Hello, nice to see you again and happy 1st of December! 🥶😂
So, if you read my last post, you may remember that I said how the gingerbread men would have tied in well with my next project, so now you can see why!
For the December issue of "Dolls House & Miniature Scene" magazine, I worked on a miniature Christmas cake with lots of different cookies, candy canes and sugar coated berries.
What's in this Issue?
“Tis the season to be jolly…” and make lots of festive miniatures!
This issue is fabulously festive, from making a Christmas cookie cake, enjoying a host of incredible artisans’ Christmas food work, to knitting a tiny elf outfit for the baby in your dolls house or adorning your house with snow. Whether your pleasure lies in the making, or perusing the inspiration, we have something to suit. Last month was the arrival of the autumn Miniatura show, and contributor Ann Evans was there to celebrate in the joy in visiting a show – she also bumped into a number of contestants from The Great Big Tiny Design Challenge, turn to page 30 for all the details!
We do have something exciting to share with you this issue, we are 30! December marks the 30th anniversary of Dolls House and Miniature Scene – what an incredible achievement! I’d like to take this opportunity to thank every reader, old and new, who has supported the magazine throughout these three decades. Have you been with us since the very beginning?!
Do let us know! It’s a very exciting time, to look back at what has been achieved and how the miniature industry has developed over that time, and also to look forward – as we enter this new decade, we look to make sure our readers are enjoying the contents, whether that’s the themes, history, projects – we want to hear from you to make sure we thrive for the next ten years! But first, let’s celebrate with cake – creating Sadie Brown’s celebration cake on page 36.
From everyone at DHMS, we wish you and your loved ones a very merry Christmas and a happy and healthy New Year!
Let's jump to my tutorial!
If you are reading this post, you are probably into making miniature food so there's a high chance you will have made lots of different biscuits at some point, so if you did, I hope you kept them because you'll need them!
My tutorial covers how to make the sugar coated berries, the checkerboard cookies, candy canes and gingerbread men. I couldn't demonstrate every single cookie because they were a lot and I only have a limited amount of space, and some are fairly straight forward to make, but of course you can use any cookies you want!
You don't need to use all of them (every design) or all the cookies you have; choose those that feel more Christmassy to you or those that, as in my case, feel more "wintery" and cosy this time of year.
Aside from the checkerboard cookies and gingerbread men, I used thumbprint cookies, Linzer cookies, iced chocolate hearts, chocolate dipped heart cookies, meringues, orange slices and chocolate and vanilla "swirl" cookies (inspired by the Argentinean cookies "Tentaciones", some of my faves) with jam in the centre. I also used some accent beads (also known as micro marbles or nail caviar) in Christmassy colours here and there to tie everything together.
If you made the gingerbread man cupcakes, or other Christmas cupcakes, you could add one to the cake too!
Get digital copies to read on your favourite device with bonus features, or printed copies delivered to your door here:
I hope you enjoy my Christmas Cookie Cake tutorial and that you have fun making and arranging all the biscuits, even to take pictures when everything is ready, which is one of my favourite parts!
I'd like to take this opportunity to wish you all a merry Christmas and a happy new year, may both be full of love and doves.
Thank you from the bottom of my heart for your interest and love for my work, it's truly humbling and heart-warming to read your comments and messages and knowing they bring you so much joy.
I hope I can keep doing that in 2023.
Thanks for reading and I'll catch you next year,
More love and doves, Mai