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| Christmas Baking Schedule |
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| To help you to stay organized and on-track with your Christmas baking, we've come up with a baking schedule. |
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4 weeks before Christmas |
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Bake your Stollen and any cake containing dried fruits.
After baking, wrap up the cakes in aluminium foil and store in a cool, dark place. This gives the dried fruits within the cake a chance to absorb moisture, thereby giving the cake a moist texture. |
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3 weeks before Christmas |
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| Bake your Spritzgebäck cookies and un-filled cookies made with a short dough, such as Schwarz-Weiss-Gebäck. These cookies have a high butter content and remain fresh (when kept in an air-tight container) for over 4 weeks. These also freeze well. |
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2 weeks before Christmas |
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| Bake your filled and moist cookies, such as Zimtsterne and Lebkuchen. |
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1 - 2 weeks before Christmas |
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| Bake Macroons and similar egg-white-based cookies. Store these cookies in an air-tight container. |
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| Make candies, chocolates, and pralines. |
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3 - 4 days before Christmas |
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| Bake your more delicate cookies, such as Buttergebäck, Vanillekipferl, and Heidesand. |
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2 - 3 days before Christmas |
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| Bake the base for an Obstkuchen. Cover and store in a cool, dark place. Top with fresh fruit the day it will be served. |
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1 - 2 days before Christmas |
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| Bake your Christmas cakes, such as Gugelhupf, Linzer Torte, and any layered cakes with frosting, toppings or fillings, such as Black Forest Cake, Frankfurter Kranz, and Sacher Torte. |
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| Make any cakes that require refrigeration time to set, such as Käsesahne Torte and cheesecake. |
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