Having just decorated the cake, it now feels like Christmas! It’s been the same over the last few years…my cakes used to be standard, just rough iced, but after watching Kirsty Allsopp a couple of years ago I became more adventurous!

The first year I put polar bears on my cake and I haven’t looked back since…this year I attempted penguins. Not all plain sailing…couldn’t buy black fondant icing anywhere, so had to make it with food colouring. Advice is to use gel paste colourings, but couldn’t find a black one, so it was liquid colours…and that didn’t help. You need a lot to make white fondant black, though I made it a day before and it darkened from steel-grey to black overnight. The icing became softer and stickier with each drop of black…which added to my frustration as I tried to mould penguins. It turned out to be easier to keep the icing in the fridge and only bring it out each time I moulded or added something (eyes, feet etc), was a long drawn out operation and several penguins were violently sacrificed during this process!

The iced-over pond was made by melting four glace mints in a tiny cake tin on grease-proof paper (at a low temperature for about 15 mins) then cooling in the fridge. The bubbles made as the mint heats makes the ‘ice’ you’re left with look pretty authentic! The pond sits on top of very stiff royal icing (I add as little water as I can get away with when making my royal icing, I like the peaks!) and I lightly coloured the icing below the pond with the palest blue (food colouring). Finished with a few snow-covered rocks of white fondant and the penguins surrounded by ‘snowballs’ (sugar decorations) and silver balls.

The rest of my cake is a standard rich fruit Christmas cake and traditional marzipan. My husband makes the cake with the children, I marzipan it…then make decisions about decorating it myself in secret and we all enjoy the big reveal when it’s finishSo, yes, now it’s Christmas!

I’ve had my face painted, cute snowflake on my cheek.

Along with the cake we’ve made our Christmas pudding, lovely recipe, which makes our main pudding and several mini ones too! Takes ten hours in the oven, but oh boy, the house smells good that day!

Since Caitlin moved to High School, I’ve missed the infants/junior school concerts and nativities…what’s not to love about little boys with gold cardboard crowns, tea-towel shepherds, grumpy inn-keepers who forget to open the door, reindeer with runny noses and angels with wonky halos..? I miss the innocence and enthusias

So what’s left? I must finish the present wrapping (before school’s out!), Santa’s done all his! We’ve got our Santa hats, the holly and the ivy…what more?