Winter white wonders

As we still have a fairytale blanket of snow it is so pretty that every girl must long to be dressed as a snow queen and marrying her prince, we got married in November and it was awfully cold that the something blue was moi!

We had twinkly white lights in the trees and plenty of candles but one may jolly well have to do it all again only this time with snow. Trés romantique.

A Snow Queen must carry a frosty bouquet and this one by Jane Packer would be fabulous. Heavens, so simple… delivered and boxed.

Winter Frost by Jane Packer delivered.

Snowy cones and Winter birch…. just look at the dreamy asparagus fern. Perfectly named Avalanche roses.

A Snow Queen must eat her cupcakes wrapped in a lace crown, don’t you agree?

White filigree crown from

How can one resist?

When I see the first snowdrops how my heart shall sing, Granny clutched a little glass vase of them and gave them to me when my eldest daughter was born. The sweetest of all, the grand bouquets paled into insignificance. I was happiest with my delicate little blooms.

To melt a Snow Queen’s heart

Snow Queen vodka from

Mr.Lee and I haven’t ventured out of late and have cosied up over dinner at home instead. So much nicer than dragging out and freezing en route. The house may be as warm as toast and plenty of comfort food is eaten, why not try mini baked Alaska. The Mont Blanc went down a storm.



  • 1 loaf Madeira cake or sponge cake
  • 3 tbsp raspberry jam (without pips if you prefer)
  • 1 tub vanilla ice cream
  • 6 egg whites
  • 250g golden caster sugar
  1. Cut the Madeira cake into 6 thick slices and cut a circle out of each. Spread 1/2 tsp jam over each one and put on a baking sheet lined with baking parchment. Put a scoop of ice cream onto each circle of cake and freeze for an hour or until you are ready to serve.
  2. Heat the oven to 200C/fan 180C/gas 6. Whisk the egg whites to soft peaks and add the sugar in 4 batches, whisking as you go until you have a stiff, shiny mixture (this will sit in the fridge for a few hours). Cover each Alaska with a thick layer of meringue, making it nice and spiky. Bake for 3-4 minutes, the meringue should brown slightly without the ice cream melting.

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