Tchibo BlogParade “X-Mas Baking”


For those of you who do not know what a blog parade is it’s basically like a fashion parade except a parade of blog posts from different bloggers.

A few weeks ago Tchibo Austria contacted me and asked if I wanted to participate in their X-Mas blog parade.

No second thoughts about it from this charmed baker as I love their baking products. I did a happy dance and said yes!

No way would I parade on a cat walk but to parade my baked goodies – Oh ya, lets parade them away!!

We were given a few sets to choose from so I selected the cute ‘Christmas Village Set’.


So here I am sharing with you all the goodies I made.

Tchibo Christmas Village

Behind the scenes of the Christmas Village.

I really love this silicon mould as there is no pre-greasing, just pour the batter in and as soon as they are baked it’s just a slight stretch of the mould and the cakes pop out with ease.

The moulds are dishwasher safe so that’s a bonus.

Tip: The silicon mould can be turned inside out and washed with warm soapy water and a toothbrush helps to get cake out of those tiny stubborn crevices.


Christmas Village Cake Recipe

Batter Ingredients (makes approxx. 8 pieces)

175 grams butter at room temperature

125 grams sugar

1 teaspoon lemon extract

1 tablespoon Zirben liqueur (Austrian stone pine liqueur) or liqueur of your choice

3 eggs

125 grams flour

50 grams cornflour

1 teaspoon baking powder


2 cups Icing sugar

Lemon or lime juice (I have no measurement as I eye-balled it)

Food colouring

Cake Method

1. Preheat the oven to 180 C. Cream together the butter, sugar, lemon and liqueur with a mixer. The beat in the eggs one at a time.

2. In a bowl, mix the flour, cornflour and baking powder. Sieve over the mixture and fold everything together into a smooth batter.

3. Place the batter into the 3D baking mould and bake on a tray in the oven for approx. 30 minutes. Caution: The baking time will vary depending on the size of the moulds. After baking, allow the pieces to rest in the mould for 10 minutes and then turn out onto a wire rack. Allow to cool completely before decorating.

Note: Be sure to fill the moulds almost to the top as they do not rise too much. They will not bake with a flat top so once they are turned out and cooled you can slice the bottom to level them out.

Decoration Method

This is two steps because I coated each piece with a thin layer of icing sugar, so that it would insulate the cake (and keeps the cake fresher) and then the detailed decoration.

Step 1

1. Sift icing sugar in a bowl.

2. Add lemon juice little by little all the time stirring with a whisk till you get a runny consistency. It should not be too runny and not too thick. You will have to eye-ball it and do a couple of test coating so see how well it sticks to the cake.

3. Place the cake pieces on a rack over a tray and brush the pieces with the icing sugar.

4. Set aside and allow the icing to completely dry and harden.

Step 2

1. With the left over icing, divide it into three separate bowls. I say three because I had white, green and red.

2. To each bowl add about 1 cup sifted icing sugar and whisk till you get a thick piping consistency. Add a little lemon juice if it gets too thick or more icing sugar if it is too thin.

3. Colour each bowl with the desired food colouring.

4. Spoon the icing into zip lock bags, snip a tiny piece off one corner and pipe your heart out.

5. Leave the final decorated pieces to dry, I suggest overnight.

6. Serve on a glass plate or on a cake board wrapped with cellophane as a gift.

Note: Be careful when handling the pieces as the warmth of your fingers will melt the icing if handled too long. Work quickly, try not to handle the pieces too much with your fingers, use a spatula where possible.


A charming Christmas Village if I might say so myself  😉


Baked and decorated with love and passion.


This Christmas Village makes for a serious deliciously sweet gift for anyone and everyone.


Whoever receives this will be truly happy, so will their taste buds.


If you do not like the intricate decorating with icing sugar you may sift icing sugar over the entire village, it will look just as beautiful – a snow-covered Christmas village.


Tchibo Cookie Tins

Because I was on a baking roll I baked gingerbread biscuits to fill up my biscuit tins. Yes I say ‘biscuits’ and not ‘cookies’. I grew up with British English so we say biscuits or bikkies instead of cookies.

So I have to be honest with you all and confess. I used pre-made gingerbread biscuit dough.

OMG! Yes I used pre-made biscuit dough.

Sometimes a baker has to do what she has to do. I wanted to concentrate on the decorating part and making gingerbread biscuit dough is just not my thing.


I kept these biscuits simple with melted white chocolate.

The tins are great because they are perfectly air tight! Nothing worse than having a tin that does not seal properly and you end up with rock hard biscuits. They are so air tight that even little hands cannot open them without screaming ‘Mummy, can you please open the biscuit tin for me!’.

I just love the design and colour of these tins.

They are just calling out ‘bake some cookies and store them in me, please!’

You could actually use them to store biscuits cutters, sugar, flour or any other dry goodies.


Tchibo Sugar Decorating Set

OK, now I have saved the best for last. This is where the sugar decoration set steps in.

12 cute gingerbread Santa biscuits on a stick.


Like I mentioned above (if you did not read it), I used a pre-made dough so use your favourite gingerbread recipe and bake that.


Here you can see I used two different sizes of round biscuit cutters. A small one for the face and a larger one for the body.

As soon as the gingerbread is baked, immediately poke the skewers through. Do not let them cool and then try it as it will be much more difficult to get the skewer through.

The above Santa was the trial one. After trying to decorate it with white chocolate I reverted to royal icing as it held the sugar decorations better and I could do some ‘flooding’ with royal icing.

Royal Icing

250 grams icing sugar, sifted

1 egg white

Lemon juice


1. Sift the icing sugar into a bowl.

2. Add the egg white and whisk until icing sugar is all incorporated.

3. Add lemon juice little by little if mixture is too thick. The mixture should be a smooth piping consistency.

4. Fill a piping bag with a small round tip (I used a Wilton tip nr. 2) and decorate as desired.

Tip: Use clean tweezers for placing the intricate sugar detailing.


Ho! Ho! Ho!

Santa Claus is coming to town.

Not just 1 but 12!


OOoOooooOOooo  one Santa is not a happy chappy. Looks like we had some bad little children 😉


Four little Santas sitting on a park bench……………….


Wrap them up and make someone’s day.


So there you have it.

The 12 different Santa Claus decorated using the Tchibo sugar decorating set.


The Tchibo items are on sale now here.

Here are the direct links to each item:

3D-Backform Christmas Village

Baking help silicon tools

Cookie tins

Sugar decoration kit

Thank you for reading this post and making it to the end.

I know it was a long one but I wanted to share with you all the wonderful goodies.

Christmas will soon be here so I hope I inspired you with some sweet baking ideas!

To find out how you could WIN a baking set just like mine check out my link here Tchibo X-Mas Baking for full details.