Wedding Cakes In Spain

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Christmas Pudding Strudel

Christmas Pudding Strudel

With Christmas fun and festivities now well behind us, it is time to start thinking about eating up some of those Christmas leftovers. If like me you thought you were catering for the 5,000 this festive season and have over purchased, prepared and generally over indulged with your Christmas food, there will be plenty left that either needs to be crammed into the freezer, perhaps stored for next year! or somehow re-invented.

With this in mind I thought I may be able to offer a little help, by showing you how to utilise some of your excess Christmas pud! I found this recipe whilst browsing a recent copy of my ‘Good Food’ mag. it is a quick and easy recipe that I’m sure most of you will be able to follow, with scrummy results, it went down a treat in our house….so good luck and enjoy!



  • 250g/9oz Christmas pudding, crumbled
  • 250g tub of good quality cream cheese
  • 2 tbsp Baileys
  • 4 sheets filo pastry – you can buy this in Mercadona or Eroski
  • 25g melted butter
  • icing sugar, for dusting
  • serve with cream custard, or ice cream


  1. Heat oven to 200C/180C fan/. Crumble the pudding place in a bowl and mix with the cream cheese and Baileys. Lay out a sheet of filo on a large flat baking tray, brush with some melted butter and lay another sheet on top. Repeat with more butter and filo until you have 4 layers.
  2. Place the filling in a log in the centre and brush the border with butter. Roll up to enclose the filling, then brush with the remaining butter. Can be chilled for 1 day until ready to bake. Bake for 20-25 mins until golden brown, dust with icing sugar and serve warm with cream or custard.




Waken up Rudolph you have lots of presents to prepare and deliver for all those excited girls and boys.

I love making sugar models and particularly love these festive sugar Christmas characters!


Additions to the Christmas Cake Clan

Another busy baking week – with two more ‘boooozy’ rich fruit cake additions to our Christmas Clan.

A couple of ‘Cheeky Carol Singing Chirpers’:-


Santa – Taking a quick break!


Festive Fellows

Now that the wedding season has finally come to a close, it is time to start focusing on Christmas cakes, puddings and a whole host of other delicious edible Christmas goodies, that I also love making.

As any good baker is aware, a good Christmas cake needs to be made well in advance to allow ample time to ‘feed’ with brandy and allow the cake time to mature. Or get gradually sozzled!!

All our cakes are currently getting wonderfully tipsy and it will soon be time to start to cover them with marzipan, sugarpaste and complete their festive decoration. Meanwhile we have decorated a couple of cute ‘dummie’ show cakes and wanted to share these festive fellows with you:-

The Owl Family Christmas


A Rudolph ‘Selfie’


Rudolph – waiting for Father Christmas


Santa’s got stuck down the chimney







Christmas Wedding

Christmas Wedding 30th Dec 2015

cheeses rebecca

Set amidst the backdrop of all the Christmas festivities our lovely couple Olivia & Patrick got married yesterday. With the sun rays dancing on the Mediterranean Sea and the waves gently tip toeing onto the golden sand, Los Monteros, Marbella created a beautiful setting for a Christmas wedding.

Olivia & Patrick have chosen one of our ‘Cheese Tower’ wedding cakes for their special day. These are accompanied with a selection of crusty breads and delicious homemade chutneys.- Including a ’Christmas Chutney’ especially for the occasion. These make an excellent choice for cheese lovers, each tier can be made up from your choice of cheese, thus, offering a cheese for everyone. The cakes can be decorated to suit your wedding style, with a selection of seasonal fresh fruit, flowers or simply kept to a more rustic theme using hessian, grapes and raffia to decorate with.

These creations look truly fabulous and provide an excellent after dinner focal point as guests gather around to sample the cheeses to nibble with their coffee and brandy.

Visit our website and go to our ‘Wedding Cheeses’ page or check out our Wedding Cheeses Cake board on Pinterest for more ideas and inspiration.

Boozy Mincemeat

Make your mince pies extra special by making your own mincemeat, – using this ‘Boozy Mincemeat’ recipe.


  • 250g raisins
  • 250g currants
  • 250g sultanas
  • 100g cranberries
  • **250ml brandy
  • zest & juice of 1 lemon and 1 orange
  • 300g shredded suet
  • 250g dark brown sugar
  • 1tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1 tsp mixed spice
  • 2 large Bramley apples grated


  1. Soak the raisins and currants in the half the brandy plus the orange & lemon juice, leave for 24hrs. Mix all the ingredients together in the order given, then pour in the brandy when everything else is well mixed, leave for 2 – 3 days. During this time mix the mincemeat to ensure it is soaking the alcohol. Spoon and press into sterilised jars, to exclude any air. Cover and leave for at least a fortnight. It will keep in the fridge for up to 6 months.
  2. **Should your prefer a non alcoholic mincemeat, substitute the brandy for apple juice.


Mince Pies (Part II – The History)

Mince Pies – (Part II – The History)

We all enjoy these delicious sweet treats at Christmas, but do any of us know the history of these delicious little pies?

It is possible that the Christmas mince pie dates back to the 11th Century and the Crusaders. On their return from the Holy Land they brought back with them oriental spices, three of which -cinnamon, cloves and nutmeg, – were added to their pies. These three spices symbolised the Three Wise Men. Unlike today the pies were oblong, rather than small and round, another symbol of the cradle of Christ. The ingredients at this stage were likely to have been meat and possibly eaten before the Epiphany on the 6th January.

During the Stuart and Georgian times, in the UK, mince pies were a status symbol at Christmas! Very rich people liked to show off at their Christmas parties by having pies made in different shapes ( stars, crescents, hearts, tears, & flowers); Having pies like this meant you were rich and could afford to employ the best, and most expensive, pastry cooks!

The modern mince pie as we know it today, has lost its meat origins and is instead filled with fruit mincemeat which is now traditionally made up of raisins, sultanas, candied peel, apricots and currants. To this spices like nutmeg or cinnamon, alcohol and sugar are added.

Mince Pies

mince pies

Mince Pies

Mulled wine, eggnog, Christmas carols and of course those boozy homemade mince pies go down a treat at Christmas time. This year we made our own mincemeat…simply delicious. To do this, we  washed raisins, sultanas, currents, then added suet, grated apple, orange zest, brown sugar and spices. We then soaked the mixture for a couple of days prior to use, in locally brewed vino campo  – very similar to sherry ! – it was stirred regularly to ensure the fruit had well and truly soaked up all the alcohol. After 3 to 4 days the mincemeat was ready for use.

To make the mince pies we made a sweet pastry base and filled each with a spoonful of our home made mincemeat. We topped our pies off with a star shaped sweet pastry lid, but there are many other ‘lid’ designs that you may choose from. such as;– glazed apple, crumble topping, oat crunch, royal icing or even a pretty lattice design.

Once prepared, bake in the oven for 15 / 20 mins at 170 degrees fan. You can eat mince pies cold or warm with a helping of fresh cream..yummy! However, before consuming it may be wise to issue a health warning: Do not eat these before getting behind the wheel of a car…they are deliciously dangerous!

Christmas Gingerbread House


Gingerbread House

Making a gingerbread house at this time of year has to be the ultimate show stopper for your Christmas table! What a treat this is, it will certainly impress all your friends and family. The house is a great fun to make and decorate, – in any way you wish, – it is a fantastic Christmassy activity for the young at heart..and not so young too!.

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