I’m Dreaming of a White Christmas

She Sells Christmas Shells

Photo Courtesy of Connor Carroll

A kindness wall gets your guests to list what they’re thankful for this holiday season. Mix it up by using Fall or Holiday colors or changing the initial sentiment. Murals such as these simply beg to be filled in and create a great interactive element for your guests.

 Tip Courtesy of Biz Bash 

O, Christmas Cake


Photo Courtesy of Julia of Vikalinka

This luscious Christmas cake will have you dreaming of a white Christmas in no time!

For the cake layer
3 eggs
⅓ cup/65 g sugar
⅓ cup/45 g flour
1 tsp vanilla extract

For the truffle topping
1¼ cups/ 300 g double cream/heavy cream (I used 48% fat double cream)*
12 oz/350 g white chocolate, chopped, not chocolate chips (measured by weight)
9 oz/250 g mascarpone or cream cheese (full fat only)


For the cake layer
Preheat the oven to 350F/180C. Butter and dust with flour an 8″”/20 cm round springform pan.
Beat room temperature eggs, vanilla and sugar in a medium bowl for about 3-5 minutes with an electric mixer until white, foamy and triple in volume.
Fold sifted flour in 3 additions with a spatula, be careful not to deflate the cake batter. If after the addition of the flour the volume goes down significantly, the cake will not rise properly.
Bake in the preheated oven for 15-17 minutes until a cake tester comes out clean. The baked sponge should have risen to at least double the height of the unbaked batter. Cool on a wire rack.

For the truffle topping
Bring the cream in a saucepan to a boil. Add chopped white chocolate and stir with a whisk until the chocolate in melted and completely incorporated into the cream, As soon as it’s done take off the heat and let the mixture come to a room temperature.
Add mascarpone and whip with a hand mixer until smooth. If using cream cheese instead of mascarpone, whip the cheese until light and fluffy before adding cream and chocolate mixture and blending the ingredients together. Do not pre-whip mascarpone or it might separate from over-beating. Mix mascarpone and the cream/chocolate mixture together with a hand blender until combined, approximately 2 minutes.
Put the sponge layer back in the springform.
Pour the truffle mixture on top of the cake in the springform pan and chill in the refrigerator for at least for 2 hours or better overnight.
Run a knife along the sides of the cake to release it from the pan, then carefully unmold it and move to a cake stand.

*note – Dairy products differ between countries, especially mascarpone cheese. Ours comes from Italy and made with no stabilizers and is higher in fat, so for best results buy the highest quality ingredients you can afford. Also the fat content of double cream in England is 48%, which is responsible for the firmness of the truffle layer. What helps with making the truffle layer smooth and not grainy is mixing mascarpone in the cream and chocolate mixture right before it completely cools. The chocolate has to be measured by weight. 12 oz equals 3 1/2 chocolate bars, avoid chocolate chips.

White Hot Chocolate

Photo Courtesy of The Baker Upstairs

Who says hot chocolate has to be chocolate colored?
We like this creamy recipe, which can be spiked with Kahlua’s Peppermint Mocha for an added adult kick.

3 cups milk
1 cup half and half or heavy cream
8 ounces good quality white chocolate chips
1 1/2 teaspoons vanilla
pinch of salt
whipped cream, marshmallows, sprinkles (optional, for serving)


Add all ingredients to a medium pot over medium heat. Heat, whisking frequently, until the chocolate chips have melted and the hot chocolate is smooth. Do not allow the hot chocolate to boil. Serve warm with whipped cream or marshmallows and enjoy!”

Snowfall Glisten

Photo Courtesy of Tyger Productions


Make your event come alive with glittery crystals suspended from a ceiling and show ball shaped crystal spheres. Use bright white lights to illuminate the snowfall curtain and mix it up with silver pedestals instead of gold.


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