COOKING COMPANION
Fill your stockings with foodie fare from Bath Christmas Market
We spoke to the team at the National Trust, authors of Cakes, Bakes and Biscuits, for their tips on working with icing…
Decorating with buttercream
Buttercream is so simple to make, and if you go the extra mile and apply it with an icing bag you’ll be rewarded with professional, beautiful results. You can then use
sprinkles, sugar decorations, chocolate chips – anything edible and pretty to enhance your buttercream topping. Or you can leave it plain
and let the swirls steal the show. F
rom 24th 11th
November to December, festive cheer will fill the air in
the World Heritage City of Bath, as the largest shopping event in the South West gets underway. With an emphasis on local, artisan produce and plenty of handmade foodie fare, you’re sure to find something to satisfy everyone on your Christmas list.
Say Cheese Impress your guests with a cheeseboard of locally-produced cheeses, including Bath Blue from Bath Soſt Cheese and traditional cheddar from the Cheddar Gorge Cheese Company. Finish it off with the perfect chutney from In A Pickle or seasonal jams from Go Wild Preserves.
Tasty tipples Add sparkle to your festive feast with award-winning local sparkling wines from Wraxall Vineyard, toast the yuletide
RUFFLES
season with infused liqueurs from Forager Spirit and warm your spirits with a 6 O’Clock Gin from Bramley & Gage.
Sweet Treats Satisfy your sweet tooth with a scrumptious brownie from Chatley Chocolate Brownies, delight the little ones with a charming gingerbread house from Bickie Boo, or find the perfect stocking fillers from Seven Hills Chocolate.
Something different Heat things up this festive season with a fiery potion from the Chilli Alchemist, pick up a handmade cloth-wrapped Christmas pud from Georgie Porgie Puddings, and make your party pop with crackers from the Bath Gin Company.
For more information on all our market makers visit
www.bathchristmasmarket.co.uk.
Buttercream ruffles are particularly good around the vertical sides of a tall cake, or around the outer edge of the top of a gateau. Choose a tube with a long and narrow opening, either with or without a crimped edge. Practise first on a plate or piece of card. Place the end of the tube at about 45 degrees to the surface, long side down. Squeeze the icing bag and gently but surely move it repeatedly 1cm back, 5mm forwards, to create a ruffled effect.
52 | THE WEST COUNTRY FOODLOVER
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