This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. December is hosted by Rebecca from The Economic Foodie. Theme: Festive Feeds
Wishing you all a Merry Christmas and lots of love & laughter for 2016!
I have not made any dosirak/bento in the last few months, but today I finally decorated my Christmas Cake and I thought this would be nice way to send my best wishes to all my readers and followers. I still aim to get back to blogging, just don’t know yet when…..
Take care & enjoy the holidays (and watch out for snowballing penguins)
Something very different from my usual lunchboxes: Christmas wreath cupcakes!
They are very easy to make and you will need:
Cupcakes (use your favourite (vanilla) cupcake/fairycake recipe)
White icing or white fondant
Buttercream – I used 200 gr butter with 400 gr icing sugar which is enough to cover 24 cup cakes – and green food colouring
Fondant for decorating, I used red, yellow and green
Piping bag with star nozzle
My cupcakes had risen a little bit too much in the middle, so once they were cooled down, I sliced off the top to make them even.
Cover the middle of each cupcake with a circle of white icing or white fondant.
Fit your piping bag with a star nozzle, fill with the green buttercream and pipe around the edge to create the wreath.
Make your decoration, by rolling out the fondant thinly and cutting out the shapes with your cutters or a small knife. I shaped the holly leaves by bending it lightly and letting it dry over a chopstick.
Finish your Christmas Wreath cupcakes by decorating them with fondant stars, balls, holly etc.
Have you ever seen orange Christmas trees? Well, that’s why it’s called a Winter Wonderland….anything is possible in Wonderland…
I am actually trying to use up some food from the fridge/freezer, so not many new ingredients in this bento, but I tried to use everything as creative as possible within the Winter Wonderland theme.
So, there are fried tofu mountains, with cucumber Christmas trees growing on them and even a snowman. There are more (egg) snowman in the front, I wanted to add a few more details to the snowman, but they are too tiny and I was too impatient to cut tiny details.. Instead I have just been using lots of Christmas theme mini cutters to make (egg sheet) stars, egg snowman, carrot bells and carrot/cucumber Christmas trees.
I have also added 3 quail egg santas and finally some eggsheet rolls, broccoli and cherry tomatoes to finish.
I thought that my first Christmas Bento should figure Santa, therefore created him using fried tofu for his face, and crabsticks for his hat, jacket and beard. The face details were added with nori and rice for the eyebrows. I think that next time, I will add a slightly darker background, as his face doesn’t really stand out at the moment (white crabstick beard on white rice 😦 ) But at least he’s sort of recognisable …though the HOHOHO might help as well 🙂
The sides are a Christmas tree made from runner beans with carrot and egg decoration, some broccoli, a piece of salmon and a tofu bag filled with more rice.
This is my first Christmas/Winter bento but I’m browsing other blogs for inspiration, ie to be continued. ….