I did a test run before doing them with ds1 last week, we made nut caramel cartwheels with the purpose of giving them to the teachers for Christmas. So we made them and they looked fab and we just had to have a try and when I went back to it the other day it has gone VEY sticky and a bit watery. Does anyone know what I can do so it stays in better condition?

Q2: Brussel sprouts! I have loads of them and feel like we have been eating them for days. Is there any good recipes or ways I can use them and then freeze them?

Q3: Christmas cake: I have made 20 individual cakes and I was told my someone to feed them a teaspoon each a week. I suddenly feel like I am getting cold feet about it. Does anyone know if that is too much?

Q4: I want to decorate the cakes with a thin layer of marzipan and then a thin layer of sugar paste just on the top and then a little gold star in the middle. I have an image in my head of the gold star being a bit bubbly and shiny, does anyone know how to achieve that?

Q5. Thinking of making whisky and fruit cheesecake (or something like that) but as dh is a coeliac he can’t have whisky. Can anyone think of a good alternative?

Sorry there are so many questions but thank you for your help.

Q2:  bubble and squeak, yum yum.  Cook the brussels then spin in the food processor to chop em up with butter and seasoning, add to mashed potatoe with some soften onion make into patties, dredge in a little flour and then fry until golden brown. 

And to freeze brussel, tip them in boiling water for 2 minutes then remove, drain and allow to cool before adding to bags and freezing.

Q3 sounds ok to me.

Sorry can’t help with the other questions.

saw in a sainsburys magazine a couple of years ago, making red stars out of boiled sweets by bashing them up real small, putting them in metal star cookie cutter moulds (which have been oiled I think to stop it sticking) and cooked in the oven till they melt and reform into a star shape, looked really good, you might be able to get a goldie colour by using a mix of orange and yellow boiled sweets, can look out the exact recipe for you if you want.  but i think that was pretty much the jist of it ...........

Q2 - yum, I love brussel sprouts.  Joxy’s idea sounds delish but I also add shredded/ finely chopped brussels to all my stirfry dishes etc at the moment.  Another tasty alternative is to saute some garlic and flaked almonds in butter then add lightly cooked sprouts and a squeeze of lemon juice - scrumptious.

I am currently cooking our chickpea and noodle soup with brussel sprouts, courgettes and red peppers added.  Smells yummy.
Lou