Monthly Archives: September 2013

Italy cake

“Could you make a cake that’s shaped like Italy?” “Of course! Do you want tiramisu as the filling?”

…and here’s the result. Although for a cake I had to distort the dimensions slightly, as with correct proportions the cake would have been very long and narrow. I don’t think this distortion matters much, though.

Congratulations, or in other words Tanti Auguri Christian!




This new recipe found its way also to the list of cake flavours.

The Italian based tiramisu is rich and creamy and also a perfect dessert for those like coffee and have a sweet tooth.


Cake base:
 4 eggs
 1,5 dl sugar
 1 dl plain flour
 1 dl potato flour
 1,5 tsp baking powder
 6 egg yolks
 1,2 dl sugar
 250 g mascarpone
 4 dl double cream
 1 tsp vanilla sugar
Also needed:
cold coffee
dark cocoa powder


For the cake base beat eggs and sugar until light and fluffy. Mix together flour and baking powder and sift into the eggs while carefully mixing with a whisk. Spread the cake batter onto a baking tray covered with a baking paper sheet, and bake in 200°C for 6-8 minutes. Be careful not to burn the base!

As soon as it comes out of the oven, flip the base over to a sugared baking paper sheet and leave to cool.

Add mascarpone to whipped yolks and beat until smooth. In a separate bowl, whip cream to stiff peaks. Gently fold the whipped cream in the mascarpone egg yolk mixture.


Cut the cake base into two sheets and spread a little coffee on one half to moisten it. Spread half of the filling and add the second half of the cake base, moisten with coffee, and spread the last of the filling. Let set in a refrigerator for 4 hours or over night.


Sift cocoa powder on top before serving.

Dog bowl cake

Every now and then I delight my family or friends with a practice cake, and after a long time I finally had time to make one. The idea of a dog food bowl has been growing in my brain for some time, and now I got to make it while testing other techniques as well.

A very good friend of mine has for a while now been trying to get me to try mmf (marshmallow fondant) instead of sugar fondant, but I haven’t had the opportunity to give it a try. I tried it now for this cake, and it remains to be seen how its taste goes down with the test audience (and myself).

Inside the cake this time was a raspberry and white chocolate mousse (a new recipe), which was one of the many test subjects with this cake. As well as the mmf, I tried an embossing technique in the decoration, and it worked out great.

The dog food in this cake was resembled by Daim nuggets.

Baby’s first cake

This cake in all its simplicity was designed and executed according to the customer’s requests. The object was to create a first birthday cake which the birthday boy could eat as well – so the cake was supposed to be baby-friendly, with as little added sugar as possible.


Below is a recipe for this ø15cm cake:


 0,5 dl plain flour
 0,5 dl potato flour
 1 tsp baking powder
 0,5 dl granulated sugar
 2 eggs


Beat eggs and sugar until light and fluffy. Mix the flours and baking powder together and sift them carefully mixing into the batter. Pour the batter into a breadcrumbed cake tin and bake in 175°C for 20-25 minutes. Let the cake base cool down.



 2 bananas
 1,3 dl double cream
 60 g quark
 2 leaves of gelatin
 1 tbsp water


Put the gelatin leaves into cold water to soak for 5-10 minutes (you can also leave out the gelatin and add more quark if needed). Puree one banana and mix it with the quark (if you add a little lemon juice into the banana puree, it won’t go dark so easily). Whip the cream. When the gelatin leaves are soft, squeeze out excess water and and melt them with boiling hot water. Pour the gelatin into the banana quark and mix well. Add whipped cream carefully folding into the quark mix.

Slice the cake base into three sheets. Puree the second banana (also with lemon juice). Place the first cake sheet onto the desired serving plate and fill the cake inside the rim of a springform cake tin (that way the filling will stay in place while assembling the cake). Moisten the cake sheet with milk (or juice), spread half of the banana puree and then half of the filling, and repeat. Moisten also the top layer, remove the springform tin rim carefully and cover the cake with clingfilm. Place the (washed) rim back around the clingfilm-covered cake and let the cake set in a refrigerator for a few hours, or even until the next day.



 0,5 jar Piltti banaaniherkku (or 0,5 dl fruit puree)
 1,5 dl double cream
 60 g quark (can be left out)


When the cake has set, whip the cream (with quark). Pipe a thin line of whipped cream on the rim of the cake, and spread the puree inside (the whipped cream ring will help keeping the puree neatly on top of the cake).

Pipe or spread the rest of the whipped cream to cover the sides of the cake and serve.


Pop star cake


This was the second tiered cake for this weekend, and it was for 16-year-old Iida.

For this cake I was given a theme and a free hand for the execution (I love it when that happens!).


Congratulations Iida!

Football / ice hockey cake

This week I was given quite a challenge, when I received an order for two tiered cakes for the same day.

This cake was for 11-year-old Eelis, and it was supposed to be half a football (or soccer ball, if you prefer) on top of an ice hockey puck. I have to say it was a challenge in itself to make the puck look like a puck, when even the top (where the logos, texts etc. usually are) was covered. I hope it still resembles more of an ice hockey puck than just a black fondant covered cake. :)

Congratulations Eelis!

Milk chocolate mousse served in chocolate bowls

Suklaamousse suklaakupista


Today we celebrated my dad’s birthday, and I wanted to try making these chocolate bowls I’ve once come across somewhere in the wonderful world of internet. Chocolate bowls proved to be an excellent idea especially according to my niece and nephew, who excitedly ate “granny’s new bowls”.

I’ve been tempering chocolate almost all week now, and these bowls also took a few practice batches. Now that all the planned chocolate work has been completed, I think I’ll take a short break from handling chocolate altogether. For a while now I’ll concentrate solely on eating it ;)

I added step-by-step pictures to the end of the post, but note that to make these cups the chocolate needs to be correctly tempered, otherwise they won’t come out right.







Milk chocolate mousse: (approx. 8 servings)

200 g milk chocolate
200 g mascarpone
0,5 dl caster sugar
2 eggs (separated)
1 tsp vanilla sugar
2 dl double cream







Melt the chocolate carefully in a microwave and let it cool slightly. Whip the cream with the vanilla sugar. Separate the eggs, and beat the egg whites with sugar to form firm peaks. Mix together the egg yolks, mascarpone and slightly cooled melted chocolate. Carefully fold in the whipped cream and egg whites. Store in a refrigerator before serving.


Chocolate bowls:


You will need:
Sturdy balloons (NB! Water balloons are not suitable for this!)


Blow the balloons up into the desired size. You may use a measurer or alternatively you can blow the balloons up inside a sufficient sized bowl until the balloon softly touches the sides of the bowl


Dip the balloons in tempered chocolate


Set the balloons on a baking paper and leave to cool


When the chocolate has hardened, empty the balloons slowly by cutting a small incision next to the knot


Remove the balloons carefully from the chocolate. NB! This step will not work unless the chocolate is correctly tempered and the balloons are sturdy enough!