We had a wonderful Christmas day at the Cook residence, filled with food, dogs, and lots of laughs. And of course, what family gathering would be complete without someone completely overeating?
I’m happy to say that this person wasn’t me this year. In fact, it wasn’t even a person.
|Wilson’s Christmas cookie|
Lizzie modeled her pearls for us all day. She is so proud of them.
As I mentioned the other day, my mom made a beautiful fondant cake for our Christmas Eve supper. It was Italian Cream Cake and tasted just as good as it looked. Honestly it was a little sad to cut into it because it was so pretty. But, we couldn’t resist!
Mom used the recipe from another blog, Zoe Bakes, to make the fondant. She said it was fairly easy to work with once the color was worked entirely through. And the result was beautiful.
Italian Cream happens to be one of my absolute favorites, so I was very pleased my mom went with that flavor. I love the recipe I have on my blog for Italian Cream, found here, but feel free to use one you already have.
If you do choose to use this recipe, leave out the cream cheese frosting and make a buttercream crumb coat. Use the buttercream to go in between the layers of the cake. I make mine in 9 x 9 inch rounds.
I hope everyone had a fantastic Christmas day with family and friends. My night ended with a valley tradition of Bunko at a high school friend’s house. Bunko will definitely be a part of Wes and my wedding weekend festivities. I can’t wait 🙂
Mom and I will have a few days to come up with some recipes this week while I’m on vacation. Let me know if you have any requests!