Monthly Archives: August 2013

Chocolate swans


Today was my cousin’s wedding, and already when I received the invitation I decided to make the same kind of chocolate swans for a wedding present as I had made for my other cousin earlier in the summer.

Although I started making the swans in the beginning of the week, I almost couldn’t get them finished. The chocolate didn’t temper the same was as last time, and only the third and fourth attempt of the swans passed my quality control. For this reason I couldn’t start the dark chocolate pond until yesterday, but at that point I wasn’t yet afraid I couldn’t make it in time. After all, dark chocolate was a lot easier to temper last time as well.

The first attempt didn’t quite work out though, and I had to go to the local shop late at night to buy more chocolate. Third time’s the charm I thought as I stood by my kitchen stove at midnight tempering. It wasn’t though, as the washing I had left to dry elsewhere obviously raised the air humidity by so much that in the morning also that third attempt was dull and splotchy. At this point I started to think of a plan B to place just the white chocolate swans on a cardboard pond to swim around, but persistently I decided to try one more time. This time my persistence paid off, and I managed to get the chocolate successfully tempered.

In a hurry I forgot to take pictures of the finished piece before wrapping it, so I tried to get some pictures through the cellophane.

Next time I think I’ll start making the present as soon as I get an invitation…


Baby decorations

I had a completely cake free weekend, so I decided to try out the baby mould which has been waiting in my cupboard for a little while now.

Here are the results:



Vauva ruusutarhassa

Blueberry and white chocolate cupcakes



Juhlakuu’s opening has been celebrated now a couple of times, and I decided to celebrate it once more at “real” work. At the same time I tried a brand new recipe (and I do mean literally brand new as I came up with it earlier today by modifying other recipes).

Those quick of eye may notice what the colour of the cupcakes refers to… :)


Blueberry cupcakes: (12 pcs)

4 dl plain flour
0,25 tsp bicarbonate of soda
1 tsp baking powder
120 g margarine
1,7 dl caster sugar
2 eggs
1 tsp vanilla sugar
100 g crème fraîche
0,5 dl milk
2,5 dl blueberries










Whisk together margarine and sugar until fluffy. Add one egg at a time while mixing. Mix together the dry ingredients in a separate bowl and add them into the batter with the crème fraîche and milk. Mix until smooth, and fold in the blueberries.

Use a spoon or a piping bag to pour the batter into cupcake paper covered muffin tray, and bake in 200°C for 15-20 minutes. Let the cupcakes cool before icing them.


White chocolate icing

35 g margarine
45 g mascarpone
0,75 tbsp powdered sugar
85 g white chocolate
0,5 tbsp blueberry juice (for colour)







Melt the chocolate in a microwave or double boiler and let it cool slightly.

Mix together margarine, mascarpone and powdered sugar until smooth, and add the blueberry juice. Mix in the slightly cooled white chocolate.

Raspberry parfait with blueberry purée

Vadelma parfait

Kotileipomo Juhlakuu held a small founding party yesterday, and (due to a lack of time) the evening’s menu consisted of pizza bolognese made with my “secret recipe” and raspberry parfait, the recipe of which I found a couple of days ago from my computer.

If I remember correctly, this recipe is originally from Pirkka magazine, and I’ve made it once before. I remembered that this parfait was difficult to make, but it most definitely isn’t. The only point in this recipe which could be classified as difficult is separating an egg, but if you can do that, this parfait is a piece of cake. And extremely delicious!



Raspberry parfait

3 egg yolks
2 tbsp powdered sugar
3 dl double cream
2 tsp vanilla sugar
2 dl raspberry jam
(1 tbsp citrus liqueur)







Whip the cream and season with vanilla sugar. Put in the fridge. If desired, flavour the jam with citrus liqueur (I didn’t). Whisk egg yolks and powdered sugar until frothy. Add whipped cream and mix until smooth. Add the jam and mix only slightly, so that the mixture still has a marble-like texture.

Spoon the parfait mix into a ring-shaped bundt pan (volume 1l), which has an open centre (this caused some wonder among the guests – what does it mean that the bundt pan’s centre is open, and why does it have to be?). Cover the pan with foil and freeze for at least 3-4 hours, preferably over night.

Take the parfait out of the freezer and let it soften in a fridge about 45 minutes before serving. Dip the pan into boiling hot water for a few seconds and turn over to a serving plate. Decorate the parfait with blueberries or raspberries.



Blueberry purée

200 g frozen blueberries
2-3 tbsp powdered sugar
½ – 1 dl orange juice





Purée frosty blueberries and powdered sugar in a multi mixer or a hand held blender. Thin with orange juice if necessary. Serve the purée in a separate sauce pitcher.

Sugar fondant piggies


I was asked to make separate pig decorations such as in my Swimming pigs Twix cake, so here they are.

I would have loved to change the design on more than one pig, but the rather humid weather decided against it – so the jump-diving pig will have to wait. :)

The diver pig comes with a snorkel, but I wasn’t able to get that in the picture.



This is the beginning!

…Of a new chapter in life. Although when I’m writing this, my business hasn’t yet been registered in the Trade Register (and thus the web page hasn’t been published), I’m very optimistic that the first name option will be accepted.

At least (or should I say again?) I took a slightly bigger step in my life, when I decided dive into a ton of paperwork and change my hobby into an actually fully legal business. Perhaps the text on the wall above my bed, which tells me morning and night to Follow Your Dreams, has managed to create a clear focus in my subconscious, or perhaps it’s just another creation of my highly ambitious nature…

Whatever the reason, as I write this post, the only thing my business is lacking is the mark of it in the Trade Register (and I know this, because I’ve checked the Business Information System web page at least half hourly during business hours, and at least once a day outside hours). The municipal health officer’s required HACCP (Hazard Analysis and Critical Control Points) and notification of food establishment have been created and sent (and the approval to start the business has been granted), notification of a private trader has been sent to the Trade Register, and the business ID has been opened. Even the insurance is sorted – I just need to approve the quotation, and of course the website has been truly under construction for a couple of weeks now – and I’ve even ordered some business cards, as they were cheap. “The actual company name examination takes place after you have filed your start-up notification. Therefore we advise you to wait until your company name is registered before you order advertising signs or company stationery.” (

Yeah, yeah… :)