Wednesday, December 9, 2015
Set Your Table With Flair--Christmastime Tea
Hello, sweet bloggy friends and beyond! I appreciate you dropping by today! This time of year is definitely busy, and soon, my hobbits will be off of school; it makes me so happy to have time to enjoy each other. Less running. More cuddling. Those simple things are what makes this season magic to me.
Today, I am relaxing with a simple Christmastime tea as I prepare for our trip to Seattle later this week.
These vintage shakers are now used for sprinkling cocoa or cinnamon onto our favorite hot beverages. Sometimes, it's good old-fashioned hot cocoa; sometimes tea or hot cider, and sometimes coffee!
If you would like to read my recipes for Keurig brewed coffee, you may do so visiting the post on my Parsimonious Pabulum blog here.
Dressing up a boxed cake for the Christmas Season
The following are a few ideas for dressing up a simple white boxed cake. To make these mini Christmas cakes, I used an extra large muffin pan. I frosted them all with plain white frosting, except for this one.
I used almond gum paste as a frosting and dusted the cakes with powdered sugar. I used a mold create the leafy base,
and to make the holly leaves, I used a leaf mold and cut away portions. It's very easy to accomplish this, just add food coloring.
To replicate snow, I sprinkled sweetened coconut.
To emulate pine needles if you don't have any real ones on hand, rosemary sprigs work quite well.
Lastly, I added fresh cranberries for a classic looking cake.
A classic, traditional tea.
I hope you are enjoying the season!
From my collection:
Silver tray, Sheridan Silver lazy Susan, circa 1940's
Teapot, Trimmings, Japan
Teacups, from China
Shakers, no marking
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