It has taken a while but it is beginning to feel like Christmas is on it’s way.
I made my Christmas cake back in October and finally this weekend got around to icing it. It had taken me weeks to track down any marzipan in the shops but finally I found some. Having spread apricot jam all over my cake before covering it with the ready rolled almond paste I set about making the icing.
I am not very organised when it comes to things like this, I knew I had two packs of icing sugar but didn’t realise until I started my preparations that I didn’t quite have enough icing sugar. By this time I had separated the egg whites, it was Sunday evening and I had been having a rare PJ day as I had been feeling off colour earlier. I didn’t fancy going out to buy more icing sugar at this stage. I could have waited until Monday and bought more sugar, but I didn’t want to wait. Mostly because it is getting close to the big day now and time was/is running out. With egg whites in small glass bowl and icicng sugar in large china mixing bowl I set to the business of whisking the egg whites. By this time I had realised my mistake. The egg whites should have been in the large bowl and the icing sugar should have been in my medium bowl (which has vanished).
Never mind I would find a way to do this. Have you ever tried to whisk egg whites vigorously without letting them slop over the sides of a bowl that is far too small? …No well I don’t recommend it.
Once I had achieved soft peaks I started to slowly stir in the icing sugar, one spoon at a time. Still taking care not to let the mixture spill over the side. Eventually I reached the moment where I had to change tactic. Carefully pushing the soft white powder to one side of the large china bowl (you know the type, smooth and white on the inside and patterned in a caramel glaze on the outside). The next step was to gently tip the egg mixture into the side of the bowl that was now nearly empty before then spooning the soft white sweet powder into the small bowl that had previously held the eggs. Now I was able to continue spooning the sugar into the egg mixture until it was all mixed in to a shiny white runny gloop.
Hmmm well there was no going back now but the icing mixture was far too runny, perhaps I could just add a little caster sugar to thicken it up. I have in my cupboard, demerara sugar, soft golden sugar, dark brown soft sugar, or granulated sugar but no caster sugar. So granulated it was. My icing is now complete and crunchy.
Whilst I was battling with my icing Owl was having a battle of his own. He has now put up our 6′ pre lit Christmas tree. Having done this we are now waiting for the decorations to magically appear among the artificial branches. Skater had got the tree and a large box of decorations down from the loft days earlier but it seemed that not all the decs were there. I wouldn’t allow Owl to go up to the loft himself so we had to wait for Skater to be available. Last night Skater obliged us and we now have all our decs in boxes and bags on the living room floor.
Our table is littered with gold and silver parcels after my mammoth wrapping session on Saturday evening. Once the tree has been dressed in it’s silver and red strings of tinsel along with baubles and other decorations also in the red and silver theme, I shall be able to place my parcels under the tree.
There have been many conversations with family members about who wants what for Christmas. Pug has booked his train ticket and will be arriving home on Friday evening. I won’t see him until later because Owl and I will be out having Christmas dinner with friends. Prodigal is promising to visit on boxing day with his better half in tow.
I am beginning to get the feeling that Christmas is coming, I just need to get Christmas eve out of the way first. I have booked my early morning taxi to get me to hospital for 7am. Hopefully I am near the top of the theatre list so will be home not too late (one benefit of being diabetic). I am looking forward to a Christmas day where I shall be looked after by my family and my sons won’t have too many disagreements over who is head chef for the day. Both Statto and Skater are looking forward to cooking for us.
Now I really should get some cards written before it is too late.
How are your preparations going?