My recreation of Donna Hay's Hazelnut & Brandy Forest Cake

Posted on December 08, 2016 by Lisa Moulden | 2 Comments

I loved the sound and look of the hazelnut and brandy forest cake on the cover of the celebrate 2016 edition of the donna hay magazine so I was very excited when I got a chance to make it.  I read the recipe and realised this was going to be one BIG cake so I decided to half the recipe and make some muffins instead.  Halving this recipe made 8 really large muffins so it would easily make 12 decent sized cupcakes.   

Hazelnut and brandy forest cakes with cream cheese icing topped with mini reindeer gingerbread cookies.

I also made some cute little gingerbread deers using our really small 5cm deer cookie cutter.  I have been wanting to use these as cupcake toppers for a while now so this was the perfect excuse.  A small sprig of upside down rosemary and a sprinkling of icing sugar and they were done.

hazelnut and brandy forest muffins with cream cheese frosting.  Deer 5cm cookie cutter.

These cakes were delicious.  The cream cheese frosting - O.M.G.

The hazelnut and brandy cake recipe is on page 150 of the current (Christmas 2016) donna hay magazine and the gingerbread cookies recipe is on page 156.  I highly recommend giving this cake recipe a go.  The highlight of making this cake - hubbies face when he saw the spirit measure out on the sink at lunch time!!

Lisa x

 

 


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2 Responses

Lisa
Lisa

November 23, 2018

Hi Rowena
I would be happy to email you this recipe if you could please contact us at info@cookiecuttershop.com.au as I still have the magazine. :)
Thank you
Lisa

Rowena
Rowena

November 15, 2018

Hi,
Just wondering if you still have a copy of the original recipe? The link to it online redirects to a random page :(
Thanks,
Rowena

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