Publishing this on Tuesday so I’m a little late for traditional Thanksgiving Day. We’ve been living abroad for many years so we have our celebration on Saturday as we gave up trying to persuade employers and schools that Thursday and Friday are actually legal holidays. We gather friends and family for a meal, to help the Davinator put up the Christmas lights (see photo below) and to decorate the Christmas trees. Yes, there are two. Used to be three but that’s another story…

I’ve worked on my menu over the years to get to maximum ‘prep ahead’ so I can spend time with everyone. The prep ahead approach avoids the kitchen looking like a bomb site when you get up from the table. There are more vegetarians so the menu caters to them as well. Vegans are another kettle of fish but I’ve noted where recipes are easily adapted. Also, I buy in the main course for the vegetarians when I’m busy but usually make a nut loaf (if no nut allergies).

There are several departures from my family’s traditional menu: no corn casserole, no sweet potatoes with marshmallows,no green bean casserole and no pumpkin or pecan pie. That’s mostly personal taste but also not being able to source some of the usual ingredients.

We traditionally eat around 3 or 4pm so I’ve learned to have snacks available or send out for pizza for the decorating crew. We usually have a break between the main meal and dessert – means everyone can eat more. Which is partly the point.

Make ahead recipes are linked below.

Thanksgiving Menu

• Turkey – everyone has their favourite recipe, I’m a traditionalist, cover mine with bacon and roast it.
• Easy-Make Ahead Stuffing; vegetarian – do ahead
• Nut Loaf
• Turkey gravy – do ahead
• Ultimate Onion Gravy – do ahead
• Make-ahead creamy mashed potatoes – do ahead
• Green Bean Salad with Cherry Tomatoes– do ahead
• Roast carrots
• Cranberry relish (ask a guest to bring)
• Cranberry from a can – it’s a tradition, the children loved the can rings
• Cranberry Apple Crumble – do ahead
• Chocolate dessert (ask a guest to bring)
• Cheese (not everyone has a sweet tooth)

Do Ahead Schedule

Day Minus Three

Easiest day of all – cut the bread for the stuffing and leave it to dry.

We usually have people staying over the weekend, so I check the bedrooms and bathrooms. Clean sheets, heat on, towels, soap and water. Also, I start bringing down the Christmas boxes. It’s good aerobic exercises as they are up in the storeroom on the top floor.

Day Minus Two

• Mashed Potatoes
• Onion Gravy
• Turkey Gravy

Day Minus One

• Stuffing
• Apple & Cranberry Crumble
• Green Bean Salad

Each recipe has its own instructions for re-heating and serving.

Thanksgiving, at its best, is a three-legged stool: food, family, and friends.The food is the magnet that pulls everyone to the same table.
Family is the anchor, the shared history that makes the day feel sacred.
Friends are the spark, the chosen ones who bring laughter and loosen the room.

It is a day to count our blessings.

The Davinator tried pumpkin pie once and pronounced it ‘weird’. And pie is not my strong suit so I’ve gone with alternative desserts to the traditional pumpkin and pecan pies. Apple cranberry crisp, served with ice cream and topped with salted caramel is the perfect ending to a Thanksgiving meal

Recipe

Serves 10–12 • Fully assemble 1–2 days ahead, bake just before serving so it’s warm and bubbling

Ingredients 

Filling

• 1.3 kg mixed apples (Granny Smith + Honeycrisp/Gala is perfect), peeled, cored, and sliced 5–7 mm thick (about 8–9 medium apples) 
• 200 g fresh or frozen cranberries (do not thaw if frozen) 
• 100 g light brown sugar 
• 30 g plain flour (or cornstarch for gluten-free) 
• 1½ tsp ground cinnamon 
• ¼ tsp ground nutmeg (freshly grated if possible) 
• ¼ tsp fine sea salt 
• 2 Tbsp (30 ml) fresh lemon juice 
• 1 tsp vanilla extract 
• 80–100 ml good-quality salted caramel sauce

Oat Streusel Topping

• 150 g rolled oats (old-fashioned, not quick) 
• 120 g plain flour
• 150 g light brown sugar 
• 1 tsp ground cinnamon 
• ¼ tsp fine sea salt 
• 170 g cold unsalted butter, cubed 
• 100 g pecans or walnuts, roughly chopped (optional but highly recommended)

Instructions

1. Butter a 23 × 33 cm (9 × 13 inch) baking dish or equivalent deep ceramic dish. 
2. In a very large bowl, toss the sliced apples and cranberries with the brown sugar, flour, cinnamon, nutmeg, salt, lemon juice, and vanilla until evenly coated. 
3. Pour into the prepared dish in an even layer. Drizzle the 80–100 ml salted caramel sauce over the fruit (don’t stir — it will sink in beautifully while baking). 
4. Make the topping: combine oats, flour, brown sugar, cinnamon, and salt. Add the cold butter cubes and rub in with your fingertips or a pastry cutter until you have a mixture of pea-sized clumps and some sandy bits. Stir in the nuts. 
5. Scatter the topping evenly over the fruit — pile it high, it will settle. 
6. Cover tightly with cling film and refrigerate up to 48 hours (flavours get even better).

Thanksgiving Day Baking 

1. Remove from fridge 30–60 minutes before baking. 
2. Preheat oven to 190°C (fan 170°C). 
3. Bake uncovered 45–55 minutes until the topping is deep golden, the edges are bubbling furiously, and the cranberries have burst. 
4. If the top browns too quickly, loosely lay a piece of foil over it for the last 10–15 minutes. 
5. Rest 10–15 minutes before serving (this lets the juices thicken slightly).

Serve warm with big scoops of vanilla ice cream — the contrast of hot, tart fruit, salty-sweet caramel, and cold ice cream is pure Thanksgiving magic.

Green Casserole was invented by Dorcas Reilly in the test kitchens of Campbells Soup. The traditional recipe used two of their products; condensed cream of mushroom soup and French’s fried onions. Campbells estimated it was served at 20 million Thanksgiving dinners in 2020. I’ve experimented with ‘gourmet’ versions and – to be frank – I still find it uninspiring. There’s plenty of rich food on the table, a green bean salad is fresh, bright and crunchy. Also, easy to make ahead and doesn’t use any oven space.

Green Bean Salad with Cherry Tomatoes, Feta, Red Onion & Dijon Vinaigrette 

Serves 10–12 as a side

Ingredients 

For the salad

• 1.2 kg fresh green beans (regular or thin haricots verts), trimmed 
• 400 g cherry tomatoes, halved (mixed colours look prettiest) 
• 1 medium red onion (about 150 g), very thinly sliced 
• 200 g feta cheese, crumbled (use Greek feta in brine for best flavour) 
• – Optional: 50 g toasted pine nuts or flaked almonds for extra crunch 

For the Dijon vinaigrette (makes about 150 ml) 

• 3 Tbsp Dijon mustard 
• 2 Tbsp honey 
• 60 ml red wine vinegar 
• 120 ml extra-virgin olive oil 
• 1 small shallot, finely minced
• ½ tsp fine sea salt 
• ¼ tsp freshly ground black pepper 

Instructions

Make 1–2 days ahead 

1. Blanch the green beans:  
   – Bring a large pot of water to a boil and add 1 Tbsp salt. 
   – Add green beans and cook 3 minutes only (they should stay bright green and crisp-tender). 
   – Immediately drain and plunge into a big bowl of ice water for 2 minutes. 
   – Drain well, pat dry with a clean tea towel or paper towels. 
     → You can store the blanched beans in the fridge up to 2 days at this point
   
2. Make the vinaigrette  
   – Put mustard, honey, vinegar, shallot, salt, and pepper in a jar with a tight lid. 
   – Shake well, then add olive oil and shake again until thick and creamy. 
   – Taste and add a little more honey or salt if needed. 
     → Keeps in the fridge for 1 week.
   
3. Assemble the salad (up to 2 days ahead) 
   – In a large mixing bowl, combine blanched green beans, cherry tomatoes, and sliced red onion.
   – Pour over about ¾ of the vinaigrette and toss gently. 
   – Transfer to your serving bowl. 
   – Cover tightly with cling film and refrigerate.
   
4.    Serving
   – Take the salad out of the fridge 30–60 minutes before serving so it’s not ice-cold. 
   – Scatter crumbled feta (and toasted nuts if using) on top. 
   – Drizzle the remaining vinaigrette over the top, give it a gentle toss, and serve. 

This salad is light, colourful, and gives everyone a fresh break from all the rich foods. Kids and adults both love it, and you’ll get tons of compliments with almost no work on the day. 

Onion gravy is a taste treat and not just for vegetarians. I caramelise the onions in the slow cooker a few days before. It’s amazing to slice six onions with a mandoline, leave them for 12 hours and come back to divine flavour bombs. I’ve included instructions on caramelising as you make the gravy but I highly recommend the slow cooked approach. Will include a recipe in the future.

This gravy improves with a couple of days in the fridge, so make ahead for taste as well as convenience.

Ingredients

• 50 g butter ( 3–4 tbsp olive oil)
• 600 g onions (about 5 medium), very thinly sliced (use a mandoline if possible)
• 1 tsp sugar (helps caramelisation)
• ½ tsp salt (for the onions)
• 2 tbsp plain flour (or gluten-free flour)
• 500 ml strong good quality vegetable stock (hot)
• 50 ml red wine or brandy (optional but highly recommended – replace with more stock if you prefer alcohol-free)
• 1 tbsp balsamic vinegar or Worcestershire sauce
•  1 tsp Marmite or Vegemite (optional, but gives that umami “roast dinner” flavour)
• 1 sprig fresh thyme or ½ tsp dried thyme
• Freshly ground black pepper

Instructions

1. Caramelise the onions – low and slow. Melt the 50 g butter in a wide, heavy-bottomed pan over medium-low heat. Add the sliced onions, sugar, and ½ tsp salt. Stir well, then cover and cook for 10 minutes to soften. Remove the lid, reduce heat to low, and cook 35–50 minutes, stirring every 5–8 minutes, until the onions are deep golden-brown, jammy, and sweet. Don’t rush – proper caramelisation = proper flavour.
   
2.  Build the gravy. Sprinkle the 2 tbsp flour over the onions and stir for 2 minutes to cook out the raw flour taste. Pour in the red wine or brandy (if using) and let it bubble for 1–2 minutes until the alcohol is burned off. Gradually add the hot stock while stirring constantly to avoid lumps. Add balsamic/Worcestershire, Marmite, thyme, and a good grind of black pepper.
   
3. Simmer & finish. Bring to a gentle simmer and cook 10–15 minutes, stirring occasionally, until thickened to your liking. Taste and adjust seasoning; often needs more pepper and sometimes a touch more balsamic. For silky-smooth restaurant-style gravy, strain through a fine sieve, push the onions through with a spoon to keep maximum flavour or blend with a stick blender.
   
4. Allow to cool to room temperature. Refrigerate up to 4 days or freeze up to 3 months. Reheat gently with a splash of water or stock.

· 

I don’t put the stuffing in the turkey. There was a food poisoning incident in our extended family (we shall pass over that with no detail) and in general I think it’s not recommended anymore. Also, once it’s been in the turkey, hard to call it ‘vegetarian’ with a straight face. I find it easier to make one stuffing recipe and then allow guests to drown it in onion or turkey gravy as they please.

Recipe – serves 8 to 10 with leftovers

Ingredients

• 800-1000 g dried bread cubes (about 1–1.5 large loaves; use a mix of sourdough, French, or country bread for best texture)
• 170 g unsalted butter
• 2 medium onions, finely diced (about 2½ cups)
• 4 stalks celery, finely diced (about 1½–2 cups)
• 2 medium carrots, finely diced (optional, but adds sweetness; ~1 cup)
• 600-850 mls vegetable broth (start with 600mls, add more if needed)
• 2 large eggs, lightly beaten (omit or replace with 2 flax eggs* for vegan)
• 15 g fresh parsley, chopped
• 2–3 tsp poultry seasoning (or make your own: 1 tsp sage + ¾ tsp thyme + ½ tsp marjoram + ¼ tsp rosemary + pinch nutmeg)
• 1 tsp dried sage (extra if you love sage flavor)
• 1 tsp kosher salt (or to taste)
• ½ tsp freshly ground black pepper
• Optional add-ins (pick 1–2):
  • 150 g sautéed mushrooms
  • 100 g dried cranberries or chopped apples
  • 100 g toasted pecans or chestnuts
  • 100 g cooked wild rice or quinoa

Instructions

1. Dry the bread (1–2 days ahead or same day):
   • Cube bread into ¾-inch pieces. Spread on baking sheets and let sit out overnight, or bake at 150°C (300°F) for 30–45 minutes, tossing occasionally, until dry and lightly toasted.
     
2. Sauté vegetables:
   • Melt butter in a large skillet over medium heat.
   • Add onion, celery, and carrot (if using). Cook 8–12 minutes until soft and translucent.
     
3. Season:
   • Stir in poultry seasoning, dried sage, salt, and pepper. Cook 1 minute to bloom the herbs.
     
4. Assemble:
   • In a very large bowl, combine dried bread cubes and the vegetable mixture.
   • Add parsley and any optional add-ins.
   • Drizzle with 2½ cups vegetable broth and toss gently. The bread should be moist but not soggy—add up to 1 more cup broth if it still looks dry.
   • Taste and adjust salt/pepper.
     
5. Add binder:
   • Pour beaten eggs over the mixture and fold in gently.
     
6. Bake:
   • Preheat oven to 350°F (175°C).
   • Transfer stuffing to a buttered 9×13-inch (or larger) baking dish.
   • Dot top with extra butter if desired.
   • Cover with foil and bake 30 minutes.
   • Uncover and bake another 15–25 minutes until top is golden and slightly crisp.

Fully assemble & refrigerate (up to 2 days ahead) – RECOMMENDED

• Complete steps 1–5 (dry the bread, sauté vegetables, mix everything including the eggs and broth).
• Pack the unbaked stuffing tightly into your buttered baking dish, cover well with plastic wrap or foil, and refrigerate up to 48 hours.
• When ready to bake: let it sit at room temperature 30–60 minutes (so the dish doesn’t crack from temperature shock), then bake as directed, adding an extra 5–10 minutes to the covered baking time since it’s cold.

Make ahead mashed potatoes was a game changer for me. I love mashed potatoes but making enough for 12 people can turn the kitchen into a bomb site. And it’s normally a last minute thing so when you get up from the Thanksgiving table it’s all waiting for you. This one also uses the slow cooker for warming so it saves precious oven space on the day.

Can be made 1 to 3 days ahead.

Recipe – Makes enough for 10 to 12 people.

Ingredients

• 4 kg Yukon Gold potatoes (or half Yukon Gold / half starchy floury potatoes), peeled and cut into 4 cm chunks 
• 225 g salted butter, cut into pieces 
• 300 ml heavy cream (whipping cream, 35–38% fat) 
• 250 ml whole milk (plus a little extra when reheating if needed) 
• 225 g full-fat cream cheese, softened – this keeps them ultra-creamy after reheating – use Philadelphia, there is something about that is not replicable
• 2½–3 tsp fine sea salt (start with 2½ tsp, adjust to taste) 
• 1 tsp freshly ground black pepper 
• Optional finishing: 3–4 Tbsp chopped fresh chives or parsley 

Instructions

1. Put the peeled potato chunks in a large pot, cover with cold water, add 1 Tbsp salt. Bring to a boil, then simmer 15–20 minutes until completely tender when pierced with a knife. 

2. While the potatoes cook, gently warm the butter, cream, and milk together in a saucepan until the butter melts and the mixture is steaming hot (do not boil). 

3. Drain the potatoes very well. Let them sit in the colander for 3–4 minutes so excess steam evaporates. 

4. Return the potatoes to the still-warm pot and place over the lowest heat for 1 minute, stirring constantly, to dry them out further (this step prevents watery mash). 

5. Mash or rice the potatoes (a potato ricer gives the silkiest texture).  I get out the ricer, one of it;s few outings every year but there is no substitute.

6. Immediately add the warm cream/butter mixture, the softened cream cheese, salt, and pepper. Fold gently with a large spatula until just combined – do not overwork or they turn gluey. 

7. Taste and add more salt if needed (they should taste slightly overseasoned because the flavor mellows in the fridge). 

8. Transfer to a buttered 23×33 cm (9×13 inch) baking dish or two smaller dishes. I put mine straight into the slow cooker pot. Smooth the top, dot with a few extra knobs of butter, and sprinkle with chives or paprika if you like. 

9. Cool completely, then cover tightly: press plastic wrap directly onto the surface, then cover with foil. Refrigerate up to 3 days.

Reheating on Thanksgiving Day – two best methods

Method 1 – Oven (gives the best creamy texture)** 

• Remove from fridge 1 hour before reheating. 
• Dot with 2–3 extra Tbsp butter and splash 3–4 Tbsp milk or cream over the top. 
• Cover with foil and bake at 180°C (fan 160°C) for 30–40 minutes. 
• Remove foil, stir well, and continue baking 10–15 minutes uncovered until piping hot. Stir again before serving.

Method 2 – Slow cooker (mostly hands-off) 

• Transfer cold potatoes to a buttered slow cooker. 
• Dot with butter and add a splash of milk. 
• -Heat on LOW for 2–3 hours, stirring every 45–60 minutes. Switch to WARM until ready to serve. These stay silky-smooth and taste like you just made them

No more cupcakes….for a while

There is a sourdough version of this recipe but I decided to do a yeast raised version for a couple of reasons. The first is that it is more predictable and easier to work with. Second, the Davinator has adopted a lower carbohydrate diet to improve his health. This doesn’t mean no bread but less bread. And keeping sourdough starter vibrant means you bake a lot or you throw a lot of starter down the drain. I know it’s only flour and water but tipping it into the sink 3 or 4 times a week was too much. We miss the sourdough but needs must.

Comparing ingredients – it is easier to work with. The amount of yeast allows for an egg and vanilla. Other than that, much the same. You know my views on chocolate – buy the best quality cocoa and dark chocolate chips you can get your hands on.

This is not cake or ‘quick bread’ (cake by another name). It’s savoury and it’s highest and best use is with a mild and creamy cheese. Or a slab of butter.

I make this recipe then separate into two loaves at the second rise. It’s not cake but it is rich and a tiny bit sweet – you won’t be making sandwiches of it. Well, you might but that’s a you thing. A one pound loaf produces smaller slices and it’s great as a little snack or with your cheese course.

The whole wheat flour is optional, go all white if that’s what you’ve got.

Let’s cook.

Recipe

Ingredients

• 420 grams strong white flour
• 80 grams whole wheat flour
• 30g (1/3 cup) unsweetened cocoa powder (Dutch-processed preferred)
• 50 gr (¼ cup) granulated sugar
• 1 tablespoon (10g) active dry yeast
• 1 tsp salt
• 240 mls (1 cup) warm water (110°F/45°C, not hotter to avoid killing yeast)
• 60 grams (¼ cup) unsalted butter, melted (or vegetable oil but neutral taste, not olive or coconut)
• 1 large egg
• 1 tsp vanilla extract
• 120 grams (3/4 cup) dried cranberries (soak in warm water for 10 minutes, then drain) Do not omit the soak step – the dried cranberries will steal water from the dough if you put them in dry.
• 130 grams (3/4 cup) top quality dark chocolate chips.
• 1 egg yolk + 1 tablespoon of water for glazing

Instructions

1. Activate the Yeast (5–10 minutes): In a small bowl, combine warm water and a pinch of sugar. Sprinkle yeast over the water, stir gently, and let sit for 5–10 minutes until foamy. If it doesn’t foam, use fresh yeast.
2. Mix the Dry Ingredients: In a large mixing bowl or stand mixer bowl, whisk flour, cocoa powder, sugar, and salt until well combined.
3. Form the Dough: Add the foamy yeast mixture, melted butter (or oil), egg, and vanilla extract to the dry ingredients. Stir with a wooden spoon or mix on low speed with the dough hook until a shaggy dough forms.
4. Knead: this is a high hydration dough so strongly recommend that you need in the stand mixer for 8 to 10 minutes. You can knead by hand on a lightly floured surface, likewise 8 to 10 minutes. The challenge of hand kneading is not to let the dough pick up too much flour, it will make the dough tough, reduce the hydration percentage and inhibit the rise. The dough should be soft and slightly tacky but not sticky. Add flour 1 tbsp at a time if too sticky, but keep it minimal for a tender crumb.
5. Incorporate Mix-Ins: Flatten the dough on a lightly floured surface and sprinkle dried cranberries and chocolate chips over it. Fold and knead gently for 1–2 minutes until evenly distributed. (Some chips may not fully incorporate; that’s fine.)
6. First Rise:Shape the dough into a ball and place in a lightly greased bowl. Cover with plastic wrap or a damp towel. Let rise in a warm place (75–85°F/24–29°C) until doubled. I’ve had varied results on time; rises like mad on a warm day, slow as molasses if cooler.
7. Shape the Loaf: Punch down the risen dough gently. On a lightly floured surface, shape it into a rectangle the width of your loaf pan. Roll tightly into a log, tucking ends under. Place seam-side down in a greased 9×5-inch loaf pan. I usually do this as 2 loaves in smaller pans.
8. Second Rise: Cover loosely with plastic wrap or a towel and let rise in a warm place until the dough crests about 1 inch above the pan’s edge. It will not ‘double’ again.
9. Preheat and Prep (15 minutes before baking):Preheat oven to 350°F (175°C). If using egg wash, whisk egg yolk and water, then brush gently over the dough. For dairy-free, brush with maple syrup-water mix for a subtle sheen.
10. Bake (35–40 minutes): Bake for 35–40 minutes, until the bread sounds hollow when tapped or reaches 190–200°F (88–93°C) internally. Tent with foil after 25 minutes if browning too fast.
11. Expect melty chocolate pockets and juicy cranberry bursts—both add to the charm!
12. Cool and Serve: Remove from the pan and cool on a wire rack for at least 1 hour before slicing to set the crumb. (Cutting early will make it gummy.) Enjoy plain, with butter, peanut butter, cream cheese, or with a dusting of powdered sugar.

Unusual but no pictures of the finished product. I can’t keep it around long enough to photograph.

Thank you for reading the blog. Send suggestions, comments etc.

I have had the worst writers block ever about this blog post and I don’t know why. I hope this time I can break through…. It was a joyful project from beginning to end. Yes, there was the odd anxiety dream but only things that are difficult are worth doing.

It has been more than a month since the wedding, but being honest here – I could not think about cupcakes for quite some time. Starting off – congratulations to the happy couple. I think they pulled off their vision for a perfect wedding. The weather cooperated – with the tiniest of showers in the afternoon that was barely noticed by the people toasting marshmallows over a fire pit. Lovely bride, beaming groom and an epic speech by the father of the bride.

My thanks to the team who delivered Operation Buttercream;

• Carol, my sister in law who did stand out detailed work, cutting out the centres of so many cupcakes, then filling them with salted caramel or white chocolate ganache. And then using tweezers to place the tiny decorations. I do not have the patience for this – Carol was superb.
• Lisa, my artist friend who applied her artist eye to (36 x 3) 108 pink rose buds in varying shades of pink, plus extras for the wedding cake, plus piping a lot of leaves. I pass silently over the ‘roses not peonies’ discussion. What a good sport. Not to mention I said ‘do a design for the cake’ and handed her a notebook and pencil. No warning. And her inspired idea for an emergency repair kit.
• the Davinator, who made the display stand for the cupcakes (see photo below) which is the Colosseum of Cupcakes, supported me, turned a blind eye to whatever equipment and supplies I ordered and;
• Chris, husband of Lisa the Artist, who with the Davinator kept Team Cupcake fed, watered and working.

I want to thank everyone who had cupcakes forced upon them in the run up to the wedding, the coffee morning at the church next door, Christmas gatherings, family and friends – thank you for being enthusiastic consumers of cupcakes. If I had to guess who ate the most cupcakes I would bet on a tie between the groom and the father of the bride.

What did we deliver on the day?

• 3 dozen each of white chocolate ganache, salted caramel chocolate, carrot cake with orange edged buttercream and pink rose strawberry flavoured.
• 1 tier of fruit cake, decorated with roses. It was actually a Christmas cake made by another family member; our daughter in law’s mother who is quite the baker. We had two Christmas cakes for our family meal and I put aside Debbie’s cake for Faye’s wedding.

• a dozen each of vegan cupcakes and lactose intolerant cupcakes. I sought out a specialty baker, La Petite Bouche Bakery. Working with no dairy – so no butter, milk, yoghurt etc is a challenge. The results are good and much better than I could do myself.

How did we do it?

Planning and practice rule. Also having willing helpers. The wedding was on Saturday, here’s the schedule, starting a week before.

• Sunday – make 4 batches of plain buttercream, 4 batches of salted caramel and 6 dozen vanilla cupcakes as bases for the white chocolate and the strawberry buttercream,
• Monday – 3 dozen chocolate cupcakes, 3 dozen carrot cake cupcakes
• Tuesday – make white chocolate ganache and white chocolate icing, fill, top, ice and decorate 3 dozen white chocolate cupcakes,
• Wednesday (morning) – fill, top and decorate 3 dozen salted caramel chocolate cupcakes
• Wednesday (afternoon) – make deep pink strawberry flavoured buttercream icing, practice piping roses.
• Thursday morning – ice 3 dozen carrot cake cupcakes (these were a single rose piped directly on to the cupcake). The piping bags were filled with white icing, edged with bright orange. (See note below on cling film method).
• Thursday afternoon – make 3 shades of pink icing using the deep pink to colour it – this produced batches of icing that were tonally the same without trying to ‘match’. Then pipe approximately 120 pink rose buds. The men put us under pressure (promising cocktails and dinner) so we iced the tops white and then assembled with 3 rosebuds per cupcake and piped the leaves on 3 dozen cupcakes in about 45 minutes. We had arrived at confident.
• Rested on our laurels overnight….
• Friday morning – iced the cake, a crumb coat and then a coat of super white buttercream. Lisa did the the design for the cake, we watched a couple of Youtube videos about how to pipe climbing roses, leaves and stems and then freestyled the cake. Finished by 11 am!

My nightmares about working through the night on Friday came to nothing. The Davinator collected the speciality cupcakes in the early afternoon, Carol departed for the wedding with our in-laws, Chris and Lisa headed for home. We had a peaceful evening to relax and prepare for the wedding the next day.

Up early the next morning, breakfast, we loaded the car and arrived at the wedding in good order. The emergency repair kit was not necessary but oh so comforting to have.

And the rest was history.

Thank you for continuing to read the blog during Operation Buttercream. And sorry for the long hiatus while I got my mind around writing this final episode. Back to normal service, I hope. I’ve been cooking a lot and using AI with good effect to refine some of my recipes. Coming up – chocolate bread (non-sourdough edition), brioche rolls and hot cross buns.

The delivery date for Operation Buttercream is approaching at warp speed; four more weeks until all the cupcakes need to be loaded into the boxes and very carefully transported to the wedding venue. Latest developments include adoption of project planning software, which has sharpened the mind and development of the final prototype cupcake – caramel filled chocolate cupcakes topped with caramel buttercream. And I am starting to dream about cupcakes…..

The project planning software is called Trello and its really helping me keep track of the myriad of tasks and subtasks. Not a paid promotion, the free version is nifty for a small project. I’m not using any of the collaboration features though.

The Davinator acquired a simple secondhand refrigerator for Operation Buttercream. It has been officially named the Beer Fridge even though its contents are primarily white wine and unsalted butter.

The groom is very fond of salted caramel and I’ve got a great recipe for chocolate cupcakes so this last of the four types was an easy choice. The big question – do I make the caramel or do I buy it? Making caramel involves a delicate balance of chemistry, timing and technique as does much sugar work. I may some day write a blog on the affair of the white chocolate fudge with macadamia nuts and candied cherries. With encouragement from the Davinator, I decided to make my own caramel. And it came out okay. But I am going to do the next batch on the induction hob with a different saucepan. I could prattle on about the complexities of sugar crystals for pages, but for the sake of the readers – I’ll keep it to myself.

Describing the cupcake: a chocolate cupcake, filled and topped with caramel, iced with caramel flavoured buttercream in a simple swirl design.

The order of my process steps: make chocolate cupcakes, make caramel, make the caramel buttercream. I made the cupcakes and the caramel on the first day. The caramel needs to cool and TBH you need time for plan B if it goes wrong. I made the buttercream, piped it and applied the decoration on the second day. I’ve included a recipe for caramel below but it’s worth watching some YouTube videos as well if you’ve never made caramel. Boiling hot sugar is not for the faint hearted.

Chocolate cupcakes: here’s my recipe. I have made a couple of changes, I added an extra egg and another 10 grams of butter. The version on my website has been updated to reflect this. I pipe the batter into the cupcake cases; weighing them as I do it. 55-60 grams is about right.

Caramel

Ingredients

• 200g Caster sugar (superfine sugar)
• 60ml Water
• 60g Butter, cut it chunks
• 175ml Double cream
• 1tsp Vanilla extract optional, adds extra flavour
• ½ tsp Salt

Instructions

1. Prep your ingredients and have them to hand before starting. It can feel like juggling. measured out and ready before you start

2. Put the caster sugar and water into a high sided non stick pan, and heat on a low-medium heat. You can stir the mixture a little if needed. I used one of my cast iron teflon lined ProCook pans.

3. The sugar will dissolve, takes about 5 minutes, and the mixture turns clearer and doesn’t look as grainy. Turn the heat up to medium-high so the mixture bubbles, and do not stir. It will create crystals and may harden on you.

4. Watch the pan carefully, it will eventually start to turn golden. If you’re a numbers person, it will start to caramelise between 160C and 175C. It goes slowly slowy slowy and then all at once. Timing is dependent on your hob and the pan. Say 10 minutes or so but do not leave it unattended. This is the one time to watch the pot.

5. Once golden, remove from the heat and whisk the butter in quickly. Then add the cream and whisk as you’re pouring it in.

6. Add the vanilla and salt at the end.

7. Finally, transfer to a metal or plastic bowl, allow to cool. Once cooled, cover with cling film and refrigerate.

The caramel will keep refrigerated for up to two weeks. To take the pressure off, I will probably do this first.

Caramel buttercream

Ingredients

• 200g unsalted butter at room temperature
• 400g icing sugar
• 2tsp caramel flavouring
• 1/2 tsp salt
• 1 to 2 tbsp hot water
• Food colouring

Instructions

1. Beat the butter in your stand mixer at high speed until smooth and lighter in colour – 3 to 5 minutes
2. Add half of the icing sugar and 1 tsp of caramel flavour and incorporate, then repeat with the remainder.
3. Add a few drops of brown food colouring the salt and sufficient water to get a good piping consistency.

Assembly

1. Use a cupcake corer or small knife to cut a hole in each cupcake. See the cupcake gadget in this earlier post.
2. Fill with caramel.
3. Drizzle any remaining caramel over the surface of the cupcakes.
4. Ice the cupcakes. I went for a simple swirl design and used a 2D closed star tip.
5. Decorate if desired. I used tiny cubes of caramel fudge and some gold sugar beads.

Notes on this test bake

1. These cupcakes are very sweet, almost like a 3 Musketeer bar from my youth.
2. Using the cling film method to fill the piping bags is a game changer.
3. I will make the caramel well in advance. Working with hot sugar when feeling time pressure seems like a recipe for disaster.
4. Use the induction hob for the next batch of caramel.
5. Probably time to do the quantity surveying. It’s going to be a lot of butter, sugar and eggs. I’m more worried about any speciality ingredients like for colouring or decoration.
6. I’ve found another store – Hobby Craft – that I should not be allowed to go in without adult supervision.
7. The secondhand refrigerator was a genius move.

Okay, I’m off to inventory the transport containers. Thank you for reading the blog and going on the cupcake journey with me. Any clever suggestions much appreciated.

It’s been sometime since I posted an Operation Buttercream blog. I have been working on various aspects of the project, mixing it in to my usual Christmas prep and activities. Including the annual Christmas Jumper Countdown. (my Instagram here) My theory is that all practice teaches me something and that proved to be the case. And we made some really cute Christmas cupcakes with the lovely Lisa from Lisa Dear Artworks.

The poinsettia cupcakes above show the benefit of practice and working out the engineering of icing. The Mark 2.0 cupcakes taste the same as the First Attempt cupcakes but are superior in terms of presentation. The First Attempt cupcakes used the chocolate cupcakes from the recipe below and went with me to a gathering of women friends in early December. The leftovers were enjoyed by the husband of the hostess and lasted for a good ten days in the refrigerator.

What changes did I make to get to Mark 2.0? I acquired several additional ‘leaf’ style piping tips and I’m now firmly committed to the cling film (Saran Wrap for you Americans) method of filling the piping bags. I went for a darker green for the leaves and did a better job with the placement of the leaves and the two layers of red petals (actually leaves, not flowers). I went with tiny gold balls for the centre of the flowers in Mark 2.0 mostly for speed as I didn’t have to make another colour and fill another piping bag. Finally, the icing was stiffer. I make the piping bags up and then put the extras in the refrigerator so that they are firm and cool when piping.

Mark 2.0 used gingerbread cake as the base following a special request and we ate them at our extended family Christmas meal. Recipe is below.

We iced chocolate cupcakes and then made a selection of cupcakes from Kerry’s Boucakes 2021 Christmas Collection. Two different wreath cupcakes (in increasing complexity and a Christmas pudding cupcake which turned out really well. We also practised full piped roses on cupcakes and some rosebuds on flower nails. The chocolate cupcake recipe is below also. I think the final ‘cupcake menu’ for the wedding will include a salted caramel chocolate cupcake.

Gingerbread Cupcakes

• Ingredients
  • 185 grams (1 1/2 cups) all-purpose flour (not self raising)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 115 grams (1/2 cup) unsalted butter, softened to room temperature
  • 100 grams (1/2 cup) granulated sugar
  • 165 grams (1/2 cup) molasses
  • 2 large eggs (room temperature)
  • 120 mls (1/2 cup) whole milk (room temperature)
  • 1 tsp vanilla extract

Method

1. Preheat Oven: Preheat Oven:
2. Dry Ingredients: In a bowl, whisk or sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
3. Cream Butter and Sugar: In another bowl, beat the butter and sugar until light and fluffy. Add molasses and beat until well combined.
4. Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract.
5. Combine: Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Fill Liners: Divide the batter among the cupcake liners, filling each about 2/3 full.
7. Bake: Bake for 18-20 minutes until a tester comes out clean.

Allow to cool before icing.

Chocolate cupcakes

Ingredients

• 95 grams (3/4 cup) all-purpose flour 
• 40 grams (1/2 cup)  unsweetened cocoa powder*
• 1 teaspoon espresso powder or instant espresso*
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs, at room temperature
• 100 grams (1/2 cup) granulated sugar
• 100 grams (1/2 cup)  packed light brown sugar
• 90 grams unsalted butter, melted and cooled (1/3 cup) (80ml) vegetable or canola oil (
• 2 teaspoons pure vanilla extract
• 120 grams (1/2 cup) unsweetened full fat Greek yoghurt at room temperature

Method

1. Preheat the oven to 180 C (350°F). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners—this recipe makes about 14 cupcakes. Set aside.
2. Whisk or sift together the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside.
3. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the yoghurt. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and the yoghurt. Stir until *just* combined; do not over-mix.
4. Pour or spoon the batter into the liners. Fill only halfway to avoid spilling over the sides or sinking.
5. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow to cool completely before frosting.

Notes on this test bake

This blog post actually captures the experience of 3 separate tests of baking and icing, and I’m always learning. A few things that are worth capturing.

1. I always use a piping bag for filling the cupcake liners and I use stiff liners (not the simple pleated paper ones). Prevents spills and makes clean up easier. I weigh every cupcake as I fill them and it helps with consistency. If you’re not as worried about presentation, freehand the filling and use a trigger ice cream scoop.
2. I sift the dry ingredients together after I have weighed them. One of my first batch of chocolate cupcakes exploded in the oven. As my sister Rachael reminded me – this is usually the result of imperfect distribution of the baking powder and baking soda. Both of these cupcake recipes are heavy batter and so need the extra lift from both leavening agents.
3. As my piping skills improve, making the icing colours and filling the piping bags takes much longer than the actual piping.
4. Practicing with Lisa – our mantra was ‘it is only icing, if it’s not good enough, scrape it off and do it again’.
5. With careful handling and storage, the cupcake bases can be made up to a week ahead. Either frozen or refrigerated.
6. There needs to be a dedicated team member for washing up, making boxes, filling piping bags etc.
7. Icing texture is critical – stiff icing at the correct temperature produces the best shapes.
8. Not directly relevant to Operation Buttercream but making buttercream icing Christmas red is a painful process.

Thank you for reading the blog – any comments, suggestions or helpful hints very welcome. And I need to go on a food photography course I think.