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.
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.
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!!