Jam Doughnut Bundt


This month's obsession is currently doughnuts. Particularly every single flavour Crosstown sells, all of the chocolate filled ones from Bread Ahead and, you know what, even a regular supermarket's jam filled when needs must. If you've never had any of these then you are missing you, I'm telling you.

There's certain things, like doughnuts, that I know will cause me more frustration than joy if I attempt to master them in my very own kitchen. Whilst I may be an avid baker, I am more than keen to leave certain things to the professionals.

Everything except combining my love of a simple one bowl bundt cake mix with all the joys of a doughnut, in one giant form.


And so here I present to you, a jam doughnut cake, or a giant doughnut if you will. Because I doubt very much I could replicate something as good as my market favourites.

Of course this is very much a cake and not made from dough, but all prep can be done in one bowl within 10 minutes. Forget making dough, kneading and proving, this guy is super easy going. Filled with your favourite jam, mine is always raspberry, and smothered in cinnamon sugar once baked.

Just remember to thoroughly grease your bundt tin for ultimate upturning and bob's your bundt uncle, a stress free bake!


J A M   D O U G H N U T   B U N D T
(Serves 8-10)

400g plain flour
2tsp baking powder
225g golden caster sugar, plus extra for topping
175g butter, melted, plus extra for topping
250ml full fat milk
2 eggs
half jar of raspberry jam
1tbsp ground cinnamon

  • Heat the oven to 180 degrees and grease a bundt tin.
  • Add the flour, baking powder and caster sugar to a large mixing bowl.
  • Whisk together the butter, milk and eggs in a jug before pouring into the dry ingredients. Gently mix until everything is just incorporated.
  • Pour half the batter into the prepared bundt tin. Use a small spoon to smooth some of the mixture up the walls of the bundt tin in order for the jam to be fully enveloped during baking. Dollop the jam evenly around the middle of the bundt ensuring not to touch any sides. Pour over the remaining batter, smooth the top and bake for 45-50 minutes until a skewer inserted into the centre comes out clean.
  • Remove from the oven and leave to cool before upturning onto a wire rack to cool fully.
  • As the bundt is cooling, brush with a little melted butter and scatter over cinnamon sugar to coat each side.


Better with Comté Masterclass


Everything is better with cheese, in fact everything is better with Comté. And that was exactly the premise of a night in Cactus Kitchens trying our hand at incorporating one of my favourite cheeses into a selection of seasonal dishes.

First up, cheese tasting. All milk to make Comté comes from Montbéliarde and French Simmental cows who have 2 acres of land each in the Jura Massif to roam free and work their magic. What a life! They eat grass and flowers in the summer and hay in the winter. Each day small village dairies transform the cows milk into wheels of Comté who in turn age the cheese in house, regularly turning the wheels, salting and brining for up to 24 months.


Not only does seasonal changes in the cows diet change the flavour profile of the finished Comté wheel, but also the age of the wheel. There's such a vast difference between a young Comté and a mature. When young, its elastic, lactic, pale and fruity. When mature, more nutty, deeper in colour and crumbly due to the break down of amino acids. 

These both lend a great flavour to varying seasonal dishes as we went on to explore and try for ourselves in the kitchen. 


To start, a watercress, beetroot and fennel salad with Comté, basil and walnut crostinis. Here the 18 month is used in place of parmesan and pine nuts to give a deep nutty flavour in both the pesto and in the generous shavings on top...part of the perks of working with Flick - there's no scrimping on the cheese! Our starter was paired with, Grüner Veltliner, Reiden Selection, one of my favourite wines of the evening. From Austria's signature grape, its dry, fresh, citrusy and the perfect balance to the 18 month Comté and balsamic beetroot.



Next up, a butternut squash, sage and Comté risotto where a young cheese is used for creaminess to the earthiness of the squash. Of course, once again this is also topped with generous shavings of the mature because this is a cheese night after all! Paired with Tierra Alta Sauvignon, again dry and citrusy but more acidic - perfect for the younger, creamier 8 month Comté.


And of course, the Comté chefs worked their magic on a Comté, banana and vanilla tarte tatin. Yes, there's cheese in this dessert. The use of a young Comté, between 8-12 months, as we learnt in making the risotto gives a creaminess to the puff pastry and trust me, it was delicate and totally delicious. Served alongside a Petit Védrines Sauternes gave the perfect nutty, caramelised balance to the finale dish.

Armed with some new know-how I'm very excited to give some new Comté dishes a try at home. I've also decided that it would be a pretty great life being a Comté cow being free to roam in your 2 acres all day and graze non stop.

Thanks for having me Comté and Cactus Kitchens!

I was invited to attend the masterclass, was not paid and all opinions are my own...who doesn't love cheese this much?


Hot Cross Bun Brownies


I interrupt the scandi centred recipes posted so far this year with a seasonal brownie recipe. Because when all else fails and you're lacking in baking mojo, revert back to basics. These guys are proof that a trusty brownie recipe has your back. Throw in whatever you fancy, something seasonal or something outrageous.

This is my traditional, failsafe brownie recipe pimped up with toasted hot cross buns, extra currants and some cinnamon, all topped with some crosses in true Easter fashion.


H O T   C R O S S   B U N   B R O W N I E S
(Makes 12-16 brownies)

Brownies:

3 eggs
275g caster sugar
175g salted butter
300g dark chocolate (at least 70% cocoa solids)
50g currants
175g plain flour
1tsp ground cinnamon
3 toasted hot cross buns, cooled

Crosses (optional):

50g plain flour
50ml water

  • Heat the oven to 180 degrees and line a 20cm square baking tray.
  • Whisk together the eggs and sugar in a large mixing bowl until combined and set aside.
  • Melt the butter and chocolate together over a pan of barely simmering water, remove from the heat and leave to cool slightly.
  • Return to the eggs and sugar and whisk once again until pale and fluffy. Pour in the chocolate and butter mixture and combine with the currants.
  • Gently fold in the flour and ground cinnamon using a spatula, careful not to over mix.
  • Tear the toasted and cooled hot cross buns and scatter over the base of the prepared baking tray. Pour over the brownie batter ensuring to fill all gaps and corners.
  • Mix together the flour and water to form a paste. Pour into a piping bag with a small round nozzle. Pipe crosses over the brownies.
  • Bake for 25-30 minutes. The top will be firm with a wobble in the centre. Remove from the oven and leave to fully cool on a wire rack before chilling in the fridge for at least 2-3 hours (I like to leave mine overnight). This allows you to slice the squares neatly. 


Store brownies in an airtight container for up to 5 days. They can also be frozen if well wrapped for a few months.


Nordic Afternoon Tea at Aster, Victoria


Its no secret that I love cinnamon buns. 50% of the few recipes I've posted so far this year have all been bun related. My quest for the year is to learn the perfect knot and unlock cinnamon bun superstardom.

So when I was invited down to Aster in Victoria to try their new Nordic afternoon tea, firstly I was thrilled to try their cinnamon buns. And secondly, I love Nordic food so was intrigued as to how they'd translate it into an afternoon tea menu.


First up, cocktails and bubbles. My choice was the Greenway with gin, St Germain, matcha tea syrup, fresh basil and lemon juice. Super fresh and infinitely better than a matcha latte, i.e. matcha with gin!

For savouries, Atlantic prawn skagen on sourdough, blackcurrant herring with egg on dark rye and pork rolls with aquavit mustard. I love Finnish egg butter karelian pies so was thrilled to see it on the menu in an open sandwich. 


And for sweets, cinnamon knots, blueberry pie rye croute and lingonberry macarons. The softest macarons around with lingonberries sourced straight from Finland.

Executive chef Helena Puolakka then gave us a demonstration on how to make the best cinnamon knot. Gone are the days of a big roll and slicing each bun, its all about knots to keep optimum filling in each and to maintain light airy buns. It really does make the difference!




If you fancy getting your fika on, I thoroughly recommend Aster's and its such a gorgeous venue! Served from 3.00pm-5.00pm everyday for just £20 a head, you can't go wrong.

For more information, and to drool over the menu, take a look here.

Thanks to Sheepa for inviting me, I had a fab time. Although my food was complimentary, all opinions are my own.


Poppy Seed & Marzipan Buns


I've made plenty of buns recently and have no intentions to stop. Especially after visiting Aster last week and watching their executive chef Helena Poulakka expertly knot some cinnamon buns. Whilst mine are never uniform in any way I did learn a few tricks. I thought cinnamon was my favourite, then cardamom, but after making these marzipan and poppy seed ones I just can't decide which comes up trumps. Other than the fact that this recipe is the most easiest I've ever made!


For these buns, I tried rolling the dough out into a shorter rectangle before spreading over the filling. After folding in half and rolling into a longer length, the filling is perfectly sealed which reduces some of the sticky mess I usually experience, and helps to give a nice layered profile after twisting. The next trick is not to twist, knot or roll too much or too tightly. You need all that air in there to get soft cloud like buns.

These buns are made by simply twisting a length of dough a few times, knotting once and tucking the ends under. Although I still quite like my trousers method for knotting, found here.

I also accidentally forgot to buy strong white flour so used brown instead and it totally worked. Next time I'll try a rye mix as I love the balance with sweet fillings.


P O P P Y   S E E D   &   M A R Z I P A N   B U N S
(Recipe adapted from Trine Hahnemann, makes 12-16)

Dough:

12g fast action yeast
300ml whole milk, lukewarm
1 egg
700g strong brown flour
50g golden caster sugar
1/2 tsp salt
100g unsalted butter, melted
1 beaten egg, for brushing

Filling:

200g marzipan, grated
250g unsalted butter, melted
4tsp poppy seeds
150g golden caster sugar

  • Add the yeast to the milk in the bowl of a stand mixer and mix gently with a spoon to allow the yeast to start dissolving. Add the egg, flour, sugar, salt and butter and mix on a low speed with a dough hook until the mixture forms a ball. Continue to knead with the dough hook on a low-medium speed until the dough becomes smooth, around 3 minutes.
  • Leave the dough in the bowl, cover with clingfilm and leave to prove for at least an hour in a warm place. The dough should double in size.
  • Meanwhile, make the filling by combining the marzipan, butter, poppy seeds and sugar together until a gritty paste forms. I chilled mine in the fridge a little to firm up. The marzipan will melt into lumps if the butter is still pretty hot but this will roll into the dough anyway.
  • Once the dough has doubled in size, upturn onto a well floured work surface and roll out into a 30 cm long rectangle. Scoop the filling onto the dough and spread with a palette knife leaving a half inch gap around the edges. Fold the dough in half length ways and roll once again to seal the filling in the dough, up to 60cm in length.
  • If there are any gaps where the filling hasn't spread, trim the edges. Score even lengths of dough before slicing with a palette knife.
  • To shape, take each length and gently twist and twizzle a few times before knotting and tucking the ends underneath. None of my buns ever end up being the same size or uniform at this stage!
  • Place each on a lined baking tray leaving plenty of space between each bun. Leave to prove once again in a warm place for 30-45 minutes.
  • Heat the oven to 180 degrees.
  • Brush the buns with the beaten egg and bake in the oven for 15-20 minutes, until golden on top. 


These buns are definitely best served fresh and warm straight from the oven but can be gently reheated over the next few days if necessary.


Daim Blondies


The days are finally getting longer, hurrah!

We made it through winter, ish, and here's to daylight a fresh new start. I always consider February as my new year, the rigmarole of January just feels like an extension of the festive season. I've been trying my very hardest to do some baking, but everything has flopped so far.

There's been a spiced pear bundt with whiskey caramel...that fell into pieces as soon as I upturned it from the bundt tin. A peanut butter and banana loaf...that was so totally over cooked it tasted rubbish. A cardamom, hazelnut and bourbon cake...that just did not quite work.

So you'll know by now that when all else fails, I always resort back to brownies. For brownies are kind and they are forgiving when you're in a baking funk.

This time blondies packed with my one true love, daim. The chunks of daim melt down to form the most fudgiest, toffee like base which lends itself perfectly to a blondie. My favourite thing to do is to dunk them in a steaming cup of strong coffee.


D A I M   B L O N D I E S
Makes 16

125g plain flour
1/2 tsp baking powder
1/4 tsp bicarbonate of soda
1/2 tsp salt
240g, golden caster sugar
125g salted butter, melted
1 egg
1tsp vanilla extract
150g daim bars, chopped into rough chunks

  • Grease a 20cm square baking tray with baking paper and heat the oven to 180 degrees.
  • Whisk together the sugar, melted butter and egg together until light and creamy. About 5 minutes on a low-medium speed of a stand mixer.
  • Gently beat in the egg and vanilla extract before folding in the remaining dry ingredients, including the daim bars, until just incorporated. 
  • Pour into the prepared baking tray and bake for 25-30 minutes, until the centre starts to firm with a slight wobble.
  • Remove from the oven and leave to cool in the tray on a wire rack. Once fully cooled, I like to chill in the fridge for at least a few hours to firm up in order to be able to slice the blondies neatly. You can keep them in an airtight container at room temperature afterwards for a few days.



Cardamom Buns


I'm so excited that we've booked a trip to Copenhagen for February that I just had to bake some buns to celebrate. I love the flavour of cardamom so thought I'd try a variation on the regular cinnamon ones I make.

I must say that sometimes I find making them a labour of love. Although I can't pretend I don't cheat and use the dough hook on my Kitchen Aid. I also leave them to prove overnight in the fridge so they get plenty of time to relax and do their thing. As folding and shaping goes, I've given up trying to tightly roll long lengths of dough and loosing filling whilst slicing.

The method of shaping is a little more relaxed even if it does take more time doing each bun individually.  I take individual strips, cut mostly down the centre to make a dough pair of trousers. Twist each leg, knot a few times and then tuck under and seal underneath.  I prefer this look too!


C A R D A M O M   B U N S
(Makes 12, recipe adapted from BBC)

20 cardamom pods
350ml full fat milk
125g unsalted butter, cubed
500g strong white bread flour
150g golden caster sugar
7g fast action dried yeast
1/2tsp salt
1/2tsp ground cinnamon
vegetable/sunflower oil for greasing
1 egg, beaten
  • Break open 10 cardamom pods and add them to the milk in a small pan. Heat gently until the milk starts to steam without boiling. Add 50g butter to the milk and stir until melted. Set aside to cool slightly.
  • Into the bowl of a stand mixer, add the flour, 75g sugar, yeast, salt and cinnamon. Add the milk and mix with a dough hook until the ingredients have combined to form a soft ball of dough. Continue to beat for up to 5 minutes until the dough ball is soft, smooth and shiny.
  • Lightly oil the edges of the mixing bowl, loosely cover with cling film and leave to prove for 2 hours, until doubled in size. Alternatively, leave to prove overnight in the fridge allowing 30 minutes in the morning for it to get to room temperature.
  • Crack the remaining cardamom pods and blitz in a food processing to make a powder. Combine with 75g sugar. In a bowl mix all of the cardamom sugar but 2tbsp with the remaining butter until smooth.
  • Line 2 baking trays with baking paper. Remove the dough from the bowl onto a well floured work surface. Knock the air out and roll to form a rectangle. Spread the cardamom butter mix over the entire surface of the dough rectangle.
  • Longest side facing you, fold the top third down to the centre and the bottom third up, like an envelope. Score 12 even slices before cutting (I find scissors handy). Unfold each individual piece and slice each strip down the centre leaving a little at the end, like a pair of trousers. Twist each half outwards a few times before knotting together and tucking the ends under each bun.
  • Place all buns evenly spaced onto the prepared baking trays. Cover the buns with some lightly oiled cling film and leave in a warm place to prove again once again. This time for 30 minutes - 1 hour, until doubled in size.
  • Heat the oven to 190 degrees.
  • Once the buns have finished their second prove, brush each with beaten egg and scatter over some sugar. Bake for 20-25 minutes until golden.
  • Whilst the buns are baking, tip the reserved 2tbsp of sugar to a pan along with 50ml of water. Bring to the boil and remove to cool. Once the buns are baked, remove to a wire rack and brush with the sugar syrup 2-3 times as they cool.
Buns will keep in an airtight container for a few days, or in the freezer for 6 months - just heat them up in the oven before serving.


Please do send over any Copenhagen recommendations, I'd love to know. In the mean time I'm eating buns every day for breakfast and doughnuts all day long at work because who needs any self control after Christmas? On a more serious note - if anyone has seen my will power...


Salted Caramel and Chocolate Brownie Mini Trifles


I'm on dessert duties this year for Christmas and I intend to take this great responsibility very seriously. So far the list includes mince pie ice cream, limoncello sorbet, mincemeat frangipane and these guys. I did a little trial run with a few slices leftover from a batch I made for work colleagues.


An old brownie recipe but simply transformed into a speedy dessert, with lashings of extra caramel, booze and chocolate custard. So I cheated and melted dark chocolate into some shop bought custard but it just goes to show how versatile these mini trifles can be. Make your own brownies, buy some brownies, make your fillings or buy some too, it really doesn't matter.

You could bung everything together in one big trifle bowl, or I served mine in a selection of jam jars and small tumblers...whatever I could find in the cupboards.


S A L T E D   C A R A M E L   A N D   C H O C O L A T E   B R O W N I E  
M I N I   T R I F L E S
(Makes 6 generously sized mini trifles)


4 slices of my salted caramel stuffed brownies (approx 400g), recipe here
500ml chilled ready made vanilla custard
100g dark chocolate
250ml double cream
25g icing sugar
3tbsp strong baileys coffee
salted caramel sauce for drizzling round each glass
1 large bag of maltesers

  • Bake the brownies as per recipe and allow to cool before firming up in the fridge for an hour or two to slice into neat mini cubes. I like to make these the night before.
  • Heat the custard in a small pan over a gentle heat with the chocolate and stir until melted. Remove from the heat and cover with a layer of cling film over the surface to prevent a skin forming whilst it cools.
  • Whisk together the cream and icing sugar until soft peaks form.
  • Crush the maltesers in the bag with a rolling pin.
  • To assemble, layer even helpings of brownie cubes between each glass, coffee, half the crushed maltesers, drizzle caramel round the inside of each glass and top with further layers of chocolate custard, the whipped cream and scatter the remaining crushed maltesers. Chill in the fridge until ready to serve.



Mac n Cheese with Anna Mae's & Lactofree


I never make mac n cheese at home. I don't think I trust myself not to add more cheese than white sauce and not to eat it all from the pan. There's no sharing when it comes to mac n cheese, its got to be unadulterated and extremely decadent.

So when Lactofree invited me to a masterclass hosted by Anna Mae's to learn how to make their lacto free version, I was a little sceptical to say the least. But I love Anna Mae's and I genuinely love Arla's Lactofree range so was convinced to give it a try.

A little background aside, a few years ago I suffered problem skin. Along with a few treatments and some changes to my diet, I'm pretty much over it. And Lactofree milk was the most obvious improvement for me. So any way to reduce some of the triggers in my diet has got to be good. Aka let's eat all the mac n cheese and still have lovely clear skin!


On the menu for the evening was mac n cheese topped with beef short rib and pickled red onions; deep fried mac n cheese balls with chipotle mayo; and doughnuts with butterscotch sauce. Stuff of dreams!

We started off by making our own white sauces, left to our own devices with adding in our preferred amount of cheese (in my case probably a whole block) before adding in the mac and sour cream to ensure it was super creamy. Topped with bbq beef short rib, sour cream and coriander, it was out of this world kinds of great!


Any mac n cheese left was scooped into balls, wrapped and smothered in breadcrumbs and fried. The sauce we made to dunk them in was a mix of cream cheese, coriander and chipotle paste. I managed to smuggle some of these home and had to fight for a share for lunchboxes the next day with the man friend.


And of course, not forgetting dessert: the doughnuts with a super quick and simple butterscotch sauce. These tiny balls of wonder were deep fried, tossed in sugar and then smothered in butterscotch. You'll see my elegant shot of my 'small' serving, but in reality I ate closer to a plateful.


No pressure in flipping the doughnuts in the fryer!

Everything in each of the recipes was fully free from lactose, from the Lactofree butter and cream in the butterscotch sauce to the cheese and milk in the mac n cheese.

So I suppose I ought to share a recipe. I'm super excited to make this mac n cheese over the weekend. I've never picked onions before and I absolutely love them and we've loads of beef in the freezer ready to roast away.

R I B S   A N D   R E D S
L A C T O F R E E   M A C   N   C H E E S E
T O P P E D   W I T H   B E E F   S H O R T   R I B   &   P I C K L E D   O N I O N S
(Recipe from Anna Mae's and Arla Lactofree, serves 4)

For the ribs:

6 thick cut short ribs  |  350ml red wine  |  1 onion, roughly chopped  |  1 carrot, roughly chopped  |  1 celery, roughly chopped  |  1tbsp tomato puree  |  4 garlic cloves  |  1 litre beef stock

For the pickled onions:

1 red onion, finely sliced  |  1tbsp sugar  |  1/2 tsp salt  |  3/4 cup cider vinegar  |  4 black peppercorns  |  2 cloves  |  1 bay leaf

For the mac:

400g macaroni  |  50g plain flour  |  50g Lactofree spreadable butter  |  1 pint Lactofree whole milk, warm  |  300g Lactofree cheddar, grated  |  1tsp mustard

For the sour cream:

4 tbsp Lactofree cream cheese  |  2tbsp Lactofree cream  |  juice and zest of one lemon

  • Heat the oven to 160 degrees.
  • Season the short ribs. Place in a roasting tray with the rest of the ingredients. Cover with foil and roast for 4 hours, until the meat falls off the bone.
  • Add the pickled onion ingredients to a jar, cover with vinegar. Keep in the fridge till ready.
  • Bring a large pan of salted water to the boil 20 minutes before the beef is ready. Cook the macaroni until just cooked. Drain thoroughly.
  • Melt the butter in a heavy bottomed pan over a low heat, add the flour and stir to make a paste. Cook for a few minutes, until it starts to turn golden. Slowly add the milk, continually whisking as you go. Cook for 5-8 minutes, until the sauce covers the back of a wooden spoon.
  • Continue to cook on a low heat and add the cheese and mustard. Continue to mix until melted before adding the cooked macaroni and gently fold together.
  • In a small bowl, combine all of the sour cream ingredients together.
  • Transfer your mac n cheese to a serving bowl, top with short rib, pickled red onions and a big dollop of sour cream.

Thank you to the Lactofree team for letting me loose with all the cheese and to Anna Mae's for all your mac wisdom. So excited to recreate!


Christmas Gingerbread Cake with Cream Cheese Frosting


I wouldn't say that gingerbread cake is the most synonymous with Christmas for me, I love it all year round. But in lieu of not making an actual Christmas cake this year I decided to make it so. With the minimal amount of decorating I am patient enough for.

This super moist, gently spiced gingerbread cake is layered with a big thick layer of cream cheese frosting and topped with a mini rosemary and cranberry Christmas tree. The addition of some strong coffee into the mix helps give a rich flavour which I love with the ginger.


This layer cake is now a firm favourite within the family. I almost definitely deviated from the recipe and made it in one giant deep cake tin and simply sliced it in half once cooled to save on washing up. Even better still, this recipe is a one bowl method that Mary Berry would be proud of.


C H R I S T M A S   G I N G E R B R E A D   C A K E   W I T H  
C R E A M   C H E E S E   F R O S T I N G
(Makes a 3 layer 8 inch cake, or 2 layer 10 inch cake)


For the cake:

375g plain flour
200g golden caster sugar
1tbsp ground ginger
2tsp ground cinnamon
1/4tsp ground nutmeg
2tsp bicarbonate of soda
1tsp baking powder
1/2tsp salt
2 eggs
240ml vegetable oil
180ml molasses
240ml freshly brewed hot coffee

For the frosting:

225g full fat cream cheese
225g unsalted butter, softened
345g icing sugar
1tsp vanilla extract

Rosemary and dried cranberries to top, optional!

  • Heat the oven to 180 degrees and grease and line your baking tins.
  • Place all of the dry ingredients into the bowl of a large stand mixer and give a quick whisk on a low speed to incorporate.
  • Add the eggs, vegetable oil and molasses and whisk once again, this time of a medium speed, until well combined.
  • Add the coffee and gently fold together until smooth.
  • Divide between the prepared baking trays and bake for 18-20 minutes in the 8 inch tins or 20-25 minutes in the 10 inch tins. Once baked, a skewer inserted into the middle should come out clean.
  • Remove from the oven and leave to cool in the tin for 10 minutes before upturning onto a wire rack to cool fully.
  • To make the frosting, beat together the butter and cream cheese until smooth on a medium speed of a stand mixer.
  • Sift in the icing sugar, give a super gentle fold with a spatula to avoid a dust cloud before beating on a low speed. Add the vanilla extract and continue to beat for up to 5 minutes until fluffy.
  • To construct the cake, layer the bottom layer of the cake on a large plate. Top with a big dollop of frosting, smoothing round with a palette knife before adding the other layer(s). There should be enough frosting to sandwich a 3 layer cake including the top layer - I had loads leftover, but decided to do a super thick middle layer only. 

Decorate with sprigs of rosemary and dried cranberries to make a christmas tree. Alternatively, lashings of glitter or a dusting of icing sugar for snow would also work.