Happy Holidays Carnation Bakers! |
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December 2018 |
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Hello [*data('forename') || 'Bakers' *],
Step in to this year's Christmas newsletter and enjoy some new delicious recipes and some of our all-time favourites.
We begin with our Coconut Ice Christmas Trees which bring that perfect amount of dazzle to your Christmas Party. We then get to a delicious centre-piece; White Chocolate and Lemon Cheesecake which combines sweetness and zingyness perfectly. Another new member to the Carnation family is our Snowman White Chocolate Fudge which is whipped up in 4 easy steps. |
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However we all know it can't be Christmas without our beloved Classic Banoffee Pie. This recipe never fails to impressand it wouldn't be Christmas without it. All of these recipes are made with our Condensed Milk.
Try one of our delicious Christmas recipes this season!
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Sign up to Carnation if you'd like to keep receiving delicious recipes and inspiration |
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Just 4 easy steps to make our delicious |
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Coconut Ice Christmas Trees
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Step 1.
Mix together the condensed milk, icing sugar and green coloring, if using. Stir in the 70g desiccated coconut. The mixture will be very stiff.
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Step 2.
Shape the coconut ice into balls then flatten the base on
the kitchen surface and pinch the
top, gently shaping the ball into a
cone shape. Shake the desiccated
coconut onto a plate and roll each
tree in the coconut, making the top
of the cone pointy.
Step 3.
Then decorate by pushing the sugar decorations into the trees, you can use some white writing icing to stick them on if needed.
Step 4.
Leave 2-3 hours until firm and set. Keep refrigerated in an airtight container and use within 3 weeks.
Tips.
If you're short on time put the trees in the freezer instead of the fridge for 30 minutes until set. |
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Recipes |
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