Ann, I have hunted for a while now for muffin tins! Where did you find them?? I want sooooo bad to make them from scrath. I have heard they are so much better than store bought. I was told to use tuna cans with both ends cut off. Okay, but now all the tuna cans have that rounded edge on the bottom instead of an edge like the top of the can has. You can NOT cut the bottom out of the new cans without loosing a finger or messing up your can opener. Why do they have to "fix" everything? That can was just fine the way it was! David loves fresh made loaves of bread too Ann. You don't happen to have a recipe for really good scali bread do you?? I love the way Wal-mart(of all places!) make their Scali bread or the little braided scali rolls!!! OMG...they are delish! Deb

Thanks Daisy - I didn't realize that there was such a spice mixture available in the UK and Australia. Perhaps I'll see some of it next time I go to the English import shop here. Diane, I would use a mix of cinnamon, nutmeg and cloves if you didn't want to grind them as Daisy has suggested. Here's an English website that sells that mixed spice and lists the ingredients they use. I've haven't seen this type of cake done in a loaf pan. It might not turn out as moist in that shaped pan. I made my smaller cakes in round tins as well - about 6 inches across. As I remember I did 6, 8 and 10 inch round cakes, not all on the same day and used with inserted paper sides higher than the pan as per the recipe. I'm sure the times should be shortened if you're using smaller cake tins.. Darn - I'm kicking myself for not making careful notes last time I made these cakes. I have a notebook where I keep all my Christmas recipes and cooking experiences from year to year but didn't think to make notes in it when I was making Christmas cakes. I know that I used a metal skewer to test for doneness. I have a fan oven so I normally reduce cooking times for most things. I guess you just have to try it once and keep an eye on them as you wouldn't want them too dry or underdone. SharonCb

Thanks everyone for the suggestions! After seeing some of the suggestions I agree that keeping it traditional will look best, and lightening the color of cream to not be so buttery would be a great improvement. I love the first photo from celery girl and also the modern feel of LL's exterior in sealskin color. I also like Kathy's cream color suggestion- Kathy- any idea what color that is? Also, I was not joking about the red door for an additional pop and modern touch to the traditional exterior. Any suggestions for door colors would be appreciated too. :)

Thank you Lilyfinch! Do you just wrap your St Swithun canes around that stake? Or do you tie all long canes back to that pole? Sorry I’m really new at this and I’m a bit confused! I went to a garden tools store called Lee Valley today and asked them about this situation. They suggested this thing called flexible trellis You could connect multiple of these together to essentially make you own cage (since I wanted a support structure that’s not as narrow as most obelisks I saw). And it’s got very easy to assemble hook-and-eye thingy at each end. I was pretty much sold on the idea and ordered 6 of these to store, thinking each rose bush would probably need three... But if the simple stake/pole works just as well I might change my idea! PS: I’m surprised and sorry that your St Swithun isn’t blooming for you yet! Did you put yours in some shade? Mine have been good bloomers since their first year, and grew oh so fast with super long soft canes that are now on the ground.