I’m finally getting into the Christmas spirit. The last few weeks have been an absolute blur of activities since we got a new puppy. He is adorable and a little ball of joy. However, I never anticiapted the amount of work, attention and time I would have to give to this hyper active baby of mine. He actually makes me feel old since I struggle to keep up with him. To tell you the truth, managing twins wasn’t as hard as managing our baby Biscoff. I know, everyone remembers his name. The vet. doggie care, strangers…he is my dessert puppy:-)

Speaking of dessert, spices are the hero of the season. I have plenty of gingerbread recipes on my blog already so I thought I’ll create something that looks slightly different but is easy to make. Back in the day when I used to run high teas for my cafe restaurant, I worked with marzipan a lot to create sensational edible toppings. I’m not a big fan of the taste but it it such a versatile item. I like it much better than fondant.
With or without the pear decorations, the cakes are amazing. Golden syrup is indeed a beautiful ingredient. It adds a caramel-ish flavour to the cakes that goes so well with the spice. I coloured the pears red to create a wine poached effect that is so perfect for Christmas.

Mini Gingerbread Bundt cakes with Marzipan Pears (mini cake recipe adapted with variation from Taste.com)
Makes 12

125g butter, chopped
2/3 cup golden syrup
2/3 cup dark brown sugar
2/...