Christmas in July

Southern hemisphere seasons are in reverse to the northern hemisphere, with summer falling in December and January and winter falling in June and July. Therefore in southern hemisphere countries such as Australia, New Zealand and South Africa, Christmas in July or Midwinter Christmas events are undertaken in order to have Christmas with a winter feel in common with the northern hemisphere. 

Fondant & Gumpaste was made and colored

This picture was sketched for a possible design. 

Each section of the design was practiced to see what would work.

As with every design there were adaptions.

Here are some pictures of the finished cake.
Single layer 12 x 18 sheet cake, chocolate cake with buttercream icing.

Crushed candy canes were sprinkled on the top edges.

Mike& Ike's were added to the sides to represent a string of Lights.

An Adirondack chair represented a summer cottage theme.

Candles in the stone fireplace (It is after all July, who wants a roaring fire?)

Fondant popcorn was used for the garland.

A seaside picture was placed above the fireplace.

 The earliest known occasion to make the phrase Christmas in July literal was in July 1933 at Camp Keystone, a girl's summer camp in North Carolina, which celebrated with a Christmas Tree, gifts, and a visit by Santa Claus. In the United States, it is more often used as a marketing tool than an actual holiday. Some people throw parties during July that mimic Christmas celebrations, bringing the atmosphere of Christmas but with warmer temperatures.

Hungarian Torte

 

Tortes are rich, usually multi-layered, cake/confection that is filled with whipped cream, buttercream, mousse, jams or fruits. Ordinarily, the cooled torte is then glazed & garnished.A torte may be made with little to no flour, but instead with ground nuts or breadcrumbs, as well as sugar, eggs, and flavorings. Tortes have a long history originated from many European countries (France, Germany, Hungary, Austria, etc). 

This recipe can be changed to fit anyone's flavor combination. This recipe is not rich.

2 cups finely chopped walnuts

1 teaspoon cinnamon

3/4 cup sugar

1/4 cup warm water (110 degrees)

1 (.25 oz) envelope active dry yeast

1 teaspoon sugar

4 egg yolks

1/2 cup sour cream

1 1/3 cups butter or margarine, softened

4 1/2 cups flour

1 (16 oz) jar of apricot preserves

4 egg whites

2/3 cup sugar

1) Preheat oven to 350 degrees. Grease a 11 x 17 inch jellyroll pan (or 12 x 12 cake pan), line with parchment paper and grease the parchment paper. Note: You do not want to skip this step as this will help you get it out of the pan with ease. Mix together walnuts, cinnamon and 3/4 cup of sugar and set aside.

2) In a small bowl, dissolve yeast & 1 teaspoon of sugar into warm water. Stir and let set until creamy, about 10 minutes. In a large bowl, stir together beaten egg yolks, the yeast mixture, sour cream and butter.  Gradually stir in flour until dough becomes too stiff to use a spoon. Use your hands to kneed the dough until it becomes smooth, about 5 minutes. Divide the dough into three (3) equal parts, form each into a ball, cover and set aside for about 15 minutes to rise. 

3) Roll one ball of dough between waxed paper sheets to fit the pan you are using, place in bottom of pan and spread with 3/4 of the nut mixture. Roll out the second ball of dough and place it on top of the nut layer in the pan and spread the preserves evenly over the top. Roll the third ball the same way and place it on top of the preserve layer.

4) Place torte in oven for 40 minutes. Place the egg whites into a clean bowl, whip to soft peaks. Gradually add 2/3 cup sugar while beating the egg whites to stiff peaks to make a meringue. Spread meringue over top of torte and sprinkle remaining nut mixture on top. Bake the torte for an additional 15 minutes. Cool and cut.

Here are a few examples of rich tortes:

Rich Hungarian Torte

Dobos Torte

Napoleon

Boston Cream Pie Cupcakes

Boston Cream Pie is a cake that is filled with a custard or cream filling and frosted with chocolate. Although it is called a Boston Cream Pie, it is in fact a cake, and not a pie. Created by Armenian-French chef M. Sanzian at Boston's Parker House Hotel in 1856. This pudding and cake combination comprises two layers of vanilla sponge cake filled with vanilla flavored custard/creme. The cake is topped with a chocolate glaze (such as ganache), and sometimes powdered sugar or a cherry.

Each one is filled with custard, topped with ganache & sprinkles

Cupcakes were kept refrigerated until delivered

Two dozen Boston Cream Cupcakes - Yum....Yum!!!

The Boston cream pie is the official dessert of Massachusetts, declared as such in 1996.

Happy Birthday Gumball Cake

History: 
Although there were vending machines for stick or block shaped gum as early as 1888, the first machines to carry actual gumballs were not seen until 1907 (probably released first by the "Thomas Adams Gum Co." in the United States). 

Patented in 1923, the Norris Manufacturing Company produced their "Master" line of chrome gumball machines during the 1930s. These machines could accept either pennies or nickels.

Many clubs & organization's would use gumball machines to raise money.

This was a fun cake to make. 

I did not take enough pictures of the process and will have to make this again with more pictures. 

Gumball Machines are nostalgic to me, a thing of the past. 

There are a few still around, look for them.