the sugarpaste underneath then place Baymax onto the cake board (with royal icing to make him stay in place). I then rubbed down where my hand was to make him smooth again.

Use a drop of royal icing to position the head in place.

To add the arms and details
How to make a Baymax Birthday cake

The arms and legs were made from sugarpaste. Roll out sausage shapes then make them gently squared off at the ends. On the legs use a palette knife to make groves where the feet are and on the arms cut an additional oval for the elbows. Both the arms and legs were stuck into position with royal icing. The arms need to be held for a minute till they stick and won’t slide off. Once the arms were secured four fat sausage fingers and thumbs were added.

The badge on Baymax’s chest was made with a circle cutter. A palette knife was then used to make the detail lines in the centre.

For the face be really careful to position the eyes- cut out from black sugarpaste and a line of sugarpaste, exactly where you want them to be. Black sugarpaste is really sticky and once it’s on you won’t get the marks off. Luckily Baymax’s face is really simple. I used edible glue to position them so there was no chance of seepage.

Decorations for the Baymax birthday cake How to make a Baymax Birthday cake

I really love writing names in sugarpaste since I made Asher’s climbing wall cake . Again, I wrote the name out in a big black marker on paper and placed silicon paper over the top then traced the letters in a long thin line of rolled out sugarpaste. I then left the name to dry. Drying a name takes around 4-5 days but you can speed the process up by placing it in a warm (not hot or it will melt) oven. I put my oven on to 50ºC for five minutes then I turn it off and place the name inside for only 10 minutes. Remove it and leave it to cool completely. Repeat if you want the name firmer. The firmer the name the easier it is to handle and the less likely it is to break. Use Royal icing under and behind the name to stick it in place.

As the cake was going to be pretty bland with just Baymax I made little cubes of sugarpaste into wrapped gifts by adding ribbons and bows on top. They were placed around Baymax. I also didn’t just want to have a number 5 any where so I made a mini birthday cake complete with five candles for the number to sit on. I did this with thick sugarpaste cut out into circles in beige and then had smaller white discs (for cream) with red ‘jam’ over the top. These were layered up together with royal icing to hold them together.  If I was to change anything about this cake it would be to make the sponge layers of this mini cake more brown. Next time!  The candles were thin florists paste (as it dries harder quicker) with sugarpaste flames on top. I used red and orange sugarpaste which wasn’t completely blended together to make the flames more interesting.

How to make a Baymax Birthday cake

So, that was it. I really loved making this Baymax birthday cake. I think it works for boys or girls, you just change the colours to suit. What do you think?

All that’s left to say is

Happy Birthday Dulcie you gorgeous smiley munchkin you. xxx

EmmaMT

x

Tears and tantrums at CakesBakesAndCookies.com

Tears and tantrums at CakesBakesAndCookies.com

This here blog has been going for five whole years at the end of this month and I have to say that it has truly become my baby. I didn’t realise just how much of my baby it had become till last month. You see behind the scenes there have been a few technical hitches. And when I say hitches I mean monumental screw ups. I broke my blog. COMPLETLEY!

There was stress. Then there was anger. Then there was all out sobbing like a baby – so much so that my very un touchy-feely daughter came up to me without saying a word and just hugged me tight and didn’t let go while I sobbed and sobbed – something she doesn’t do – hug or hold on tight. What did I do? It doesn’t really matter, all I’ll say is that I messed up and lost my readership and google ranking which is how people find me. My numbers dropped by 75% and I couldn’t see a way back up. I was devastated. I actually thought I might have to give up blogging. I’m not really a quitter but I thought I had come to the end of the road with no way back.

Feeling the baking love

During this time of stress some amazing things happened.

Number one

Tim sent me flowers. I don’t think he’s bought me flowers in 10 years! All the card said was “It’ll get better”. And he was right.

Flowers from my belovedNumber two

Readers were emailing me. Now, I get a lot of emails but usually they’re asking for help with Madeira cake. These emails were different. There were loads and loads of “Thank you’s”. Some were for helping with a problem I’d answered, some were just to say thanks for posting a particular recipe which they’d used and loved. Some were showing me their beautiful cakes but every one of them was showing me the baking love. Thank you. I really needed those emails right at that moment.

The other emails were asking me why the post they had previously bookmarked wasn’t there anymore or to tell me that something was broken. Without these emails I wouldn’t have known there was a problem. These lovely readers were kind enough to help me check – once I had fixed the problem, to see that everything was working again. A massive thank you goes out to you guys. Your time, patience and help means a lot to me. You know who you are. xxxxx

Number Three

I learnt that everything is fixable and you can get outside help when you can’t fix a problem alone. You just have to keep looking for the right kind of help. It took me the whole of February to get back on track and for the numbers to go back up. Even missing two posts last month my numbers are practically better than ever. So thanks for your patience. Blogging will resume as normal now!

So, that is why it’s important to subscribe to CakesBakesAndCookies.com via email. If it all goes down the pan I can still send you yummy recipes, cake decorating tutorials or just plain old book and product reviews. So, if you haven’t already please, please subscribe to the blog by putting your email in the subscribe box on the right hand side or when the pop up – pops up!



 

All that’s left to say is a massive thank you to everyone who has helped me to get right back where I was at 100% and to those who helped me pull up my socks and get back in the kitchen – which let’s face it – I never really left. Gin cocktail cupcake anyone?

Love you guys

Happy baking

EmmaMT

X

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Love yourself this Valentine with Coconut oil scones

Love yourself this Valentine with Coconut oil scones

Love yourself this valentines with coconut oil scones

The best thing about scones is that they are so quick and easy to make. You don’t need to wait for cold butter to reach room temperature. You can walk in from work and have them baked on a plate and smothered in jam within half an hour.

This super delicious recipe is even simpler. Just three ingredients! Coconut oil, coconut milk and self raising flour. You’d think that they taste really coconutty but strangely they don’t! They have a slight hint of coconut but very light. When I baked the first test batch the girls ate them fresh out the oven with nothing on, but the second batch were cold so they smothered them with jam and cream (there goes the healthy loving yourself aspect!) and they were just as good.Love yourself this valentines with coconut oil scones

Why Coconut oil

When I first received the Coconut oil from Amazon I had to have a feel. It looks like vaseline that’s been whisked up. I put some on my finger to feel it and where I rubbed it into my hands it felt really soft. There are a million and one ways to use this oil without even thinking about baking – like use it with sugar for a body scrub – yep that one works well, use it as a moisturizer, tick, add it to your bath-  Mmmmm. In fact google “uses for coconut oil ” and you’ll find lists of 99, 101 and 107 uses for the stuff. That’s why it’s become the must have ingredient of the moment.Love yourself this valentines with coconut oil scones

When it comes to eating coconut oil the list is just as long. Mix it with chia seeds for an energy boost – one blogwarns not to take this in the evening or you’ll never get to sleep! You can substitute the butter or oil in any recipe with it – but I’ve had mixed results with this.

The flavour is subtle but the end result with the scones was an instant winner. Coconut oil is definitely going to be a permanent fixture in our house – if I could only leave it in the kitchen and not the bathroom!

Coconut oil scones

Makes 15

Coconut oil scones

  • 300g Self raising flour
  • 55g Coconut oil
  • 175ml coconut milk
  1. Preheat your oven to 180ºC and line a baking sheet with silicon paper.
  2. Place the flour and coconut oil in a bowl and use your hands to combine till you have a breadcrumb consistency.
  3. Slowly add the milk. Avoid over mixing as this what makes them tough and we want light and fluffy scones.
  4. Once combined roll out onto a lightly dusted surface and cut out circles. Try not to twist the cutter as you pull it off the dough, that's what makes them contort during baking.
  5. Place your scones on a baking sheet and bake for 10 minutes. They will be pale so check the underneath has browned slightly.
  6. Remove from the oven and allow to cool a little before smothering with jam.
http://www.cakesbakesandcookies.com/2016/02/13/love-yourself-this-valentine-with-coconut-scones/

So, I hope you are loving yourself this Valentine with these healthy treats. I’m loving you all.

EmmaMT x

Disclaimer: Thanks to Amazon for sending me the Super foods in this series of ‘Love yourself this Valentine’ posts. All thoughts and ramblings are my own.

Love yourself this Valentines with nutritious and delicious recipes

Love yourself this Valentines with nutritious and delicious recipesAmazon Superfoods

It’s time to love yourself this Valentines on CakesBakesAndCookies and we are forgetting all about chocolates and sticky gooey sugary stuff – there’s time for that next month. For the next three days we’re going to treat our insides to some delicious and nutritious yumminess.

Why go healthyAmazon super foods

The reason I decided to do these up and coming posts is because not only do I have some good friends on the Bullet diet who talk about these amazing dishes they make using pure, natural and delicious ingredients but because good old Amazon is now selling them…. in their droves! You want Organic Extra Virgin Coconut Oil for less than the high street prices? You got it! You want nuts and Organic Chia Seeds and pulses. You can have that too. Queen Bee Manuka Honey– Oh yes please.

So without further ado heres the first of our delicious and nutritious recipes

Banana and Chia seed muffin

Makes 12

Banana and Chia seed muffin

  • 120g sunflower oil - you can use unsalted butter if you prefer
  • 2 medium eggs - mixed up
  • 1 tsp Vanilla extract
  • 320g Self raising flour
  • 2 tbsp Chia Seeds
  • 170g Manuka honey
  • 1 tsp baking powder
  • 2 ripe bananas mushed up
  1. Line a muffin tin with 12 paper cases and pre-heat your oven to 170
  2. Mix the oil and eggs together then add the vanilla extract
  3. In a separate bowl sieve and combine the dry ingredients then add them to the egg and oil.
  4. Add the banana and chia seeds and mix.
  5. Spoon the mixture into the cases so they are just over half way full.
  6. Bake for 20-25minutes. They will look pale. Touch the top and if it bounces back even slightly it’s done. These muffins can over bake quickly so don’t be tempted to give them another five minutes.
  7. Once out of the oven leave for a minute or two before turning out of the pan to cool completely.
  8. These muffins taste great with a dollop of jam as they have a very banana bread taste about them.
http://www.cakesbakesandcookies.com/2016/02/11/love-valentines-nutritious-delicious-recipes/

Enjoy you healthy bunnies you!

EmmaMT x

Disclaimer: Thanks to Amazon for sending me the Super foods. All thoughts and ramblings are my own

How to make a Rock climbing birthday cake

How to make a rock climbing birthday cake/ http://www.cakesbakesandcookies.com/how-to-make-a-ro…ng-birthday-cake/How to make a Rock climbing birthday cake

 

My little nephew Asher isn’t that little any more! He’s eight already. Last weekend he had a climbing party and before Christmas he told me exactly what he wanted his cake to be. Yes I know, you can see it’s a rock climbing cake!

The party was for 7 kids so I did go a little over board with the size of this cake. It could have fed 40! Well, I do only have one nephew! (on that side of the family anyway!)

How to design a rock climbing cake

How to make a rock climbing birthday cake/ http://www.cakesbakesandcookies.com/how-to-make-a-ro…ng-birthday-cake/

I started off with a drawing of the climber. I am often disappointed with the models I make – thinking that legs or arms look too long/short/wonky, so I decided to make a plan. You know the saying “Fail to plan and you plan to fail” I wanted to use the drawings as guides.

Making the loopy name

To make the name and climber firm enough to handle I made them a week before the party. The name was made by rolling out a long strip of white sugar paste with a little Tylo Powderkneaded in. Tylo powder has a firming action on the icing. It gets harder much quicker than when left to dry naturally over a few days – I wanted to be sure it wouldn’t break.

A piece of silicon paper was positioned over the hand written name then I bent and looped the sugarpaste strip cutting and gluing from behind using edible glue where necessary– mainly behind the ‘A’. I then placed it along marzipan spacers to make sure it was level and set it on a tray to dry out.How to make a rock climbing birthday cake/ http://www.cakesbakesandcookies.com/how-to-make-a-ro…ng-birthday-cake/

Making the climber

Having a guide for the climber made it so much easier. I will definitely make models this way again. The climber was also made with sugarpaste. First the Tshirt was made then the legs were attached. I made the sugarpaste damp and pressed each piece together but next time I will use edible glue. After a few days the arms hadn’t stuck so I had to use edible glue in the end anyway.

The arms were easy to make and I simply cut lines in the flattened ends to make fingers. Then a decorators tool was used to soften the edges and make fingernails. (the pic below is before the fingers were softened!) Once the arms and shoes were attached I made a hole in the neck using a cocktail stick. This is so that the head can be attached later. How to make a rock climbing birthday cake/ http://www.cakesbakesandcookies.com/how-to-make-a-ro…ng-birthday-cake/

To make the head

A piece of white sugarpaste was coloured with a dot of paprika coloured food gel and was rolled into a ball. A balling tool was used to make dents for the eyes and a tiny ball for the nose. White balls of sugarpaste were placed in the eye sockets and a small dent was made for the smile. A cocktail stick was cut in half and then pushed in to a piece of polystyrene so only 1cm stuck out and the head was then placed on top. In my experience if you try to push the stick into the  sugarpaste the head will either contort or the cocktail stick will poke out of the top, either way – we don’t want that. This way you have more control. Once the head is on the stick leave it to go hard enough to handle without squishing – 3-4 days.

After 3-4 days the head was then decorated with pale brown eye brows and tiny eyelashes and the eyes were painted black. A very pale pink was used to outline the mouth. A dry brush was used to dust a tiny amount of pink powder onto the cheeks to give them a glow. Finally the brown royal icing hair was piped on the top. A cocktail stick was used to make the hair a bit more curly. Again it was left to completly firm up. The head is the last thing to go on once the body is on the cake. How to make a rock climbing birthday cake/ http://www.cakesbakesandcookies.com/how-to-make-a-ro…ng-birthday-cake/

To stack the cake

This cake was always going to be bumpy in texture – yay for not having to make a cake look perfectly smooth!! –  and I wanted it to have a flat front. So as not to waste any cake mix I used round cake tin liners (like these cake tin liners) and scrunched up some tin foil to make up the space along one side of a 6, 7 and 8″ cake tin  while they were baking- yes I know – waaaayyyy too much cake! Once out of the tins there wasn’t much carving to do.

Each Madeira cake was cut in half and the middle was filled with seedless raspberry jam and buttercream and the same between each cake – that’s why it got so tall!  I didn’t want to put boards between the cakes – which you should do with a cake this big so I used skewers to keep the whole cake together. I was really nervous driving this cake to my sister’s house so if you are travelling with a cake this tall stack it properly with boards and dowels like this.  The front was trimmed so it was less bumpy and the whole cake was given a buttercream coating. 

How to make a rock climbing birthday cake/ http://www.cakesbakesandcookies.com/how-to-make-a-ro…ng-birthday-cake/

To cover the cake

The blue icing was rolled out so it could be lifted over the tall cake. This was no mean feat and if this was a wedding cake of this size I would have covered the sides then the top but as it is I went for one big covering. I did have a seam at the back but for this cake it wasn’t a problem. I made it as neat as I could.

I wanted the surface to be gently bumpy so I dug my fingertips all over the blue sugarpaste to give a more rock like appearance. I then added the rock climbing handles. These were made by rolling our different coloured sugarpaste into balls then flattening one side of the ball and adhering them all over the cake with edible glue. I loved the colours- perfect for an eight year old.

Screen Shot 2016-01-27 at 16.11.52

Adding the climber

To stick Asher the climber onto the cake I stuck coloured climbing handles under his hand while the handle sugarpaste was still soft. I pushed the dried hands into the soft sugarpaste so it looked like he was gripping them. Piping royal icing into the hole in the body before I stuck his head in place – this has been a winner for not having models loose their heads!  To stick the model onto the cake I used royal icing under the hands, body and behind the feet. Once I had positioned him and held him there for 30 seconds I placed a cocktail stick into the cake under the feet to stop him slipping down. Once I knew he was well and truly stuck I replaced the cocktail sticks with climbing handles.
How to make a rock climbing birthday cake/ http://www.cakesbakesandcookies.com/how-to-make-a-ro…ng-birthday-cake/

Finishing touches

The bottom of the cake looked a bit plain so I made different sized rocks to match the cake covering and placed them all around the bottom of the cake. I made bigger ones for the very left and right of the cake for the name to sit against. Royal icing was piped onto the back of the ‘Asher’ to stickit to the rocks.

I decided to make the ‘8’ to sit on the top at the last minute. To make sure it was hard I mixed the red sugarpaste with some Tylo powder, rolled it out and shaped the number then pushed a cocktail stick diagonally into it. I then placed it in the oven at 50ºC for 10 minutes. I removed it, let it cool completely then repeated. On the second cool it was firm. I left it over night to give it an extra chance to harden then stuck it in the cake the next morning with a little royal icing for good measure and had a few blue rocks around it for effect. This worked really well but the red colour did darken a little.

The last addiditons were the long strand of rope which was looped around the eight with a little curl at the bottom and the harness I added to the climber.

How to make a rock climbing birthday cake/ http://www.cakesbakesandcookies.com/how-to-make-a-ro…ng-birthday-cake/

I really loved this cake. It was a monster in size but the colours worked really well and I tried out a few new techniques that I will definitely do again like the way I did the name and using a plan to make the model.

When I delivered the cake before the party Asher came to see it and didn’t say a word – he just hugged me really tight for what seemed like ages. Ahhhhh, I love that. Big love from the little man. So all that’s left to say is

Happy Birthday ADF. I’ve gotta lotta love for you! 

EmmaMT x




Christmas Jam recipe: The perfect gift

Christmas Jam recipeChristmas jam recipe

I love to make Christmas gifts, especially for the girls teachers. We put into the group collections but it’s always nice to add a personal something. I’m sure the teaches get inundated with home made stuff so this year I thought we’d go for something a bit different from our usual gingerbread biscuits. We made Christmas Jam. Christmas jam

The jam is really easy to make and you can substitute any fruit you don’t like for something you do. We love apricots and dates but not everyone does. As long as you keep the weight of the fruit the same you’ll get a great result.

My first attempt at jam making was back at the end of the summer with my rhubarb jam. It was so delicious and simple to make that I couldn’t wait to make some more – any excuse eh! This time I thought I’d do it the official way and with the help of Lakeland and their jam thermometer, seriously cute jam jars and some waxed circles I was ready to go.

jam making equipment Tim bought some mini jam jars for his grape jam in the summer so I only needed a few more jars to top up the numbers. I love these ‘Ball’ ones. Such a cute size and shape. The discs come in bags of 200 – so they should keep me going for a while! and the thermometer is fantastic! Not only does it have a temperature gauge in Celsius and farenheight but it also has markings for the correct temperature for other baking – jam making, sterilising temperature, frying fish or chips it even has hard crack, soft crack and firm ball temperatures marked- and before you think I’ve become a crack addict that refers to sweet making. I think fudge and caramel may be next on the list. I also like that it has a clip on the back so you can secure the thermometer onto your pan to stop it getting in the way when you’re stirring.

Christmas Jam recipe:

Christmas Jam recipe:

This recipe will make 10 mini jam jars of 135ml or 3 regular jam jars of 450ml

  • 800g mixed fruit
  • 150ml Brandy/Whisky
  • 100g dried dates
  • 100g glace cherries
  • 100g dried apricots
  • Juice and skin of 3 small oranges
  • juice of 1 lemon
  • 570g Jam sugar (which contains pectin) ½ tsp cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • 200ml orange juice
  1. Place all the dried fruit into an air tight container and cover with the alcohol. Give it a good shake so all the fruit is coated. Leave for 48 hours to infuse or longer if you have the time.
  2. Place all the fruit in a deep pan over a medium heat and cover with sugar. Add the juice from the oranges and lemon and stir until the sugar dissolves.
  3. Cut the skins from the oranges into small slithers and chop up a bit more then add them to the pot. Place a jam thermometer in the pan to allow it to heat up with the jam. Leave it in the pan the whole time.
  4. Continue to cook for 20-30 minutes so the fruit really softens up and infuses in all the spices and juices. Stir occasionally to prevent the jam sticking to the bottom.
  5. If using a thermometer bring the jam up to 105ºC /220ºF. Once this temperature is reached the jam will set. If not using a thermometer you can test if the jam is done by placing some jam on the back of a chilled saucers you have placed in the freezer. Leave it for 30 seconds then push it with your finger. If it wrinkles up it’s ready. If it doesn’t keep boiling for another five minutes and try again on a fresh plate.
  6. To sterilise the jam jars place them in a large pan and cover with water. Bring to the boil and keep at that temperature for 10 minutes. Remove the jars with tongs.
  7. While still warm spoon the jam into the jars till it reaches the top. Place a disc of waxed paper over the top and seal with the lid. Leave to cool completely.
  8. Where to store your jam: If you press the centre of the lid down and it moves store in the fridge and eat within 1-2 months. If the top of the jam jar doesn’t move when pressed you have a good air tight seal and you can store your jam in a dark place for up to 12 months.
http://www.cakesbakesandcookies.com/2015/12/20/christmas-jam-recipe-the-perfect-little-gift/

So what are you making and baking for Christmas gifts this year. I’d love to know?

EmmaMT x

Disclaimer: Thank you to Lakeland for providing me with the jam jars, waxed circles and jam thermometer for this post. All thoughts, opinions and ramblings are entirely my own.

nom nom Christmas jam

 

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