Dried Orange Slice Decorations!

Hey guys, before I start this post I’d just like to say one thing. IT’S 3 DAYS UNTIL CHRISTMAS/ALSO MY BIRTHDAY.

Right, now that’s out the way, let’s get on with the post!

I've seen these cute little decorations everywhere but never realized how easy they are! And although these are perfect to hang up on the Christmas tree but you could really have these any time of the year!

All you need is 1 orange and a few every day kitchen utensils.

Firstly, with a serrated knife, slice an orange as thinly as you can manage without the slice splitting. I'm not going to lie, this can be quite tricky, so don't worry if you loose quite a few - you can still eat them! Mine usually end up being around 2mm thick.

On a baking tray with tin foil place them in an oven set to the lowest temperature (around 50 degrees celcius/120 degrees fahrenheit/1/4 gas mark). To be honest, it's not really completely necessary to pre-heat the oven as you just keep checking them until dry. I generally check them every hour for 4 hours, and turn them over with a fish slice. If they stick to the foil, put them back in and check them 20 minutes later. Then turn the oven off with the door open and leave them over night. 

The next day, simply pierce the orange slices with a cake tester and tie a loop of string or thin ribbon in a circle and tie where ever you please!

Vic x

Meringue Christmas Tree!

Now officially Christmas baking started 13 days ago, and believe me, I've took full advantage of this, having a mince pie nearly every day since the 1st! But here's an imaginative (4 ingredient!) recipe I created when we had some leftover egg whites in the fridge - perfect for a festive table!

You really can use any meringue for this; this is a Delia Smith recipe of which I've adapted a tad.

2 egg whites

4oz/110grams white caster sugar

Green food colouring

Cake sprinkles/decorations

Preheat the oven to gas mark 2, 300°F (150°C). Cut some grease proof baking paper to roughly the same size as the baking tray you’re using (mine was ) and trace the outline of a Christmas tree on the side you place on the tray.

Firstly you of course need to separate your eggs. I simply crack the egg over my hand, letting the egg white go through my fingers and then placing the egg yolk in a different mug. Messy I know, but fairly fool proof! If you’re not too confident about doing this, I find the best way is to separate each one separately into a mug, and then into a (fat free, clean!) bowl. Besides, this way if you do get some yolk it just goes straight into the mug, and not the other egg white you took such care to get!

Whisk the egg whites in a large bowl and, using an electric or stand whisk (if you're up to it, you could do it buy hand) on a low speed. Continue for about 1 1/2 minutes, until the whites are foamy, then switch the speed to medium and carry on whisking for about 1 more minute. Now turn the speed to high and continue whisking until the egg whites reach the stiff-peak stage. Next, whisk the sugar in on fast speed, a little at a time (about a dessertspoon), until you have a stiff and glossy mixture. With a spatula fold in enough food colouring to create the shade you want.

Grab a piping bag, place a large round tip and roll the top down, around 3 inches to create a ‘cuff’. Using the spatula, spoon the meringue into the bag then fold up the cuff again and twist. If your meringue isn't quite stiff enough, you might want to get a friend to hold the bag up for you.

Pipe the meringue to the shape of the tracing on the other side of the paper. Don’t worry if it’s not completely accurate, with a small palette knife (or regular table knife) smooth/shape it out a bit.

Now for the best part! Sprinkle over any cake decorations you want so it (hopefully) resemblances a Christmas tree. I used gold balls, yellow stars at the tip, pink and lilac sugar sparkles and spiky pink balls.

Pop it on the centre shelf of the oven and immediately reduce the heat to gas mark 1, 275°F (140°C) and leave them for 15 minutes. After that, turn the oven off and leave the meringues to dry out in the warmth of the oven until it is completely cold (usually about 3

hours).

Peel from the paper and enjoy!

Vic x

PS. I hope you enjoyed my first post!