Edible Poinsettia Christmas Clay Recipes

BAKER'S CLAY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the flour, salt and water. Knead dough until smooth. Roll out dough and cut into desired shapes. Bake at 350 degrees F (175 degrees C) for 1 hour. Once cool paint with colors, if desired.

POINSETTIA

Steps:

• Pour cranberry juice into a champagne flute or wine glass. Add Triple Sec if desired. Top with champagne. Garnish as desired.

CHRISTMAS POINSETTIA PUNCH

Steps:

• Combine chilled cranberry juice, club soda, vodka, and Champagne (see Cook's Note).
• Garnish with fresh cranberries.

POINSETTIA

Steps:

• Chill the triple sec, cranberry juice, champagne and a martini glass in the fridge until cold.
• Pour the triple sec and cranberry juice into the chilled glass, then slowly top up with the champagne and garnish with the bay leaf.

ORANGE SPICE CAKE WITH WHITE CHOCOLATE POINSETTIA TOPPER

Steps:

• Preheat oven to 350 degrees. Coat three 6-inch round cake pans with cooking spray. Line bottoms with parchment; coat parchment with cooking spray. Dust with flour; tap out excess. Set aside.
• Stir boiling water and baking soda in a small bowl; set aside. Sift together flour, spices, salt, and baking powder into a large bowl; set aside.
• Put butter, sugar, and zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed; mix in molasses, liqueur if desired, orange juice, corn syrup, and baking soda mixture. Mix in flour mixture, then eggs and vanilla. Stir in nuts.
• Divide batter among prepared pans. Bake until a cake tester comes out clean, 30 to 35 minutes. Let cool on racks 15 minutes. Invert to unmold onto racks; remove parchment. Reinvert; let cool completely. Store cakes at room temperature, wrapped well in plastic, up to 1 day.
• Trim tops of cakes flat. Spread 1/2 cup frosting on cut side of 1 layer. Top with a second layer; spread with 1/2 cup frosting. Top with final layer, cut side down. Spread remaining frosting over top and sides, smoothing with an offset spatula.
• Place 6 or 7 green chocolate leaves on top of cake in a circle with tips facing out, overhanging sides slightly. Place 12 to 15 pink leaves on top of green leaves, leaving a hole in center. Roll marzipan into six to eight 1/8-inch balls; taper one end of each into a point. Place marzipan buds in center, point side down. Serve immediately or refrigerate up to 8 hours. Bring to room temperature before serving.

POINSETTIAS

Steps:

• Pour champagne into a champagne flute, and top with cranberry juice.