Christmas is only few days away and I’m sure many of you are busy baking in the kitchen. For this Christmas, I’ve planned to make a white Christmas cake. I’ve actually bookmarked this cake recipe from White Garden two months ago when I saw her delicious chiffon cupcake using green tea paste. But for my cake, I’ve used the leftover red wine cranberry paste from the Mooncake festival and have added some dried cranberries to give the cake a more tangy taste. I also made some cranberry jam to be sandwiched in between the layer cake. For the frosting, I used white grated coconut to cover the whole cake. Sounds easy to make, right? Overall I really like this White Christmas cake.The cake is soft and moist and the combinations are perfect to my liking. You can definitely omit the grated white coconut and decorate the cake with your own imagination.
I hope you’ll like my last post for this year and thank you for your unyielding support for the whole year through. I’m taking a break from blogging and be back in January 2014.
Merry Christmas and a Happy New Year to each and everyone of you!